(466). Flavignan Sauce (Sauce A La Flavignan)

Pound half a pound of very fat chicken livers, two ounces of butter, one tablespoonful of chopped parsley and a pinch of finely cut tarragon; have three gills of port wine in a saucepan with one pint of espagnole (No. 414), add to it salt, pepper, coriander seeds, cinnamon and sugar, boil it for a few minutes, and then mix in the pounded livers, stirring them in well: boil again for a few minutes longer and strain through a tammy; finish with two ounces of butter before serving.

(467). French Sauce (Sauce A La Francaise)

Reduce one pint of bechamel (No. 409), with two gills of mushroom essence (No. 392) in a saucepan, season with mignonette and nutmeg and half a small clove of crushed and chopped garlic, as well as a tablespoonful of meat glaze. Just when ready to serve incorporate into the sauce four ounces of crawfish butter (No. 573), strain through a tammy, then add a teaspoonful of vinegar and chopped parsley.

(468). Gascogne Sauce And With Tomatoes (Sauce Gascogne Et Aux Tomates)

Heat one gill of oil in a saucepan with two cloves of crushed and chopped garlic; add to this one teaspoonful of chopped parsley, the same, quantity of chives, two ounces of chopped mushrooms, one ounce of chopped truffles, nutmeg, and mignonette, when all these ingredients are fried without coloring, add half a pint of white wine and one pint of veloute (No. 415). Boil, skim off the sur-face, reduce and pour in two gills of white wine; thicken with four egg-yolks diluted with half a gill of cream, and just when ready to serve incorporate into the sauce one ounce of anchovy butter (No. 509).

Gascogne And Tomato Sauce

Add to the above sauce two gills of tomato puree (No. 730), previously strained through a very fine sieve.

(469). Genevoise Sauce (Sauce Genevoise)

Place in a saucepan one pound of the head of salmon, moisten it with a bottleful of red wine, and a pint of fish broth or water; add four ounces of mushroom parings, a bunch of parsley garnished with bay leaf, as much thyme, and a clove of garlic, two shallots, and one minced onion, a teaspoonful of pepper corns, and half a teaspoonful of whole allspice; set it on the fire to boil and continue boiling slowly for half an hour. Strain the liquid through a fine sieve; reduce it with a pint of espagnole sauce (No. 414) and half a gill of Madeira wine; when the sauce is well reduced nd despumated, work into it just when ready to serve, two ounces of anchovy butter (No. 569).

(470). Genoise Sauce (Sauce A La Genoise)

This sauce must not be confused with genevoise. Put into a saucepan two gills of vinegar, and two chopped shallots, let reduce till dry. then add a pint of espagnole (No. 414) and two gills of chicken essence (No. 387) or else fish essence (No. 388), according if needed for fat or lean; one ounce of chopped gherkins, two tablespoonfuls of small nonpareil capers, half an ounce of Sultana raisins and half an ounce of currants, a coffeespoonful of sugar, a dash of cayenne, mignonette, and nutmeg; reduce the whole to a proper consistency and add one gill of tomato puree; boil, deepumate and reduce to the consistency of a light sauce. Serve this sauce with roasted or broiled poultry.