Practical household cookery

Put into a small saucepan half a pint of Espagnole sauce with the same quantity of gravy, simmer till reduced to nearly half, give it an occasional stir, then add about four ounces of champignons nicely sliced (buttons and stalks), pour a little of their liquor with it, boil again for a few minutes, stir the while, season with salt, and serve. This sauce can be improved by adding a gill of white claret or sherry before serving. 198. TRUFFLES SAUCE. Cut about two ounces of truffles in very thin slices, put these into a small saucepan with either a glass of white claret, sherry, or Marsala; boil it quickly till reduced to half, then pour into it half a pint of Espagnole and a small pinch of salt ; stir on the fire till it has boiled for two or three minutes longer, and serve. 199. SALMIS SAUCE. Prepare some game essence ; mix half a pint of it with one pint of Espagnole sauce into a stewpan, boil for a few minutes, stir occasionally, then pass it through a sieve G into the stewpan, and set it by the side of the fire. Meanwhile pound in a mortar the cooked liver of two or three partridges, grouse, or any other winged game ; mix it with the sauce, add an ounce of butter, boil it, stirring the while, and serve. 200. HARE SAUCE. Pour into a stewpan one pint of Espagnole sauce with half a pint of game essence, boil it and stir the while, add four tablespoonfuls of good French vinegar, salt and pepper to taste, stir on the fire again, and when boiling pass it through a sieve, and serve. 201. DEVILLED SAUCE. Fry in a stewpan with an ounce of butter, one shred onion, and two small slices of ham cut in very small dice ; when the onion is nicely browned, moisten it with a gill of good French vinegar, add a small " bouquet garni " a bay-leaf, and a pinch of white pepper; cover the stewpan, and let it simmer till reduced by half. Meantime mix in another small saucepan one pint of Espagnole sauce with half a pint of tomato sauce and one pint of veal broth ; boil ; stir occasionally till reduced by about one-quarter, then add half an ounce of sugar and the quarter of a teaspoouful of cayenne; stir this well, and mix it with the vinegar in the other stewpan, and after a few minutes of ebullition pass it through a fine tammy sieve; serve the quantity required, and put the remainder by in a cool place, to be warmed up in a bain-mane when wanted. 202. ONION SAUCE. Peel and blanch in salt water three onions, cut them in slices and fry in a stewpan with an ounce of butter for two or three minutes; rub them afterwards through a wire sieve into the stewpan on the fire, pour half a pint of milk, salt and pepper to taste ; stir well, and when nearly boiling serve. 208. CUCUMBER SAUCE. Put in a stewpan half a pint of Espagnole sauce and the same quantity of gravy, reduce this to half by a quick boiling, then add a cucumber of ordinary size, peeled and cut in thin slices, which must have been previously soaked in vinegar and salt for at least half an hour ; sprinkle over it a little more salt and pepper, stir gently, boil it, and serve, 204. ITALIAN SAUCE. Put two glasses of French white wine into a stewpan with two or three large fresh mushrooms properly cleaned and minced finely ; also a small chopped onion, a " bouquet garni," and half a dozen pepper-corns ; boil it and simmer till reduced to half. Meanwhile put in another stewpan one pint of Velouté or Espagnole sauce, with a gill of game broth ; boil it, and stir for a few minutes ; then pour the wine sauce gradually over this, keep stirring, rub it afterwards through a tammy sieve, and add the juice of a lemon before serving. 205. ITALIAN SHARP SAUCE.