Читать книгу French Dishes for American Tables - active 1886-1899 Pierre Caron - Страница 5

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80. Spanish Sauce. Melt two ounces of butter in a saucepan, to which add two ounces of flour, and put on a gentle fire, stirring until colored a nice brown; then mix with the flour and butter a pint of consommé (stock, Art. 1), an ounce and a half of lean raw ham, a carrot, an onion, a piece of celery, two cloves, a pinch of salt and pepper, and stir until beginning to boil. Remove the saucepan to the back of the range, so as to simmer gently for an hour; skim off the grease carefully and strain.

81. Sauce Allemande. Melt two ounces of butter and mix thoroughly with it two ounces of flour on a gentle fire. Add immediately a pint of consommé (stock, Art. 1), a little salt and pepper, and stir until boiling. After boiling fifteen minutes, remove from the fire and skim the grease off carefully. When your sauce has ceased boiling, add the yolks of three eggs, well mixed in a little water, and stirred in quickly with an egg-beater, so as to make your sauce light.

82. Sauce Veloutée. Put in a saucepan two pounds of veal, the thighs of a chicken, two carrots, two onions, a few branches of parsley, inclosing two cloves, two bay-leaves, a clove of garlic; tie all together, adding a little salt and pepper, and one quart of consommé (stock, Art. 1). When beginning to boil, skim constantly, so as to clear the sauce well. Remove the saucepan to the back of the range and simmer gently two hours. Melt two ounces of butter in a saucepan on the fire, with which mix thoroughly an ounce of flour. When beginning to color slightly, add a pint of the liquid in which your meats were boiled, strain half a wineglass of the juice of canned mushrooms, add it to your sauce, which boil forty-five minutes; strain, and serve.

83. Béchamel Sauce. Melt an ounce of butter in a saucepan, add an ounce of flour, and mix well together. Then add an onion cut in slices, half an ounce of lean raw ham, and a little salt and pepper. When beginning to color slightly, moisten with a pint of milk, stir well until boiling, after which boil ten minutes longer; strain, and serve.

84. White Sauce, or Butter-Sauce. Put in a saucepan on the fire an ounce of butter, which melt, and add to it one tablespoonful of flour, a little salt, white pepper, a little nutmeg, and mix all well together, adding a glass of water; stir until boiling, add an ounce of butter and the juice of a lemon; strain, and serve.

85. Sauce Hollandaise. Put two ounces of butter in a saucepan, with a little salt, nutmeg, a glass and a quarter of water, and mix all together on the fire. Put into another saucepan two tablespoonfuls of vinegar, which reduce one half; add it to your other ingredients, with a tablespoonful of Béchamel sauce (Art. 83), and an ounce of butter, mixing all well together. Take the yolks of four eggs, which mix in a little water, and, removing your sauce from the fire, when it has ceased boiling, add the eggs, the juice of a lemon, strain, and serve.

86. Sauce Piquante. Chop four shallots very fine, put them in a saucepan with four tablespoonfuls of sweet-oil. When beginning to color slightly, add half a pint of Spanish sauce (Art. 80), boil slowly for a few minutes, then add two ounces of pickles, and serve.

87. Bread-Sauce. Chop an onion very fine, put it in a saucepan, with four ounces of bread-crumbs, which you have put through a sieve, add a little salt, pepper, and a glass of milk. Boil ten minutes, add a glass of cream, and serve.

88. Sauce Béarnaise. Chop up three shallots and put them in a saucepan with a pinch of chervil, a branch of tarragon, a green onion, and two tablespoonfuls of vinegar. Reduce one half, and let cool; then add four ounces of butter, eight yolks of eggs, a sherry-glass of water, salt, pepper, and a very little nutmeg. Put your saucepan again on a gentle fire, stir well until the sauce thickens; strain, and serve.

89. Parisian Sauce. Put into a saucepan half an ounce of chopped truffles, a wineglass of sherry, some branches of parsley, inclosing a clove, a little thyme, a bay-leaf, and tie all together. Reduce one half on the fire, put through a sieve, add half a pint of Allemande sauce (Art. 81); heat again on the fire, and serve.

90. Tomato Sauce. Put in a saucepan an ounce of raw ham, a carrot, an onion, very little thyme, a bay-leaf, two cloves, a clove of garlic, and half an ounce of butter. Simmer for ten minutes, add an ounce of flour well mixed in half a pint of tomatoes and a glass of consommé (stock, Art. 1). Boil for half an hour, season with a little salt, pepper, a very little nutmeg, strain, and serve.

91. Sauce Périgueux. Chop an ounce of truffles, put them in a saucepan on the fire, with a glass of sherry and a glass of white wine. Reduce one half, then add half a pint of Spanish sauce (Art. 80 ), boil five minutes, and serve.

92. Sauce Robert. Cut an onion in small pieces, and put it in a saucepan with half an ounce of butter. When it begins to color, drain off the butter, and moisten with half a glass of consommé (stock, Art. 1). Boil gently for thirty minutes, add half a pint of Spanish sauce (Art. 80), a wineglass of sherry, and a tablespoonful of English mustard mixed in a little water.

93. Italian Sauce. Peel and chop two shallots, which, with a little butter, put in a saucepan on the fire. When beginning to color slightly, moisten with half a pint of Spanish sauce (Art. 80) and a wineglass of sherry. Boil for twenty minutes. Chop half an ounce of lean, cooked ham, half a dozen mushrooms chopped fine, and a little chopped parsley. After skimming the grease from your sauce, add these ingredients, boil five minutes, and serve.

