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Special Sauces. Part 5 |
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Free Books / Cooking / The Modern Cook / | |
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Special Sauces. Part 5 |
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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.
Prepare a sufficient quantity of Allemande sauce for the purpose required, and, just before dinner-time, add a pood spoonful of tarragon leaves, cut into diamond-shapes, and blanched green, a pat of butter, a little nutmeg, and a spoonful of tarragon vinegar.
Cut two large onions into thin slices; fry them of a light brown color, in a little butter; then add sufficient brown sauce, according to the quantity required, a little consomme, and a pinch of pepper; boil the sauce gently for a quarter of an hour, and then pass it, as you would a puree, through the tammy, and put it into a bain-marie for use.
Put four shalots, two cloves, a blade of mace, thyme, and bay-leaf, together with three glasses of red wine and some mushroom-trimmings, into a stewpan, on the fire, there to boil for five minutes; add a small ladleful of brown sauce and a little consomme; stir the sauce on the fire till it boils, and then set it on the side to clear itself; skim it, reduce it to its proper consistency, and then pass it through the tammy into a bain-marie.
Take a carrot, an onion, and a head of celery; cut them into very small dice, and place them in a stewpan, with two ounces of raw lean of ham cut similarly, some thyme, and a bay-leaf, a blade of mace, a few peppercorns, and some parsley; fry these with a little butter, of a light brown color; moisten with two glasses of sherry and one of French vinegar; reduce the above to one half its quantity, and then add a small ladleful of brown sauce and a little consomme; stir the sauce till it boils, and then set it by the side to clear itself; skim it, and pass it through a tammy into a bain-marie for use.
Cut some ham, carrot, celery, onion, parsley roots, and mushrooms, into very thin slices; place these in a stewpan with a little butter, some thyme, and a bay-leaf, a blade of mace, and two cloves, and fry them on the stove for a few minutes; moisten with half a bottle of red wine (claret suits best). Boil the whole for five minutes; add a small ladleful of brown sauce and a little consomme; stir the sauce on the fire till it boils, and then set it to clarify by the side of the stove-fire; skim it, and pass it through a tammy into a bain-marie for use. Just before dinner-time, add a piece of anchovy butter, a spoonful of chopped and blanched parsley, a little grated nutmeg, and lemon-juice.
Take the wine in which the fish has been stewed, and add to it a ladleful of brown sauce, and some trimmings or essence of mushrooms; stir this on the fire till it boils, and then set it by the side to clear itself; skim and reduce it, and then pass it into a bain-marie; finish by adding a little anchovy butter, grated nutmeg, and a pinch of sugar.
Reduce some white Veloute sauce with some essence of mushrooms, three glasses of French white wine, and the liquor from the muscles and oysters used for the matelotte: add a leason of four yelks of eggs, a pat of butter, some nutmeg and lemon-juice; and pass the sauce through a tammy into a bain-marie. Just before using the sauce, add a spoonful of chopped and blanched parsley.
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