(386). Essences And Fumet (Essences Et Fumet)

A sauce is thick, essence is not. Essence is an extract from the most nutritious parts of meat. Fumet, or flavor, is a steam which rises from certain cooked or raw meats, imparting a most agreeable smell and taste, it is the same preparation as essences, but less watery and reduced with Madeira.

(387). Chicken Essence (Essence De Volaille)

Fry one pound of sliced kernel of veal and a pound and a half of broken chicken bones in some butter without coloring them, adding two minced shallots, half a pound of minced carrots, and four ounces of onions. Moisten with one quart of white chicken bouillon (No. 188) and reduce to glaze; moisten again and reduce once more, then add a bunch of parsley garnished with two bay leaves and as much thyme, four cloves and half a bottleful of white wine: boil, skim, and cook slowly for half an hour, then strain through a napkin or silk sieve.

(388). Fish Essence (Essence De Poisson)

Cut in slices two pounds of bass, porgies or any other bony, and very fresh fish; put them into a saucepan and season with salt, whole peppers and half a pint of white wine. Fry lightly in butter without attaining a color, three ounces of minced onions, three ounces of carrots, a bunch of parsley garnished with two bay leaves and the same of thyme, two cloves and two shallots; add all these to the fish with one quart of water, and cook slowly for forty minutes, then strain through a fine sieve.

(389). Game Essence (Essence De Gibier)

Have two pounds of young rabbit and the same quantity of raw pheasant, and put them into a saucepan with two chopped shallot-,, two ounces of mushrooms and two ounces of carrots, the mushrooms and carrots being either cut in quarter inch squares or minced; a bunch of parsley garnished with thyme and bay leaf, a clove of garlic and six cloves. Moisten with one quart of veal blond (No. 423), and half a bottle of white wine, also a quart and a half of broth; boil all slowly, skim and let simmer for one hour, then strain the essence through a silk sieve.

(390). Ham Essence (Essence De Jambon)

Fry in butter and color lightly, one pound of sliced, smoked or unsmoked ham, add to it two ounces of minced onions, and four ounces of carrots, a bunch of parsley garnished with the same quantity of bay leaf as thyme, and moisten with half a pint of white wine; reduce this in a covered saucepan, moisten again with one quart of veal blond (No. 423), and let boil and simmer for forty minutes, then skim and strain through a napkin or fine silk sieve.

(391). Hot Aspic Essence, Clear And Thickened (Essence D'Aspic Chaude Claire Et Liee)

Put into a saucepan, half a gill of vinegar, a few bits of tarragon, a bunch of parsley, a quarter of a pound of minced ham and a coffeespoonful of mignonette, a little mace; let all simmer for fifteen minutes, then moisten with half a pint of veal blond (No. 423). and a pint and a half of consomme (No. 189); reduce it all to half, strain it through a sieve and clarify with one egg-white; press the aspie through a napkin and use it for roast poultry.

Thickened Aspic

Before clarifying, add its equal quantity of espagnole, and reduce it to the consistency of a sauce, despumate the surface and strain through a tammy.