Bichon Sauce

Ingredients

• six ounces or so of mushrooms
• butter
• two small spoonfuls of smooth sauce
• three yolks of eggs

Method

1. 1

   Chop mushrooms and fry in butter.

2. 2

   Combine with smooth sauce, reduce, then mix in mushrooms and truffles.

3. 3

   Add yolks and boil while stirring.

4. 4

   Finish with a piece of butter.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 185. The excerpt below is the record exactly as published.

butter, and moisten with the liquor in which you have boiled the joint with which the sauce is to be served. Add some juice of mushroom, and let it boil for ten minutes. Kemove the saucepan from the fire. Thicken with three yolks of eggs beaten up with milk. Then bring it to the boil again, taking care to stir all the time. To be reaUy good, this sauce should be thick. Add the juice of a lemon, some truffles cut in shreds, the tails of cray-fish or a few shrimps, and a little parsley. 42. Montpelier Butter. Well Avash a small handful of chervil, the leaves of a dozen sprigs of tarragon, as much burnet, and a few small green onions ; blanch and cool them. Boil four eggs hard ; drain and squeeze your herbs dry, pound them with ten anchovies, boned and wiped, a tablespoonful of capers, the yolks of the eggs ; scrape a little garlic with the point of your knife and rub it into your butter, with a little whole pepper, salt, and grated nutmeg ; the whole well pounded. Add two tablespoonfuls of fine olive oil and a teaspoonful of elder or tarragon vinegar. Colour it, when thoroughly pounded, either with spinach green (p. 352), or with red lobster spawn pounded and mixed with it. Rub it through a hair-sieve, and set it in ice till wanted to ornament meat or fish salads. Let it be observed that no flavour should predominate. 43. Onion. Cut four or five large onions in slices. Simmer these gently with four ounces of butter and four ounces of w 2 340 THE THOROUGH GOOD COOK. ham (lean and fat), a pinch of flour, salt, pepper, a pinch of white sugar, a little stock, and the juice of a lemon. This sauce is delicious with warmed-up meats, white or brown. 44. Orange. Peel two Seville oranges as thinly as possible, taking off the 3'ellow peel only, which cut in thin shreds about an inch long, and blanch in boiling water till tender; drain them, and put them into a stew-pan with two or three tablespoonfuls of Spanish sauce (N"o. 64), a little brown broth (p. 77), and a little sugar ; let the whole simmer gently at the corner of the stove ten minutes ; skim it, and serve it with the addition of a little lemon-juice, the juice of half an orange, a little glaze, and cayenne. This sauce must be kept rather thin. 45. Orleans. Put into a saucepan three or four teaspoonfuls of vinegar, a little pepper, some shallot, and an ounce of butter; reduce this, and add four or five ladlefuls of brown sauce. When ready for table, put into 3'our sauce four or five sfherkins, the whites of three hard-boiled eo-q-s five anchovies, a carrot (all cut into dice), and a dessertspoon- ful of white capers. Make it quite hot, but not boiling, and serve. 46. Oyster. Preserve the liquor of your oysters as you open them, and strain it through a fine sieve. Wash the oysters very SAUCES. 341 clean, and take off the beards. Put them mto a stew-pan, and pour the liquor over them. Add a large spoonful of anchovy liquor, half a lemon, two blades of mace, and thicken with butter rolled in flour. Then put in half a pound of butter, and boil it up till the butter is melted. Now take out the mace and lemon, and squeeze the lemon- juice into the sauce. Give it a boil, stirring it all the time, and pour it into your sauce-boat. 47. Poor Man's Sauce. Put a dessertspoonful of chopped shallots into half a gill of vinegar with a blade of mace, a clove, fifteen or twenty peppercorns, a small piece of ham, a small piece of bay-leaf, a sprig of thyme, and a little parsley ; reduce this three-fourths ; add two ragout-spoonfuls of Spanish sauce (No. 64), and one of consomme (p. 77) ; stir it on the fire till boiling, and draw it to the corner of the stove to imbibe flavour. Skim it, and pass it through a colander spoon. This sauce should be kept very thin. 48. Portuguese. Put into a saucepan a quarter of a pound of butter, the yolks of two raw eggs, a dessertspoonful of lemon-juice ; salt and pepper according to taste. Set it on a moderate fire, stirring constantly till hot. Then vannez or mill it rapidly to unite the butter and eggs. Should it be too thick, put a very little Avater to it. This sauce ought not to be made till just as it is wanted. 342 THE THOBOUGH GOOD COOK. 49, Provencale. Chop finely some shallots, a small leek, let these slightly brown in a small quantity of olive oil. Then add a little flour, and moisten with a mixture of broth and Chablis. Chop some mushrooms (raw, or lightly fried in butter) with some parsley. Put this into the sauce, with a pinch of pepper and salt. Let it boil for ten minutes, and just before serving add the juice of a lemon. v/t)+GV''* — * 50. Ravigote Butter. Take equal proportions of parsley, tarragon, and chervil ; chop them very fine, season with a little pepper and salt ; rub a tablespoonful in with a quarter of a pound of fresh butter; put it on the ice to set. If used for breakfast, or served at the side-table, cut it with a warm cutter in pieces of whatever shape you please. This butter may always be used as a erarnish for salads. 51. Biiclielieu. Chop up very tine six ounces or so of mushrooms lightly fried in butter, and one or two truffles peeled. Put into a saucepan two small spoonfuls of smooth sauce

Cook this with the app: pantry check, scaling, and the assistant.