Put into a saucepan a dessertspoonful of good flour
and four ounces of butter. Mix those two ingredients
carefully without heating them. Season with pepper and
salt, and add a pint of hot or cold water. Put the sauce-
pan on the fire, taking care to stir all the time. Let it
boil for two minutes, then remove it. Mix with it the
juice of one lemon and a little fresh butter✪ Blanche. Stir till
the butter is incited. If the sauce is too thick — which
happens when it is a success — pour in water till it is
of the right consistence, and keep it hot without letting
it boil.
328 THE THOBOUGH GOOD COOK.
11. Blanche a I'Estragou.
Boil a handful (3f tarrago✪ Blanche a l'Estragonn in salt water for two minutes ;
cool it witli cold water, drain it and chop it up. At the
moment of serving put it into a Sauce Blanche (No. 10).
12. Bread.
Put a large piece of crumb from a stale loaf into a sauce-
pan, with half a pint of milk, an onion, a blade of mace,
and a few peppercorns in a bit of cloth. Boil them a icw
minutes, then take out the onion and spice, mash the bread
ver}' smooth, and add to it a piece of butter and a little
salt✪ Bread.
13. Bretonne.
Cut in halves four or five large onions, so as to be able
to remove the part adhering to the root, which gives a bitter
taste. Chop up these onions, liglitl}'^ fry them in butter,
and moisten with a glass of beef broth or water, adding a
little thyme✪ Bretonne and bay-leaf. Let these simmer gently until
thoroughly done, then pass them through the sieve. Put
into this ])uree of onions two small spoonfuls of thickened
sauce, and season with pepper, salt, and a little lemon. When
you have no thickened sauce, put a pinch of Hour into the
onions when they are slightly browned, and moisten with
a little stock or water.
14. Brown.
Take a pound or two of steaks, two or three pounds
of veal, lean ham, some pickings of fowl, carrots, and onions ;
SAUCE 8. 329
put all these into a saucepan Avith a glass of water, and
set it on a brisk lire. When scarcely any moisture remains,
put it on a brisk tire, that the jelly may take colour without
burning, and as soon as it is brown, moisten it with stock
(or Avater), add a bunch of parsley and green onions, two
bay-leaves, two cloves, and some champignons ; salt it well,
and set it on the fire for three hours, then strain. Dilute
a little browning with your liquor, and boil it an hour over a
gentle fire ; take off' all the fat, and run it through a tammy.
15. Brown Chaudfroid.
Three-quarters of a pint of aspic, quarter of a pint of
tomato sauce, a few drops of carmine, half a wineglassful
of sherry, half an ounce of glaze✪ Brown Chaudfroid ; reduce to a quarter of the
amount, keeping it well skinuned while boiling; then pass it
through the tamm}^, and use when somewhat cool.
16. Brown Gravy. ✪ Brown Gravy
Page 180 · 7 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
Put into a saucepan a dessertspoonful of good flour and four ounces of butter. Mix those two ingredients carefully without heating them. Season with pepper and salt, and add a pint of hot or cold water. Put the saucepan on the fire, taking care to stir all the time. Let it boil for two minutes, then remove it. Mix with it the juice of one lemon and a little fresh butter. Stir till the butter is incorporated. If the sauce is too thick — which happens when it is a success — pour in water till it is of the right consistence, and keep it hot without letting it boil.
11. Blanche a I'Estragou.
Boil a handful of tarragon in salt water for two minutes ; cool it witli cold water, drain it and chop it up. At the moment of serving put it into a Sauce Blanche (No. 10).
12. Bread.
Put a large piece of crumb from a stale loaf into a saucepan, with half a pint of milk, an onion, a blade of mace, and a few peppercorns in a bit of cloth. Boil them a few minutes, then take out the onion and spice, mash the bread very smooth, and add to it a piece of butter and a little salt.
13. Bretonne.
Cut in halves four or five large onions, so as to be able to remove the part adhering to the root, which gives a bitter taste. Chop up these onions, lightly fry them in butter, and moisten with a glass of beef broth or water, adding a little thyme and bay-leaf. Let these simmer gently until thoroughly done, then pass them through the sieve. Put into this puree of onions two small spoonfuls of thickened sauce, and season with pepper, salt, and a little lemon. When you have no thickened sauce, put a pinch of Hour into the onions when they are slightly browned, and moisten with a little stock or water.
14. Brown.
Take a pound or two of steaks, two or three pounds of veal, lean ham, some pickings of fowl, carrots, and onions ;
put all these into a saucepan Avith a glass of water, and set it on a brisk lire. When scarcely any moisture remains, put it on a brisk tire, that the jelly may take colour without burning, and as soon as it is brown, moisten it with stock (or Avater), add a bunch of parsley and green onions, two bay-leaves, two cloves, and some champignons ; salt it well, and set it on the fire for three hours, then strain. Dilute a little browning with your liquor, and boil it an hour over a gentle fire ; take off' all the fat, and run it through a tammy.
15. Brown Chaudfroid.
Three-quarters of a pint of aspic, quarter of a pint of tomato sauce, a few drops of carmine, half a wineglassful of sherry, half an ounce of glaze ; reduce to a quarter of the amount, keeping it well skinuned while boiling; then pass it through the tamm}^, and use when somewhat cool.
16. Brown Gravy.
Records on this page
BrownBlancheBlanche a l'EstragonBreadBretonneBrown ChaudfroidBrown Gravy