(480). Hunter's Sauce (Sauce Au Chasseur)

Put two ounces of butter into a saucepan, with two shallots cut in one-eighth inch dice; fry them a light golden color, and then moisten with one pint of espagnole (No. 414), and one pint of game stock; season, and boil ou one side only, to despumate, then add half a bottle of Bordeaux. one ounce of cooked lean ham cut into small three-sixteenth inch squares, and two ounces of mushrooms. This sauce may be thickened with two gills of liquid game blood mixed with a tablespoonful of good vinegar; thicken it without boiling, strain the sauce through a tammy and serve.

(481). Huntress Sauce (Sauce A La Chasseresse)

Put into a saucepan on the fire, two ounces of butter with two spoonfuls of chopped onions; fry these for a few minutes, then add two ounces of chopped fresh mushrooms and two ounces of unsmoked, salted beef tongue cut into dice pieces three-sixteenths of an inch. After the humidity from the mushrooms has evaporated, let them fry together without coloring. Moisten with a quart of game stock ( No. 195), and half a bottle of champagne, add a bunch of parsley garnished With a bay leaf and as much thyme, and then continue to boil slowly for half an hour; strain the through a fine sieve, and thicken it with four tablespoonfuls of bread-crumbs, adding one ounce of butter, a teaspoonful of chopped parsley and the juice of a lemon.

(482). Hussarde Sauce (Sauce A La Hussarde)

Fry in a saucepan two ounces of lean ham with two ounces of butter, adding two ounces of onions, two cut-up, blanched celery roots, all cut in squares, moisten with half a pint of broth (No. 194a) and half a pint of white wine; add a bunch of parsley garnished with a bay leaf and as much thyme, a clove of garlic and a pinch of tarragon; let the whole boil for half an hour, and then thicken it with two ounces of butter kneaded with one ounce of flour, squeeze in the juice of a lemon, strain the sauce through a tammy and mingle in with it two ounces of grated fresh horseradish.

(483). Indian Sauce (Sauce A L'Indienne)

Put two ounces of butter into a saucepan with two ounces of onions, two ounces of lean unsmuked ham, one ounce of celery and a bunch of parsley garnished with thyme and two cloves of garlic. Moisten with two gills of veal blond (No. 423), one quart of espagnole (No. 414) or veloute (No. 415) (if veloute is used thicken with four egg-yolks and half a gill of cream), add one tablespoonful of pepper corns, three cloves, one pinch of saffron, and one teaspoonful of curry. Reduce all this and then strain it through a tammy (Fig. 88), and just when ready to serve incorporate into it two ounces of fresh butter,

(484). Italian Sauce 'Sauce A L'Italiennel

Place a tablespoonful of olive oil and two ounces of butter in a saucepan with two ounces of onions, and four shallots, all chopped up; a bunch of parsley garnished with a bay leaf and the same quantity of thyme, two cloves and one clove of garlic, two ounces of ham cut in squares, fry all these without letting them attain color, add a quarter of a pound of chopped mushrooms; moisten with one gill of white wine and three gills of veal blond (No. 423), salt, red pepper and nutmeg to season, add a quart of espagnole (No. 414). or veloute (No. 415), skim oft' and reduce the sauce; suppress the parsley, just when ready to serve add the juice of a lemon and a teaspoonful of chopped parsley. For Italian sauce with truffles add two ounces of chopped truffles.