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Special Sauces. Part 9 |
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Free Books / Cooking / The Modern Cook / | |
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Special Sauces. Part 9 |
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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.
Put the oysters into a stewpan, and set them to boil for five minutes on the stove-fire, drain them on a sieve (saving their liquor in a basin), wash and beard them, taking care to cut off the tendons, as that part when eaten is troublesome to the teeth, and put them into a bain-marie-reserving only the fat part; then put four ounces of butter (more or less, according to the quantity of sauce) into a stewpan with two ounces of flour, cayenne pepper, and salt; knead these well together, and moisten with the oyster liquor, some cream, and a piece of glaze; stir the sauce on the fire, keeping it boiling for ten minutes ; then pass it through a tammy upon the oysters. Just before sending to table, add a little lemon-juice.
Prepare this precisely as the last sauce, but instead of the cream, use an equal quantity of brown gravy. Brown oyster sauce is a very desirable accessory to beefsteaks, beef pudding, beefsteak pie, broiled slices of codfish, and various other plain dressed dishes.
Cleanse, wash, beard, and blanch or parboil two quarts of muscles; take all the white fat muscles out of the shells, and place them in a bain-marie, reserving their liquor in a basin. Then knead four ounces of butter with two ounces of flour, some nutmeg, pepper, and salt; add the liquor from the muscles, a piece of glaze, and half a pint of cream; stir the whole on the stove fire till it boils, and keep it boiling for ten minutes: - then add a leason of four yelks of eggs, and pass it through a tammy on to the muscles. Just before sending the sauce to table, throw in a tablespoonful of chopped and blanched parsley, and a little lemon-juice.
This sauce is well adapted for broiled whiting, turbot, cod, haddock, and gurnet.
To about half a pint of melted butter, add a little lobster coral, cayenne, some pickled shrimps, a little essence of anchovies, and lemon-juice.
Boil thirty crayfish in the usual manner, trim the tails, and with the bodies and shells make some crayfish butter (No. 184), which incorporate into about half a pint of reduced Veloute sauce; add a little essence of anchovies, cayenne, and lemon-juice, and pass this sauce through a tammy on to the crayfish tails.
Cut the fleshy part of a lobster into small square pieces; reserve the spawn and coral, and pound it with two ounces of butter, and pass it through a sieve. Then put about half a pint of melted butter, or the same quantity of reduced Veloute sauce, into a stewpan, incorporate therewith the lobster butter, a small piece of glaze, cayenne, and lemon-juice, add the pieces of lobster, and send to table.
Take some of the liquor in which the sturgeon has been braized, and having reduced it to one third of its quantity, add half a bottle of claret or port, a ladleful of worked Espagnole sauce, and some essence or trimmings of mushrooms; allow the sauce to clear itself by boiling gently on the side of the stove fire, skim it, reduce it, and then pass it through a tammy into a bain-marie. Just before using the sauce, mix in a pat of butter, some nutmeg, cayenne, essence of anchovies, and lemon-juice.
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