(532). Regence Sauce (Sauce A La Regence) For Fat

- Set four ounces of butter in a saucepan, add four ounces of chopped onions: fry lightly and add two ounces of ham cut in three-sixteenth inch squares, eight ounces of minced mushrooms or their parings, branches of parsley, two bay leaves, as much thyme, two cloves and mignonette; fry all these ingredients together without coloring, moisten with two quarts of espagnole (No. 414) and a pint of chicken stock (No. 195), cook the whole for forty-five minutes, skim and pass through a tammy (No. 159). Put in a saucepan on the fire, three gills of white Bordeaux; when reduced to half, add a quarter of a pound of peeled truffles; heat well and put this in with the above sauce.

For Lean. Use fish stock (No.195) instead of fat chicken stock, suppress the ham and re] it by sturgeon or carp.

(533). Robert Sauce (Sauce A La Robert)

Fry slowly in a saucepan two white onions weighing six ounces, and cut into small squares, with two ounces of butter, in such a way that they are half cooked without browning, then drain off the butter, and moisten the onions with two gills of consomme (No. 189), and one gill of white wine; reduce the sauce to a glaze, then moisten once more with three gills of espagnole sauce ( No. 414), reduced with one gill of veal blond (No. 423); add a coffeespoonful of sugar, a teaspoonful of vinegar, a tablespoonful of mustard, and a pinch of cayenne; let boil for a few minutes to enable the fat to be skimmed off, and keep the sauce warm in a bain-marie.

(534). Roman Sauce (Sauce Romaine)

Mince two ounces of celery root and put it into a saucepan with a coffeespoonful of coriander seeds, the same quantity of powdered sugar, a small clove of garlic crushed and chopped, a bunch of parsley and basil garnished with two bay leaves, and a quarter of a bottleful of champagne; let simmer for thirty minutes, then add one pint of espagnole (No. 414), and one gill of veal blond (No. 423); strain the whole through a tammy, and stir in two ounces of fresh butter and the juice of a lemon, also two ounces of Sultana raisins washed and boiled in half a gill of Madeira wine.

(535). Russian Sauce (Sauce A La Russe)

Have two tablespoonfuls of grated horseradish in a saucepan with one pint of veloute (No. 415), a teaspoonful of chopped chives, a coffeespoonful of finely cut tarragon, a tablespoonful of mustard, and one gill of cream; season with salt and pepper, and add one teaspoonful of sugar, the juice of a lemon, and a heavy pinch of finely minced fennel, heat the sauce without boiling.

(539). Chopped Sauce (Sauce Hachee)

Add one tablespoonful of chopped shallots to one gill of vinegar; put them in a saucepan with one chopped and crushed clove of garlic; let boil slowly until thoroughly reduced then moisten with a gill of broth, and one pint of espagnole sauce (No. 414); add two ounces of chopped mushrooms, one tablespoonful of parsley, one of pickles, and one of small capers, all chopped separately, and just when serving, incorporate into the sauce two ounces of butter, salt, pepper, and nutmeg.