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Special Sauces. Part 10 |
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Free Books / Cooking / The Modern Cook / | |
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Special Sauces. Part 10 |
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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.
Mince two ounces of lean ham, and put it into a stewpan with two cloves of garlic, a few peppercorns, a blade of mace, some thyme, and a bay-leaf, some sprigs of tarragon, and half a pint of claret; set these to simmer gently on a slow fire for twenty minutes, then add a piece of glaze about the size of a walnut, a small gravy-spoonful of worked Espagnole sauce, and a little blond of veal; having allowed the sauce to boil gently by the side of the stove-fire to clear itself, pass it with pressure through a tammy into a bain-marie for use. This sauce must be kept rather thin, and to be perfect, should be bright and wholly free from grease; it is especially adapted, by its flavor and character, for being served with broiled meats and fishes generally. When this sauce is served with broiled fish, add to it, just before sending to table, a little essence of anchovies, cayenne, and lemon-juice.
Cut two or more large onions into halves, pare off the ends, cut them into thin slices, and fry them in a stewpan with some butter, of a fine yellow color; drain off the butter, add a pinch of minion-ette pepper, with a little brown sauce and consomme; set this to boil gently by the side of the stove fire, skim it, and then, when sufficiently reduced, pour it into a bain-marie for use. This sauce, as well as sauce d la Bretonne, is well calculated for making an excellent hash, either with beef, veal, or mutton.
Grate the rind of a lemon, and put it into a small stewpan with a few bruised peppercorns, some mace, six cloves, thyme, and a bay-leaf, with half a pint of sherry; simmer the whole on a slow fire for ten minutes, then add a small ladleful of worked brown sauce, and a little consomme; set this to boil gently by the side of the stove-fire, skim it, reduce it, and pass it through a tammy into a bain-marie for use.
This sauce is used for a braized fillet of beef, or minced fillet of beef au gratin a la Portuguaise.
Chop two truffles, four shalots, a dozen mushrooms, and some parsley, separately; put them into a small stewpan with thyme, and a bay-leaf, one clove of garlic, and a little cayenne ; moisten with two glasses of sherry, set the whole to simmer gently on a slow fire for ten minutes; add a sufficient quantity of Allemande sauce for the purpose required, reduce it to its proper consistency, and then put it into a bain-marie for use.
Just before using this sauce, add a spoonful of chopped and blanched parsley, the rind of two oranges - pared extremely thin, cut into fine shreds, and blanched - some lemon-juice, and a little pounded sugar.
Stew six ounces of dried cherries in two glasses of red wine, together with some bruised cinnamon, cloves, and lemon peel, for twenty minutes on a slow fire; pass the whole through a tammy into a puree, and put it into a stewpan with a little reduced brown sauce and six ounces of stewed prunes.
This sauce is in great request for German dishes; it improves the flavor of braized venison in its varied forms of preparation, and is preferred by many for that purpose to Poivrade or Piquante sauce.
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