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Special Sauces. Part 11 |
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Free Books / Cooking / The Modern Cook / | |
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Special Sauces. Part 11 |
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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 a pot of black currant jelly into a stewpan, together with six ounces of dried cherries, a small stick of cinnamon, and a dozen cloves tied up in a piece of muslin; moisten with half a pint of red wine, and set the whole to simmer gently on a slow fire for ten minutes ; then take out the cinnamon and cloves, and send to table.
This kind of sauce is well adapted for roast hare or venison
Scrape a stick of horse-radish quite clean, grate it, and place this in a small stewpan with two ounces of glaze, a small pot of currant-jelly, half a pint of red wine, and a spoonful of worked brown sauce; boil the whole gently on a stove-fire for twenty minutes, then pass the sauce through a tammy as you would a puree, and put it into a bain-marie for use.
This kind of sauce is generally used with larded fillets of beef. It may also be served with entrees of venison.
Put a small pot of red currant-jelly into a stewpan, together with a dozen cloves, a stick of cinnamon, the rind of two oranges, a piece of glaze, and a large gravy-spoonful of reduced brown sauce; moisten with half a pint of Burgundy wine, boil gently on the fire for twenty minutes; pass the sauce through a tammy into a bain-marie. add the juice of the two oranges, and just before sending to table boil the sauce.
This sauce is especially appropriate with red deer or roebuck, when prepared in a marinade and larded.
Bruise one stick of cinnamon and twelve cloves, and put them into a small stewpan with two ounces of sugar, and the peel of one lemon pared off very thin, and perfectly free from any portion of white pulp; moisten with three glasses of port wine, and set the whole to simmer gently on the fire for a quarter of an hour; then strain it through a sieve into a small stewpan containing a pot of red currant-jelly. Just before sending the sauce to table, set it on the fire to boil, in order to melt the currant-jelly, so that it may mix with the essence of spice, etc.
This sauce is made exactly in the same manner as the foregoing-substituting black currant-jelly for red; it is preferred by many to the other, as it possesses more flavor.
Peel two large onions and cut them in halves, pare off the ends, and cut them into very small dice in the following manner:-hold the half onion in the left hand, set it firmly on the table with the cut side downward, then with a knife held in the right hand horizontally, apply the edge of the point, and cut the onion into slices parallel with the surface of the table, without drawing the knife quite through; then turn the piece of onion half round and cut it nearly through in a vertical direction; this will form the whole into small dice like pieces. Next, put these into a small stewpan with about an ounce of fresh butter, and fry them of a light yellow color; then drain the butter, and add two tablespoonfuls of French vinegar: set this on the fire to simmer, and when the vinegar is nearly reduced, add a small ladleful of Espagnole sauce, and half that quantity of consomme; stir this on the fire till it boils, then set it on the side to continue gently boiling that it may clear itself; skim it thoroughly, and having reduced it to a proper consistency, pour it into a bain-mane, and finish it by mixing in two teaspoonsful of French mustard and a little minionette pepper.
This sauce is peculiarly adapted, from its piquante, full, yet delicate flavor, for entrees of broiled pork.
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