178. Shrimp Sauce. — Place half an ounce of shrimp butter (No. 150)
in half a pint of Hollandaise sauce (No. 160) ; stir well on the fire for five
minutes, and when ready to serve add twelve picked shrimp tails and the
juice of half a lemon✪ Shrimp Sauce. Heat without boiling, and serve.
179. Sauce a la Tenitienne. — Reduce for four minutes one table-
spoonful of tarragon-vinegar and chervil-vinegar with six whole peppers,
one ounce of lean cooked ham cut into small dice, six parsley roots, one
sprig of thyme, and one bay-leaf. Then strain through a napkin into a
bowl ; moisten with half a pint of sauce veloute (No. 152), and finish the
sauce with twelve leaves of finely cut tarragon, two drops of spinach
green, and a teaspoonful of chopped parsley.
180. Sauce a la Matelote. — Reduce for five minutes one glassful of
good red wine with a bouquet (No. 254) and a small glassful of mushroom
liquor ; then add half a pint of veloute (No. 152) and boil for five minutes.
Strain, and then add the third of a tablespoonful of salt and a scant tea-
spoonful of pepper, and throw in twelve small, cooked, glazed onions (No.
972), four mushrooms cut into quarters, and one ounce of cooked salt pork
cut in dice. Cook again for five minutes, and serve.
181. Cream Sauce. — Take half a pint of bechamel sauce (No. 154) ;
add half an ounce of butter, and beat them together carefully, adding half
a cupful of sweet cream✪ Cream Sauce. Then serve.
182. Sauce a 1'Aurore. — To half a pint of hot, highly seasoned becha-
mel sauce (No. 154) in a saucepan add a small glassful of mushroom
liquor, half an ounce of butter, and three tablespoonfuls of very red tomato
sauce (No. 205). Stir well on the fire for five minutes, then add square
cuts of six whole mushrooms, and serve.
183. Sauce a la DucheSSC.— Cut up in small dice-shaped pieces half
an ounce of cooked ham and two truffles, place these in a saucepan on the
fire, with half a wine-glassful of white wine ; let reduce for three minutes
on a brisk fire. Add one gill of good tomato sauce (No. 205). Boil for
one minute with a tablespoonful of glace de viande (No. 141). Add half
a pint of Allemande sauce (No. 210). Toss well while heating, but do
not allow to boil again, and serve very hot.
I 76 THE TABLE.
184. Sauce Princesse. — Take eighteen chicken quenelles, two truffles
cut in slices, and one blanched chicken liver cut in dice shape ; place all
in a saucepan on the fire with half a glassful of white wine, and let reduce
for three minutes ; then add one tablespoonful of glace de viande (No.
141), let come to a boil ; add half a pint of good Allemande sauce (No.
210). Toss well together, but do not allow to boil, and serve very hot.
185. Sauce Demi-Glace, or Madeira. — Add one small glassful of
mushroom liquor to one pint of good Espagnole sauce (No. 151); also a
small glassful of Madeira wine, a bouquet (No. 254), and a scant teaspoon-
ful of pepper. Remove the fat carefully and cook for thirty minutes,
leaving the sauce in a rather liquid state ; then strain and use when
needed. This takes the place of all Madeira sauces.
The table
1889Page 115 · 2 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
178. Shrimp Sauce. — Place half an ounce of shrimp butter (No. 150) in half a pint of Hollandaise sauce (No. 160) ; stir well on the fire for five minutes, and when ready to serve add twelve picked shrimp tails and the juice of half a lemon. Heat without boiling, and serve.
179. Sauce a la Tenitienne. — Reduce for four minutes one tablespoonful of tarragon-vinegar and chervil-vinegar with six whole peppers, one ounce of lean cooked ham cut into small dice, six parsley roots, one sprig of thyme, and one bay-leaf. Then strain through a napkin into a bowl ; moisten with half a pint of sauce veloute (No. 152), and finish the sauce with twelve leaves of finely cut tarragon, two drops of spinach green, and a teaspoonful of chopped parsley.
180. Sauce a la Matelote. — Reduce for five minutes one glassful of good red wine with a bouquet (No. 254) and a small glassful of mushroom liquor ; then add half a pint of veloute (No. 152) and boil for five minutes. Strain, and then add the third of a tablespoonful of salt and a scant teaspoonful of pepper, and throw in twelve small, cooked, glazed onions (No. 972), four mushrooms cut into quarters, and one ounce of cooked salt pork cut in dice. Cook again for five minutes, and serve.
181. Cream Sauce. — Take half a pint of bechamel sauce (No. 154) ; add half an ounce of butter, and beat them together carefully, adding half a cupful of sweet cream. Then serve.
182. Sauce a 1'Aurore. — To half a pint of hot, highly seasoned bechamel sauce (No. 154) in a saucepan add a small glassful of mushroom liquor, half an ounce of butter, and three tablespoonfuls of very red tomato sauce (No. 205). Stir well on the fire for five minutes, then add square cuts of six whole mushrooms, and serve.
183. Sauce a la Duchesse.— Cut up in small dice-shaped pieces half an ounce of cooked ham and two truffles, place these in a saucepan on the fire, with half a wine-glassful of white wine ; let reduce for three minutes on a brisk fire. Add one gill of good tomato sauce (No. 205). Boil for one minute with a tablespoonful of glace de viande (No. 141). Add half a pint of Allemande sauce (No. 210). Toss well while heating, but do not allow to boil again, and serve very hot.
I 76 THE TABLE.
184. Sauce Princesse. — Take eighteen chicken quenelles, two truffles cut in slices, and one blanched chicken liver cut in dice shape ; place all in a saucepan on the fire with half a glassful of white wine, and let reduce for three minutes ; then add one tablespoonful of glace de viande (No. 141), let come to a boil ; add half a pint of good Allemande sauce (No. 210). Toss well together, but do not allow to boil, and serve very hot.
185. Sauce Demi-Glace, or Madeira. — Add one small glassful of
mushroom liquor to one pint of good Espagnole sauce (No. 151); also a small glassful of Madeira wine, a bouquet (No. 254), and a scant teaspoonful of pepper. Remove the fat carefully and cook for thirty minutes, leaving the sauce in a rather liquid state ; then strain and use when needed. This takes the place of all Madeira sauces.
Records on this page
Shrimp SauceCream Sauce