(542). Sicilian Sauce (Sauce Sicilienne)

Pour two gills of Marsala wine into a saucepan, adding to it one ounce of truffles and two ounces of mushrooms, both chopped ; also two shallots, chopped, blanched and lightly fried in an ounce of butter; and also one teaspoonful of chopped parsley, a clove of crushed and chopped garlic, a bunch of parsley garnished with a bay leaf, and the same of thyme, pepper and some grated nutmeg. Let all these simmer and reduce on a slow Eire, then remove the parsley, and add four gills of allemande (No. 407), and two of game (No. 889), or chicken essence (No. 387), the juice of half a lemon, the same quantity of orange, besides the peel of the latter finely cut up and blanched, and a coffeespoonful of powdered sugar.

(543). Soubise Sauce (Sauce Soubise)

Cut off the stalks and roots from twelve onions after having divided them in two, throw them into boiling salted water for a few minutes, then drain, refresh, and drain them again, Heat a half a pound of butter in a saucepan, add to it the onions and fry them without coloring until well done, then pour in a pint of veloute ( No. 415) and half a pint of stock ( No. 422), some peppercorns and grated nutmeg. When the onions are sufficiently cooked, press them forcibly through a tammy (No. 170) and return the sauce to the saucepan on the fire, and add to it six gills of fresh cream; season properly,and incorporate in at the last moment a small piece of fresh butter.

(544). Sour Sauce (Sauce Aigrelette)

Put into a saucepan one pint of allemande sauce (No. 407) with one ounce of meat glaze (No. 401), some white pepper and nutmeg; beat the sauce well and stir in one gill of lemon juice, the same quantity of gooseberries or verjuice, also two ounces of fresh butter; strain through a tammy and serve.

(545). Soya Sauce (Sauce Soya)

Reduce one pint of veloute (No. 415) or espagnole (No. 414) with two gills of essence of either chicken, game or fish, and when the sauce is of a sufficient consistency, add to it two tablespoonfuls of soya sauce, and two ounces of fresh butter; beat in slowly with a whip.

(546). Printaniere Sauce (Sauce A La Printaniere)

Pick and wash half an ounce of chervil, half an ounce of chives, a quarter of an ounce of tarragon, and a quarter of an ounce of burnet. Throw these herbs into boiling salted water, to blanch for two minutes in an untinned copper vessel, drain, refresh, and drain once more to press out all the water; pound and add four ounces of butler, a tablespoonful of good vinegar and sufficient spinach green to color nicely: press this butter through a fine sieve and when prepared to use it, add it to a pint of hot allemande sauce (No. 407); season to taste and serve.

(547). Supreme Sauce (Sauce Supreme)

Remove the breasts from five chickens, break up the carcasses and second joints. Cut two pounds of kernel of veal into large squares, and cook them with the chicken bones, in half a pound of butter without allowing them to color, then moisten with seven quarts of veloute stock (No. 422); let boil, skim well, and season with salt, pepper, and a bunch of parsley garnished with basil and bay leaf, and continue to boil for two hours, being careful to skim off the top when necessary; then strain the whole through a line sieve. Place a saucepan on a slow fire, containing one quarter of a pound of butter and as much flour; when cooked without coloring, moisten it with one and a half quarts of the above stock, and let it boil on one side of the stove only, so as to be able to skim it properly, now add a quarter of a bottleful of Sauterne wine, cook again, and despumate for two hours; strain the sauce through a tammy, and reduce with one pint of cream, and just when ready to serve, beat in a piece of fresh butter.