Sauce Bordelaise

Ingredients

• two ounces of very finely minced shallots
• one-half pint of good red wine
• a pinch of mignonette pepper
• bits of thyme
• bits of bay
• one-half pint of half-glaze
• two tablespoonfuls of dissolved meat glaze
• four ounces of beef-marrow
• about three ounces of butter

Method

1. 1

   Put shallots, red wine, mignonette pepper, thyme, and bay in a vegetable-pan.

2. 2

   Reduce the wine by three-quarters, then add half-glaze.

3. 3

   Simmer for half an hour, removing scum.

4. 4

   Strain through linen.

5. 5

   Finish with dissolved meat glaze, lemon juice, and poached beef-marrow.

6. 6

   Optionally add butter for smoothness.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 31. The excerpt below is the record exactly as published.

Sauce Bordelaise. Put into a vegetable-pan two ounces of very finely minced shallots, one-half pint of good red wine, a pinch of mignonette pepper, and bits of thyme and bay. Reduce the wine by three- quarters, and add one-half pint of half-glaze. Keep the sauce simmering for half an hour; remove the scum from time to time, and strain it through linen or a sieve. When dishing it 40 STANDARD COOKERY. up, finish it with two tablespoonfuls of dissolved meat glaze, a few drops of lemon juice, and four ounces of beef-marrow, cut into slices or cubes and poached in slightly salted boiling water. Butter may be added to the extent of about three ounces per pint, which makes it smoother, but less clear. It is especially suitable for grilled butcher's meat. Chasseur Sauce. Peel and mince six medium-sized mushrooms. Heat one- half ounce of butter and as much olive oil in a vegetable-pan; put in the mushrooms, and fry until they are slightly browned. Now add a teaspoonful of minced shallots, and remove half the butter; pour one-half pint of white wine and one glass of liquor brandy into the stewpan; reduce this liquid to half, and finish the sauce with one half-pint of half-glaze, one-quarter pint of tomato sauce, and one tablespoonful of meat-glaze. Set to boil for five minutes more, and complete with a teaspoonful of chopped parsley. Brown Chaud-Froid Sauce. Put into a saucepan one quart of half-glaze and one-fifth pint of truffle essence. Put the pan on an open fire, and re- duce its contents; while making same absorb one and one-hali pints of jelly — the latter being added to the sauce in small quantities. Reduce the sauce by one-third and after the re- duction, carefully taste, and rectify the seasoning if necessary; mix a little Madeira or port with the sauce, away from the fire, and strain through muslin or through a venetian-hair sieve. Stir the sauce now and then while it cools, until it is sufficiently liquid, and at the same time consistent enough to coat immersed solids evenly with a film of sauce. Varieties of the Chaud-Froid Sauce. FOR DUCKS. — Prepare the sauce as directed above, adding to it (for the prescribed quantity) one-half pint of duck fumet obtained from the carcases and remains of roast duckling, and finish it, away from the fire, with the juice of four oranges and a heaped tablespoonful of orange rind, cut finely, julienne- fashion, and scalded for five minutes. FOR FEATHERED GAME. — Prepare the sauce as directed, add- ing one-half pint of the fumet of the game in order to lend it that game's characteristic taste. Observe the same precau- tion for the cooling. FOR FISH. — Proceed as before but substitute the Espagnole of fish for the half-glaze; intensify the first Espagnole with STANDARD COOKERY. 41 one-half pint of very clear fish essence; and use Lenten jelly instead of meat jelly. Deviled Sauce. Put in a vegetable-pan two ounces of sliced shallots and one-third pint of white wine. Reduce the latter to two-thirds, season strongly with cayenne pepper, and strain through muslin. This sauce may be served with grilled fowls or pigeons. It also forms an excellent accompaniment to re-dished meat. Grand- Veneur Sauce. Take one pint of Poivrade Sauce (see p. 42) and boil it, adding one pint of game stock; reduce the sauce by a third; remove it from the fire, and add four tablespoonfuls of red- currant jelly. When the latter is well dissolved, complete the sauce by addition of one-quarter pint of cream per pint of sauce. This sauce is served with venison. Italian Sauce. Put into a stewpan six tablespoonfuls of Duxelles, two ounces of very lean, cooked ham, cut very finely, brunoise-fashion, and one pint of half-glaze tomatee. Boil for ten minutes, and complete at the moment of dishing up, with one teaspoonful of parsley, chervil, and tarragon, minced and mixed. LENTEN ITALIAN SAUCE. — Prepare as above but omit the ham, and substitute Lent Espagnole (combined with fish fumet made from the fish for which the sauce is intended) for half- glaze with tomatoes. Thickened Gravy. Boil one pint of poultry or veal stock (according to the nature of the dish the gravy is intended for). Thicken by means of three-quarters ounce of fecule, diluted cold, with a little water or gravy, and pour this into the boiling gravy, being careful to stir briskly. Veal Gravy Tomate. Add to one pint of veal stock two ounces of puree and one- quarter pint of tomato juice, and reduce by a fifth. Strain the gravy through linen. This gravy is served with meat. Lyonnaise Sauce. Finely mince two ounces of onions and brown them slightly in two ounces of butter. Moisten with one-quarter pint of white wine and the same quantity of vinegar; almost entirely reduce the liquid; add one and one-half pints of clear half-glaze, 42 STANDARD COOKERY. and set to cook slowly for half-an-hour. Rub the sauce through a sieve. The onion may be left in the sauce or not, according to taste. Madeira Sauce. Put one and a half pints of half-glaze into a saucepan and reduce on a brisk fire to a stiff consistence. Take it off the fire and add one-fifth pint of Madeira to it, bringing it back to its normal consistence. Rub through a sieve, and keep warm without allowing it to boil. Marrow Sauce. Follow the proportions as given for " Sauce Bordelaise," the Marrow Sauce being only a variety of Bordelaise. Finish it with six ounces per quart of beef marrow, cut into cubes, poached and well drained, and one teaspoonful of chopped parsley, blanched. If the sauce is to accompany vegetables finish it, away from the fire, with three ounces of butter,

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