 |
 |
Free Books / Cooking / The Modern Cook / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Special Sauces. Part 2 |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / The Modern Cook / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Special Sauces. Part 2 |
|
||
|
||||
|
|
|
||
|
||||
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 off the trimmings of the birds that have been roasted for an entree (woodcocks or snipes are generally chosen for this purpose) ; place the trimmings in a stewpan, with six shalots, a little thyme, a bay-leaf, and half a bottle of red wine (claret is preferable); simmer these over the fire for ten minutes, add a ladleful of essence of game, and a gravy-spoonful of reduced Espagnole sauce; stir this on the fire until it boils, and then place it by the fire to clear itself; ten minutes after, skim it thoroughly, and having reduced it to the consistency of a thin glaze, pass it through a tammy on to the members of the birds. Just before dishing up, add a spoonful of chopped and blanched parsley.
Chop four shalots very fine, place them in a corner of a clean napkin, securing them tightly, and immerse them in cold water to extract their acrid taste; squeeze out the water and put them into a stewpan with a handful of white mushrooms chopped very fine, some thyme, a bay-leaf, and a tablespoonful of salad-oil; pass these on the fire for five minutes, add two glasses of white wine, and, when this is reduced to half its quantity, then add a small ladleful of finished Espagnole and a little blond of veal; set the sauce to boil; and having freed it from the oil, take out the thyme and bay-leaf; reduce it to the consistency of other sauces, and pour it into a bain-marie, to be kept for use.
The preparation of this sauce differs from the preceding only in substituting Veloute sauce for Espagnole.
Chop, separately, a large gravy-spoonful of prepared white mushrooms, three shalots, and a handful of parsley; place these in a stew-pan with an ounce of fresh butter, a pinch of minionette pepper, a little grated nutmeg, and salt; pass the whole on the fire for five minutes, add a small ladleful of finished Espagnole or Veloute sauce (according to the color required) ; boil it quickly, finish with a little lemon-juice, and pour it into a bain-marie for use.
Chop a handful of white mushrooms very fine, and place them in a small stewpan with a small piece of butter; stir them on the fire for three minutes; add a glass of French white wine, and after allowing these to simmer on the fire a little while, add a small ladleful of white sauce and a little essence of fowl; reduce the sauce quickly, and then take it off the stove and mix in a leason of three yelks of eggs, and a small pat of butter; set the leason in the sauce over the fire, and then pour it into a bain-marie for use. Just before using the sauce, add to it a tablespoonful of chopped and blanched parsley, and the juice of half a lemon.
Chop, separately, half a pottle of mushrooms, a handful of parsley, six shalots, and two ounces of truffles ; place these in a stewpan with two ounces of fat bacon scraped into a kind of pulp, a pat of butter, some pepper, salt, and grated nutmeg; then stir the whole on the fire for five minutes; add two glasses of French white wine, reduced by boiling to half the quantity; and then a small ladleful of white sauce ; reduce the whole quickly on the fire, and mix in a leason of six yelks of eggs ; finish with the juice of a lemon. Set the leason in the sauce by stirring it again on the fire; place the sauce in a small basin, and keep it for the purpose of covering all those entrees denominated d la D'Uxelles, previously to bread-crumbing them.
Continue to:
|
|
|
|
 |
|