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Special Sauces |
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Free Books / Cooking / The Modern Cook / | |
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Special Sauces |
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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.
Comprising Financiere Sauce. Turtle do. Salmis do. Do. d I'ancienne. Brown Italian Sauce. White Italian do. Fine Herbs do. Pascaline do. D' Uxelles do. Poor-man's do. Piquante do. Gherkin do. White Ravigotte do. Green do. do. Tomata do. Perigueux do. Lyonnaise do. Provencale do, Venetian do. Bretonne do. Bourguignotte do. Poivrade do. Genoise do. Matelotte do. Norman matelotle do. Bigarrade do. Aromatic do. Russian do. Atelets do. Polish do. Butter do.
Sauce for asparagus. Anchovy Sauce. Plain lobster do. Shrimp do. Supreme do. Do. of Game.
Dutch do.
Maitre d'hotel do.
Do. cold.
Princess Sauce.
Albert do.
Indian curry do.
Cardinal do.
Regency do.
White oyster do.
Brown oyster do.
Muscle do.
Shrimp do.
Crayfish do.
Lobster do.
Sturgeon do.
Bordelaise do.
Gasconne do.
Richelieu do.
Robert do.
Claremont do.
Portuguese do.
Sicilian do.
German sweet do.
Cherry do.
Napolitain do.
Cherry do., d la Victoria.
Red currant jelly Sauce for Venison.
Black currant jelly Sauce for Venison.
Fennel Sauce.
Parsley do.
Ravigotte do.
Plain Dutch do
Bread do.
Fried bread do.
Brown gravy Sauce for roast veal.
Cream Sauce for roast neck of do.
* From the French liaison, which here means a binding or thickening.
Parisian Sauce. Mustard do. Plain curry do. Wastrefische do. Flemish do. Egg do.
Caper Sauce for fish. Do. for boiled mutton. Cream Sauce for salt fish. Orleans Sauce. Devil's do.
Put one glass of sherry or madeira into a stewpan with some essence of truffles and a little cayenne: reduce these to half their original quantity, then add a ladleful of finished Espagnole sauce; let it boil for five minutes longer, and pass the sauce through a tammy into a bain-marie for use.
Put one glass of madeira into a stewpan with a spoonful of red tomata sauce, and a little cayenne; reduce these to half their quantity, then add a ladleful of Espagnole or brown sauce, and some essence of mushrooms; having stirred this over the fire until it boils, set it by the side to clarify; skim it thoroughly, and reduce it to a proper consistency ; pass it through a tammy into a bain-marie ; and just before using this sauce, mix in two anchovies (that have been pounded with a very small piece of fresh butter, and passed through a tammy) with a little lemon-juice.
Place the trimmings of the birds of which the salmis is to be made, in a stewpan with a tablespoonful of salad-oil, four shalots, one bay-leaf, and a sprig of thyme; pass these on the stove-fire for five minutes; add two glasses of any sort of good white wine; reduce this to half its quantity, add a ladleful of Espagnole and some mushroom trimmings or essence; set the sauce to boil, and then put it by the side of the stove to clarify. Having well skimmed it, pass the sauce through a tammy into a bain-marie, pouring a small portion of the sauce on the members of the birds to keep them moist, and to warm them in.
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