Champagne Sauce

Ingredients

• an onion
• half a pottle of mushrooms
• a small carrot
• two ounces of butter
• a few sprigs of parsley
• a sprig of bay-leaf
• a very little thyme
• a couple of blades of mace
• two cloves
• about thirty peppercorns
• about an ounce of ham cut in pieces
• about two tablespoonfuls of flour
• three parts of a bottle of boiling champagne
• a piece of anchovy butter as large as a walnut
• cayenne
• and lemon-juice

Method

1. 1

   Cut an onion, half a pottle of mushrooms, and a small carrot in slices, which put into a saucepan with two ounces of butter, a few sprigs of parsley, a sprig of bay-leaf, a very little thyme, a couple of blades of mace, two cloves, about thirty peppercorns, and an ounce of ham cut in pieces; let the whole sweat well over a brisk fire.

2. 2

   Do not leave off stirring; add about two tablespoonfuls of flour; stir it two minutes longer, bearing in mind that it must be as white as you can make it; dilute with consomme; bring it gradually to the consistence of 'turned' sauce.

3. 3

   When it is well clarified at the side of the stove, skim it, then add three parts of a bottle of boiling champagne.

4. 4

   Reduce your sauce, on a quick fire, to the consistence of melted butter; strain it through a tammy, and finish with a piece of anchovy butter as large as a walnut, cayenne, and lemon-juice.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 181. The excerpt below is the record exactly as published.

cayenne pepper and salt, the juice of a lemon, and a glass of Madeira Avine; rub it through a tannny. SAUCES'. 331 20. Carrier. Scrape a small stick of horseradish, cut an onion or two in thin slices ; put these into a sauce tureen with a little vinegar and whole pepper, set the tureen in the dripping-pan under a shoulder of mutton while it is roasting. Serve this sauce quite hot with the meat. 2i. Champagne. Cut an onion, half a pottle of nuishrooms, and a small carrot, in slices, which put into a saucepan with two ounces of butter, a few sprigs of parsley, a sprig of bay-leaf, a very little thyme, a couple of blades of mace, two cloves, about thirty peppercorns, and an ounce of ham cut in pieces ; let the whole sweat well over a brisk lire : do not leave off stiri'ing ; add about two tablespoonfuls of flour ; stir it two minutes longer, bearing in mind that it must be as Avhite as you can make it; dilute with consomme (p. 77) ; bring it gradually to the consistence of " turned " sauce. When it is well clarified at the side of the stove, skim it, then add three parts of a bottle of boiling champagne. Reduce your sauce, on a quick fire, to the consistence of melted butter ; strain it through a tammy, and finish Avith a piece of anchovy butter as large as a walnut, cayenne, and lemon-juice

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