Practical household cookery

Put in a stewpan on the fire a pint of Blanquette sauce; when near boiling mix with it a gill of chicken essence; stir well, simmer till the sauce has reached a nice soft consistency, without, however, getting thick ; then add a tablespoon ful of cream, an ounce of butter, and a few drops of lemon juice ; stir, and see that the butter is well melted before serving. 189. RAViaOTE BUTTER. Pour into a stewpan on the fire one pint of Veloute sauce with half a pint of broth ; boil till reduced by onethird; stir almost constantly, and pass it through a tammy sieve into the stewpan, to which add three ounces of Bavigote butter; set it by the side of the fire; stir for a few seconds, and serve. 190. ROBERT SAUCE. Shred four onions in small dice, fry them in a stewpan with three ounces of butter; when the onions are nicely browned sprinkle over them an ounce of white flour, stir the lot, and fry for two or three minutes longer; then pour in a gill of vinegar with half a pint of broth or water and an ounce of sugar, boil for a few minutes, then add salt and pepper to taste ; stir nicely, and serve with either boiled meat or grilled fowl. 191. HORSE-RADISH SAUCE. Scrape and mince fine a horse-radish, put it into a stewpan with two tablespoonfals of flour and half a pint of cream, boil for half an hour, rub it through a sieve into the stewpan and boil it again, season with salt and pepper, add a little milk if necessary, and serve. 192. GHERKIN SAUCE. Cut six green pickled gherkins in very thin slices, put them in a small stewpan with a few spoonfuls of vinegar and a pinch of pepper, let this boil quickly for a few minutes, then add a gill of Espagnole sauce and the same quantity of veal broth, stir on the fire till it boils, then draw the stewpan by the side of the fire, skim it, and serve 198. CAPER SAUCE. Put a teacupful of Allemande sauce into a stewpan, boil it with two tablespoonfuls of broth and an ounce of fresh butter, stir nicely, and pass through a sieve into the stewpan, then pour in two tablespoonfuls of capers, set on the fire, and when nearly boiling, serve 194 FENNEL SAUCE. Wash and mince finely half a handful of fennel, put it in a bain-marie in which a teacupful of Allemande sauce has already been set to the boil; add a gill of chicken gravy, an ounce of butter, and the juice of a lemon ; mix these well together, and let the bain-marie boil for a few minutes before serving. 195. D'UXELLES SAUCE AND D'UXELLES. Wash, chop, and press in a cloth one pound of fresh mushrooms or trimmings of tinned champignons, one pound of parsley, and half a pound of shalots; put these in a stewpan with a quarter of a pound of butter, and season with salt and pepper te taste ; fry on a brisk fire for six minutes, stirring the while with a wooden spoon; after which, put it by in a jar for future use. This mixture is called D'Uxelles. The sauce is made by adding two tablespoonfuls of the mixture to a pint of Espagnole sauce. 195a. FINE HERBS. Minco very fine three small onions, fry these in two ounces of butter, then add a quarter of a pound of fresh mushrooms, similarly minced; continue the frying until dry, mix in the trimmings of two or three truffles, and two or three minutes afterwards add a tablespoonful of finely chopped parsley, previously blanched ; mix this well together, and put by in a jar covered with a buttered paper until wanted. 196. VENISON SAUCE. Stir and mix over the fire half a pint of Espagnole sauce with a gill of essence of game; then add a gill of port wine, the half of that quantity of good French vinegar, and two tablespoonfuls of black currant jellj; boil this for two minutes, add the juice of an orange, pour the sauce into a sauce-boat, and serve. 197. MUSHROOM SAUCE.