Orleans Sauce

Ingredients

• three or four teaspoonfuls of vinegar
• a little pepper
• some shallot
• an ounce of butter
• four or five ladlefuls of brown sauce
• four or five sfherkins
• the whites of three hard-boiled eo-q-s
• five anchovies
• a carrot
• a dessertspoonful of white capers

Method

1. 1

   Combine vinegar, pepper, shallot, and butter in a saucepan and reduce.

2. 2

   Add brown sauce and diced ingredients.

3. 3

   Heat without boiling and serve.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 185. The excerpt below is the record exactly as published.

a little pepper. The whole drawn over a slow fire, add the flesh of two lemons sliced thin (removing the pips), three ladlefuls of consomme (p. 77), and half a pint of good Avhite wine; simmer the mirepoix for two hours, and squeeze it through a tammy. Use this for entrees directed to be prejDared " a la mirepoix." SAUCES. 339 41. Monglas. Mix till quite smooth a small spoonful of flour with butter, and moisten with the liquor in which you have boiled the joint with which the sauce is to be served. Add some juice of mushroom, and let it boil for ten minutes. Kemove the saucepan from the fire. Thicken with three yolks of eggs beaten up with milk. Then bring it to the boil again, taking care to stir all the time. To be reaUy good, this sauce should be thick. Add the juice of a lemon, some truffles cut in shreds, the tails of cray-fish or a few shrimps, and a little parsley. 42. Montpelier Butter. Well Avash a small handful of chervil, the leaves of a dozen sprigs of tarragon, as much burnet, and a few small green onions ; blanch and cool them. Boil four eggs hard ; drain and squeeze your herbs dry, pound them with ten anchovies, boned and wiped, a tablespoonful of capers, the yolks of the eggs ; scrape a little garlic with the point of your knife and rub it into your butter, with a little whole pepper, salt, and grated nutmeg ; the whole well pounded. Add two tablespoonfuls of fine olive oil and a teaspoonful of elder or tarragon vinegar. Colour it, when thoroughly pounded, either with spinach green (p. 352), or with red lobster spawn pounded and mixed with it. Rub it through a hair-sieve, and set it in ice till wanted to ornament meat or fish salads. Let it be observed that no flavour should predominate. 43. Onion. Cut four or five large onions in slices. Simmer these gently with four ounces of butter and four ounces of w 2 340 THE THOROUGH GOOD COOK. ham (lean and fat), a pinch of flour, salt, pepper, a pinch of white sugar, a little stock, and the juice of a lemon. This sauce is delicious with warmed-up meats, white or brown. 44. Orange. Peel two Seville oranges as thinly as possible, taking off the 3'ellow peel only, which cut in thin shreds about an inch long, and blanch in boiling water till tender; drain them, and put them into a stew-pan with two or three tablespoonfuls of Spanish sauce (N"o. 64), a little brown broth (p. 77), and a little sugar ; let the whole simmer gently at the corner of the stove ten minutes ; skim it, and serve it with the addition of a little lemon-juice, the juice of half an orange, a little glaze, and cayenne. This sauce must be kept rather thin. 45. Orleans. Put into a saucepan three or four teaspoonfuls of vinegar, a little pepper, some shallot, and an ounce of butter; reduce this, and add four or five ladlefuls of brown sauce. When ready for table, put into 3'our sauce four or five sfherkins, the whites of three hard-boiled eo-q-s five anchovies, a carrot (all cut into dice), and a dessertspoon- ful of white caper

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