(497). Mariniere Sauce (Sauce Marinierei)

Have two ounces of onions cut into small three-sixteenth inch squares: fry them colorless in two ounces of butter, then moisten them with a gill of white wine, adding one tablespoonful of brandy, two ounces of finely chopped mushrooms, one pint of veloute (No. 415), two gills of veal blond (No. 423) or fish stock (No. 195) (if for lean), salt, pepper, nutmeg, one clove of garlic, one bay leaf, and as much thyme. Let cook, despumate for half an hour, skim well the surface, and add another gill of white wine, then strain the sauce through a tammy (No. 159), and just when ready to serve, throw in a teaspoonful of chopped parsley.

(498). Matelotte Sauce (Sauce Matelotte)

Cut in slices one pound of pike, half a pound of eels, and half a pound of carp; put these into a saucepan with minced carrots and onions, two ounces of each, half a handful of parsley and basil, two small cloves of garlic, bay leaf, thyme, salt and allspice: pour in half a bottleful of Bordeaux wine, and half a pint of fish broth or water: let boil tor ten minutes, then drain and add to the liquid either half a pint of espagnole sauce ( No, 414), or some kneaded butter; reduce, dilute with a gill of Bordeaux wine, and finally incorporate into it, two ounces of fresh butter, .Just when ready to serve throw into the sauce, half a pound of mushrooms, and twenty-four small white onions lightly browned in a pan and cooked in broth.

A More Simple Way, is to fry a little minced onions and shallot in butter, and when a nice color drain off the butter and moisten the onions with two gills of Burgundy wine: let the liquid reduce to half and then incorporate four gills of espagnole sauce (No. 414); let reduce once more, and after the sauce is properly done, strain it through a sieve, and keep it warm. •

(499). Sauce A La Milanese (Sauce A La Milanaise)

Have two ounces of butter in a saucepan with one ounce of minced, raw ham and two table spoonfuls of chopped shallot; fry them without coloring, and then add a small handful of parsley and basil, a bay leaf and as much thyme, one ounce of chopped mushrooms, a pinch of cayenne, a bit of mace, two cloves, one coffeespoonful of sugar, the juice of a lemon, half a gill of dry Madeira, and a pint of consomme (No, 189). Boil all and reduce it to half, then add one pint of allemande sauce (No. 407), and strain the whole through a tammy (No. 159), afterward incorporating into it two ounces of fine butter. A garnishing should be added to this sauce of pignolas, cooked spaghetti cut in half inch lengths, cooked ham and mushrooms cut in half inch sticks and an eighth of an inch square.

(500). Sauce A La Mirabeau (Sauce A La Mirabeau)

Pound three hard boiled egg-yolks with a handful of chervil and two tablespoonfuls of capers, adding a quarter of a pound of butter, a clove of garlic chopped and crushed; then rub the mixture through a sieve. Put into a saucepan a quart of veloute (No. 415) and two gills of chicken Stock (No. 195); let it boil up; despumate the surface and reduce the whole, afterward adding very slowly the prepared butter, working it in the sauce with a whisk, season highly and strain through a tammy, heating it again before using.