Sauce Mousseline

Ingredients

• 1/2 gill cream
• 4 yolks of egg
• 3 crushed long peppercorns
• 1 oz. butter
• salt
• nutmeg
• lemon juice

Method

1. 1

   Put cream, egg yolks, and pepper in a stewpan over boiling water.

2. 2

   Beat with a whisk, then add butter gradually, stirring continuously.

3. 3

   The sauce should appear frothy and be passed through a tammy cloth.

4. 4

   Finish with lemon juice, salt, and nutmeg.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 128. The excerpt below is the record exactly as published.

nutmeg (salt if needed). Stir till it thickens, without allowing it to boil, and use as required. 223. Sauce a la Mornay. — 4 pint bechamel (No. 202) sauce, j gill of mushroom or Italiennc sauce (No. 239), 4 gill cream, 4 oz. meat glaze or 2 tablespoonfuls half -glaze of chicken stock, 1 oz. grated Parmesan cheese, l.oz. fresh butter. Put the bechamel sauce into a saucepan, reduce it well, then add the Italienne or mushroom sauce. Let it boil up, skim well and add 174 THE NEW CENTURY COOKERY BOOK the cream. Now place the stewpan in a vessel of boiling water, stir with a whisk, and finish off with the grated cheese, butter and meat glaze or half-glaze ; these latter ingredients must be added by degrees, only a little at a time ; work the sauce until it becomes of a creamy appearance. It must on no account be allowed to boil again. When this sauce is required for dressed fish (baked or otherwise),, some essence of fish must be incorporated. 224. Sauce 3Iousseliue ( Viande ). — ^ gill cream, 4 yolks of egg, 3 crushed long peppercorns, 1 oz. butter, salt, nutmeg, lemon- juice. Put cream, egg-yolks, and pepper in a stewpan, place this in a bain-marie half filled with boiling water, beat up with a whisk for a little time, then add one at a time little pieces of butter ; stir all the time, but do not add any more butter until each piece has been thoroughly worked in and is absorbed in the sauce. The sauce when finished will have the appearance of a frothy cream, and should then be passed through a tammy cloth. Just before serving finish off with a few drops of lemon -juice ; a pinch of salt, and a grate of nutmeg should be added during the process of whisking. Served with fillets of veal or fowl, asparagus or artichokes. 225. Sauce Bearnaise. — ^ gill tarragon vinegar, 3 shallots finely chopped, & peppercorns, crushed, 4 yolks of eggs, 1 tablespoonful white sauce, 4 oz. butter, 1 sprig thyme, meat glaze. Put the shallots, peppercorns, and thyme with the vinegar in a stewpan, cover and boil until well reduced, remove the thyme, add the sauce and a little meat glaze when hot. Whisk in the yolks of eggs (care must be taken not to let the sauce boil), remove the stewpan from the fire, and work in the butter in small pieces. 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 may be added after the sauce is strained. 226. Sauce Albert. — Prepare a Sauce Bearnaise (No. 225), but substitute for the tarragon a few leaves of green mint, and finish with one or two leaves of the same finely chopped. 227. Sauce Creme de Celeri. — 1 small head of celery, 1 pint milk, 1 oz. of butter, 1 oz. of flour, a little cream, salt, pepper, and nutmeg. Remove the best part of the celery, wash well, blanch it, drain and steep in cold water ; cut the celery into small pieces, put in a stewpan with the milk, diluted with a little cold stock, add some salt, boil up, skim, and let simmer until tender. Prepare in the meantime a white roux, i.e. dissolve the butter in a stewpan, add the flour, and stir over a slow fire until the latter is cooked without taking colour ; then add gradually the celery and stock, let boil a little longer, pass through a tammy cloth, return to the stewpan, season to taste with SAUCES 175 salt, pepper, and nutmeg. Stir over the fire until it boils, then add a little cream and keep in the bain-marie until required. 228. Sauce 3Iatelote. — ^ pint Espagnole sauce (No 236), 1 oz. butter, -5 gill Burgundy wine, fisli stock, liquor or fumet de poisson, It onion, ^ carrot, i gill mushroom liquor. Peel the onion and carrot and mince very fine, fry in a little butter a nice colour, drain off the butter, moisten with the wine and mush- room liquor, let this reduce well, then add the fish stock or liquor left over in the pan in which the fish to be served with this sauce is cooked, boil up again and add the Espagnole. Let simmer for ten minutes, then strain through a fine strainer or cloth, add a small piece of butter, season, if necessary, with a few drops of lemon -juice, salt and pepper, and keep hot. Note. — If you have no Espagnole handy, substitute for it \ oz. of flour, \ oz. of butter, well blended (fried a chestnut brown), and diluted with ^ pint of rich brown stock ; boil well, and use as directed. 229. Sauce Joinville. — 1 oz. flour, i gill fish stock, f pint white stock, 8 oz. butter, 3 yolks <of eggs, lobster coral, lemon-juice, salt, and cayenne. Melt 1 oz. of butter in a saucepan, stir in the flour, and cook a little without browning. Add gradually the fish and white stock, stir until it boils, and let simmer for twenty minutes. Pound the lobster coral in a mortar with an equal quantity of fresh butter, rub through a sieve and stir into the sauce. Stir in the egg-yolks one at a time. Season to taste with a pinch of cayenne, salt, and lemon-juice. Whisk well over a slow fire, or in a bain-marie. Do not let the sauce boil up again. Pass through a fine-pointed strainer or napkin, and serve as directed. 230. Sauce a la Victoria- (for Fish). — ^ lb. fresh butter, 4, yolks of eggs, 1 teaspoonful tarragon vinegar, 1 tablespoonful lemon-juice, 1 teaspoonful chili vinegar, ^ gill fish stock, pepper, salt, and nutmeg. Cut the butter into small squares, put half the quantity in a stew- pan, place the stewpan in a vessel or large stewpan containing boiling water. Stir in the yolks of eggs by means of a whisk, add lemon-juice, tarragon and chili vinegar, also the stock reduced to half its quantity. Season with pepper, salt, and a pinch of grated nutmeg, finish by whisking in the remainder of the pieces of butter. The water in which the stewpan is placed should be kept at boiling point during the process, but on no account must the sauce be allowed to boil. 231. Sauce Gouffe. — 1 gill cream,

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