Bordelaise Sauce (White)

Ingredients

• 2 shallots, minced fine
• 1 cup strong beef bouillon
• 1 herb bouquet
• 3 tablespoons butter
• 1/2 teaspoon pepper
• 1 cup Bordeaux wine (white)
• Salt
• Juice 1 lemon

Method

1. 1

   Put shallots, bouquet, pepper, and wine in small sauce pan, and reduce one half.

2. 2

   Add bouillon and simmer 5 minutes.

3. 3

   Take out bouquet.

4. 4

   Add butter and stir until well melted.

5. 5

   Add lemon juice, and salt to taste.

6. 6

   Heat and beat with a fork until butter is well incorporated.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 131. The excerpt below is the record exactly as published.

salt, stewed in aromatic white wine, and then stuffed with a butter paste flavored with shallots and chopped parsley. Sealed with this paste, they keep nicely, and are shipped all over France as well as to foreign countries. They are ready for the grill and all that is necessary is to place them under the flame, butter side up, and make thoroughly hot. Do not let them cook in their butter, or they will toughen. Each portion should be accompanied by a scissorlike clamp of silver with which to hold them while they are taken out with a snail pick. But they may be held with the corner of a napkin and extracted with a tooth- pick, if the special snail gear is not available. True lovers of snails, after eating the meat, sip the warm butter sauce from the shell, the same as oyster and clam eaters invariably drain the last drop of juice from the shell. SEA URCHINS {Our sins) These spiny sea pin-cushions go by various names, sea-eggs, sea-urchins and sea-chestnuts, along the many rocky coasts where they cling to the bottom until the fisherman comes along, balanc- ing himself in the stern of his rowboat while he pries them off with a long pole. They are prized for the spoonful or two of salubrious coral within their spiny shells which has a flavor a little like caviar and comes in many shades, from crimson through pinkish-red to a pale yellowish yolk, depending on its FRENCH 311 sex and diet. There is considerable waste of entrails, which is cleverly flipped out with the fisherman's knife in cleaning them. The coral is then loosened from its shell moorings and either sucked like an egg or spooned out. Both cooked and raw, it is also spread on buttered toast. The oursin enters into Provencal cooking in a number of interesting recipes. A few tablespoons of the coral, milt or roe, mashed in cream, is the distinctive touch added to an oursinade, that glorified fish stew cooked in white wine, the gravy thickened with a half-dozen egg-yolks and the creamed oursins stirred in at the finish. Oursins color and flavor mayonnaise more deli- ciously than crayfish butter, for a fish salad. These sea-eggs are in fact the secret of the success of many marine salads all along the Mediterranean. In Nice the natives go out in the bay and spear a bushel of these bristling sea-hedgehogs, take the dripping basket to the nearest wine shop and throw an oursin party. Sitting at their ease in the shade of a sidewalk cafe they shuck and eat them without seasoning beyond their own sparkling sea water, which is drunk from the shell the same way that Frenchmen smack up the oyster liquor after swallowing the oyster itself. White wine mates perfectly with the tasty oursin tang and indeed is the most expensive part of this snack, since the sea-chestnuts themselves are of little more value than their brothers that grow on trees. A dozen of them yield no more meat than one fat oyster, so it takes patience to eat them. In Nice there are street stands where they are expertly opened by the vendor and the salty highly-fishy liquid and vivid star-shaped roe are consumed on the spot. Those who dote on them say that no other shell- fish carries so much of the concentrated tang of the sea. EGGS (CEufs) Perigord ^^ pERIGORD {CEufs Perigord) Sauce Perigueux i small onion, minced i herb bouquet i shallot, minced i teaspoon beef extract 3 tablespoons goose fat or butter i small truffle, sliced thin 54 pound boiled ham, diced lA cup fine dry white wine 1 tablespoon minced truffle Montbazillac, if possible i]/2 cups stock Salt and pepper 6 extra-fresh eggs Fry onion and shallot in fat until they begin to color. Add ham and minced truffle and fry until onion is golden. Add stock and bouquet and simmer. Remove bouquet. Add beef extract, sliced truffle, wine and seasonings; simmer 3 minutes. (A few pieces of diced chicken or game bird is an improve- ment.) Pour sauce into a cocotte dish and heat. Add eggs, season, and poach on top of flame or in oven. Bordelais EGGS IN COCOTTE WITH BORDELAISE SAUCE (CEufs en Cocotte Bordelaise) !4 cup butter 6 eggs 6 artichoke bottoms Salt and pepper Sauce Bordelaise 312 FRENCH 313 Melt butter in heat proof dish. Add artichoke bottoms, minced, and heat. Break eggs on top and place over mild heat or in the oven to set. Season and pour in sufficient Bordelaise sauce to cover the whites and leave small circles of the white visible. , v SAUCE BORDELAISE (WHITE) 2 shallots, minced fine 1 cup strong beef bouillon 1 herb bouquet 3 tablespoons butter Ys teaspoon pepper Juice 1 lemon 1 cup Bordeaux wine (white)

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