The new century cookery book

221. Sauce Mirabeau. — 1 gill Espagnole sauce (No. 236) 14 gill fish stock, \ small onion, \ small carrot, j gill Burgundy wine, | gill mushroom liquor, 14 oz. fresh butter, chopped tarragon, chervil and parsley. Prepare the fish stock from the bones and trimmings of the trout. Peel the onion, scrape the carrot, and mince both ; fry them in a little butter to a nice colour, drain off the butter, add the wine, cover and let boil quickly for a few minutes, then add the mushroom liquor and the stock, reduce to about half the original quantity, then stir in the Espagnole sauce, and let simmer for about five minutes. Strain into a clean saucepan, add the remainder of the butter, about a teaspoonful (in all) of chopped parsley, tarragon, and chervil, also a few drops of lemon-juice and seasoning if found necessary. Whisk over the fire until thoroughly hot (not boiling) and use as directed. 222. Sauce Maintenon. This sauce is especially adapted for so-called gratin dishes, and must therefore be well reduced so as to be of the correct consistency. Boil 1 pint of bechamel sauce for about 15 minutes, stirring continually ; add to it the yolks of 4 eggs, 1 tablespoonful of grated Parmesan cheese, 1 tablespoonful of cooked onion puree (soubise), a suspicion of garlic, just enough to impart the aroma, a pinch of paprika pepper, and a little grated nutmeg (salt if needed). Stir till it thickens, without allowing it to boil, and use as required. 223. Sauce a la Mornay. — 4 pint bechamel (No. 202) sauce, j gill of mushroom or Italiennc sauce (No. 239), 4 gill cream, 4 oz. meat glaze or 2 tablespoonfuls half -glaze of chicken stock, 1 oz. grated Parmesan cheese, l.oz. fresh butter. Put the bechamel sauce into a saucepan, reduce it well, then add the Italienne or mushroom sauce. Let it boil up, skim well and add the cream. Now place the stewpan in a vessel of boiling water, stir with a whisk, and finish off with the grated cheese, butter and meat glaze or half-glaze ; these latter ingredients must be added by degrees, only a little at a time ; work the sauce until it becomes of a creamy appearance. It must on no account be allowed to boil again. When this sauce is required for dressed fish (baked or otherwise),, some essence of fish must be incorporated. 224. Sauce Mousseline (Viande). — ^ gill cream, 4 yolks of egg, 3 crushed long peppercorns, 1 oz. butter, salt, nutmeg, lemonjuice. Put cream, egg-yolks, and pepper in a stewpan, place this in a bain-marie half filled with boiling water, beat up with a whisk for a little time, then add one at a time little pieces of butter ; stir all the time, but do not add any more butter until each piece has been thoroughly worked in and is absorbed in the sauce. The sauce when finished will have the appearance of a frothy cream, and should then be passed through a tammy cloth. Just before serving finish off with a few drops of lemon -juice ; a pinch of salt, and a grate of nutmeg should be added during the process of whisking. Served with fillets of veal or fowl, asparagus or artichokes. 225. Sauce Bearnaise. — ^ gill tarragon vinegar, 3 shallots finely chopped, & peppercorns, crushed, 4 yolks of eggs, 1 tablespoonful white sauce, 4 oz. butter, 1 sprig thyme, meat glaze.