Sauce & Matelotte for Entrees

See Sauce Chambord. It being the same which is used for the matelottes of brains, etc. The matelotte when not of fish, is made with a ragout a la financiere, into which you introduce essence of anchovies and some crawfish, when you can procure them: this sauce must be highly seasoned with salt, cayenne, and lemon-juice.

How to Cook with Butter & Glaze

Butter Of Crawfish

Pound the shells and lesser claws, etc. in a mortar with a good lump of fresh butter, till made into a paste. Put this into a small stew-pan au bain marie. When it is quite hot, strain it through a tammy over a tureen, or earthen pan, containing cold water. The butter will rise on the surface. Take it when entirely cold, and use it as occasion may require.

Lobster Sauce

A hen lobster is indispensable for this sauce. Put some of the spawn of the fish into a mortar, to be pounded very fine; add to it a small bit of butter. When very fine, rub it through a hair sieve, and cover it till wanted. Break the lobster with great care, cut all the flesh into dice, but not too small; dilute some of the red spawn in some melted butter, two spoonfuls of essence of anchovies, a little salt and Cayenne pepper, two spoonfuls of double cream, and mix it all well before the meat is put to it, as the meat must retain its dice-like form. Do not let this sauce boil. It must be very red.

* Butter of craw-fish: - In England they use the spawn of lobster instead : it should be well pounded.

Butter Of Anchovies

To make this butter you must have young anchovies Take them out of the pickle and wash them well. Take off the bones and head; then pound them in a mortar with fresh butter, till very fine; rub this through a hair sieve.

Glaze

Glaze is very seldom made on purpose, except on particular occasions. Lay on the fire a stock-pot, with plenty of veal, and a small quantity of beef and ham; moisten with broth; when stewed for a proper time skim it well. The glaze of sweated broth is not so bright. Season the broth with carrots and onions, a large bunch of parsley, and green onions; but no turnips nor celery, for they give a bitter taste. If you should have a grand dinner, and wish to glaze of a nice colour, put more veal into your Espagnole. The moment it comes to a glaze, put part of it into a small stew-pan, for the purpose of glazing only. The most common glaze is made of remnants of broth, the liquor of braize, or fricandeaux, etc. which are to be reduced on a brisk fire. If you keep your reduction too long, it will become black and bitter. Always warm your glaze au bain marie, that it may not get too brown*.

Sauce Blanche, Or French Melted Butter

Put into a stew-pan a quarter of a pound of fresh butter, a spoonful of flour, a little salt, half a gill or glass of water, half a spoonful of white vinegar, and a little grated nutmeg. Put it on the fire; let it thicken, but do not allow ito boil, for fear it should taste of the flour. Serve up.

Melted Butter

English manner -Put into a stew-pan a little flour, a small quantity of water, and a little butter: when the butter is melted, and the sauce quite thick, without having boiled, serve up.

First Consomme

Mark* in a stock-pot a large piece of buttock of beef, with a knuckle of veal, and the trimmings of meat or fowls, according to the quantity of sauce you may wish to make. This broth will admit all sorts of veal or poultry. Let the meat stew on a gentle fire. Moisten with about two large ladles-full of the first broth; put no vegetables into this broth, except a bunch of parsley and green onions. Let them sweat thoroughly ; then thrust your knife into the meat; if no blood issues, it is a sign that it is heated through. Then moisten it with boiling broth, and let it boil gently for about four hours. Use this consomme to make the sauces, or the consommes of either poultry or game. Skim off the fat and scum of all the various broths, and keep the pots full, in order that the broth be not too high in colour. When the broth remains too long on the fire, it loses its flavour, acquires too brown a colour, and tastes strong.

Consomme Of Poultry

Beef is no longer required in the consommes either of poultry or of game. Put a few slices of ham in the bottom of a stew-pan, or of any other vessel, with some slices of veal. In France, we generally take the noix and the contre noix†. Lay over the veal the loins of fowl and trimmings. Then moisten about two inches deep with first consomme, and let it sweat on a fire, so confined that the blaze may not colour the exterior of the vessel. When the meat is heated through, (which you ascertain by thrusting your knife into it, as at page 2), cover it with the first consomme; season it with mushrooms, a bunch of parsley and green onions, and let the meat boil till it be done properly. The broths are more savoury and mellow when the meat is not overdone. Strain the consomme through a silk sieve, to use it when wanted.

* Mark is a French word, which signifies, that all the ingredients requisite are to be put into the stock-pot.

† The leg of veal is divided into three different parts, noix, sounoix, and contre noix.