Sauce Bordelaise

Ingredients

• ½ pt. brown sauce
• 1 glass Bordeaux
• 1 shallot
• 1 bay-leaf
• 1 clove of garlic
• 1 oz. beef marrow
• 1 tea-sp. chopped parsley
• 1 tea-sp. anchovy essence
• A squeeze of lemon juice

Method

1. 1

   Chop the shallot and garlic, put them into a small saucepan with the wine and bay-leaf, and simmer over the fire until reduced to half the quantity.

2. 2

   Add the brown sauce, and simmer again for a quarter of an hour, carefully removing any scum that rises.

3. 3

   Then strain or tammy the sauce, and return it to the saucepan.

4. 4

   Cut the marrow into small round pieces, throw it into boiling salted water, cook 5 minutes; then strain and add it to the sauce with the chopped parsley, anchovy essence, lemon juice, and more seasoning if necessary.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 296. The excerpt below is the record exactly as published.

\ pt. brown sauce. | gill vinegar. 1 tea-sp. chopped shallot 1 table-sp. chopped capers. 1 table-sp. chopped gherkin. 1 dessert-sp. chopped parsley. Put the vinegar, shallot, capers, and gherkin into a saucepan, and simmer over the fire until the shallot is cooked and the vinegar is reduced to hah the quantity. Pour in the brown sauce, and bring to the boil. Add more seasoning if necessary, and the parsley just before serving. Serve with boiled mutton, veal, calf’s head, or any meat that is wanting in taste. 705. Tomato Sauce § oz. butter. | oz. rice flour. 5 or 6 tomatoes. 1 oz. lean ham. £ pt. stock. Pepper and salt. (Sauce aux Tomates) A small piece of carrot, celery, turnip, onion. A sprig of thyme, mar- joram, and parsley. A squeeze of lemon juice. 1 lump of sugar. Melt the butter in a small stewpan, put into it the ham and vegetables cut in small pieces, and fry them for a few minutes. Wipe the tomatoes, and cut them in slices on a plate. Add them next to the saucepan with the rice flour, and mix well. Pour in the stock, and stir until boiling. Season to taste with pepper and salt, and simmer slowly for at least half an hour, stirring occasionally. If 188 COOKERY FOR EVERY HOUSEHOLD the sauce becomes too thick, add more stock. Strain through a fine strainer, hair sieve, or tammy ; reheat, and add a squeeze of lemon juice and a lump of sugar. Notes. — Tinned tomatoes may be used instead of fresh, and these will not require slicing. If the stock is well flavoured, the vegetables may be omitted. PART II MORE ELABORATE HOT SAUCES 710. Sauce Bigarade (Orange Sauce) \ pt. brown or espagno-le | 1 bitter orange, sauce. Make the sauce according to directions given in Recipe 670, using if possible stock made from the bones of a duck. Strain or tammy the sauce, and put it into a small saucepan. Cut the peel from the orange very thinly, removing only the yellow part. Cut this peel into very fine shreds, put them into cold water, and bring them to the boil. Then strain and add them to the sauce. Simmer for 15 minutes, and strain in the juice of the orange. 706. Sauce Allemande \ pt. veloute sauce. | oz. butter. 2 yolks of eggs. Put the veloute sauce (Recipe 673) into a sauce- pan and let it boil until reduced one fourth. Then draw the saucepan to the side of the fire, and add the yolks of eggs and butter. Stir briskly, and cook for a minute or two over a slow fire. The sauce must not boil again or it will curdle. Strain through a fine strainer or tammy before using. A little cream is sometimes added. 707. Sauce Aurore J pt. veloute sauce. 3 medium -sized toma- toes. 1 gill white wine. | gill white stock. 1 table-sp. chopped ham. 1 table-sp. chopped tongue. Slice the tomatoes, put them into a small sauce- pan with the wine and stock, reduce them to a pulp and rub through a hair sieve. Add this tomato puree to J pint veloute (Recipe 673) or any other good white sauce, sprinkle in the chopped ham and tongue (cooked), and make all hot over -the fire. 708. Sauce B6arnaise 4 yolks of eggs. \ lb. butter. | gill white wine vine- gar. 1 shallot. 1 dessert-sp. chopped tarragon. A squeeze of lemon juice. 1 Cayenne, salt. Put the vinegar into a small saucepan with the shallot finely chopped and the stalks of the tarra- gon roughly chopped. Boil until reduced to about half the quantity, strain and return to the saucepan. Put the butter into another saucepan and let it melt without boiling. Then add the yolks of eggs and a few drops of the butter to the vinegar, and mix quickly with a wire whisk. Draw the pan to the side of the fire and add the rest of the butter by degrees, mixing all the time with the whisk and using the same care as when making mayon- naise. In fact this sauce is sometimes called “ hot mayonnaise,” and it should resemble it very much in appearance and thickness. When all the butter is incorporated, add the lemon juice, cayenne, and salt. This sauce is very good served with broiled or fried fish. It must be made only a short time before serving. 709. Sauce Bechamel See Recipe 672. 711. Sauce Bordelaise \ pt. brown sauce. 1 glass Bordeaux. 1 shallot. 1 bay-leaf. 1 clove of garlic. I oz. beef marrow. 1 tea-sp. chopped parsley 1 tea-sp. anchovy essence. A squeeze of lemon juice

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