 |
 |
Free Books / Cooking / The Modern Cook / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Special Sauces. Part 3 |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / The Modern Cook / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Special Sauces. Part 3 |
|
||
|
||||
|
|
|
||
|
||||
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 an onion very fine, put it into a stewpan with a small piece of butter, and gently fry the onion on the fire until it assumes a light-brown color; then add a tablespoonful of white wine vinegar, and a pinch of minionette pepper; allow these to simmer for three miuutes, and then add a small ladleful of blond of veal or consomme; let the whole be reduced to half the original quantity; and just before using the sauce, throw in a spoonful of chopped and blanched parsley.
Chop, separately, six shalots, as many green gherkins, and a table-spoonful of French capers; place these in a small stewpan with a gill of French vinegar, some thyme and a bay-leaf, and a good pinch of mignionette pepper; set the whole to boil on the fire till the vinegar is reduced to a third of its original quantity; then add a small ladle-ful of finished Espagnole sauce, and a little blond of veal: let the sauce boil gently on the side of the stove-fire to clear itself; skim it well, take out the thyme and bay-leaf, and pour it into a small bain-marie for use.
Take six green gherkins; cut them into very thin slices; place them in a small stewpan with a little French vinegar and mignionette pepper; allow these to simmer quickly for a few minutes on the fire, then add a small ladleful of brown sauce and a little blond of veal; stir the sauce on the stove till it boils, then set it by the side to clear itself, skim it, and pour it into a bain-marie for use.
Put into a small stewpan two tablespoonfuls of Chili vinegar, the same quantities of tarragon vinegar and of Harvey sauce; reduce these, by boiling, to half the quantity; then add a small ladleful of good Bechamel sauce, or, if not at hand, the same quantity of white sauce; finish by mixing in two pats of fresh butter, and just before using the sauce, throw in a tablespoonful of chopped and blanched parsley.
When white sauce is used instead of Bechamel, a little cream must be added.
Wash and blanch some chervil, parsley, tarragon, and chives (of each a small handful), and also a little burnet; cool these in fresh water as soon as they are blanched, and thoroughly extract the water by pressing them in a napkin; pound the herbs, thus prepared, in a mortar, with two pats of butter; after which rub them through a fine sieve with a wooden spoon, and place the residue in a small basin, to be kept on ice, or in a cool place.
About five minutes before requiring the sauce for use, put into a small stewpan a ladleful of Allemande, and, when thoroughly warmed, mix in with it the prepared Ravigotte, in sufficient quantity to give a bright green color to the sauce ; add a tablespoonful of Tarragon vinegar, and the same quantities of Chili vinegar and of Harvey sauce, previously reduced, by boiling, to half the quantity.
This sauce is very generally used for fillets of fish.
Continue to:
|
|
|
|
 |
|