Sauce Milanese

Ingredients

• half a pint of Espagnol sauce
• four small shallots
• eight mushrooms (fresh or bottled)
• one sprig of thyme
• one bay leaf
• one tablespoonful of olive oil
• half a gill of white stock
• one glass of Chablis or Sauterne

Method

1. 1

   Chop shallots finely, squeeze out water, and stir in oil over heat without coloring.

2. 2

   Add wine, mushrooms, herbs, and stock.

3. 3

   Reduce well, then add Espagnol.

4. 4

   Boil for 10 minutes, remove herbs, and keep hot until required.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 77. The excerpt below is the record exactly as published.

one sprig of thyme, a little meat glaze and lemon juice. Put the shallots, peppercorns and thyme with the vinegar in a stewpan with cover, and boil until well reduced ; remove the thyme and add the white sauce and a little dissolved meat glaze. Whisk in the yolks of the eggs, taking care not to let the sauce boil ; remove the stewpan from the fire and work in gradually the butter. Only a little butter must be added at a time, otherwise the sauce will get oily. Strain through a pointed strainer or tammy. A little finely chopped fresh tarragon and chervil and a few drops of lemon juice may be added after the sauce is strained. 9 ESPAGNOL SAUCE ESPAGNOL sauce is the foundation for most other sauces. The ingredients mentioned will produce about half a gallon of Espagnol sauce. A smaller quantity can be prepared by reducing the quantities named in proportion, but it is useful to have this sauce always to hand. Three quarts of rich stock, four ounces of lean veal, one bouquet garni, twelve peppercorns, four ounces of butter, four ounces of sifted flour, four ounces of raw ham or lean bacon, one carrot, one onion, one small turnip, two cloves, half a pint of 246 SAUCES tomato pulp, one gill of claret, one glass of sherry and some mushrooms, either fresh or preserved. Wash and peel the carrot, turnip and onion, and cut them up small and put in a stewpan with the bouquet, cloves, peppercorns and the veal and ham, both cut into pieces. Add an ounce of butter and stir over the fire until of a nice light brown colour. This forms a true “ mirepoix.” Pour off the fat, and moisten the mirepoix with the stock, claret, sherry, tomato pulp and mushrooms ; boil gently for about an hour ; skim occasionally. Meanwhile prepare a brown roux, by melting three ounces of butter in a stewpan, stir in the flour and cook very slowly over a moderate fire, stirring all the while with a wooden spoon, until it acquires a chestnut brown colour. Allow the roux to cool a little ; pour in gradually the prepared stock, etc., and stir over the fire until it boils ; then let simmer slowly for another hour, skim well and pass through a tammy or fine sieve. If found too thick, add a little more stock. To prevent a thick crust forming on the top of the sauce, stir occasionally until quite cool. Keep the sauce in a stone jar, or pan, until wanted, and be sure and boil up the sauce each day if not all used up at one time, adding a. little fresh stock, if necessary. 247 THE DUDLEY RECIPES A BECHAMEL SAUCE ONE and a half ounces of flour, two ounces of butter, one and a half pints of milk, one and a half pints of white meat stock, one onion or shallot, one small bouquet garni, ten peppercorns, half a bay leaf, one small blade of mace and seasoning. Put the milk on to boil with the onion (or shallot), peeled, the bouquet, peppercorns, mace and bay leaf. Melt the butter ; stir in the flour and cook a little, without browning ; stir in the milk and the stock, which have both been made hot ; whisk this over the fire until it boils and let simmer from fifteen to twenty minutes. Take out the bouquet ; rub through a sieve or tammy ; return to the stewpan ; season lightly with a pinch of nutmeg, half a pinch of cayenne and half a teaspoonful of salt. The sauce is then ready for use. •% ANOTHER RECIPE FOR BECHAMEL SAUCE HALF a pound of white roux (flour and butter cooked for a few minutes in a thick stewpan by the side of the fire and well stirred 248 SAUCES whilst cooking), two and a quarter quarts of boiling milk, a quarter of a pound of lean veal, a quarter of an ounce of salt, one pinch of mignonette-salt, a pinch of grated nutmeg, a small sprig of thyme and one small minced onion. Pour the boiling milk on the roux, which should be almost cold, and whisk it well so as to avoid lumps ; let it boil ; then cook on the side of the fire. Meanwhile the veal should have been cut into small cubes and fried with butter in a saucepan, together with the minced onion. When the veal has stiffened, without becoming coloured, it is added to the Bechamel, together with the salt and other aromatics. Let the sauce stew for about an hour, and then pass through a tammy into a sauce tureen ; butter the top lest a crust should form. % SAUCE MILANAISE TJTALF a pint of Espagnol sauce, four small shallots, eight mushrooms (fresh or bottled), a sprig of thyme, one bay leaf, one tablespoonful of olive oil, half a gill of white stock and one glass of Chablis or Sauterne

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