(548). Tarragon Sauce (Sauce A L'Estragon)

Reduce one pint of veloute (No. 415), or espagnole (No. 414) with half a pint of chicken essence (No. 387). Infuse a pinch of tarragon leaves in a gill of chicken essence, and add this infusion to the veloute or espagnole; strain all through a tammy, and just when serving throw in a tablespoonful of tarragon leaves cut in lozenges, and blanched in boiling water in an untinned copper pan.

(551). Truffle Sauce (Sauce Aux Truffes)

Moisten one pound of chicken parings with three pints of veloute stock (No. 422) and a quarter of a bottleful of white wine; add to it a bunch of parsley garnished with a bay leaf, and as much thyme, a quarter of a pound of minced carrots, four ounces of onions, one branch of celery and one eoffeespoonful of whole peppers : let it all simmer for two hours, then strain through a sieve and reduce the sauce to half, skimming it well in the meanwhile ; now add one quart of allemande sauce (No. 407), and reduce again with a quarter of a bottleful of white wine. Strain the whole through a tammy, and just when serving incorporate into the sauce four ounces of fresh butter and three ounces of peeled and minced truffles.

(553). La Valliere Sauce (Sauce A La La Valliere)

Reduce one quart of veloute (No. 415) with one quart of veal blond (No. 423), and the broth obtained from cooking eight ounces of mushrooms, add one tablespoonful of meat glaze (No. 401) and thicken the sauce with four egg-yolks diluted in half a gill of cream and two ounces of fresh butter. Strain through a tammy and add half a pound of channeled mushrooms (No. 118).

(554). Valois Sauce (Sauce A La Valois)

Boil two gills of white wine with one gill of vinegar and add two tablespoonfuls of chopped shallots, let the liquid reduce thoroughly, then remove it from the fire, let partly cool and stir in six egg-yolks, beat them up with an egg-beater and finish the sauce with four ounces of fine fresh butter slowly incorporated; strain and after returning it to the saucepan stir into it two ounces more of butter and mix in one spoonful of chopped parsley, or replace half the parsley by chopped tarragon Leaves it preferred.

(555). Venetian Sauce (Sauce A La Venitienne)

Have ready in a steamer or bain-marie saucepan one pint of veloute sauce (No. 415), and just when about serving add to it one gill of chicken (No. 398) or fish glaze (No. 399), some salt, pepper, and nutmeg, and a teaspoonful of good vinegar; thicken the sauce with egg-yolks and cream, then add two ounces of fresh butter, and a coffeespoonful of fresh parsley, also a pinch of finely shredded tarragon leaves.

(556). Venison Sauce (Sauce Venaison)

Dilute in a saucepan five gills of poivrade sauce (No. 532), and four ounces of currant jelly with half a bottleful of Burgundy wine, adding two tablespoonfuls of vinegar and the same quantity of sugar, also the pulp of a lemon; reduce for a few minutes, then strain through a tammy.