The same quantity as above of minced onions, scalded and
well drained. Garnish the bottom and the sides of a tall,
medium stewpan with some thin rashers of fat bacon. Insert
the onions, together with one-quarter Ib. of Carolina rice, one
pint of white consommé, a large pinch of powdered sugar, and
the necessary salt. Cook gently in the front of the oven for
three-quarters of an hour. Then pound the onions and rice in
a mortar, rub the resulting purée through a tammy, and finish
with cream and butter as in the preceding case.
N.B.—This sauce, being more consistent than the former, is
used as a garnish just as often as a sauce.
106—SOUBISE SAUCE TOMATEE
Prepare a soubise in accordance with the first of the two
above formulz, and add to it one-third of its volume of very
red tomato purée.
REMARKS,
1. The Soubise is rather a cullis than a sauce; i.e., its con-
sistence must be greater than that of a sauce.
2. The admixture of Béchamel in Soubise is preferable to
that of rice, seeing that it makes it smoother. If, in certain
cases, rice is used as a cohering element, in order to give the
Soubise more stiffness.
3- In accordance with the uses to which it may be put, the
Soubise Tomatée may be finally seasoned either with curry or
paprika.
44 GUIDE TO MODERN COOKERY
106a—SUPREME SAUCE
The salient characteristics of Supréme Sauce are its perfect
whiteness and consummate delicacy. It is generally prepared
in small quantities only.
Preparation.—Put one and one-half pints of very clear
poultry stock and one-quarter pint of mushroom cooking liquor
into a sautépan. Reduce to two-thirds; add one pint of
“poultry velouté’’; reduce on an open fire, stirring with the
spatula the while, and combine one-half pint of excellent cream
with the sauce, this last ingredient being added little by little.
When the sauce has reached the desired consistence, strain
it through a sieve, and add another one-quarter pint of cream
and two oz. of best butter. Stir with a spoon, from time to
time, or keep the pan well covered.
107—VENETIAN SAUCE
Put into a stewpan one tablespoonful of chopped shallots,
one tablespoonful of chervil, and one-quarter pint of white wine
and tarragon vinegar, mixed in equal quantities. Reduce the
vinegar by two-thirds; add one pint of white wine sauce (No.
111); boil for a few minutes; rub through a tammy, and finish
the sauce with a sufficient quantity of Herb Juice (No. 183) and
one teaspoonful of chopped chervil and tarragon. This sauce
accompanies various fish.
108 —VILLEROY SAUCE
Put into a sautépan one pint of Allemande Sauce to which
have been added two tablespoonfuls of truffle essence and as
much ham essence.
Reduce on an open fire and constantly stir until the sauce is
sufficiently stiff to coat immersed solids thickly.
109—VILLEROY SOUBISEE SAUCE
Put into a sautépan two-thirds pint of Allemande Sauce and
one-third pint of Soubise purée (Formula 105). Reduce as
in the preceding case, as the uses to which this is put are the
same. Now, according to the circumstances and the nature
of the solid it is intended for, a few teaspoonfuls of very
black, chopped truffles may be added to this sauce.
110 VILLEROY TOMATEE SAUCE
Prepare the sauce as explained under No. 108, and add to
it the third of its volume of very fine tomato purée. Reduce in
the same way.
THE SMALL COMPOUND SAUCES 45
Remarks.—1. Villeroy sauce, of whatsoever kind, is solely
used for the coating of preparations said to be ‘‘a la Villeroy.”
2. The Villeroy Tomatée may be finally seasoned with curry
or paprika, according to the preparation for which it is intended.
111—WHITE WINE SAUCE
The three following methods are employed in making it :—
Page 31
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The same quantity as above of minced onions, scalded and well drained. Garnish the bottom and the sides of a tall, medium stewpan with some thin rashers of fat bacon. Insert the onions, together with one-quarter Ib. of Carolina rice, one pint of white consommé, a large pinch of powdered sugar, and the necessary salt. Cook gently in the front of the oven for three-quarters of an hour. Then pound the onions and rice in a mortar, rub the resulting purée through a tammy, and finish with cream and butter as in the preceding case.
N.B.—This sauce, being more consistent than the former, is used as a garnish just as often as a sauce.
106—SOUBISE SAUCE TOMATEE
Prepare a soubise in accordance with the first of the two above formulas, and add to it one-third of its volume of very red tomato purée.
REMARKS,
1. The Soubise is rather a cullis than a sauce; i.e., its consistence must be greater than that of a sauce.
2. The admixture of Béchamel in Soubise is preferable to that of rice, seeing that it makes it smoother. If, in certain cases, rice is used as a cohering element, in order to give the Soubise more stiffness.
3- In accordance with the uses to which it may be put, the Soubise Tomatée may be finally seasoned either with curry or paprika.
106a—SUPREME SAUCE
The salient characteristics of Supréme Sauce are its perfect whiteness and consummate delicacy. It is generally prepared in small quantities only.
Preparation.—Put one and one-half pints of very clear poultry stock and one-quarter pint of mushroom cooking liquor into a sautépan. Reduce to two-thirds; add one pint of “poultry velouté’’; reduce on an open fire, stirring with the spatula the while, and combine one-half pint of excellent cream with the sauce, this last ingredient being added little by little.
When the sauce has reached the desired consistence, strain it through a sieve, and add another one-quarter pint of cream and two oz. of best butter. Stir with a spoon, from time to time, or keep the pan well covered.
107—VENETIAN SAUCE
Put into a stewpan one tablespoonful of chopped shallots, one tablespoonful of chervil, and one-quarter pint of white wine and tarragon vinegar, mixed in equal quantities. Reduce the vinegar by two-thirds; add one pint of white wine sauce (No. 111); boil for a few minutes; rub through a tammy, and finish the sauce with a sufficient quantity of Herb Juice (No. 183) and one teaspoonful of chopped chervil and tarragon. This sauce accompanies various fish.
108 —VILLEROY SAUCE
Put into a sautépan one pint of Allemande Sauce to which have been added two tablespoonfuls of truffle essence and as much ham essence.
Reduce on an open fire and constantly stir until the sauce is sufficiently stiff to coat immersed solids thickly.
109—VILLEROY SOUBISEE SAUCE
Put into a sautépan two-thirds pint of Allemande Sauce and one-third pint of Soubise purée (Formula 105). Reduce as in the preceding case, as the uses to which this is put are the same. Now, according to the circumstances and the nature of the solid it is intended for, a few teaspoonfuls of very black, chopped truffles may be added to this sauce.
110 VILLEROY TOMATEE SAUCE
Prepare the sauce as explained under No. 108, and add to it the third of its volume of very fine tomato purée. Reduce in the same way.
Remarks.—1. Villeroy sauce, of whatsoever kind, is solely used for the coating of preparations said to be ‘‘a la Villeroy.” 2. The Villeroy Tomatée may be finally seasoned with curry or paprika, according to the preparation for which it is intended.
111—WHITE WINE SAUCE
The three following methods are employed in making it :—