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Sauces Auxilliaires - Auxiliary Sauces. Part 6 |
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Free Books / Cooking / The Post-Graduate Cookery Book / | |
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Sauces Auxilliaires - Auxiliary Sauces. Part 6 |
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This section is from the book "The Post-Graduate Cookery Book", by Adolphe Meyer. Also available from Amazon: The Post-Graduate Cookery Book.
Cut fine and fry in butter 2 onions and 1 carrot; add 1 bay leaf, a sprig of thyme, and a few parsley roots (cut fine).
Pound to a fine pulp the shells of 2 lobsters, add it to the vegetables, and keep stirring over the fire until all humidity is reduced; then moisten with 2 gills of white wine and 1/2 gill of brandy; set fire to it and add 3 pints of fish stock; let boil for 15 minutes, then strain; remove the butter from the stock; allow to reduce to 2 gills, add 1 quart of tomato sauce and reduce to good consistency. Strain once more, season with salt and red pepper and finish with the juice of half a lemon and 3 ounces of sweet butter.
Finish 1 quart of veloute cream sauce with 6 ounces of anchovy butter.
Reduce 1 pint of veloute with 2 gills of fish stock and 1 gill of cream. When well reduced, add 2 gills of thick tomato sauce; season to taste, and finish with 2 ounces of lobster butter.
Sauce Cardinale - Cardinal Sauce. Same as Lobster Sauce, without lobster cut in pieces.
Reduce 1 pint of veloute with 2 gills of clam broth, and 1 gill of cream. Season with cayenne, add the belly part of 24 hard clams, previously cooked, and finish with 3 ounces of butter.
Proceed as for Clam Sauce, adding a dash of sherry. Heat some crab flakes in butter, and add them instead of clams.
Prepare as Lobster Sauce, using shrimps and shrimp butter instead of lobster.
Add to Sauce Xormande equal parts of carrots, celery and leeks, cooked in butter over a very mild fire, cooked string beans and truffles, all of these ingredients cut in 1/8-inch squares.
Reduce 1/2 gill of fish stock almost completely, and add 2 gills of veloute sauce. When boiling, bind with 2 egg yolks and a little cream; add a tablespoonful each of chopped parsley and chervil and 1/2 teaspoonful of chives; finish with 2 ounces of butter, the juice of half a lemon, salt, and a pinch of cayenne pepper.
Reduce 1/2 pints of veloute with 2 gills of fish stock and 1 gill of cream; add 2 gills of Puree Soubise (onion puree). Season to taste, finish with 2 ounces of butter, and before serving add 3 finely shredded truffles.
Mix 2 gills each of veloute cream and Hollandaise sauce, and add 2 coarsely chopped eggs.
Or: Reduce 1 pint of veloute with 1 gill of fish stock and 1 of cream; bind with 2 egg yolks; season to taste; finish with 3 ounces of butter and add 2 coarsely chopped eggs.
Rasp the white of a cocoanut into a bowl and moisten with 1/2 gill of boiling water; let stand for 25 minutes and then strain The liquid and put aside to use when the sauce is finished. Fry 2 finely shredded onions in 2 ounces of butter (do not allow the onions to brown), add a crushed half clove of garlic and 2 ounces of flour, and stir for a few minutes; then moisten with 1 pint of fish stock, simmer for 20 minutes, season with salt and a teaspoonful of curry, and add the cocoanut liquid, the juice of a small lemon and one sweet pepper shredded finely; finish with 2 ounces of butter.
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