(437). Bourguignotte Sauce-Lean (Sauce A La Bourguignotte-Maigre)

Cut a pound of eels into slices being careful that they are very fresh; put these into a saucepan with two quarts of water, two ounces of minced onions and two ounces of mushroom parings, a bunch of parsley garnished with bay leaf and as much thyme, two minced shallots, pepper and allspice. Set the saucepan on the lire, let it come to a boil, and continue the boiling for twenty minutes, then strain the liquid and reduce it, adding one pint of lean espagnole .sauce (No. 416), and a little lean broth (No. 417); let boil once again, despumate it, pour in a quarter of a bottleful of good white wine; boil and despumate again for half an hour, then add another quarter of a bottle of white wine, making half a bottleful in all; Volnay wine is excellent for this sauce. After it is reduced to a proper consistency, and just when ready to serve, incorporate into it a quarter of a pound of crawfish butter (No. 573).

(439). Bretonne Sauce (Sauce A La Bretonne)

Mince up four ounces of onions, fry them in two ounce, of clarified butter, and when fried without attaining a color, drain them and moisten with one gill of veal blond (No. 423); reduce and let fall to a glaze. Add one gill of veloute ( No. 415) if for white, and espagnole ( No. 414) if for brown; season with salt and pepper, and meat glaze; strain it forcibly through a sieve, and incorporate into the sauce just when ready to serve, half an ounce of fresh butter. For a lean sauce, moisten with some fish stock (No. 417), and lean veloute or espagnole (No. 416) and fish glaze (No. 399).

(440). Butter Sauce (Sauce Au Beurre)

Put into a saucepan, two heaping tablespoonfuls of flour, dilute it with half a pint of cold water, add some salt and whole peppers, one clove, grated nutmeg, and half an ounce of butter. Set, it on the tire, and stir well until it boils; then allow it to cook slowly for fifteen minutes; remove it from the fire, and incorporate into it by degrees, one pound of fresh butter, and the juice of two lemons. If the sauce should become too thick, add a little more water, then strain it through a tammy. With this sauce a quantity of other sauces may be made such as caper, egg, oyster, horseradish, etc.

(441). Caper Sauce (Sauce Aux Capres)

Set into a saucepan two ounces of butter, mix it with one and a half ounces of flour; beat the flour and butter well together with a spoon, so as to obtain a smooth paste: now moisten it with two gills of water, add a pinch of salt, stir the liquid on the fire until the sauce becomes thick. At the first boil, remove it to the side of the range. It should be somewhat more consistent than thin. Incorporate into it gradually, two ounces of butter divided into small pats, the sauce should now be creamy; remove it and finish by adding some small nonpareil capers, and the juice of a lemon; then serve.

(442). Cardinal Sauce, Fat And Lean (Sauce Cardinal En Gras Et En Maigre)

For Fat

Reduce one pint of veloute (No. 415). with two gills of mushroom essence (No. 392), or else veal blond (No. 423), season with salt, pepper, and nutmeg; add a tablespoonful of meat, chicken, or game glaze ( No. 401), two ounces of fresh butter, and the juice of one lemon. Serve in a sauce-boat, and dredge over the top chopped-up lobster coral.

For Lean

Soak six carp milts in cold water, cook them for ten minutes in white broth (No. 195) with the juice of one lemon, salt, and half an ounce of fine butter, then drain; put into a saucepan six tablespoonfuls of thick bechamel (No. 409), add to it a gill of cream; boil, season with salt and cayenne pepper, and beat in one ounce of fresh butter, strain through a tammy, add the milts, and heat them up rolling them in the sauce. Serve in a sauce-boat, dredging the top with some very finely chopped lobster coral.