(491). Lyonnese Sauce With Tarragon (Sauce Lyonnaise A L'Estragon)

Cut up eight ounces of onions into three-sixteenth inch squares; blanch, then drain and fry them in two gills of oil or else six ounces of butter; when nearly done, put them into a saucepan with one pint of veal blond (No. 423), one pint of espagnole (No. 414) or veloute sauce (No. 415), and one tablespoonful of meat glaze (No. 401); reduce it, then add the juice of a lemon, some nutmeg, and mignonette. Strain the sauce through a tammy (No. 159). then incorporate into it four ounces of butter and a teaspoonful of tarragon leaves finely shredded and blanched.

(492). Madeira Sauce, Or Sherry, Marsala, Etc, (Sauce Au Vin De Madere, Au Xeres, Ou Au Marsala, Etc)

Reduce well one pint of espagnole (No. 414), adding slowly to it one gill of veal blond (No. 433), or chicken stock (No. 195) and a few truffle parings; when the sauce is well reduced, incorporate into it by degrees, two gills of Madeira wine or any other preferred. As soon as'the sauce is finished, pass through a tammy and keep warm in a bain-marie.

(493). Maitre D'Hotel Sauce, Thickened (Sauce A La Maitre D'Hotel, Life)

Put into a high saucepan three gills of veloute (No. 415) or bechamel (No. 409) with two gills of water; let it warm up and then add to it slowly half a pound of butter, working it in well, pass through a tammy; season with the juice of a lemon, some salt and pepper, and should the sauce be in,, thick then add a little more water; strain again through a tammy, add one teaspoonful of chopped parsley.

(494). Sauce A La Mantaise (Sauce A La Mantaise)

Pound four ounces of chicken fat livers with two ounces of beef marrow: fry in two ounces of butter, two ounces of mushrooms, one teaspoonful of chopped parsley, two chopped shallots, and one crushed clove of garlic; let this get cold, and then pound it well adding to it the pounded livers and marrow; with this preparation fill a mold well lined with bardes of fat pork, and cook it in the oven for an hour, then unmold it over a sieve to drain. Dilute this mixture with a pint of espagnole (No. 414) or veloute (No. 415). and one or two gills of chicken essence (No. 887); strain it through a tammy, and beat up the sauce well before serving.

(495). Sauce A La Marceau (Sauce A La Marceau)

Keep in a bain-marie, three pints of espagnole (No. 414) reduced with some game fumet (No. 397) and Madeira wine. Cook in plenty of salted water, in a covered vessel, one dozen peeled cloves of garlic, until very tender, then drain them; wipe them dry on a cloth, and fry them for a few minutes in a pan, with some melted butter till the moisture is thoroughly evaporated, then rub them through a sieve and afterward through a tammy (No. 159), and add this puree slowly into the sauce; stir well, and pour it into a sauceboat.

(496). Marinade Sauce (Sauce Marinade)

Cut into thin slices a quarter of a pound of carrots and as many onions; lay them in a saucepan with two ounces of butter, and a bunch of parsley garnished with a bay leaf, as much thyme, basil, and a clove of garlic, two minced shallots, and four cloves. Fry the whole lightly without coloring in the butter, and then moisten with two quarts of water, and one pint of vinegarormore according to strength, and a tablespoonful of peppercorns; let cook for one hour, then strain through a sieve, return it to the fire, and reduce to half, add one quart of espagnole (No. 414) and reduce again to the consistency of a sauce.