Soyer's standard cookery

Finely mince two ounces of onions and brown them slightly in two ounces of butter. Moisten with one-quarter pint of white wine and the same quantity of vinegar; almost entirely reduce the liquid; add one and one-half pints of clear half-glaze, and set to cook slowly for half-an-hour. Rub the sauce through a sieve. The onion may be left in the sauce or not, according to taste. Madeira Sauce. Put one and a half pints of half-glaze into a saucepan and reduce on a brisk fire to a stiff consistence. Take it off the fire and add one-fifth pint of Madeira to it, bringing it back to its normal consistence. Rub through a sieve, and keep warm without allowing it to boil. Marrow Sauce. Follow the proportions as given for " Sauce Bordelaise," the Marrow Sauce being only a variety of Bordelaise. Finish it with six ounces per quart of beef marrow, cut into cubes, poached and well drained, and one teaspoonful of chopped parsley, blanched. If the sauce is to accompany vegetables finish it, away from the fire, with three ounces of butter, and then add the cubes of marrow and the parsley. Pignons Sauce. Take the necessary amount of Poivrade Sauce (see p. 43) and let it boil. To make one pint of sauce, prepare an infusion of juniper berries, with a gill of water and two ounces of concassed berries ; one ounce of grilled fir-apple kernels, and one ounce of raisins, stoned, washed, and left to soak in tepid water for an hour. Finish the sauce, when dishing up, by adding the infusion of juniper berries strained through linen, the grilled kernels, the soaked raisins, and half a gill of Madeira wine. This sauce is served with joints of venison. Perizueux Sauce. Prepare a Madeira Sauce as above, and add to the half-glaze, to be reduced, half its volume of very strong veal stock, and keep it a little thicker than usual. Finish this sauce by adding one-sixth of a pint of truffle essence and three ounces of chopped truffles per quart of Madeira Sauce. It may be served with small entrees, timbales, etc., etc. Sauce Piquante. Put into a stewpan two ounces of minced shallots, a gill each of vinegar and white wine. Reduce the liquid by half, and add one pint of half-glaze; set the sauce to boil, and remove scum for half an hour. Finish it, away from the fire, with two ounces of gherkins, one ounce of capers, and a teaspoonful of chervil, parsley, and tarragon, mixed; all the ingredients to be finely chopped. This may be served with grilled or boiled pork, and cold meat re-dished and minced. Poivrade Sauce. Heat two ounces of butter in a stewpan and insert one pound of raw Mirepoix. Fry the vegetables until they are well browned ; moisten with one-quarter pint of vinegar and one-half pint of Marinade, reduce to two-thirds; add one pint of Espagnole Sauce, and cook for three-quarters of an hour. Ten minutes before straining the sauce, but not before, put in a few crushed peppercorns. Pass the sauce through a strainer, pressing the aromatics; add a further one-half pint of Marinade, and remove scum for quarter of an hour, simmering the while. Strain again through a sieve and finish the sauce, when ready for serving, with two ounces of butter. This sauce is suitable for joints marinaded or otherwise. Poivrade Sauce for Vension.