94. Sauce Soubise. Peel and chop three onions, which put in a saucepan on the fire with an ounce of butter. Simmer very gently, so as not to color too much, and, after three quarters of an hour, add a tablespoonful of flour, salt, pepper, a little nutmeg, and mix all together. Moisten with a gill of consommé (stock, Art. 1), the same of cream, boil for five minutes, strain, heat again on the fire, and serve.

95. Sauce Poivrade. Put into a saucepan a chopped onion, three branches of thyme, three bay-leaves, a clove of garlic, three cloves, six pepper-corns, half an ounce of raw ham cut in small pieces, four tablespoonfuls of vinegar, a little pepper, a very little cayenne; reduce until almost dry, moisten with a claret-glass of red wine and half a pint of Spanish sauce (Art. 80), boil fifteen minutes, strain, and serve.

96. Sauce Hachée. Peel and chop an onion, a pickle, a shallot, a tablespoonful of capers, and moisten with two tablespoonfuls of vinegar. Put them in a saucepan on the fire, reduce one half, add half a pint of Spanish sauce (Art. 80), a little cayenne pepper, a pinch of parsley chopped fine, half an ounce of capers, and two tablespoonfuls of wine-vinegar, boil five minutes, and serve.

97. Hunter Sauce. Put the remains of a roast partridge in a saucepan with half an ounce of raw ham, a carrot, an onion, a clove of garlic, a little thyme, three bay-leaves, and three cloves. Moisten with a glass of white wine, reduce one half, add half a pint of Spanish sauce (Art. 80), boil half an hour, strain, and serve.

98. Sauce Colbert. Put an ounce of glaze (Art. 179) in a saucepan on the fire with a tablespoonful of consommé (stock, Art. 1). Mix well together, and add half a pint of consommé (stock, Art. 1 ), half an ounce of butter in small pieces, and by degrees, stirring all the time. When all well mixed together, strain, add the juice of a lemon, a tablespoonful of chopped parsley, and serve.

99. Sauce Suprême. Cut up the remains of two roast chickens, which put into a saucepan with a pint of consommé (stock, Art. 1), some branches of parsley, inclosing a clove, a clove of garlic, two bay-leaves, salt, and white pepper, a very little thyme, and tie all together. Boil one hour, and strain. Put two ounces of butter in another saucepan, a tablespoonful of flour, a teaspoonful of corn-starch, mix thoroughly together, and add the liquid in which the remains of the chicken were broiled. Stir with a spoon until boiling, reduce one quarter, pour in two wineglasses of cream and one wineglass of sherry. Boil fifteen minutes longer, add the juice of a lemon, strain, and serve.

100. Sauce Venétienne. Put two tablespoonfuls of vinegar in a saucepan on the fire, with some parsley, a little tarragon, two cloves, a very little thyme, half an ounce of raw ham chopped up. Reduce one half, and add half a pint sauce veloutée (Art. 82). Boil five minutes and strain. Chop fine a tablespoonful of chervil, the same of tarragon, boil them in hot water five minutes, dry with a napkin, and add to your sauce just before serving.

101. Sauce Bordelaise. Peel two cloves of garlic, and put them in a saucepan, with a pinch of chervil, a few tarragon-leaves, two bay-leaves, a lemon, from which you have removed the peel and the seeds, two cloves, two tablespoonfuls of oil, and two claret-glasses of white wine. Reduce one half on a very gentle fire, add half a pint of Spanish sauce (Art. 80), boil half an hour, carefully remove all grease, and pour in another glass of white wine. Boil ten minutes, add the juice of a lemon, strain, put back your sauce on the fire, cut a dozen mushrooms in very small pieces, add them to your sauce, and serve.

102. Another way of making Sauce Bordelaise. Peel and chop very fine four cloves of garlic, which put into a saucepan with three tablespoonfuls of oil. When beginning to color lightly, add a tablespoonful of chopped parsley. This sauce should never be made until ready to serve on the instant.

103. Sauce à la Poulette. Put in a saucepan three sherry-glasses of water, three ounces of butter, the juice of half a lemon, and a pinch of salt and white pepper. As soon as beginning to boil, take off the fire, and, when boiling ceases, add the yolks of four eggs which you have previously mixed well, in about a sherry-glass of water. Stir constantly so that the sauce does not break, strain it, and add to it a little parsley chopped fine.

104. Sauce Fleurette. Proceed as for the foregoing, except, instead of the parsley, add only the ends of some chervil-leaves, not chopped.

105. Sauce à la Marinière. Cut a small eel and a pike in small pieces, put them in a saucepan, with an onion, a carrot, three branches of parsley, half a dozen mushrooms, a little thyme, two bay-leaves, and a pinch of allspice; moisten with half a bottle of red wine, and boil forty minutes. Add half a pint of Spanish sauce (Art. 80), and simmer at the back of the range for half an hour. Take out your pieces of fish and strain the liquid in which they were boiled. Peel twenty small white onions, which put in a saucepan with half an ounce of butter. When they begin to color slightly, add to them a very little of the sauce until they are cooked, then add to them the whole of the sauce, and serve.

106. Lobster Sauce. Take a boiled lobster, separate it in two, remove the coral, which wash well in cold water; lay it on a table, with half an ounce of butter, mix well together with the blade of a knife, and press through a sieve. Pound to a paste quarter of a pound of the meat of the lobster. Put half a pint of white sauce (Art. 84) in a saucepan, and, when boiling, add the above ingredients, which stir well, so as to mix thoroughly; strain, and serve. As there is not always coral in every lobster, it is well to preserve it in a little vinegar, and put it by until needed.