(424). African Sauce (Sauce A L'Africaine)

Put two ounces of butter into a sautoire and when hot add two ounces of chopped up onions and fry without coloring; moisten with a pint of broth and a pint of espagnole sauce (No. 414). add a small bunch of parsley garnished with half a bay leaf and as much thyme. Bring the whole to a boil, skim, remove the fat and let cook for half an hour; strain through a tammy and incorporate slowly into the sauce, two ounces of butter, a pinch of cayenne and the juice of a lemon, also a gill of Madeira wine and two ounces of exceedingly fine cut up truffles.

(425). Allemande With Red Wine And Fruits (Allemande Au Vin Rouge Et Aux Fruits)

Cook six ounces of dry black cherries or prunes, cut in four, in two gills of red wine and as much water, add a bit of cinnamon stick, three cloves, and the peel from one lemon: let simmer for twenty minutes on a slow fire, then drain and add-to the juice the same quantity of espagnole (No. 414) as there is sauce; reduce, skim, and after the liquid is well reduced, take out the lemon peel, cinnamon, and cloves, then put the cherries back into the sauce and serve. Cherries and prunes may both be used together, half of each.

(426). American Sauce (Sauce Americaine)

Split open the bodies of two cooked lobsters, take out all the creamy parts, rub them through a sieve, and keep them aside for further use. Wipe well the shells, break them into pieces and chop them up coarsely on the table with the thick end of a knife. Fry in some oil, carrots, celery, parsley, shallots, and minced onions, add to these the chopped shells and let cook all together until their moisture is reduced, then moisten slightly above their height with white wine and mirepoix (No. 419); let this liquid boil up for two minutes, then move it on a more moderate tire, and add some thyme, bay leaf, and basil. Let the whole cook from twenty to twenty-five minutes, then strain it forcibly through a sieve into a bowl, and leave it to settle for a quarter of an hour, afterward removing all the fat, pour off the top gently into a sautoire, pressing it through a fine sieve, and let it reduce to a half-glaze. Mix in with it about a third of its quantity of tomato sauce, reduce it once more without ceasing to stir until it becomes short and succulent, by mixing in three or four spoonfuls of sherry wine. Strain it now into another saucepan, work in the butter, and finish with a dash of cayenne pepper, and two spoonfuls of the creamy part from the bodies already strained.

This sauce should be served as quickly as it is made; in any way it must be kept stirred until the very last moment.

(427). Anchovy Sauces (Sauce Aux Anchois)

Anchovy Fat Sauce

Set into a saucepan half a pint of brown poivrade sauce (Wo. 532); the same quantity of espagnole (No. 414), and half a pint of veal blond (No. 433). Allow the liquid to boil up while stirring continuously, then despumate; just when ready to serve incorporate in two ounces of anchovy butter (No. 569).

For Lean Anchovy Sauce

Clean twelve anchovies, by removing their skin and tails; wash and pound in a mortar; to this pulp add double their quantity of butter, rub through a fine sieve, and incorporate two ounces of this butter into one quart of white sauce (No. 562); season, and add a little lemon juice and nutmeg, then strain the whole through a tammy. The anchovy butter can be replaced by essence of anchovies, already prepared in bottles; in this case incorporate in just when prepared to serve, two ounces of fresh butter.