The new century cookery book

Peel the shallots, chop them finely, place in the corner of a clean cloth, hold tightly wrapped up under cold water, then squeeze out the water, and put them in a small stewpan with the oil, stir over the fire for a few minutes, to blend but not to colour. Add the wine, the mushrooms (finely chopped), herbs, and the stock, let it reduce well, and add the Espagnole. Boil for ten minutes, take out the herbs, free it from the oil, and keep hot in the bain-marie until required. 240. Sauce Salmis. — 1 teaspoonful red currant jelly, | pint Espagnole sauce {No. 236), 1 gill of game stock, carcase of cooked game, 2 shallots, 1 bay-leaf, a sprig of thyme, some mushroom trimmings, 1 glass port wine, 1 tablespoonful sweet oil. Peel and chop finely the shallots, fry in oil a golden colour, add the bay-leaf, thyme, and mushroom trimmings, chop up the carcase- of game, and fry a little in fat or butter, drain and put with the above preparation, add the port wine, cover the stewpan, and cook them for five minutes. Moisten with the stock and sauce. Stir well and let simmer for ten minutes. Skim well, strain or tammy, season to taste, add the red currant jelly, heat up and serve. 241. Sauce Piquante. — ^ onion or 4 shallots, 8 gherkins {chopped), 1 tablespoonful chopped capers, 1 gill vinegar, 1 bay-leaf, 1 sprig of thyme, f pint Espagnole sauce {No. 286). Peel and chop the onion or shallots, put them in a stewpan with the vinegar, bay-leaf, and thyme, cover, and reduce to half the quantity of liquor. Strain into another stewpan, add the chopped gherkins and capers, moisten with the sauce, boil a few minutes, and serve. 242. Sauce Chasseur. — % pint Madere sauce {No. 237), ^ gill 'game liquor {fumet), lemon-juice, and '1 to 2 livers of game. Chop the liver finely and cook with the sauce and liquor of game for about ten minutes, season to taste, add a teaspoonful of lemonjuice and serve. 243. Sauce Perigueux. — Chop finely three large truffles, put them in a small stewpan with a glass of sherry, reduce to onehalf (covered) ; add a gill of brown sauce, and one of tomato sauce (No. 271) ; boil for a few minutes, finish with a teaspoonful of anchovy essence and a pat of fresh butter. 244. Sauce au Beurre noir {Black Butter Sauce}. — Put H oz. butter in an omelette pan, fry over a quick fire until it acquires a nut-brown colour, then add about half a teaspoonful of vinegar, and one teaspoonful of chopped parsley. 245. Sauce Genoise. — 1 sliced onion, 1 shallot, clove of garlic, 1 oz. butter, small bouquet garni {No. 2), 1 teaspoonful anchovy essence, 1 glass red wine {Burgundy), 1 pint Espagnole sauce {made from fish stock if desired), a pinch mignonette pepper. Melt the butter in a stewpan, and fry onion, shallot, garlic, and bouquet, add the wine, let simmer until the onions are done, then add the sauce, and let simmer gently for ten minutes. Strain through a fine sieve or tammy, add the pepper and anchovy essence, and use as directed.