The new century cookery book

296. Creme d V Aspic ( Aspic or Savoury Cream). — Warm up half a gill of bechamel or Allemande sauce, add a teaspoonful of tarragon vinegar, stir this into half a pint of liquid aspic jelly, mix with a gill of double cream, season with a pinch of cayenne and mignonette pepper. Pass through a sieve or tammy cloth, and use as directed. 297. Mayonnaise de Tornafes. — To a pint of well prepared and fairly stiff mayonnaise add half as much tomato puree or cold tomato sauce. Mix gradually, and season to taste. 298. Puree d la Ducelle. — Chop 6 or more mushrooms, 3 shallots, a few sprigs of parsley, and 1 truffle. Melt 2 oz. of butter in a stewpan, add 2 oz. of finely chopped cooked ham and the abovenamed ingredients, stir over the fire for a few minutes, moisten with a glass of white wine and a little stock, < season with pepper, salt, nutmeg, and a small suspicion of garlic, also a little powdered bay-leaf ; when well reduced stir in four tablespoonfuls of Allemande sauce, boil again, and serve as required. 299. Fumet de Gibier ( Fumet of Game). — Carcase of game, 1 small carrot, | onion, 1 bay-leaf, 1 sprig of thyme, 2 oz. lean ham, 1 oz. lard or butter, 1 glass sherry, 1 quart stock. Chop up the carcase, wash, peel, and slice the carrot, peel and slice the onion, put the butter or lard in a stewpan ; when hot, add the carcase and ham cut into small pieces, fry a few minutes, then add the vegetables and herbs, fry again, moisten with the wine, cover and steam a few minutes, add the stock, cook for twenty minutes. Skim, strain, and use as directed. 299 a. Essence de Volatile {Chicken Essence).— Reduce 1 quart of chicken consomme (No. 178) over a slow fire to about half a pint. Skim, strain into a white pot, and use as required. 300. Vinaigrette. — Mix 4 tablespoonfuls salad oil, 2 of tarragon vinegar, \ teaspoonful of finely chopped parsley and shallots, and one of gherkins, season with pepper and salt, mix well and serve. 301. Mint Sauce. — 2 tablespoonfuls finely chopped mint (green), 1 dessertspoonful brown sugar, 3 to 4 tablespoonfuls vinegar. Put the mint into a basin, add the sugar and pour over a little warm water, sufficient to dissolve the sugar, cover and let cool, then add the vinegar, stir well and pour into a sauce-boat. ABBREVIATED RECIPES OF OTHER SAUCES. 302. Sauce d VAmiral {Admiral Sauce). — A white sauce (veloutee or Allemande), with chopped capers, parsley, lemon-rind and juice, and anchovy essence to flavour. 303. Sauce Allemande {German Sauce). — A white sauce, made from veal stock thickened with flour, cream, and yolks of eggs, flavoured with nutmeg and lemon-juice. 304. Sauce Avig nonnaise {Avignonese Sauce). — Consists of bechamel sauce, yolks of eggs, grated Parmesan, and chopped parsley ; flavoured with shallots, and garlic. 305. Sauce Bohemienne {Bohemian Sauce). — A white sauce made with fresh bread-crumbs, milk-white stock, butter, and grated horseradish ; seasoned with pepper and salt. 305 a. Sauce Bretonne {Brittany Sauce).— A brown onion sauce, thickened with a little haricot puree. 306. Sauce Bourguignonne {Burgundy Sauce). — A brown sauce, composed of Espagnole sauce, finely minced onions, and parsley reduced in Burgundy wine ; flavoured with thyme, bay-leaf, cloves, and mace. 306 a. Sauced la Creme {Cream Sauce). — Bechamel or supreme sauce finished with fresh cream as liaison.