166. Sauce Bearnaise. — Chop very fine two medium-sized, sound,
well-peeled shallots; place them in a small saucepan on the hot range,
with two tablespoonfuls of either tarragon or chervil vinegar, and five
whole crushed peppers. Reduce until nearly dry, then put away to cool.
Mingle with it six fresh raw egg yolks, sharply stirring meanwhile, then
gradually add one and a half ounce of good fresh butter ; seasoning with
half a tablespoonful of salt, half a teaspoonful of grated nutmeg, and
twelve finely chopped sound tarragon leaves. Have a much wider pan on
the fire with boiling water, place the small one containing the ingredients
into the other, and see that the boiling water reaches up to half its height;
thoroughly heat up, beating briskly with the whisk; when the sauce is firm
add one teaspoonful of melted meat-glaze (No. 141), beat lightly for two
seconds longer, then strain through an ordinary, clean kitchen towe4,
neatly arrange the sauce on a hot dish to be sent to the table ; and dress
over it any article required to be served.
167. Sauce Trianon. — The same as for Bearnaise sauce (No. i66),but
pour the sauce over the article to be served, instead of under ; finish with
two medium-sized sliced truffles, nicely arranged on top.
168. Apple Sauce. — Core, peel and quarter four sour apples. Place
them in a saucepan with half a glassful of water, half a tablespoonful of
salt, and two ounces of sugar. Cover and cook for about twenty-five
minutes, or until the apples are reduced to a marmalade ; then strain
through a colander, and add the third of a pinch of cinnamon✪ Apple Sauce, if necessary.
169. Mint Sauce. — Take one-quarter of a bunch of finely minced mint-
leaves, moistening with half a cupful of water and half a cupful of broth
(No. 99), or consomme (No. 100); add four tablespoonfuls of vinegar, a
tablespoonful of salt, and half an ounce of sugar✪ Mint Sauce ; stir well and serve in a
sauce-bowl.
170. Green Sauce. — Pound in a mortar one sprig of parsley and three
hairs of chervil ; add three medium-sized vinegar-pickles, half a small,
white onion, one anchovy, and a teaspoonful of capers. Mix these with
soaked bread the size of an egg, and pound all well together. When the
preparation is reduced to a paste, rub it through a fine sieve, put it in a
I 74 THE TABLE.
bowl and stir well, adding half a cupful of sweet oil, two tablespoonfuls
of vinegar, half a teaspoonful of pepper, and half a tablespoonful of salt✪ Green Sauce.
This sauce must be consistent and 01 a green color.
171. Supreme Sauce. — Clean thoroughly the carcass of one raw
chicken and place it in a saucepan, covering it with water ; cook quickly,
and at the first boil take it off, drain and wash the carcass well. Put it
back into a very clean saucepan, covering it with one quart of white broth
(No. 99), adding a bouquet (No. 254) and half a tablespoonful of salt.
Cook for forty-five minutes ; have two tablespoonfuls of white roux (No.
135) separate ; pour the broth over it, continuing to stir ; reduce to half,
and strain through a fine Chinese strainer. Add half a cupful of good
cream and an ounce of fresh butter, and finish with the juice of half a
lemon.
The table
1889Page 113 · 3 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
166. Sauce Bearnaise. — Chop very fine two medium-sized, sound, well-peeled shallots; place them in a small saucepan on the hot range, with two tablespoonfuls of either tarragon or chervil vinegar, and five whole crushed peppers. Reduce until nearly dry, then put away to cool. Mingle with it six fresh raw egg yolks, sharply stirring meanwhile, then gradually add one and a half ounce of good fresh butter ; seasoning with half a tablespoonful of salt, half a teaspoonful of grated nutmeg, and twelve finely chopped sound tarragon leaves. Have a much wider pan on the fire with boiling water, place the small one containing the ingredients into the other, and see that the boiling water reaches up to half its height; thoroughly heat up, beating briskly with the whisk; when the sauce is firm add one teaspoonful of melted meat-glaze (No. 141), beat lightly for two seconds longer, then strain through an ordinary, clean kitchen towel, neatly arrange the sauce on a hot dish to be sent to the table ; and dress over it any article required to be served.
167. Sauce Trianon. — The same as for Bearnaise sauce (No. i66),but pour the sauce over the article to be served, instead of under ; finish with two medium-sized sliced truffles, nicely arranged on top.
168. Apple Sauce. — Core, peel and quarter four sour apples. Place them in a saucepan with half a glassful of water, half a tablespoonful of salt, and two ounces of sugar. Cover and cook for about twenty-five minutes, or until the apples are reduced to a marmalade ; then strain through a colander, and add the third of a pinch of cinnamon, if necessary.
169. Mint Sauce. — Take one-quarter of a bunch of finely minced mintleaves, moistening with half a cupful of water and half a cupful of broth (No. 99), or consomme (No. 100); add four tablespoonfuls of vinegar, a tablespoonful of salt, and half an ounce of sugar ; stir well and serve in a sauce-bowl.
170. Green Sauce. — Pound in a mortar one sprig of parsley and three hairs of chervil ; add three medium-sized vinegar-pickles, half a small, white onion, one anchovy, and a teaspoonful of capers. Mix these with soaked bread the size of an egg, and pound all well together. When the preparation is reduced to a paste, rub it through a fine sieve, put it in a
I 74 THE TABLE.
bowl and stir well, adding half a cupful of sweet oil, two tablespoonfuls of vinegar, half a teaspoonful of pepper, and half a tablespoonful of salt. This sauce must be consistent and 01 a green color.
171. Supreme Sauce. — Clean thoroughly the carcass of one raw chicken and place it in a saucepan, covering it with water ; cook quickly, and at the first boil take it off, drain and wash the carcass well. Put it back into a very clean saucepan, covering it with one quart of white broth (No. 99), adding a bouquet (No. 254) and half a tablespoonful of salt. Cook for forty-five minutes ; have two tablespoonfuls of white roux (No. 135) separate ; pour the broth over it, continuing to stir ; reduce to half, and strain through a fine Chinese strainer. Add half a cupful of good cream and an ounce of fresh butter, and finish with the juice of half a lemon.
Records on this page
Apple SauceMint SauceGreen Sauce