Hungarian Sauce

Ingredients

• two tablespoonfuls of butter
• two tablespoonfuls of chopped onions
• half a teaspoonful of paprika
• a gill of white wine
• one pint veloute
• two ounces of butter

Method

1. 1

   Fry gently in butter, without coloring, the chopped onions seasoned with salt and paprika.

2. 2

   Moisten with white wine, add a small faggot, reduce the wine by two-thirds, and remove the herbs.

3. 3

   Finish with veloute and boil moderately for five minutes.

4. 4

   Rub through a sieve and complete with butter.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 37. The excerpt below is the record exactly as published.

Hungarian Sauce. Fry gently in butter, without coloring, two tablespoonfuls of chopped onions seasoned with table-salt and half a teaspoon- ful of paprika. Moisten with a gill of white wine, add a small faggot, reduce the wine by two-thirds, and remove the herbs. Finish with one pint veloute, according to the use for which the sauce is intended, and boil moderately for five minutes. Then rub the sauce through a sieve, and complete it with two ounces of butter. Remember to keep the sauce a delicate pink shade. Oyster Sauce. Take one pint of Normande Sauce and complete it with a gill of reduced oyster liquor, strained through linen, and twelve poached and trimmed oysters. Sauce Albufera. Take the necessary quantity of Supreme Sauce, and add to this four tablespoonfuls of dissolved, pale meat glaze per STANDARD COOKERY. 49 quart of sauce, to give it the ivory-white tint which character- izes it. Serve with poultry and poached sweet-bread. Sauce Joinville. Prepare a pint of Normande Sauce and complete it with two ounces of shrimp butter and two ounces of crayfish butter. If this sauce is to accompany a fish a la Joinville, which in- cludes a special garnish, it is served as it stands. If it is served with a large, boiled, ungarnished fish, an ounce of black truffles cut Julienne-fashion should be added. Joinville Sauce differs from similar preparations in the final operation where crayfish and shrimp butter are combined. Mariniere Sauce. Take the necessary quantity of Bercy Sauce and add, per pint of sauce, one gill of mussel liquor and a liaison composed of the yolks of three eggs. Serve with small poached fish, particularly with mussels. Mornay Sauce. Boil one pint of Bechamel Sauce with one gill of the fumet of that fish. Reduce by a good quarter, and add two ounces of Gruyere and two ounces of grated Parmesan. Put the sauce on the fire again for a few minutes, and melt the cheese by stirring with a small whisk. Finish the sauce away from the fire with two ounces of butter added slowly. Mousseuse Sauce. Scald and wipe dry a small vegetable-pan, and put into it one-half pound of stiffly-wamVrf butter, properly softened. Season with tablesalt and a few drops of lemon- juice, and whisk while gradually adding one-third pint of cold water. Finish with two tablespoonfuls of very firm, whipped cream. This preparation is served with boiled fish. The heat of the fish alone suffices to melt it. It is much preferred to plain melted butter. Mustard Sauce Take the necessary quantity of butter sauce and complete it, away from the fire, with one tablespoonful of mustard per pint of sauce. It is served with small grilled fish, especially fresh herrings. Nantua Sauce. Boil one pint of Bechamel Sauce, add one-half pint of cream, and reduce by a third. Rub it through a sieve, and finish with a further addition of two tablespoonfuls of cream, three ounces So STANDARD COOKERY. of very fine crayfish butter, and one tablespoonful of small shelled crayfishes' tails. Noisette Sauce. Prepare a Hollandaise Sauce and add two ounces of hazel- nut butter at the last moment. Serve with salmon, trout, and boiled fish generally. Normande Sauce. Put in a saucepan one pint of fish veloute, three tablespoon- fuls each of mushroom liquor, oyster liquor and twice as much sole fumet, the yolks of three eggs, a few drops of lemon- juice, and a gill of cream. Reduce by a good third on an open fire, season with a little cayenne, rub through a sieve, and finish with two ounces of butter and four tablespoonfuls of good cream. This sauce is proper for fillet of sole a la Normande, and is also used as the base of other small sauces. Oriental Sauce. Take one pint of American Sauce, season with curry, and reduce to a third. Then add, away from the fire, one gill of cream per pint of sauce. Serve in the same way as American Sauce. Poulette Sauce. Boil for a few minutes one pint of Sauce Allemande, and add six tablespoonfuls of mushroom liquor. Finish, away from the fire, with two ounces of butter, a few drops of lemon- juice and one teaspoon ful of chopped parsley. Ravigotte Sauce. Reduce by half, a gill of white wine with half as much vinegar. Add one pint of ordinary veloute, boil gently for a few minutes, and finish with one and one-half ounces of shallot butter and one teaspoonful of chervil, tarragon, and chopped chives. Usually served with boiled poultry. Soubise Sauce. Stew in butter two pounds of finely-minced onions. This stewing of the onions in butter increases their flavor. Now add one-half pint of thickened Bechamel; season with salt and a teaspoonful of powdered sugar. Cook gently for half an hour, rub through a sieve, and complete the sauce with a few tablespoonfuls of cream and two ounces of butter. STANDARD COOKERY. 51 Soubise Sauce Tomatee. Prepare a soubise as described above, and add to it one-third of its volume of very red tomato puree. Sauce Supreme. Put into a saucepan one and one-half pints of clear poultry stock and one gill of mushroom cooking liquor. Reduce to two-thirds ; add one pint of " poultry veloute " ; reduce again, stirring with a spatula the while, and combine half pint of cream with the sauce, this last being added by degrees. When the sauce has reached the desired consistence, strain through a sieve, and add another gill of cream and two ounces of best butter. Stir with a spoon, from time to time. Venetian Sauce. Put into a stewpan one tablespoonful of chopped shallots, one tablespoonful of chervil, and one gill of white wine and tar- ragon vinegar, mixed in equal quantities. Reduce the vine- gar by two-thirds; add one pint of white wine sauce; boil for a few minutes; rub through a sieve, and finish the sauce with sufficient herb juice and one teaspoonful of chopped chervil and tarragon. Served with various fish. Villeroy Sauce. Put into a saucepan one pint of Allemande Sauce to which has been added two tablespoonfuls of tr

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