Sauce a la Chasseur Royal

Ingredients

• Chop the bones of the soles
• a small sliced onion
• 1 bay-leaf
• 1 sprig of parsley
• thyme
• a sprig of marjoram
• a glass of port wine
• 10 crushed peppercorns
• a teaspoonful of anchovy essence
• 1 pint of Espagnole sauce
• 1 gill of brown stock
• a little seasoning if needed
• ^ gill of double cream

Method

1. 1

   Chop the bones of the soles and put in a stewpan with the trimmings of the oysters, onion, bay-leaf, parsley, thyme, and marjoram.

2. 2

   Moisten with port wine and let reduce to half.

3. 3

   Add crushed peppercorns, anchovy essence, and Espagnole sauce or brown stock.

4. 4

   Simmer for twenty minutes, remove scum, and pass through a fine strainer.

5. 5

   Return to the stew, add seasoning if needed, and finish with double cream.

6. 6

   Keep hot but not boiling.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 126. The excerpt below is the record exactly as published.

Sauce a la Chasseur Royal. — Chop the bones of the soles, and put in a stewpan with the trimmings of the oysters, a small sliced onion, 1 bay-leaf, 1 sprig of parsley and thyme, and a sprig of marjoram. Moisten with a glass of port wine, let it reduce to half the original quantity. Keep well covered during the process. Now add 10 crushed peppercorns, a teaspoonful of anchovy essence, and i pint of Espagnole sauce, or 1 gill of brown stock. Simmer for twenty minutes, remove the scum, and pass through a tammy cloth or very fine pointed strainer. Return to the stew, add a little seasoning if needed, and finish with ^ gill of double cream

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