Reform Sauce

Ingredients

• I pint Espagnole sauce
• 1 dessertspoonful red currant jelly
• J gill port
• Cayenne
• salt

Method

1. 1

   Put all the ingredients into a pan, and simmer slowly for half an hour.

2. 2

   Tammy and reheat.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 35. The excerpt below is the record exactly as published.

Salt. 1 or 2 tablespooufuls cream. Put the milk, peppercorns, and onion stuck with cloves into a saucepan, and infuse at the side of the fire for fifteen minutes, then strain. Return the seasoned milk to the pan with the butter and bread-crumbs. Stir till boiling and of a dropping consistency. Add the cream and serve. [ 169 ] CARDINAL SAUCE. I oz. butter I oz. flour. pint fish stock. ^ gill cream. ^ oz. lobster butter Cayenne and salt. Lemon juice. Make a foundation sauce with the butter, flour, and fish stock, and cook well. Cool, whisk in the lobster butter in small pieces, and add the cream, seasonings, and lemon juice. Do not boil after the lobster butter is added. CURRY SAUCE. ^ oz. butter. 1 dessertspoonful chopped onion. 1 dessertspoonful chopped apple. ^ oz. curry powder. ^ oz. rice-flour. I pint light-coloured stock. Salt. Lemon juice. 1 tablespoonful cream. Fry the chopped apple and onion in the butter, add the curry powder and rice-flour, and fry them well without browning. Gradu- ally add the stock, and allow the sauce to simmer for forty minutes. Strain and reheat the sauce ; add lemon juice and cream. [ 170 ] DEMI-GLACE SAUCE. ^ pint Espagnole sauce. 1 gill gravy from roast meat, or ^ gill liquid meat glaze. Put the sauce and gravy into a saucepan and reduce for five minutes ; strain and reheat Cut the bacon into small pieces, and melt it in a pan with the butter. Add the vege- tables sliced, and fry well ; then the flour, and make a rich brown colour. Add the stock and seasonings, and simmer for two or three hours. Add the tomato pulp when half- cooked. Tammy ; add sherry and reheat. — The outstanding flavour should be ham. This sauce is the foundation of many brown sauces. ESPAGNOLE SAUCE. 2 oz. butter. 2 oz. flour. 2 oz. ham or bacon. 1 onion. 1 small carrot. 6 mushrooms. 1 pint brown stock. Pepper and salt. 1 gill tomato pulp. i „ sherry. [ 171 J HOLLANDAISE SAUCE. ^ pint Bechamel sauce or Lemon juice. melted butter sauce. Cayenne and salt. 2 yolks. Have the sauce hot, but not boiling ; stir in the yolks singly, and cook till they are thickened without boiling. Add the lemon juice and seasonings. HORSE-RADISH SAUCE. 2 tablespoonfols grated horse- radish. 1 gill cream. Salt and pepper. Good pinch of sugar. Vinegar and lemon juice. Whip the cream fairly stiff and stir in the other ingredients. ITALIENNE SAUCE. 1 oz. butter. 1 oz. flour. 6 mushrooms. ^ small onion. Sprig of thyme. 1 bay leaf. ^ gill sherry, i pint stock. Pepper and salt. Slice the mushroom and the onion, and fry well in the butter. Add the flour, thyme. [ 172 ] and bay leaf, and stir all to a rich brown colour. Add the sherry, and boil all till well reduced. Add the stock and seasonings, and simmer for one hour at least. Tammy, and it is ready for use. 2V.S. — The outstanding flavour should be mushrooms, and trimmings of fresh mush- rooms may be used. MADEIRA SAUCE. ^ pint Espagnole sauce. Cayenne pepper. 1 teaspoonful liquid glaze. Salt. ^ gill of Madeira. Boil aU together for fifteen minutes. Tammy and reheat. MAiTRE D’HOTEL SAUCE. 1 oz. butter I oz. flour ^ pint fish stock 1 teaspoonful chopped parsley Lemon juice. Pepper and salt. 1 tablespoonful cream Make a foundation sauce with the butter, flour, and fish stock. Cook well, and add the parsley, lemon juice, and cream. ]V.B. — Milk may be substituted for fish stock. V [ 178 ] MELTED BUTTER SAUCE. 1 oz. butter. ^ oz. flour. ^ pint cold water. Pinch of salt. Prepare in same manner as for a white sauce. A teaspoonful of sugar may be added instead of salt, and the sauce may be flavoured with vanilla essence, lemon essence, or lemon juice. Put all the ingredients except the white of egg into a pan, and whisk over a gentle heat till the sauce is thickened and frothy. Fold in the beaten white and use at once. N,.B. — If the Mousseline sauce is for a sweet dish, substitute sugar and vanilla for the seasonings and nutmeg. MOUSSELINE SAUCE, ^ gill cream. ^ oz. butter. Lemon juice. 3 yolks. Pinch of nutmeg. Pepper and salt. 1 beaten white of egg. [ 174 ] PIQUANTE SAUCE. 2 chopped shallots. 2 „ gherkins. ^ tablespoonful chopped capex’S. 1 bay leaf. 1 sprig of thyme. 1 gill vinegar. \ pint Espagnole sauce. Cayenne and salt. Put the shallots, gherkins, capers, bay leaf, and thyme into a saucepan with the vinegar, and boil till reduced to half the quantity. Add the Espagnole sauce, and simmer for twenty minutes. Tammy and reheat. REFORiME SAUCE. I pint Espagnole sauce. 1 dessertspoonful red currant J gill port

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