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Free Books / Cooking / The Modern Cook / |  |
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Essences, Gravies, And Savory Butters For Finishing Sauces, Etc. Part 3 |
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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.
Chop two large onions and a dozen sage-leaves separately, put them into a small stewpan with a pat of butter, some pepper and sult, and fry them on a slow fire; as soon as the onion begins to get lightly colored, moisten with a ladleful of blond of veal, and allow the essence to boil on the fire till reduced to half the quantity; strain it through a tammy into a small stepwan for use.
This gravy may also be used for bread-crumbled entrees of broiled pork.
Cut three onions into slices, and fry them in a small stewpan with a little butter, pepper, and salt; when they are of a light color, moisten with a ladleful* of blond of veal; reduce the essence by boiling to half its quantity, and strain it into a bain-marie for use.
Wash and wipe dry six anchovies, separate the fillets from the bones, and pound them in a mortar, with two pats of butter and a little cayenne pepper; rub this mixture through a hair-sieve, gather this up and keep it in a small basin for use, in a cool place.
Wash and wipe four anchovies, blanch a good handful of green tarragon, chervil, burnet, chives, and parsley; press these in a napkin to expunge the water; and put the anchovies, herbs, two pats of batter, a spoonful of capers, a little cayenne pepper, and a pinch of salt, into a mortar, and pound them well together; then rub the mixture through a hair-sieve, gather it up, and keep in a small basin on the ice for use.
This is prepared in the same manner as the preceding, adding, however, four cloves of garlic to the other ingredients.
* Whenever the term ladleful occurs in the course of this work it refers to a bowl-shapea spoon, capable of holding about a pint.
Procure some lobster spawn or coral, and pound it with twice as much butter, one anchovy, and a little cayenne pepper; rub it through a hair-sieve, collect it into a small basin, and keep it in a cool place till wanted for use.
Blanch some tarragon, chervil, burnet, chives, and parsley, a handful of each; expunge the water, and pound them with the yelks of six boiled eggs, six cleaned anchovies, two tablespoonsful of French capers, and half a dozen green gherkins; when these ingredients are thoroughly pounded together, mix in six ounces of fresh butter, then add, by degrees, two tablespoonsful of Tarragon-vinegar, and six of salad-oil; season with pepper and salt; rub the butter thus prepared through a sieve or tammy, color it with some spinach-green, and keep it in a basin on the ice till wanted for use.
Remove the shells from three or four dozen crayfish, place them on a baking-sheet in the oven to dry ; let the shells cool, and then pound them in a mortar, with a little lobster coral and four ounces of fresh butter; thoroughly bruise the whole well together, so as to form them into a kind of paste, put this into a stewpan, and then set it on the stove-fire to simmer for about five minutes; then rub it through a tammy with considerable pressure into a basin containing some cold water, with a piece of ice in it; as soon as the colored crayfish butter is become set, through the coldness of the water, take it out, and put it into a small basin in a cool place till wanted for use.
Blanch a handful of tarragon, chervil, burnet, chives, and parsley ; press them in a napkin, and pouud them with four ounces of fresh butter, cayenne pepper and salt; rub the butter through a hair-sieve, and keep it on the ice in a small basin for use.
Pound four cleaned anchovies, a few chives, a good teaspoonful of green tarragon-leaves, four green West India gherkins, two boiled yelks of eggs, three ounces of butter, and a good teaspoonful of French mustard; mix thoroughly, season with little salt, and rub the butter through a hair-sieve; gather it up into a small basin, make it sufficiently firm by keeping it on the ice, and mould it into pats for the purpose of being sent to table to be served with the cheese.
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