Pass through a sieve and use for masking
meat, fowl, fish, &c.
No. 5. Genoese Sauce
Ingredients: Onion, butter, Burgundy, mushrooms, truffles,
parsley, bay leaf, Espagnole sauce (No.1), blond of veal, essence
of fish, anchovy butter, crayfish or lobster butter.
Cut up a small onion and fry it in butter, add a glass of Burgundy,
some cuttings of mushrooms and truffles, a pinch of chopped parsley
and half a bay leaf. Reduce half. In another saucepan put two
cups of Espagnole sauce, one cup of veal stock, and a tablespoonful
of essence of fish, reduce one-third and add it to the other
saucepan, skim off all the grease, boil for a few minutes, and pass
through a sieve. Then stir it over the fire, and add half a
teaspoonful of crayfish and half of anchovy butter.
No. 6. Italian Sauce
Ingredients: Chablis, mushrooms, leeks, a bunch of herbs,
peppercorns, Espagnole sauce, game gravy or stock, lemon.
Put into a stewpan two glasses of Chablis, two tablespoonsful of
mushroom trimmings, a leek cut up, a bunch of herbs, five
peppercorns, and boil till it is reduced to half.
Pages:
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140