Soyer's standard cookery

Fry, with two ounces of butter and two ounces of oil, one pound of raw Mirepoix to which are added four pounds of well-broken bones and ground-game trimmings. When the whole is well browned, drain the grease away, and dilute with one pint each of vinegar and white wine. Reduce this liquid by three-quarters, then add three quarts of game stock and a quart of Espagnole Sauce. Boil, cover the saucepan, and put at side of fire for three hours. At the end of this time pour into a fine sieve placed over a tureen; press the remains so as to expel all the sauce they hold, and pour the sauce into a tall, thick saucepan. Add enough game stock and Marinade, mixed in equal parts to produce three quarts in all of sauce, and gently reduce the latter while removing scum. As it diminishes in volume, it should be passed through muslin into smaller saucepans, and the reduction should be stopped when only a quart of sauce remains. Provengale Sauce. Peel, remove the seeds, and squeeze twelve medium tomatoes. Heat in a saucepan one-fifth pint of oil, until it begins to smoke a little; insert the tomatoes seasoned with pepper and salt; add a crushed garlic clove, a pinch of powdered sugar, one teaspoonful of chopped parsley, and allow to melt gently for half an hour. Rouennaise Sauce. Prepare a " Bordelaise " Sauce as previously described. The diluent of this sauce must be an excellent red wine. For one pint of sauce, pass four raw duck's livers through a sieve; add the resulting puree to the Bordelaise and heat the latter for a few minutes in order to poach the liver. Be careful, however, not to heat the sauce too much or too long, lest the liver be cooked. Serve this sauce with duckling a la Rouennaise. Torture Sauce. Boil one-half pint of veal stock, adding a small sprig each of sage, sweet marjoram, rosemary, basil, thyme, and bay, two ounces of mushroom parings, and one ounce of parsley. Cover and infuse for half an hour. Two minutes before straining the infusion, add four crushed peppercorns. After straining through fine linen, add one-half pint each of half-glaze and tomato sauce with four tablespoonfuls of sherry, a little truffle, essence, and a good pinch of cayenne. Venison Sauce. Prepare a Poivrade Sauce for game, as previously described. Finish this sauce with two tablespoonfuls of red-currant jelly, previously dissolved, and mixed with five tablespoonfuls of fresh cream per pint of sauce. The addition of cream and red-currants must be made away from the fire. Bearnaise Sauce. Put into a small stewpan one teaspoonful of chopped shallots, two ounces of chopped tarragon stalks, three ounces of chervil, each a pinch of mignonette pepper and salt, and four tablespoonfuls of vinegar. Reduce the vinegar by two-thirds, take off the fire, let the stewpan cool a little, and add the yolks of five eggs. Now put the stewpan on a slow fire and gradually combine with the yolks six ounces of melted butter. Whisk the sauce briskly, so as to ensure the cooking of the yolks, which alone, by gradual cooking, effect the liaison of the sauce.