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Special Sauces. Part 16 |
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Free Books / Cooking / The Modern Cook / | |
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Special Sauces. Part 16 |
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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.
Place four ounces of sifted flour in a stewpan, with an equal quantity of fresh butter; knead them together well with a wooden spoon ; add an onion, a carrot, a head of celery - the whole cut up thin -some branches of parsley, a sprig of thyme, and half a bay-leaf, two cloves, a blade of mace, and a few peppercorns; moisten with about a pint of good white consomme and half a pint of cream, adding a little salt; stir the sauce on the fire until it boils; let it continue to boil for twenty minutes, stirring it the whole time; then pass it through a tammy into a bain-marie, to be kept for use.
Place about six ounces of good fresh butter in a small stewpan, put it on the fire to melt, and then allow it to fritter, so as to acquire a light brown color; then take it off the stove, skim it, and quickly pass it through a sieve, into a stewpan containing four tablespoonsful of French vinegar, a dessert-spoonful of chopped capers, ditto Harvey's sauce, ditto mushroom catsup, and a piece of glaze the size of a walnut, and sufficient pepper and salt to season the sauce ; boil the whole well together, and use it for boiled skate or broiled mackerel. With whatever kind of fish this sauce is served, fried parsley forms an indispensable adjunct.
Take the red part of a boiled carrot, the fillets of six washed anchovies, the white of two eggs boiled hard, and six green gherkins; cut these into small square dicelike shapes, and place them in a small bain-marie, add half a pint of Poivrade sauce, boil together gently for five minutes, and use this sauce for braized meats.
Chop three shalots fine, and place them in a small stewpan, with two tablespoonfuls of French vinegar, and a pinch of cayenne pepper ; boil these together for three minutes; then add half a pint of thin strong Espagnole sauce, and a tablespoonful of tomata sauce; boil again, and finish by stirring in a small pat of anchovy butter (No. 179). This sauce is most appropriate for broiled meats.
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