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Special Sauces. Part 6 |
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Free Books / Cooking / The Modern Cook / | |
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Special Sauces. Part 6 |
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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.
With the carcasses of two or more roasted ducks, make an essence; clarify it, and reduce it to half glaze. To this add a small ragout-spoonful of worked Espagnole, the juice of one orange, and the rind of two others entirely free from any portion of the white pith ; and having cut the rind into diamond shapes, blanch these pieces for three minutes in boiling water, and then put them into the sauce, which, after boiling for five minutes, pour into a bain-marie for use.
Put into a small stewpan a few sprigs of winter-savory, of sweet basil, and lemon thyme; six leaves of sage, and two bay-leaves, two shalots, some nutmeg, and pepper, and a ladleful of good consomme ; boil this quickly on the fire for ten minutes; pass it through a sieve into a stewpan, and reduce it with an equal proportion of white sauce; add a leason of four yelks of eggs, and pass the sauce into a bain-marie, containing two dozen stewed morels. Just before using this sauce, add a pat of butter, some lemon-juice, and a spoonful of chopped and blanched tarragon and chervil.
Having chopped and blanched some tarragon, chervil, and parsley, in equal proportions, put these into some reduced Veloute sauce thickened with two yelks of eggs. Just before using the sauce, add a little grated horseradish, a pinch of sugar, some pepper, lemon-juice, and a little mustard.
This sauce is eaten with braized beef.
Cut two ounces of raw lean of ham into very small mince-meat; put it into a small stewpan with half a bay-leaf, a sprig of thyme, one shalot chopped, a little nutmeg, and minionette pepper; moisten with a few spoonsful of consomme, and set the whole to simmer on the fire for ten minutes; after which, add a small ladleful of white sauce, and having reduced it to a proper consistency, mix in a leason of six yelks of eggs, and a pat of butter; finish with a little lemon-juice, and pass the sauce through a tammy into a basin.
This sauce is used for covering all preparations for those entrees denominated a la Villeroi, or a la Dauphine, previously to their being dipped in the beateu egg for the purpose of being bread-crumbed.
Scrape a stick of horseradish, and put it into some Allemande sauce with a dessert-spoonful of pounded sugar, the grated rind of one lemon, nutmeg, pepper, lemon-juice, a piece of glaze, and a little salt. Previously to using the sauce, add a spoonful of chopped and blanched parsley and fennel.
This sauce is eaten with roast veal.
There are two methods by which this sauce may be made with equal success: that most generally adopted is, to use reduced Veloute sauce which has been worked with some essence of mushrooms and white consomme of fowls, and finished by adding a little boiling cream at the last stage of reduction; the sauce should be then passed through a tammy into a bain-marie, and just before using it, a small piece of chicken glaze, a pat of fresh butter, and a little lemon-juice must be added.
The other method, and which I prefer to the former, is to put a sufficient quantity of Allemande sauce into a bain-marie, and finish it for the purpose, by mixing in a piece of chicken glaze, a pat of fresh butter, and a little lemon-juice; care must be taken that the Supreme sauce be not thick.
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