151. Sauce Espagnole — for one gallon. — Mix one pint of raw, strong mirepoix (No. 138) with two ounces of good fat (chicken's fat is preferable). Mix with the compound four ounces of flour, and moisten with one gallon of white broth✪ Sauce Espagnole (No. 99). Stir well, and then add, if handy, some baked veal and ham bones. Boil for three hours, and then remove the fat very carefully; rub the sauce through a very fine sieve, and keep it for many purposes in cooking. 152. Sauce Veloute. — Melt one ounce of good butter in a saucepan, adding two tablespoonfuls of flour, and stir well, not letting it get brown. Moisten with a pint and a half of good veal and chicken stock, the stronger the better. Throw in a garnished bouquet (No. 254), half a cupful of mushroom liquor, if at hand, six whole peppers, half a pinch of salt, and a very little nutmeg✪ Sauce Veloute. Boil for twenty minutes, stirring continuously with a wooden spatula; then remove to the side of the fire, skim thoroughly, and let it continue simmering slowly for one hour. Then rub through a fine sieve. This sauce will make the foundation for any kind of good white stock. 153. Sauce Villeroi, — Strain and place in a saucepan with one ounce of butter, two tablespoonfuls of raw mirepoix (No. 138), adding two table- spoonfuls of flour. Cook, and mix well together for five minutes; moisten with three pints of white broth (No. 99), and season with half a table- spoonful of salt. Boil for one hour; then strain through a fine sieve and use when needed. 154. Bechamel Sauce. — Place in a saucepan two ounces of butter, add two tablespoonfuls of flour, and stir constantly for five minutes. Moisten with a pint and a half of boiling milk, being careful to pour it in gradually; then beat it well with a whisk. Add half a teaspoonful of grated nutmeg, 172 THE TABLE. a pinch of salt, a bouquet (No. 254), twelve whole peppers, and a little mushroom liquor, if at hand. Cook well for fifteen minutes, and when done rub through a fine sieve. 155. Melted Butter Sauce. — Put one ounce of good butter in a sauce- pan on a slow fire, stir, and when melted add the juice of half a lemon. Serve in a sauce bowl. 156. Nut-brown Butter Sauce.— Place one ounce of good butter in a frying-pan, let it heat until it assumes a nut-brown color, then add one drop of vinegar, and use when needed. 157. Black Butter Sauce.— Warm one ounce of good butter in the fry- ing-pan until it becomes brown ; add six parsley leaves, heat again for one minute, then throw in five drops of vinegar. Pour it into a sauce-bowl and serve. 168. Lobster Sauce. — Pour one pint of Hollandaise sauce (No. 160) into a saucepan ; place it on the hot stove, but do not allow it to boil. Add the claw of a good-sized boiled lobster cut into lozenge-shaped pieces; heat well for five minutes, stirring it lightly, add a quarter of an ounce of lobster butter (No. 149), and serve when needed. ✪ Sauce Villeroi

AI-modernized reading of the original text

151. Sauce Espagnole — for one gallon. — Mix one pint of raw, strong mirepoix (No. 138) with two ounces of good fat (chicken's fat is preferable). Mix with the compound four ounces of flour, and moisten with one gallon of white broth (No. 99). Stir well, and then add, if handy, some baked veal and ham bones. Boil for three hours, and then remove the fat very carefully; rub the sauce through a very fine sieve, and keep it for many purposes in cooking. 152. Sauce Veloute. — Melt one ounce of good butter in a saucepan, adding two tablespoonfuls of flour, and stir well, not letting it get brown. Moisten with a pint and a half of good veal and chicken stock, the stronger the better. Throw in a garnished bouquet (No. 254), half a cupful of mushroom liquor, if at hand, six whole peppers, half a pinch of salt, and a very little nutmeg. Boil for twenty minutes, stirring continuously with a wooden spatula; then remove to the side of the fire, skim thoroughly, and let it continue simmering slowly for one hour. Then rub through a fine sieve. This sauce will make the foundation for any kind of good white stock. 153. Sauce Villeroi, — Strain and place in a saucepan with one ounce of butter, two tablespoonfuls of raw mirepoix (No. 138), adding two tablespoonfuls of flour. Cook, and mix well together for five minutes; moisten with three pints of white broth (No. 99), and season with half a tablespoonful of salt. Boil for one hour; then strain through a fine sieve and use when needed. 154. Bechamel Sauce. — Place in a saucepan two ounces of butter, add two tablespoonfuls of flour, and stir constantly for five minutes. Moisten with a pint and a half of boiling milk, being careful to pour it in gradually; then beat it well with a whisk. Add half a teaspoonful of grated nutmeg, a pinch of salt, a bouquet (No. 254), twelve whole peppers, and a little mushroom liquor, if at hand. Cook well for fifteen minutes, and when done rub through a fine sieve. 155. Melted Butter Sauce. — Put one ounce of good butter in a saucepan on a slow fire, stir, and when melted add the juice of half a lemon. Serve in a sauce bowl. 156. Nut-brown Butter Sauce.— Place one ounce of good butter in a frying-pan, let it heat until it assumes a nut-brown color, then add one drop of vinegar, and use when needed. 157. Black Butter Sauce.— Warm one ounce of good butter in the frying-pan until it becomes brown ; add six parsley leaves, heat again for one minute, then throw in five drops of vinegar. Pour it into a sauce-bowl and serve. 168. Lobster Sauce. — Pour one pint of Hollandaise sauce (No. 160) into a saucepan ; place it on the hot stove, but do not allow it to boil. Add the claw of a good-sized boiled lobster cut into lozenge-shaped pieces; heat well for five minutes, stirring it lightly, add a quarter of an ounce of lobster butter (No. 149), and serve when needed.

Records on this page

Sauce EspagnoleSauce VelouteSauce VilleroiBechamel SauceMelted Butter SauceNut-brown Butter SauceBlack Butter SauceLobster Sauce

The table