(462). Egg Sauce, English And Polish (Sauce Aux Oeufs, A L'Anglaise Et A La Polonaise)

For English Egg Sauce

Put a pint of veloute' (No. 415) in a saucepan with some pepper, nutmeg, the juice of a lemon, and four hard boiled eggs chopped up over a white cloth, and then added to the sauce with a tablespoonful of chopped parsley. Should the sauce be too thick dilute it with some mushroom broth and white broth.

For Polish Egg Sauce

Have six small hard boiled eggs; chop up the whites and yolks separately; put into a sufficiently large frying pan half a pound of clarified butter, let it heat until it becomes hazel-nut butter, then season with salt, a tablespoonful or chopped parsley, a tablespoonful of diluted mustard and the chopped eggs; mix all without boiling and pour into a sauce-boat to be served separately.

(463). Fennel Sauce 'Sauce Au Fenouil)

Put one pint of veloute (No. 415) and a spoonful of meat glaze (No. 401) into a saucepan, and let them come to a boil, then thicken with one egg-yolk and some fresh butter, adding the juice of one lemon, and a tablespoonful of very finely chopped fennel.

(464). Financiere Sauce For Fat And For Lean And With Game And Chicken (Sauce A La Financiere En Gras Et En Maigre Et Au Gibier Et A La Volatile)

Put four ounces of butter in a saucepan, add four ounces of cooked lean ham cut in three-sixteenth inch squares, fry without coloring and then throw in four ounces of mushrooms or their parings, two bay leaves, as much thyme, one ounce of truffle parings and two gills of dry Madeira or sherry, let simmer and reduce over a slow fire. Moisten with one pint of veal blond (No. 423), and one pint of espagnole (No. 414), then let boil and despumate, adding a gill more Madeira, and when the suce is done, strain it through a tammy.

For Lean

Replace the ham by smoked salmon or sturgeon, the sherry by sauterne, the veal blond by fish stock (No. 417), and use lean espagnole, and then finish the same as for the fat.

For Financiere Sauce With Game Or Chicken

Infuse in a quarter of a bottleful of warm white wine or champagne, two ounces of mushrooms and one of truffles. Place two ounces of butter in a saucepan with two ounces of finely minced raw ham, and when it is fried, drain off the butter and moisten with one pint either of chicken or game stock (No. 195), one pint of espagnole (No. 414). and the infused mushrooms and truffles; season with a dash of cayenne pepper, and let boil, skim and reduce it to a proper degree. Strain the sauce and keep it warm in a bain marie.

(465). Finnoise Sauce (Sauce A La Finnoise)

Put two gills of veloute (No. 415) into a saucepan with six tablespoonfuls of melted meat glaze (No. 401). a pinch of paprika and a pinch of sweet Spanish pepper and salt; mix all well together, let boil, and incorporate slowly into it six ounces of butter, working it in with a wire whisk, and then add a coffeespoonful of chopped up parsley just when prepared to serve.