(485). Juvigny Sauce (Sauce Juvigny)

This sauce is made by putting a teaspoonful of chives and the same quantity of parsley, both finely chopped, into a saucepan with two ounces of butter, set it on the fire and add to it one tablespoonful of shallots; fry all lightly without coloring, then put in one pint of veloute (No. 415), one gill of white wine, some salt, pepper, and nutmeg, let boil up for a few minutes; despumate well, and just when serving stir in a tablespoonful of small capers.

(486). Laguipierre Sauce (Sauce A La Laguipierre)

Pour into asaucepan a quarter of a bottleful of white wine or champagne, add to it two ounces of chopped mushrooms, one tablespoonful of chopped and blanched shallots, half a clove of garlic, one bay leaf, six grains of allspice, eighteen grains of pepper, and let all these simmer together with two gills of veal blond (No. 423) for fifteen minutes, then add one pint of veloute (No. 415), and one gill of reduced mushroom essence (No. 392); thicken the sauce with four egg-yolks and one gill of cream, strain the whole through a tammy (No. 159), and then beat into it two ounces of fresh butter and the juice of one lemon.

(487). Lithuanian Sauce (Sauce A La Lithuanienne)

Knead together in a saucepan four ounces of butter with one and a half ounces of fresh breadcrumbs, add the juice of one lemon; two spoonfuls of meat glaze (No. 401), some nutmeg and mignonette. Set this on a moderate tire, and stir the preparation without letting it boil; just when ready to serve, add one tablespoonful of chopped parsley, dilute it with stock (No. 423); see that the sauce is not too thick.

(489). Lombarde Sauce (Sauce Lombarde)

Have in a saucepan half a bottleful of white wine, add to it two ounces of butter, one teaspoonful of chopped parsley, two finely chopped and blanched shallots and a quarter of a pound of chopped mushrooms. Let all simmer till the liquid is reduced, then add a pint of bechamel (No. 409), and a gill of cream, also the juice of a lemon and a pinch of mignonette.

(490). Sauce A La Lucullus (Sauce A La Lucullus)

Garnish the bottom of a thick bottomed buttered saucepan with four onions cut in slices, four ounces of sliced ham, one pound of sliced veal and half a pound of game fragments, moisten with one pint of veal blond (No. 433). Set this on a slow fire and let reduce to a glaze, then remoisten with two and a half quarts more broth, adding a bunch of paisley, as much celery, and two bay leaves, with an equal quantity of thyme, four cloves, two ounces of truffle parings and four ounces of mushrooms, let it boil until perfectly cooked, then strain through a tammy and reduce it to the consistency of a thick syrup, and add one quart of veloute (No. 415) or espagnole (No. 414); for either one or the other have two spoonfuls of meat glaze ( No. 401), then put in four ounces of truffles cut in balls and four ounces of channeled mushrooms; mix well with the sauce and serve.