A guide to modern cookery

Cut and gently brown in butter five oz. of Mirepoix (Formula 228). Add the shin detached from the limbs and the chopped carcase of the bird under treatment, and moisten with one pint of white wine. Reduce the latter to two-thirds, add one-half pint of half glaze, and boil gently for three-quarters of an hour. Pass through a strainer, while pressing upon the carcase and the aromatics, with the view of extracting their quintessence, and thin the cullis thus obtained by means of one-half pint of game stock or mushroom liquor, if the game be Lenten. Now despumate for about one hour, finally reduce the sauce, bring it to its proper consistency with a little mushroom liquor and truffle essence, rub it through tammy, and butter it slightly at the last moment. 56—TORTUE SAUCE Boil one-half pint of veal stock, adding a small sprig of sage, sweet marjoram, rosemary, basil, thyme, and as much bay, two oz. of mushroom parings, and one oz. of parsley. Cover and allow to infuse for half an hour. Two minutes before straining the infusion, add four concassed peppercorns. After straining through fine linen, add one-half pint of half glaze and as much tomato sauce (away from the fire) with four tablespoonfuls of sherry, a little truffle essence, and a good pinch of cayenne. N.B.—As this sauce must be spicy, the use of cayenne suggests itself, but great caution should be observed, as there must be no excess of this condiment. 57—VENISON SAUCE Prepare a Poivrade sauce for game, as explained in No. 50. Finish this sauce with two tablespoonfuls of red-currant jelly, previously dissolved, and mixed with five tablespoonfuls of fresh cream per pint of sauce. This addition of cream and redcurrants must be made away from the fire. Serve this sauce with big ground-game. SMALL WHITE AND COMPOUND SAUCES. 58—AMERICAN SAUCE This sauce is that of lobster prepared ‘‘a 1’Américaine’”’ | (see No. 939). As it generally accompanies a fish, the meat of | the lobster or lobsters which have served in its preparation is | sliced and used as the garnish of the fish. 59—ANCHOVY SAUCE Put into a small stewpan one pint of unbuttered ‘‘ Normande Sauce’’ (No. 99), and finish it, away from the fire, with three | oz. of anchovy butter, and one oz. of anchovy fillets, washed, | well sponged, and cut into small pieces. 60—AURORE SAUCE Into one-half pint of boiling velouté put the same quantity _ of very red tomato purée (No. 29), and mix the two. Let the | sauce boil a little, pass it through a tammy, and finish, away | from the fire, with three oz. of butter. 61—LENTEN AURORE SAUCE This sauce is made like the preceding one, i.e., with the same quantities of velouté and tomato purée, replacing ordinary velouté by fish veloute. 62—BEARNAISE SAUCE Put into a small stewpan one teaspoonful of chopped shallots, two oz. of chopped tarragon stalks, three oz. of chervil, some | mignonette pepper, a pinch of salt, and four tablespoonfuls of | vinegar. Reduce the vinegar by two-thirds, take off the fire, | let the stewpan cool a little, and add to this reduction the yolks | of five eggs. Now put the stewpan on a low fire and gradually combine with the yolks six oz. of melted butter. Whisk the | sauce briskly, so as to ensure the cooking of the yolks, which alone, by gradual cooking, effect the leason of the sauce. When the butter is combined with the sauce, rub the latter through tammy, and finish it with a teaspoonful of chervil | parings and chopped tarragon leaves. Complete the seasoning » | with a suspicion of cayenne. This sauce should not be served | very hot, as it is really a mayonnaise with butter. It need only D be tepid, for it would probably turn if it were over-heated. Serve it with grilled, butcher’s meat and poultry.