Sauce à la D'Orleans

Ingredients

• two tablespoonfuls of the best Orleans vinegar
• a full tablespoonful of rich espagnole sauce
• l^oz. to 2oz. of fresh butter
• a dust of cayenne
• a dust of caster sugar
• a good pinch of finely minced parsley

Method

1. 1

   Boil vinegar, add espagnole, heat, then work in butter bit by bit until dissolved.

2. 2

   Stir in cayenne, sugar, and parsley, and serve.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 103. The excerpt below is the record exactly as published.

a dust of caster sugar, and a full gill of espagnole, just bring this to the boil, then lift it from the fire and work into it 2oz. of butter broken up small, allowing it to just not boil up between addiug each piece of butter, so as to ensure the melting of each before the next is added ; it is on attention to this point that the flavour of this sauce depends. Finish off with a little finely minced parsley or tarragon, and a dust of coralline pepper. Mirar beau is really a brown form of Bcarnaise, and should properly come amongst the butter sauces. It is used with cutlets, fillets of beef, &c. If preferred, light p 2 212 ENTRIES. French white wine can be used instead of the vinegar, finishing it off with lemon juice instead of herbs. It is then called Sauce Parisienne and is delicious with noisettes of any meat. Sauce Perigeux. — Fry in butter till lightly coloured 4oz. minced lean ham, two small shallots, the trim- mings of four or five truffles, and a pinch of black pepper ; moisten it then with half a gill of Madeira or sherry, and reduce this rapidly to half. Pour on to this half a pint of rich espagnole, and half a gill of strong veal stock, and simmer it at the side of the stove for twenty minutes, skimming it carefully ; then tammy, and again reduce till it will mask the spoon. Before serving, stir in a spoonful or two of finely sliced truffles cooked in a little sherry. Sauce Piquante. — For this mix a gill of the poivrade sauce, previously given, with half a pint of good espagnole, let them reduce a fourth part to- gether, and use. It may be mentioned that when sauce Poivrade is to be served as a sauce by itself it may be made by the former recipe, only using richly flavoured espagnole instead of brown sauce, and adding a little wine. Sauce Reform. — The original recipe for this was to bring half a pint of poivrade sauce (made with espagnole) to the boil, then to stir into it half a gill of port wine, an ounce of red currant jelly, and a good dash of cayenne, and boil together till reduced to the right consistency. This is the way it was made originally at the Reform Club whose chef invented the dish. Now almost any rich brown sauce, flavoured with Worcester sauce and currant SAUCES. 213 jelly, is admitted, as long as the Reform garnish is adhered to. Sauce Robert. — Cut two medium sized onions into dice, and fry in butter till of a golden brown, then drain off the butter, and cook them in a little stock with a tiny pinch of sugar, till melted; meantime boil a full half pint of espagnole with a gill of light French wine (or white wine vinegar), and a handful of mushroom stalks and trimmings, till reduced a fourth part ; sieve it, stir it to the onions, add a good spoonful of made mustard and serve. Excellent with pork cutlets, hashed goose, &c. Sauce Richelieu. — This is simply espagnole made with strong game stock, and enriched at the last with strong game glaze or essence. It should be specially dark in colour, and taste strongly of game. If 3oz. or 4oz. of dried cherries or prunes are stewed in a gill of claret with a strip of lemon peel, a piece of stick cinnamon, and a few cloves, for twenty minutes at the side of the stove till tender, and then stirred into a good half pint of this sauce (after removing the lemon peel, cinnamon, and cloves) it is known as Sauce St. Hubert, and is in Germany much used with venison, wild boar, &c. It is manifestly impossible in a book of this size to give even a tenth of the sauces in use, but the above will allow of considerable variety, and if thoroughly mastered, will enable the cook to pick up any new sauces she may come across fairly easily. Hot butter sauces are much used abroad, and very delicious they are, and well worth the trouble they entail. For instance : 214 ENTRIES. ' Sauce JBearnaise. — Put into a pan three or four shallots, some roughly crushed allspice or black peppercorns, as you please, and a tiny bit of mace, pour to this a gill of tarragon vinegar and half a pint of water, and allow it to boil-in to half ; then strain and leave it till cold. Strain three or four eggs into a pan, and stir them over a slow fire with enough of the above liquid to produce a rich custard, then stir in bit by bit 2oz. of fresh butter, and when these have all been worked in, sprinkle in a tea- spoonful of minced tarragon, and serve. This sauce should be made just as it is wanted, as it oils if it has to stand ; still, as accidents will happen, it will keep fairly good for twelve or fifteen minutes if stood in the bain-marie ; whilst if it oils, the addition of a tiny knob of ice in summer, or a little oold water in winter, will often bring it back to fairly pood condition. This sauce should be like mayon- naise in appearance and consistency. Indeed, it is often called “ hot mayonnaise.” Sauce a la ID' Orleans. — Bring to the boil two tablespoonfuls of the best Orleans vinegar, then add to it a full tablespoonful of rich espagnole sauce, and let this heat ; now work into it bit by bit l^oz. to 2oz. of fresh butter, being careful not to add the next piece till the first is perfectly dissolved ; then stir into it a dust of cayenne and of caster sugar, with a good pinch of finely minced parsley

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