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Special Sauces. Part 8 |
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Free Books / Cooking / The Modern Cook / | |
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Special Sauces. Part 8 |
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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.
Grate three large sticks of horse-radish, put them into a stewpan with a pint of good broth ; let this simmer gently on a moderate fire for half an hour, then add a little white sauce and half a pint of cream; reduce the whole over a brisk fire, and pass the sauce through a tammy as you would & puree, and put it into a bain-marie. Just before using the sauce, make it hot, and mix in a little French vinegar, a dessert-spoonful of mixed mustard, some salt, a tablespoonful of chopped and blanched parsley, and two yelks of eggs.
This sauce is well adapted to be eaten with braized fillet of beef, garnished with potatoes cut into the shapes of olives, and fried in butter.
Take two large onions, one carrot, and one head of celery, and slice them very thin; place these with two ounces of fresh butter in a stewpan, and fry them over a slow fire till the onions are nearly melted, but without becoming brown; add three blades of mace, some thyme, and a bay-leaf, a bouquet of parsley, and two table-spoonsful of Cooks or Bruce's meat curry paste, a tablespoonful of curry powder, and as much roux or flour as may be required to thicken the quantity of sauce needed; moisten with some good broth or consomme, and stir the sauce on the fire till it boils; then set it by the side to clear itself of the butter, etc. Having skimmed and reduced the sauce to a proper consistency, pass it through a tammy (extracting the parsley), as for a puree, and take it up into a bain-marie, or add it to whatever kind of meat is prepared for the curry; observing that the broth thereof should be used for making the sauce.
Put some reduced Veloute sauce into a stewpan, add some essence of mushrooms, lobster butter, a little essence of anchovies, lemon-juice, and cayenne; work these well together, and pass the sauce through a tammy into a bain-marie for use.
Observe : that for whatever kind of meat or fish this sauce may be intended, the essence or liquor of the meat or fish should be first reduced to glaze, and then incorporated into the sauce, in order to give it a characteristic flavor.
Cut an eel of a pound weight into thin slices, and place them in a stewpan with six cloves, two blades of mace, some thyme, a bay-leaf, sweet basil, a carrot, mushrooms, an onion, and a little salt; moisten with three parts of a bottle of good claret, and put the whole to boil gently on the fire for half an hour; after which pass the essence thus obtained through the tammy with pressure, so as to extract every particle. Then mix the produce with a ladleful of reduced Espagnole sauce, and having boiled, skimmed, and reduced it, finish by working into it some essence of truffles, anchovy butter, nutmeg, lemon-juice, and a small pinch of sugar.
This sauce is peculiarly well adapted for every sort of colored fish, either fresh-water or salt.
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