Sauce PoiTrade

Ingredients

• 1 fine-chopped onion
• 1 ounce butter
• 1 ounce fine-cut ham
• 1 bay leaf
• 12 coarsely pounded peppers
• 1 sprig of thyme
• 1 sprig of parsley
• 1 gill of herb vinegar
• 1 gill of white broth
• 1 tablespoonful fiour
• 17^ cupful consomm6, or boiling water
• Y^ teaspoonful beef extract
• 1 even teaspoonful salt

Method

1. 1

   Place a saucepan with fine-chopped onion and butter over the fire; cook for 5 minutes; add fine-cut ham, bay leaf, coarsely pounded peppers, thyme, parsley, herb vinegar, and white broth; cover and cook slowly till reduced to one half; strain the essence through a cloth.

2. 2

   Melt butter in another saucepan, add flour, stir and cook for 3 minutes; add consommé or boiling water with beef extract and salt; cook for 5 minutes; add the essence, continue to cook for 5 minutes longer, and serve.

3. 3

   If for fish, add butter in small pieces just before serving.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 62. The excerpt below is the record exactly as published.

Sauce PoiTrade. — Place a saucepan with 1 fine-chopped onion and 1 ounce butter over the fire ; cook 5 minutes ; add 1 ounce fine-cut ham, 1 bay leaf, 12 coarsely pounded peppers, 1 sprig of thyme and parsley, 1 gill of herb vinegar, 1 gill of white broth ; cover, and cook slowly till reduced to one half; then strain the essence through a cloth. Melt in another saucepan 1 ounce butter, add 1 tablespoonful fiour, stir, and cook 3 minutes ; add 17^ cupful consomm6, or boiling water, with Y^ teaspoonful beef extract, 1 even teaspoonful salt ; cook 5 minutes ; add the essence, continue to cook 5 minutes longer, and serve. If this sauce is wanted for fish, add lYs ounce butter in small pieces just before serving. Horseradish Sauce. — Melt in a small saucepan 1 ounce but- ter ; add 1 heaping tablespoonful fiour, stir this for a few minutes ; then add Ys pint veal or chicken broth ; tie together 1 sprig of para- ley, Yt blade of mace, 1 clove, Y* sp^g of thyme, Yi bay leaf, and 6 whole peppers ; add it to the sauce with Ys cupful mushroom liquor ; boil slowly 5 minutes ; then strain it into a clean saucepan ; add Ys ounce butter in small portions, a little nutmeg, Ys cupful cream, and 3 tablespoonfuls grated horseradish ; cook 2 minutes, and serve. Fine Sauce Hollandaise. — Put the yolks of 4 eggs in a small saucepan ; mix them with Ys teaspoonful salt, Ys teaspoonful nut- meg ; set the saucepan in a vessel of hot water ; add by degrees 4 ounces butter in small pieces ; stir constantly ; then place the sauce- pan for a few minutes over the fire, and stir till the sauce is smooth SAUCBS. 91 and thick (care mnst be taken not to let it boil) ; remove the sauce- pan, add Vs tableepoonfnl lemon juice, and serYe ; and Vs giU ot whipped cream* Sauce HoUandaise. — Place a small saucepan with 2 ounces butter over the fire ; add 2 tablespoonf uls fine-chopped onion ; cook 5 minutes without browning; add 1 heaping tablespoonful flour, cook and stir 3 minutes ; then add 2 cupf uls chicken or veal broth, also a small bouquet, and oook ten minutes ; strain the sauce into another saucepan ; mix the yolks of 2 eggs with 2 tablespoonfuls lemon juice ; add it to the sauce ; season with % teaspoonf ul salt and Vi teaspoonf ul nutmeg, let it get hot, but do not allow to boil ; add Yt tablespoonful butter in small portions ; mix well and serve. Helgalander Sauce. — Peel 4 medium-sized white onions, cut them into quarters ; place them with 2 tablespoonfuls fine-cut ham in a saucepan ; add 1 bay leaf, 1 blade of mace, 2 cloves, 6 coarsely pounded peppers ; cover with water, and boil till the onions are tender and boiled nearly dry ; then press them through a sieve. In the meantime melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour; stir 3 minutes; add 1 pint white broth, Vt pint milk; season with 1 even teaspoonful salt, V4 teaspoonful Cayenne pepper ; add a small bouquet, and, if bandy, Vs gill mush- room liquor ; cook 10 minutes ; then strain ; add the onion pur6e, return the sauce to the fire ; let it cook a few minutes ; add 2 table- spoonfuls cream, a little nutmeg, and a small piece of butter ; stir until well mixed ; then serve with boiled mutton, boiled ham, or corned beef. Sauce Piquante. — Place a small saucepan with 1 ounce fine- chopped boiled ham and 1 fine-chopped onion over the fire ; add Vs cupful white vinegar, 1 bay leaf, 1 sprig of thyme, 1 sprig of parsley

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