198. Sauce a la Chateaubriand (sometimes called a
la Crapantine).— 1 gill Cbablis or Sauterne wine, 2 cloves,
1 sprig of thyme, 2 shallots, 12 peppercorns, about
1| gill meat glaze, the juice of t lemon, 2 oz. butter,
^ teaspoonful chopped tarragon.
Peel and chop the shallots, put them with the wine,
cloves, thyme, and crushed peppercorns in a small stew-
pan, cover and reduce to half its quantity, strain into
another stewpan, add the lemon juice. Work in the
meat glaze and butter bit by bit (keep the stewpan in
the bain-marie), add the tarragon last of all. Whisk
well, and serve very hot with fillet, steak, Chateau-
briand, &c.
199. Sauce a la Liable (Devilled Sauce). — Fry 2
finely-minced shallots in ^ an ounce of butter to a golden
colour, add f pint of demi-glace sauce, 1 table-spoonful
of mixed mustard, a dessert-spoonful of Worcestershire
sauce, and a good pinch of cayenne. Stir until it boils,
skim and pass through a fine strainer, add a teaspoonful
of finely-chopped parsley, and serve.
200. Sauce Gibier (Game Sauce). — The trimmings,
carcases, &c., of any kind of game may be used for this
sauce ; those of grouse or woodcock are preferable.
Chop small the trimmings of game, put them in a
stewpan with a small onion, a piece of carrot, and a
piece of turnip all cut in slices, a few sprigs of parsley,
a sprig of thyme, one of marjoram, a bay leaf, a small
piece of mace, and 1 clove, moisten with | gill sherry,
cover and put on the fire to cook for five minutes. Now
add a good pint of Espagnole or brown sauce, let it come
quickly to a boil, and keep simmering for fifteen minutes
longer. Pass through a tammy cloth, return to a clean
stewpan, season with a little salt if necessary, and keep
hot in the bain-marie until required for serving.
201. Sauce Colbert aux Fines Herbes. — 1| gill
Espagnole sauce, 1 glass of Madeira wine, 1 table-spoonful
of meat glaze, 1| oz. of fresh butter, 1 teaspoonful lemon
juice, chopped parsley, tarragon, and chervil — one des-
sert-spoonful in all.
434 RECHERCHE COOKERY.
Put tlie sauce into a small stewpan, stir over the fire
until hot, add the Madeira wine, and let boil a few
minutes. Remove to the side of the stove, and add
gradually in little bits the butter and the meat glaze.
Beat up with a small whisk, but do not let it boil again.
Last of all add the lemon juice and the chopped herbs ;
serve as directed. If desired richer, | oz. more butter
may be added in the manner described.
202. Sauce Tomate (Tomato Sauce). — Put into a
stewpan 1 oz. of slices of bacon, 1 oz. of butter, and a
finely-chopped onion, fry a little, and add about 1 lb. of
ripe tomatoes freed from stems and cut into slices, stir
over the fire a little longer, then add 1 oz. of flour
previously mixed with a little cold stock or gravy. Stir
in gradually three parts of a quart of stock, add a few
peppercorns, a few sprigs of savoury herbs and parsley,
allow all to simmer for half-an-hour. Remove the
herbs, rub through a sieve, return to the stewpan, season
with salt, a pinch of castor sugar and pepper, finish with
a pat of fresh butter, and serve as required. P.S. — A
table- spoonful of double cream might be used instead of
butter, but the sauce should not be allowed to boil again
after the butter or cream as a finish has bjeen added.
Page 170
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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198. Sauce a la Chateaubriand (sometimes called a
la Crapantine).— 1 gill Cbablis or Sauterne wine, 2 cloves,
1 sprig of thyme, 2 shallots, 12 peppercorns, about
1| gill meat glaze, the juice of t lemon, 2 oz. butter,
^ teaspoonful chopped tarragon.
Peel and chop the shallots, put them with the wine,
cloves, thyme, and crushed peppercorns in a small stew-
pan, cover and reduce to half its quantity, strain into
another stewpan, add the lemon juice. Work in the
meat glaze and butter bit by bit (keep the stewpan in
the bain-marie), add the tarragon last of all. Whisk
well, and serve very hot with fillet, steak, Chateau-
briand, &c.
199. Sauce a la Liable (Devilled Sauce). — Fry 2
finely-minced shallots in ^ an ounce of butter to a golden
colour, add f pint of demi-glace sauce, 1 table-spoonful
of mixed mustard, a dessert-spoonful of Worcestershire
sauce, and a good pinch of cayenne. Stir until it boils,
skim and pass through a fine strainer, add a teaspoonful
of finely-chopped parsley, and serve.
200. Sauce Gibier (Game Sauce). — The trimmings,
carcases, &c., of any kind of game may be used for this
sauce ; those of grouse or woodcock are preferable.
Chop small the trimmings of game, put them in a
stewpan with a small onion, a piece of carrot, and a
piece of turnip all cut in slices, a few sprigs of parsley,
a sprig of thyme, one of marjoram, a bay leaf, a small
piece of mace, and 1 clove, moisten with | gill sherry,
cover and put on the fire to cook for five minutes. Now
add a good pint of Espagnole or brown sauce, let it come
quickly to a boil, and keep simmering for fifteen minutes
longer. Pass through a tammy cloth, return to a clean
stewpan, season with a little salt if necessary, and keep
hot in the bain-marie until required for serving.
201. Sauce Colbert aux Fines Herbes. — 1| gill
Espagnole sauce, 1 glass of Madeira wine, 1 table-spoonful
of meat glaze, 1| oz. of fresh butter, 1 teaspoonful lemon
juice, chopped parsley, tarragon, and chervil — one des-
sert-spoonful in all.
434 RECHERCHE COOKERY.
Put tlie sauce into a small stewpan, stir over the fire
until hot, add the Madeira wine, and let boil a few
minutes. Remove to the side of the stove, and add
gradually in little bits the butter and the meat glaze.
Beat up with a small whisk, but do not let it boil again.
Last of all add the lemon juice and the chopped herbs ;
serve as directed. If desired richer, | oz. more butter
may be added in the manner described.
202. Sauce Tomate (Tomato Sauce). — Put into a
stewpan 1 oz. of slices of bacon, 1 oz. of butter, and a
finely-chopped onion, fry a little, and add about 1 lb. of
ripe tomatoes freed from stems and cut into slices, stir
over the fire a little longer, then add 1 oz. of flour
previously mixed with a little cold stock or gravy. Stir
in gradually three parts of a quart of stock, add a few
peppercorns, a few sprigs of savoury herbs and parsley,
allow all to simmer for half-an-hour. Remove the
herbs, rub through a sieve, return to the stewpan, season
with salt, a pinch of castor sugar and pepper, finish with
a pat of fresh butter, and serve as required. P.S. — A
table- spoonful of double cream might be used instead of
butter, but the sauce should not be allowed to boil again
after the butter or cream as a finish has bjeen added.