Sauce Fleurette

Ingredients

• three sherry-glasses of water
• three ounces of butter
• the juice of half a lemon
• a pinch of salt
• a pinch of white pepper
• the ends of some chervil-leaves

Method

1. 1

   Proceed as for the foregoing, except that instead of the parsley, add only the ends of some chervil-leaves, not chopped.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 17. The excerpt below is the record exactly as published.

three sherry-glasses of water, three ounces of butter, the juice of half a lemon, and a pinch of salt and white pepper. As soon as beginning to boil, take off the fire, and, when boiling ceases, add the yolks of four eggs which you have previously mixed well, in about a sherry-glass of water. Stir constantly so that 42 FRENCH DISHES. the sauce does not break, strain it, and add to it a little parsley chopped fine. 104. Sauce Fleurette. Proceed as for the fore- going, except, instead of the parsley, add only the ends of some chervil-leaves, not chopped. 105. Sauce a la Mariniere. Cut a small eel and a pike in small pieces, put them in a saucepan, with an onion, a carrot, three branches of parsley, half a dozen mushrooms, a little thyme, two bay- leaves, and a pinch of allspice ; moisten with half a bottle of red wine, and boil forty minutes. Add half a pint of Spanish sauce (Art. 80), and simmer at the back of the range for half an hour. Take out your pieces of fish and strain the liquid in which they were boiled. Peel twenty small white onions, which put in a saucepan with half an ounce of butter. When they begin to color slightly, add to them a very little of the sauce until they are cooked, then add to them the whole of the sauce, and serve. 106. Lobster Sauce. Take a boiled lobster, separate it in two, remove the coral, which wash well in cold water ; lay it on a table, with half an ounce of butter, mix well together with the blade of a knife, and press through a sieve. Pound to a paste quar- ter of a pound of the meat of the lobster. Put half a pint of white sauce (Art. 84) in a saucepan, and, when boiling, add the above ingredients, which stir well, so as to mix thoroughly ; strain, and serve. As there is not always coral in every lobster, it is well to preserve it in a little vinegar, and put. it by until needed. SA UCES. 43 107. Shrimp Sauce. Take half a pint of white sauce (Art. 84), which should be boiling; add a lit- tle lobster-coral and butter, as described in lobster sauce (Art. 106), or half a tablespoonful of anchovy sauce. Remove the shells from four dozen shrimps, and serve in your sauce. 108. Sauce Genevoise. Cut a medium-sized pike in pieces, which put in a saucepan with half an ounce of raw ham cut in small pieces, two cloves, two bay-leaves, a clove of garlic, a little thyme, a pinch of salt

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