Sauce Spadacini

Ingredients

• 1 gill white wine
• 1/2 gill vinegar
• 2 shallots
• a few sprigs of parsley
• 2 sprigs of basil
• 1 teaspoonful crushed mignonette pepper
• 1 tablespoonful white sauce (bechamel (No. 202) or Allemande (No. 204))
• 1 tablespoonful tomato sauce (No. 271)
• 1 small terrine foie gras (about 3 oz.) freed from fat
• 1 yolk of egg
• 1 oz. butter
• 2 pinches of cayenne

Method

1. 1

   Put the wine, vinegar, shallot (chopped finely), herbs, and peppercorns in a stewpan, cover, and reduce to one half of its original quantity.

2. 2

   Add the two kinds of sauces, boil up, and pass through the tammy.

3. 3

   Pound the foie gras in a mortar, add the yolk of egg and the butter.

4. 4

   Rub this through a sieve and incorporate, in small quantities, into the sauce.

5. 5

   Whisk the sauce en bain-marie while this is being done.

6. 6

   Season with a pinch of cayenne, and use as directed.

7. 7

   The sauce must not be allowed to boil, and when finished should be of similar consistency as a Bearnaise.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 138. The excerpt below is the record exactly as published.

Sauce Spadacini. — 1 gill white wine, J gill vinegar, 2 shallots, a few sprigs of parsley, 2 sprigs of basil, 1 teaspoonful crushed mignonette pepper, 1 tablespoonful tvhite sauce ( bechamel (No. 202) or Allemande (No. 204)), 1 tablespoonful tomato sauce (No. 271), 1 small terrine foie gras (about 3 oz.) freed from fat, 1 yolk of egg, 1 oz. butter, 2 pinches of cayenne

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