Portuguese Sauce

Ingredients

• two and a half ounces of fresh butter
• a yolk of an egg
• a little lemon-juice
• salt and black pepper to taste

Method

1. 1

   Cook butter with egg yolk, lemon juice, salt, and pepper until hot.

2. 2

   Remove from fire and stir until thickens.

3. 3

   Serve immediately.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 52. The excerpt below is the record exactly as published.

Portuguese Sauce Cook two and a half ounces of fresh butter with a yolk of an ^%^, a little lemon-juice, salt and black pepper to taste ; stir till the sauce is quite hot, take it off the fire, and stir till it thickens. Serve as soon as made. Ravigote Sauce Take equal quantities of white wine and stock and reduce. Season with chopped tarragon, chervil and chives, some lemon-juice, salt and pepper to taste ; stir the sauce till quite thick over a quick fire but it must not boil. SAUCES 137 Reform Sauce Cut up into strips like Julienne, vegetables, truffles, mushrooms, lean ham, hard whites of eggs, and gherkins. Put them into a stewpan with six table- spoonfuls of vinegar ; boil, and reduce to one-third. Pour in half a pint of Espagnole sauce and reduce again ; when thick enough, add two table-spoonfuls of red-currant jelly, and serve. Remoulade Sauce Chop up parsley, chives, anchovies, and a bead of garlic ; add a little mustard and salt, stir in good salad- oil and whip till the sauce is thick. Sauce Robert Dissolve a piece of butter the size of a walnut in a saucepan and fry with it two onions finely chopped ; when lightly coloured, pour in a wineglassful of vinegar and simmer for four minutes ; stir in a table- spoonful of flour, half a pint of stock, a quarter of a teaspoonful of Armour's extract or 0x0, and the same of salt. Stir all over the fire for twenty minutes, add a tea-spoonful of mustard, the same of mushroom ketchup, and one of Worcester sauce, and at the last a spoonful of port wine. 138 COOKERY A LA MODE Schiller Sauce Put a piece of butter, a couple of shalots, and a minced onion into a stewpan and let them fry till cooked and brown ; add half a pint of brown gravy, a quarter of a pound of tamarinds, three cloves, a bay-leaf, a little black pepper and salt, and a wine glassful of claret ; let all simmer for twenty minutes, add some Parisian essence to colour it and a quarter of a spoonful of brown sugar ; strain and serve. Shalot Sauce Put six shalots in a stewpan with one small bay- leaf, a sprig of thyme, and one gill of white stock. Reduce to a glaze, add one pint of good gravy Simmer for ten minutes and strain. Soubise Sauce Peel some onions, blanch them, and put them in a stewpan with some white stock just to cover them ; simmer till the onions are done, then reduce with the same quantity of white sauce as there is onion ; add a little pepper, salt, and cayenne ; pass through a tammy and serve. Supreme Sauce Put a quarter of a pound of butter into the stew- pan, add when dissolved twelve white peppercorns, a little parsley, and two ounces of flour. Cook over SAUCES 139 the fire, stirring all the time, for ten minutes, then add one and a half pint of white stock ; stir again till it boils, add the juice of half a lemon, a little salt, trimmings of mushrooms, and half a pint of cream ; tammy and serve. Iced Swedish Sauce Mix together half a pint of thick mayonnaise, two table-spoonfuls of grated horse-radish, a gill of whipped cream, and half a gill of aspic. Place on ice till wanted, then cut into little squares and serve. Sweet and Sharp Sauce (Italian recipe) Take a good dessert-spoonful of castor sugar and pour over it two-thirds of a pint of vinegar. The Italians use one pound of pine kernels in this sauce, but if these are not to be had use half a pound of split sweet almonds. Put these with half a pound of currants and half a cup of grated chocolate into a stewpan, add the sweetened vinegar, stir and mix well, and place on the fire till it boils. Tarragon Sauce Take a small handful of tarragon and boil in a pint of milk. When soft, take it out. Chop up finely, pass through sieve, and mix with a small piece of butter. Melt an ounce of butter ; add half an ounce 140 COOKERY A LA MODE of flour. Mix and add gradually the milk in which the tarragon was boiled. Let it boil up three times. Take off the fire and add the yolk of an egg

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