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Essences, Gravies, Savory Butters For Finishing Sauces. Part 2 |
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Free Books / Cooking / The Modern Cook / | |
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Essences, Gravies, Savory Butters For Finishing Sauces. Part 2 |
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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.
Put the following ingredients into a small stewpan: a few branches of green tarragon, a little chervil, a handful of chives, a bay-leaf, and sprig of thyme, mignionette pepper, a blade of mace, and a little chopped raw lean of ham ; moisten with a large ladleful of good consomme ; set the essence to boil gently by the side of the fire for about ten minutes. Next, take it off the stove, proceed to clarify by mixing with it half the white of an egg whipped up with a spoonful of water; add a spoonful of tarragon-vinegar, and place it on the fire to boil, whipping it with a wire whisk the while ; as soon as it boils up, remove it on the side, to continue boiling gently in order to set the egg; then strain it through a napkip, and use it for braized fowls or chickens a VEstragon or a I'lvoire.
Chop up any carcasses of woodcocks or snipes that may be left from the previous day's dinner, place them in a small stewpan with four shalots, a bay-leaf, and a sprig of thyme, mignionette pepper, a little mace, and a small piece of butter; fry the whole on the stove-fire till the ingredients become lightly colored; moisten with a small glass of white wine; and after allowing it to boil down to a glaze, add a ladleful of good consomme, and set the essence to boil gently on the side of the fire for half an hour; skim and strain it through a silk sieve, and finish by adding a little lemon-juice.
This essence or gravy should be sent to table with roasted woodcocks or snipes; it will also be found useful for making a light hash of remnants of woodcocks or snipes, for breakfast.
This essence is prepared in the same manner as the preceding, substituting the remnants or carcasses of pheasants or partridges, for woodcocks.
Chop a little raw lean of ham, some parsley, thyme, and a bay-leaf; place these in a small stewpan with a blade of mace, two pounded anchovies, and six cloves of garlic; moisten with two tea-spoonsful of French vinegar, and set the whole on the fire to simmer gently for five minutes; add a small piece of glaze and a ladleful of good blond of veal, and allow the essence to boil gently by the side of the fire for a quarter of an hour; reduce it to half its original quantity, and then strain it through a tammy into a small stewpan; finish by adding a little lemon-juice and cayenne pepper.
Wash and clean six anchovies, pound them in a mortar, with a tablespoonful of capers and two shalots; place these in a small stewpan with thyme and a bay-leaf, mace, minionette pepper, and two tablespoonsful of mushroom catsup; set these ingredients on the fire to simmer gently for five minutes, and then moisten with a ladle-ful of good consomme; boil the whole till reduced to half its original quantity, then strain it with pressure through a tammy into a small stewpan ; finish by adding a small piece of glaze and a little lemon -juice.
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