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Special Sauces. Part 7 |
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Free Books / Cooking / The Modern Cook / | |
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Special Sauces. Part 7 |
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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.
This is made like the previous sauce, except that, according to the first method, some essence of game must be used instead of the chicken consomme, and in the second recipe, the Allemande sauce used for the purpose should be worked with an essence of game (pheasaut or partridge), and also finished with a piece of game glaze.
Put some Allemande sauce into a bain-marie, add thereto a spoonful of essence of truffles, a piece of game or chicken glaze, according to the purpose for which the sauce may be required, whether for an entree made of game or poultry; add some crayfish butter in sufficient quantity to color it of a pinky tint, a little cayenne and lemon-juice ; when these ingredients are well mixed in the Allemande, add two dozen small truffles cut in the shape of small olives.
Put some Bechamel sauce into a bain-marie, and just before the sauce is required for use, mix in a small piece of lobster butter, a leason of three yelks of eggs, a tablespoonful of tarragon-vinegar, and a little cayenne.
Put the yelks of six eggs, a small piece of glaze, six ounces of fresh butter, a spoonful of white sauce, some nutmeg, miniouette pepper, and salt, into a small stewpan; stir these quickly with a wooden spoon, over a slow fire, or else immerse the bottom of the stewpan into a deep sauta-pan half full of boiling water, which must be kept over a slow fire, while the sauce is worked: as soon as the sauce assumes a smooth compact body, take it away from the fire, work it smartly, and then pass it through a tammy into a bain-marie for use. If the sauce should appear to curdle or decompose, add a spoouful of any white sauce nearest at hand, which will set it right again.
Dutch sauce may be flavored with various sorts of vinegar, horse-radish, or lemon-juice, according to fancy, or as the case may require.
Put some Bechamel sauce into a stewpan, make it boil, and incorporate with it six ounces of fresh butter, some chopped and blanched parsley, pepper, salt, and lemon-juice.
Put about six ounces of fresh butter on a plate, knead it together with some chopped parsley, pepper, salt, and lemon-juice.
This butter is chiefly used for French beefsteaks, for broiled mackerel, and other sorts of broiled fish, as will be shown hereafter.
Put into a small stewpan the rind of one lemon, and half a stick of horse-radish, both grated; a little nutmeg, pepper, and two table-spoonsful of French vinegar; simmer these on a slow fire for a few minutes, and then add a small ladleful of Allemande sauce; stir the whole on the fire till it boils, then pass it through a tammy into a bain-marie. Just before using the sauce, add a pat of fresh butter, and a tablespoonful of chopped and blanched parsley. This sauce will prove an excellent accessory, to be served with any entree of poultry or game, when dressed a la Dauphine, or a la Villeroi; as also for fillets of dressed fish, bread-crumbed, and denominated d la Princess; in which case, a little anchovy butter may be added.
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