Normande Sauce

Ingredients

• one pint of fish velouté
• three tablespoonfuls of mushroom liquor
• as much oyster liquor
• twice as much sole fumet
• the yolks of three eggs
• one-quarter pint of cream
• two oz. of butter
• four tablespoonfuls of good cream

Method

1. 1

   Put in a sautépan one pint of fish velouté, three tablespoonfuls of mushroom liquor, as much oyster liquor, and twice as much sole fumet, the yolks of three eggs, a few drops of lemon-juice, and one-quarter pint of cream.

2. 2

   Reduce by a good third on an open fire, season with a little cayenne, rub through a tammy, and finish with two oz. of butter and four tablespoonfuls of good cream.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 28. The excerpt below is the record exactly as published.

Normande Sauce, finish it as directed in that recipe, and complete it with one-quarter pint of reduced oyster liquor, strained through linen, and twelve poached and trimmed oysters. 87—IVORY SAUCE, OR ALBUFERA SAUCE Take the necessary quantity of Supréme Sauce, prepared as explained in No. 106a. Add to this four tablespoonfuls of dissolved, pale, meat glaze per quart of sauce, in order to lend the latter that ivory-white tint which characterises it. Serve this sauce chiefly with poultry and poached sweet-bread. 88—JOINVILLE SAUCE Prepare one pint of Normande Sauce (No. gg), as given in the first part of its formula, and complete it with two oz. of shrimp butter and two oz. of crayfish butter. If this sauce is to accompany a fish a la Joinville, which includes a special garnish, it is served as it stands. If it is served with a large, boiled, ungarnished fish, one oz. of very black truffles cut Julienne-fashion should be added. As may be seen, Joinville Sauce differs from similar preparations in the final operation where crayfish and shrimp butter are combined. 89—MALTESE SAUCE To the Hollandaise Sauce, given under No. 30, add, when, dishing up, the juice of two blood oranges (these late-season oranges being especially suitable for this sauce) and half a coffeespoonful of grated orange-rind. Maltese Sauce is the finest for asparagus. 90—MARINIERE SAUCE Take the necessary quantity of Bercy Sauce (No. 65), and add, per pint of sauce, one-quarter pint of mussel liquor and a leason composed of the yolks of three eggs. Serve this with small poached fish and more particularly with mussels. 91—MORNAY SAUCE Boil one pint of Béchamel Sauce with one-quarter pint of the fumet of the fish, poultry, or vegetable, which is to constitute 40 GUIDE TO MODERN COOKERY the dish. Reduce by a good quarter, and add two oz. of Gruyére and two oz. of grated Parmesan. Put the sauce on the fire again for a few minutes, and ensure the melting of the cheese by stirring with a small whisk. Finish the sauce away from the fire with two oz. of butter added by degrees. 92—MOUSSELINE SAUCE To a Hollandaise Sauce, prepared as explained (No. 30), add, just before dishing up, one-half pint of stiffly-whipped cream per pint of sauce. 93—MOUSSEUSE SAUCE Scald and wipe a small vegetable-pan, and put into it one- half lb. of stiffly-manied butter, properly softened. Season this butter with table-salt and a few drops of lemon-juice, and whisk it while gradually adding one-third pint of cold water. Finish with two tablespoonfuls of very firm, whipped cream. This pre- paration, though classified as a sauce, is really a compound butter, which is served with boiled fish. The heat of the fish alone suffices to melt it, and its appearance is infinitely more agreeable than that of plain, melted butter. 94—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. N.B.—If the sauce has to wait, it must be kept in a bain- marie, for it should not on any account boil. It is served with certain small grilled fish, especially fresh herrings. 95—NANTUA SAUCE Boil one pint of Béchamel Sauce, add one-half pint of cream, and reduce by a third. Rub it through a tammy, and finish it with a further addition of two tablespoonfuls of cream, three oz. of very fine crayfish butter, and one tablespoonful of small, shelled crayfishes’ tails. 96—NEWBURG SAUCE First Method (with Raw Lobsters).—Divide a two Ib. lobster into four parts. Remove its creamy parts, pound them finely with two oz. of butter, and put them aside. THE SMALL COMPOUND SAUCES 41 Heat in a sautépan one and one-half oz. of butter and as much oil, and insert the pieces of lobster, well seasoned with salt and cayenne. Fry until the pieces assume a fine, red colour; entirely drain away the butter, and add two tablespoonfuls of burnt brandy and one-third pint of Marsala or old Sherry. Reduce the wine by two-thirds, and wet the lobster with one- third pint of cream and one-half pint of fish fumet. Now add a faggot, cover the sautépan, and gently cook for twenty- five minutes. Then drain the lobster on a sieve, remove the meat and cut it into cubes, and finish the sauce by adding the creamy portions put aside from the first. Boil so as to ensure the cooking of these latter portions; add the meat, cut into cubes, and verify the seasoning. N.B.—The addition of the meat to the sauce is optional; instead of cutting it into cubes it may be stewed and displayed on the fish constituting the dish. 97—SECOND METHOD (WITH COOKED LOBSTER) The lobster having been cooked in a Court-bouillon, shell the tail and slice it up. Arrange these slices in a sautépan liber- ally buttered at the bottom; season them strongly with salt and cayenne, and heat them on both sides so as to effect the red- dening of the skin. Immerse, so as to cover, in a good Sherry, and almost entirely reduce same. When dishing up, pour on to the slices a leason composed of one-third pint of fresh cream and the yolks of two eggs. Gently stir, away from the fire, and roll the saucepan about until the leason is completed. Originally, these two sauces, like the American, were ex- clusively composed of, and served with, lobster. They were one with the two very excellent preparations of lobster which bear their name. In its two forms lobster may only be served at lunch, many people with delicate stomachs being unable to digest it at night. To obviate this serious difficulty, I have made it a practice to serve lobster sauce with fillets or Mous- selines of sole, adding the lobster as a garnish only. And this innovation proved most welcome to the public. By using such condiments as curry and paprika, excellent varieties of this sauce may be obtained, which are particularly suited to sole and other white Lenten fish. In either of these cases it is well to add a little rice ‘‘a 1’Indienne ”’ to the fish. 42 GUIDE TO MODERN COOKERY 98—NOISETTE SAUCE Prepare a Hollandaise Sauce according to the recipe under No. 30. Add two oz. of hazel-nut butter at the last moment. Serve this with salmon, trout, and all boiled fish in general. 99—NORMANDE SAUCE Put in a sautépan one pint of fish velouté, three tablespoon- fuls of mushroom liquor, as much oyster liquor, and twice as much sole fumet, the yolks of three eggs, a few drops of lemon- juice, and one-quarter pint of cream. Reduce by a good third on an open fire, season with a little cayenne, rub through a tammy, and finish with two oz. of butter and four tablespoonfuls of good cream

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