The new century cookery book

Cut the butter into small squares, put half the quantity in a stewpan, place the stewpan in a vessel or large stewpan containing boiling water. Stir in the yolks of eggs by means of a whisk, add lemon-juice, tarragon and chili vinegar, also the stock reduced to half its quantity. Season with pepper, salt, and a pinch of grated nutmeg, finish by whisking in the remainder of the pieces of butter. The water in which the stewpan is placed should be kept at boiling point during the process, but on no account must the sauce be allowed to boil. 231. Sauce Gouffe. — 1 gill cream, \ gill wine vinegar, 3 yolks 'of eggs, 1 bay -leaf, 6 crushed peppercorns, salt, 2 oz. butter, 2 tablespoonfuls of cream, 1 tablespoonful chopped lobster meat. Put the vinegar, bay -leaf, and peppercorns in a stewpan (covered) ; let it reduce a little. Add the yolks of eggs and stir over the fire until the sauce begins to thicken, then remove and put in a saucepan containing boiling water, or in the bain-marie. Work in the butter a little at a time, also the cream, stir vigorously with a small whisk. Pass through a fine strainer or tammy cloth, return to a clean stewpan, add the chopped lobster and a pinch of salt, stir again, place a few bits of butter on top, and keep hot until required for serving. 232. Sauce Soubise. — 2 onions, 1 gill white stock, \ pint bechamel sauce (No. 202), white pepper, salt, a pinch of sugar. Peel the onions, parboil in salted water, strain off the water, drain and chop very finely. Return to the stewpan, and stir over the fire until all moisture is absorbed, then add the stock and cook till tender. Now add the sauce and reduce to the desired consistency, season with pepper, salt, and a pinch of caster sugar. 233. Sauce JMattre d’ Hotel. — ± pint bechamel, or veloutee (No. 206), sauce, 3 oz. butter, ^ lemon, 1 teaspoonful chopped parsley seasoning. Put the sauce into a stewpan, add a little water, stir until it boils, and reduce well. Whisk in the butter a little at the time, and rub through a tammy cloth or fine hair sieve. Return to the stewpan, add the parsley and lemon-juice, season with pepper and salt. 234. Sauce Haifort, chaude (Horseradish Sauce, hot). — 2 tablespoonfuls grated horseradish, % pint bechamel (No. 202) sauce, teaspoonful caster sugar, pinch of cayenne and salt, i teaspoonful of vinegar. Moisten the horseradish with the vinegar, mix with the sauce, and boil up whilst stirring. Add the sugar and cayenne, allow it to simmer a few minutes, taking great care that the sauce does not curdle ; if found too thick, add a tablespoonful of cream or milk. Serve with hot roast beef, &c. 235. Sauce au Pain (Bread Sauce). — 4 oz. fresh bread-crumbs, 1 small onion, 1 clove, A peppercorns, 1 pint of milk, ^ oz. fresh butter, salt, 2 tablespoonfuls of cream. Peel the onion, stick in it the clove, put the onion and milk in a saucepan, boil up, stir in the bread-crumbs, add the peppercorns, and cook for fifteen minutes. Remove the onions and peppercorns, stir in the cream and butter, season with a pinch of salt, and keep hot until required for serving. If preferred, the onion may be cooked longer, passed through a sieve, and added to the sauce ; the cream can be omitted ; if found too thick, a little hot water can be added. Bread sauce is usually served with roast fowl, turkey, and game birds.