Mince half a dozen shallots very small, wash, and press
ont all the moisture ; then put them into a saucepan, with
a glass of vinegar, a clove of garlic, a baj^-leaf, and some
veal glaze ; reduce it nearly to a jelly ; moisten it with a
little good grav}-, add pimento butter and a teaspoonful
of olive oil.
2. A la Madeleine.
Put a lew bread-crumbs, two shredded shallots, a bit of
butter, half a spoonful of vinegar, and two spoonfuls of
consomme (p. 77) into a stew-pan; set on the fire, and
boil up together; season with pepper and salt. This sauce
shoidd not be too thick.
3. A la Farisieune.
This sauce is composed of Bechamel sauce (No. 8), into
which are put nmshrooms, blanched, and cooked truffles cut
up in very small pieces ; also the tails of shrimps peeled.
Heat this, without boiling it, in a metal-bath, and see at the
moment of serving that it is well seasoned.
326 THE TJIOIiOUGII GOOD COOK.
4. A I'Aurore.
Mix two dessertspoonfuls of lemon-juice witli some
.smooth sauce (Xo. G3), season with pepper and nutmeg ; put
the mixture into a saucepan, make it quite hot. In the
meantime, rub the yolks of four hard-boiled eggs✪ A I'Aurore through
a colander, which put into the sauce just before serving ;
take care not to let it boil after the eg'^'s are in.
5. An Reverend.
Chop up some lemon-peel and two or three pickled
cucumbers ; put this into a stew-pan with two spoonfuls
of cullis, a little butter rolled in flour ; season with salt
and pepper✪ An Reverend ; put it on the fire and make it quite hot without
boiling, stirring all the time. Make an " alliance " with the
yolks of eggs, and serve.
6. Anchovy Bntter.
Pick and wipe half a dozen anchovies, Avliich pound
with two ounces of fresh butter✪ Anchovy Butter, and rub through a fine
hair-sieve.
7. Bearnaise.
Mix half a teasp)Oonful of Hour with a little butter. Moisten
with mushroom juice, and let it boil for a fcnv minutes;
thicken with the 3'olks of one or two eggs beaten up in
cream. Add a few mushrooms, truffles chopped up fine,
some essence of anchovy, and the juice of a lemon✪ Bearnaise.
SAUCES. 327
8. Bechamel.
Put six ounces of flour in a basin ; moisten with half a pint
of cold milk ; pour into a stew-pan, stir it on the fire ; as soon
as the mixture becomes a smooth paste, take it off the fire
and work it well with a spoon. Then add three-quarters of a
pint of boiled milk, two small onions, a bunch of parsley,
salt, peppercorns, and four ounces of raw ham in small dice✪ Bechamel ;
bring it to the boil; put it back on a very slow fire, and
cook it for twenty minutes, stirring carefully from time to
time; pass all through a tammy.
If you think the sauce too rich for macaroni, you can
serve with the gravy of roast meat, thickened with a little
flour, and rendered more relishable Avith a little burnt onion.
9. Black Butter.
Put some butter into a small saucepan or frying-pan and
let it brown ; when thoroughly hot add half a glass of vinegar,
with pepper and salt✪ Black Butter.
10. Blanche. ✪ Blanche
Page 179 · 8 recipe records on this page
Presented as published in 1895. 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
Mince half a dozen shallots very small, wash, and press out all the moisture ; then put them into a saucepan, with a glass of vinegar, a clove of garlic, a bay-leaf, and some veal glaze ; reduce it nearly to a jelly ; moisten it with a little good gravy,, add pimento butter and a teaspoonful of olive oil.
2. A la Madeleine.
Put a lew bread-crumbs, two shredded shallots, a bit of butter, half a spoonful of vinegar, and two spoonfuls of consomme (p. 77) into a stew-pan; set on the fire, and boil up together; season with pepper and salt. This sauce should not be too thick.
3. A la Farisieune.
This sauce is composed of Bechamel sauce (No. 8), into which are put mushrooms, blanched, and cooked truffles cut up in very small pieces ; also the tails of shrimps peeled. Heat this, without boiling it, in a metal-bath, and see at the moment of serving that it is well seasoned.
4. A I'Aurore.
Mix two dessertspoonfuls of lemon-juice with some smooth sauce (No. 63), season with pepper and nutmeg ; put the mixture into a saucepan, make it quite hot. In the meantime, rub the yolks of four hard-boiled eggs through a colander, which put into the sauce just before serving ; take care not to let it boil after the eggs are in.
5. An Reverend.
Chop up some lemon-peel and two or three pickled cucumbers ; put this into a stew-pan with two spoonfuls of cullis, a little butter rolled in flour ; season with salt and pepper ; put it on the fire and make it quite hot without boiling, stirring all the time. Make an " alliance " with the yolks of eggs, and serve.
6. Anchovy Butter.
Pick and wipe half a dozen anchovies, which pound with two ounces of fresh butter, and rub through a fine hair-sieve.
7. Bearnaise.
Mix half a teaspoonful of flour with a little butter. Moisten with mushroom juice, and let it boil for a fcnv minutes; thicken with the yolks of one or two eggs beaten up in cream. Add a few mushrooms, truffles chopped up fine, some essence of anchovy, and the juice of a lemon.
8. Bechamel.
Put six ounces of flour in a basin ; moisten with half a pint of cold milk ; pour into a stew-pan, stir it on the fire ; as soon as the mixture becomes a smooth paste, take it off the fire and work it well with a spoon. Then add three-quarters of a pint of boiled milk, two small onions, a bunch of parsley, salt, peppercorns, and four ounces of raw ham in small dice ; bring it to the boil; put it back on a very slow fire, and cook it for twenty minutes, stirring carefully from time to time; pass all through a tammy.
If you think the sauce too rich for macaroni, you can serve with the gravy of roast meat, thickened with a little flour, and rendered more relishable with a little burnt onion.
9. Black Butter.
Put some butter into a small saucepan or frying-pan and let it brown ; when thoroughly hot add half a glass of vinegar, with pepper and salt.
10. Blanche.
Records on this page
A I'AuroreAn ReverendAnchovy ButterBearnaiseBechamelBlack ButterBrownBlanche