Chateaubriand Sauce (Sauce a la Chateaubriand)

Ingredients

• one tablespoon good butter
• a pinch of flour
• one cup of rich jellied stock
• three tablespoons sherry
• pepper to taste
• salt to taste
• color with kitchen bouquet
• one tablespoon finely chopped parsley

Method

1. 1

   Put butter in a frying pan; add flour, stock, sherry, pepper, salt, and onion squeeze.

2. 2

   Color with kitchen bouquet, strain, and add parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 454. The excerpt below is the record exactly as published.

salt to taste. Beat the sauce until nice and rich; before serving, add some rich cream. Serve with different meat dishes — such as fried cutlet of veal, fried chops, chicken, and different kinds of fish and egg dishes. Tomato Sauce ( Sauce Tomate) a l’Aurore Put one tablespoon butter in a saucepan, add a heaping table¬ spoon flour, one and a half cups tomato juice, pepper and salt to taste. Beat the sauce until nice and smooth, then add some chopped parsley; flavor with onion juice, teaspoon chili vinegar; last, add some rich cream before serving. Serve with any kind of fish dish, and also with different meat dishes. Cream Sauce ( Bechamel) Put one tablespoon butter in a saucepan; add one heaping table¬ spoon flour, one and a half cups rich bouillon or meat stock of any kind; color with kitchen bouquet. Let the sauce cook for some time, then skim. Serve with any kind of meat dish. Melted Butter Sauce ( Sauce blanche) Melt half cup butter; add two tablespoons finely chopped parsley; season with pepper and salt. Serve with any kind of vegetable or different kinds of fish, e. g., broiled and fried. Brown Butter Sauce ( Beurre noir) Put half cup butter in a saucepan and melt it; add the juice of half a lemon, one teaspoon chili vinegar, pepper and salt; color with kitchen bouquet and some dissolved beef extract. Beat the butter on ice till it becomes thick. Serve with any kind of broiled fish. Orange Sauce ( Sauce a la Bigarade) Put a tablespoon butter in a saucepan, add small tablespoon flour, one cup stock, half cup orange juice. Stir the sauce until nice and smooth, add some kitchen bouquet to color it, then add one half cup oranges (cut in small dices), and let simmer for some time; skim; add four tablespoons sherry. Serve with any kind of meat, e. g., ducks and poultry. Bordelaise Sauce ( Sauce Bordelaise) Color one and a half cups of rich beef stock or bouillon with kitchen bouquet and flavor with some tomato juice. Dissolve one tablespoon flour in half cup water; strain this flour to the stock then let it simmer for about twenty minutes — skimming it several times; add about four tablespoons sherry, then two tablespoons chopped parsley. This sauce is served with different kinds of entrees and meat dishes. Bourguignonne Sauce ( Sauce Bourguignonne) Put a tablespoon butter in a saucepan; add one and a half cups rich stock, six small shallots or small white onions, one dozen button mushrooms. When the shallots and mushrooms are cooked thicken the sauce with two tablespoons flour dissolved in half cup water; add half cup sherry and some thin sliced truffles; color with kitchen bouquet (and a little beef extract if at hand). Let the sauce simmer from fifteen to twenty-five minutes; remove all the scum. Serve with any kind of meat dish or entree. Bretonne Sauce ( Sauce Bretonne) Put one tablespoon butter in a saucepan; add one heaping table¬ spoon flour, pepper, salt, and one and a half cups stock. Simmer a long time on stove with a dozen little shallots or white onions — skim now and then; flavor with some tomato juice and then add some wine before serving. Serve with any kind of meat or fish. Brown Caper Sauce ( Beurre noir aux Capres) Put one tablespoon butter in a saucepan; add one tablespoon flour, one and a half cups rich, hot stock; color with kitchen bouquet and beef extract; let simmer until nice and glossy; flavor with the vinegar from the capers. Wfflen ready to serve, add about three THE SWEDISH, FRENCH, tablespoons capers [if very large they be can cut in halves for this sauce]. Serve with boiled meat — such as lamb — and also with different kinds of entrees, calf’s head, etc. White Caper Sauce ( Sauce blanche aux Capres ) Put one tablespoon butter in a saucepan; add two tablespoons flour, one and a half cups hot milk; beat the sauce and make it very smooth; flavor with the juice from the capers and before serving add three tablespoons capers, then add some rich cream. Serve with veal and boiled meat. Shrimp Sauce ( Sauce aux Crevettes) a la Ericsson Hammond Quarter pound shrimps, one and a half cups milk, one tablespoon flour, one tablespoon butter, yolk of one egg, two tablespoons sherry, pepper, salt, and three tablespoons cream. Put butter in a saucepan; add flour, then the hot milk; beat well; add sherry, the yolk of egg, pepper, and salt, then the cooked shrimps — part of them ground and part cut in small pieces; color with a little orange coloring; add the cream just before serving. Serve with any different kinds of fish. Chateaubriand Sauce ( Sauce a la Chateaubriand) Put a tablespoon good butter in a frying pan; add a pinch of flour, one cup of rich jellied stock, three tablespoons sherry, pepper, salt, and squeeze of an onion; color with kitchen bouquet; strain through a fine sieve; add one tablespoon finely chopped parsley

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