Romaine Sauce

Ingredients

• three ounces of sugar
• four tablespoonfuls of good vinegar
• a gill of broth
• one pint of Espagnole sauce
• the juice of two oranges

Method

1. 1

   Melt three ounces of sugar in a non-tinned copper pan, add four tablespoonfuls of good vinegar to it, and dilute both with a gill of broth.

2. 2

   Then add one pint of Espagnole sauce, and stir on the fire till well mixed.

3. 3

   Boil, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 45. The excerpt below is the record exactly as published.

ROMAINE SAUCE. Melt three ounces of sugar in a non- tinned copper pan, add four tablespoonfuls of good vinegar to it, and dilute both with a gill of broth ; then add one pint of Espagnole sauce, and ^tir on the fire till well mixed. Boil, and serva 210. LOMBARDE SAUCE. Pour into a stewpan one pint of Blanquette sauce and half a pint of chicken essence, boil it, stir it occasionally, and after ten minutes of slow ebullition add the yolks of three eggs, well beaten and properly mixed with an ounce of melted butter and the juice of a lemon ; stir the contents on the fire well, and as soon as it reaches the boil draw the stewpan away from the fire ; add to it half a pint of tomato sauce, mix this well together, then rub it through a tammy sieve, and serve. 211. SICILIAN SAUCE. Chop separately and fine four shalots, two small truffles, a little pai*sley, and a dozen ordinary mushrooms ; put the I02 PRACTICAL HOUSEHOLD COOKERY. lot into a small saucepan with a little thyme, a bay-leaf, one clove of garlic, and a small pinch of cayenne ; moisten with two glasses of sherry ; set to simmer on a slow fire for ten minutes ; then add one pint of Allemande sauce ; continue the simmering for a few minutes longer, giving it an occasional stir, then add a spoonful of minced parsley, previously blanched, and the juice of half a lemon before serving. 212. LOBSTER SAUCE. Cut the fleshy part of a small cooked lobster into very small dice, and put them on a plate ; pound in a mortar the spawn and coral of the lobster with two ounces of butter and rub it through a sieve ; then put in a stewpan half a pint of Velout^ sauce with the lobster butter just made, half a gill of good gravy, and a small pinch of cayenne; boil and stir occasionally, add the pieces of cut lobster and the juice of half a lemon, sprinkle a little pepper, and serve. 218. SHRIMP SAUCE. Make half a pint of melted butter sauce, then add the coral of a small lobster, pounded and mixed with a small pinch of cayenne, a teaspoonful of anchovy essence, eighteen picked shrimps, and the juice of half a lemon, and serve. 214. VICTORLA SAUCE Put four tablespoonfuls of red currant jelly in a stew- pan with a dozen cloves, a small stick of cinnamon, the peel of two oranges, a gill of good gravy, and half a pint of Espagnole sauce ; moisten with half a pint of red wine (Burgundy is best), boil it and simmer for twenty minutes, PRACTICAL HOUSEHOLD COOKERY. 103 then pass it through a tammy sieve, add the juioe of two oranges

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