Normande Sauce
From Soyer's standard cookery, 1912
Serves 2
Proper for fillet of sole a la Normande.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
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. Fin
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Cook this with the app: pantry check, scaling, and the assistant.