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Free Books / Cooking / The Modern Cook / |  |
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Essences, Gravies, And Prepared Savory Butters For Finishing Sauces, Etc |
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This section is from the book "The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches", by Charles Elme Francatelli. Also available from Amazon: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches.
Comprising Essence of Shalots. Truffles. Mushrooms.
Fine Herbs for broiled meats. Orange for wild fowl. Aspic-jelly. Woodcocks.
,, Game for broiled partridges, etc ,, Garlic for broiled fowls, etc, Anchovies for broiled steaks etc.
Essence of Sage and Onions for geese and ducks.
,, Onions for broiled pork.
,, Anchovy butter.
Rarigotte butter. Provengale do. Lobster do. Montpellier do. Crayfish do. Green ravigotte do. Epicurean do.
Peel a dozen shalots, cut them into thin slices, and place them in a small stewpan with two tablespoonsful of French vinegar; set them to simmer gently on the fire until the vinegar is nearly boiled down ; then moisten with a pint of consomme, set the essence on the fire to boil, and when it is reduced to half its original quantity, strain it with pressure through a napkin into a bain-marie, and keep it hot till wanted.
Chop or pound four ounces of truffles - or if you have any trimmings, use them instead; place them in a small stewpan with half a bay-leaf, a sprig of thyme, and a very small quantity of bruised garlic ; moisten with a glass of French white wine, and allow the whole to simmer on the fire till the wine is nearly boiled down; add half a pint of good consomme ; set the essence to boil gently on the side of the fire for ten minutes, and then pass it with pressure through a napkin or tammy into a small basin or stewpan.
This essence will be found extremely useful for flavoring sauces and ragouts, in which the flavor of truffles should predominate.
Chop any quantity of mushrooms, place these in a stewpan with a little lemon-juice and a small piece of butter, simmer them on the fire for two or three minutes, and then moisten with a ladleful of white broth ; set the essence to boil gently on the stove for ten minutes, and then pass it with pressure through a sieve into a basin for use.
This essence is useful for flavoring sauces.
Chop six shalots, a handful of mushrooms, and the same quantity of parsley, each separately; place these in a small stewpan with a sprig of thyme, half a bay-leaf, and a small piece of butter; put the whole on the fire to simmer gently for two or three minutes, stirring the ingredients with a wooden spoon; moisten with the juice of half a lemon and a ladleful of strong consomme; add a little minionette popper, and then set the essence to boil gently on the side of the fire till it is reduced to half its original quantity; then pass it with pressure through a sieve, and use it as a gravy for plain broiled bread-crumbed entrees.
Chop two shalots and put them into a small stewpan with the rind of an orange, quite free from the white or pith, and a little chopped lean of raw ham and cayenne pepper; moisten with two glasses of port wine and a little strong gravy; set the essence to simmer gently on the fire for about ten minutes, then add the juice of the orange with a little lemon-juice, and pass it through a silk sieve.
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