(433). Bearnaise Sauce, Hot Mayonnaise, And With Tomatoes (Sauces Bearnaise, Mayonnaise Chaude Et Aux Tomates)

Put into a saucepan one gill of vinegar with two ounces of chopped shallots, also a few tarragon leaves; cover the saucepan with its lid, and reduce the liquid almost completely, then take it from off the fire. Let the vinegar get slightly cold, and afterward mix in with it four raw egg-yolks, season with salt and mignonette, and return it to a slow fire, and then incorporate into it slowly three ounces of clarified butter, stirring it continually in the meanwhile with a small whip: now Strain it through a tammy; whip it well, and mix in with it a coffeespoonful of chopped tarragon, and the same quantity of chopped parsley. This sauce should have the consistency of a mayonnaise, and can also be made the same as the above, with half butter and half oil.

Hot Mayonnaise

Is made the same as a bearnaise, only using oil and suppressing the tarragon.

Hot Mayonnaise With Tomatoes

Pour one quart of hot mayonnaise in a deep saucepan, set i( either on a slow fire or in a bain-marie, and when it begins to curdle, take it off and beat it up quickly, adding a little cold water; continue the beating process until perfectly smooth, then heat it again stirring vigorously without allowing it to boil, and finish by adding eight tablespoonfuls of well reduced tomato puree (No. 730), four tablespoonfuls of melted meat glaze (No. 401), and some lemon juice. Strain through a fine sieve, then mix in a teaspoonful of chopped parsley and a little cold water.

(434). Berchoux Sauce (Sauce A La Berchoux)

Put into a sautoire one pint of milk and let boil, then add two ounces of fresh bread-crumbs; season with salt, nutmeg, and red pepper and moisten with the quarterof a bottleful of champagne. Now pound a pinch of tarragon with two pinches of chervil, and a quarter of a clove of garlic; when it becomes a pulp add four ounces of fresh butter and a little spinach green to color. Incorporate this butter into the sauce, strain through a fine tammy; if the sauce should be too thick add a little cream.

(435). Bigarade Sauce (Sauce A La Bigarade)

A bigarade orange is a sour orange before it changes to an orange color; peel it without touching the white parts, using a peeling knife (Fig. 150), cut the peel up into small tine Julienne, plunge it into boiling water, and cook it until it is tender; drain and enclose it in a covered saucepan with four gills of espagnole (No. 414) or veloute (No. 415) if needed for a white sauce. Just when ready to serve, finish the sauce with a dash of cayenne pepper, meat glaze, the orange juice and the juice of a lemon; strained through a tammy, adding two ounces of fine butter. The bigarade can be replaced by an orange and a lemon, using the peel and juice of both fruits.

(436). Bordelaise Sauce, With Marrow And Maitre D'Hotel With Marrow (Sauce Bordelaise, A La Moelle Et Maitre D'Hotel A La Moelle)

Bordelaise Sauce

Put into a saucepan half a bottleful of Bordeaux wine, adding a small garnished bouquet containing a little garlic, half a bay leaf, and two cloves; a quarter of a pound of the peelings and stalks of some chopped mushrooms, one tablespoonful of blanched shallots lightly fried in three spoonfuls of oil, one pint of espagnole sauce (No. 414). half a pint of veal blond (No. 403), and season with salt, mignonette and cayenne, boil, skim off the fat and then pour in half a bottleful of white wine, and when the sauce is reduced, strain it through a tammy and stir in a teaspoonful of chopped parsley; a pound of beef marrow cut in cither squares or slices may In-added to the bordelaise just when ready to serve. A simpler way is to brown some minced shallots in oil with a clove of crushed garlic, adding red wine and gravy, then reduce it to half, pour in the espagnole, boil, skim off the fat and serve.

Bordelaise Sauce With Marrow

Fry minced shallots in oil with a clove of garlic (crushed); moisten with red wine and reduced gravy, add some espagnole; boil and despumate, then put in squares of beef marrow or else have them cut in slices and plunged into boiling water and drained; add only when ready to serve.

Maitre D'Hotel With Marrow

Have some maitre d'hotel butter (No. 581), slightly melted into which add four ounces of shallots for each pound of butter, the shallots being cut into one-eightb inch squares, eight tablespoonfuls of meat glaze or chicken glaze, and add just when ready to serve, slices of marrow previously thrown into boiling water and drained,