Sauce Milanaise is excellent with turnips, and Sauce Poulette
is liked with beans. The cold Sauce d' Argenteuil is particularly
suitable to asparagus. A good variety of Melted Butter to eat
with vegetables, particularly with globe artichokes, boiled
celery, salsify, cardoons, celeriac, or asparagus, is the Dutch
beurre fondu. For this, melt four ounces of butter in a saucepan,
add a saltspoonful of salt, a pinch of mignonette pepper, and a
squeeze of lemon-juice✪ Dutch Beurre Fondu. Let this settle over the fire, and before
the butter has quite liquefied take the saucepan off, and let the
heat of the saucepan complete the melting. In this way the
butter will be creamy, and not like oil. Pour the sauce free
from sediment into a very hot sauce-boat, and see that the plates
for the vegetables are thoroughly hot. For some vegetables a
teaspoonful of anchovy vinegar is liked instead of the lemon-
juice — for instance, with globe artichokes.
L'Uxelles, or Fines Herbes Sauce. — Chop up six ounces
of fresh mushrooms, six ounces of fresh chervil and parsley
mixed, and two ounces of chives or shallot. Then put the
minced shallot into a stewpan with two ounces of fresh butter
and a seasoning of salt and black pepper✪ L'Uxelles, or Fines Herbes Sauce. Fry this on a low
fire for five minutes, then add the minced mushrooms and
parsley, and fry for five minutes more. Put the mixture in a
jar for use. D’Uxelles Sauce is made by adding a teaspoonful
of this mixture to half a pint of Espagnole Sauce. It makes an
excellent masking for cutlets of any kind. Or cutlets can be
coated with it, wrapped in paper and broiled. Or they can be
coated with the sauce, rolled in breadcrumbs, and fried. It is
a mistake to add bacon, lemon-juice, or egg to E'TJxelles Sauce.
SWEET SAUCES.
Wine Sauce. — Make half a pint of melted butter, add a
glass of sherry, and a tablespoonful of castor sugar✪ Wine Sauce.
Simple Mousseline Sauce. — Take the yolks of four eggs,
a glass of sherry, the juice of a lemon, and two ounces of
pounded sugar✪ Simple Mousseline Sauce. Whisk over the fire till it is a creamy froth,
and either hand the sauce in a boat or pour it over the pudding.
Do not whisk after the sauce becomes soft and creamy, or it
140
SWEET SAUCES
will look curdled. Fruit syrup can be used instead of wine,
only in that case the sugar must be omitted.
Jam Sauce. — Dilute two tablespoonfuls of jam with a gill
of hot water and a liqueur glass of kirsch, brandy, or ram✪ Jam Sauce,
according to the sort of jam used. Stir well over the fire so as
to moisten the jam thoroughly, then strain into a hot sauce-
boat. For strawberry or raspberry sauce a squeeze of lemon
as a finishing touch is an improvement.
For Oronoco Sauce or Brandy Butter, see Plum Pudding.
For Italian Pudding Sauce, see Chapter XXI.
CHAPTER Y.
ROASTING — BOILING-BRAISING— STEAMING— JUGGING
— BROILING & GRILLING— FRYING— SOME MINOR
MATTERS.
Page 91 · 5 recipe records on this page
Presented as published in 1898. 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
Sauce Milanaise is excellent with turnips, and Sauce Poulette is liked with beans. The cold Sauce d' Argenteuil is particularly suitable to asparagus. A good variety of Melted Butter to eat with vegetables, particularly with globe artichokes, boiled celery, salsify, cardoons, celeriac, or asparagus, is the Dutch beurre fondu. For this, melt four ounces of butter in a saucepan, add a saltspoonful of salt, a pinch of mignonette pepper, and a squeeze of lemon-juice. Let this settle over the fire, and before the butter has quite liquefied take the saucepan off, and let the heat of the saucepan complete the melting. In this way the butter will be creamy, and not like oil. Pour the sauce free from sediment into a very hot sauce-boat, and see that the plates for the vegetables are thoroughly hot. For some vegetables a teaspoonful of anchovy vinegar is liked instead of the lemonjuice — for instance, with globe artichokes.
L'Uxelles, or Fines Herbes Sauce. — Chop up six ounces of fresh mushrooms, six ounces of fresh chervil and parsley mixed, and two ounces of chives or shallot. Then put the minced shallot into a stewpan with two ounces of fresh butter and a seasoning of salt and black pepper. Fry this on a low fire for five minutes, then add the minced mushrooms and parsley, and fry for five minutes more. Put the mixture in a jar for use. D’Uxelles Sauce is made by adding a teaspoonful of this mixture to half a pint of Espagnole Sauce. It makes an excellent masking for cutlets of any kind. Or cutlets can be coated with it, wrapped in paper and broiled. Or they can be coated with the sauce, rolled in breadcrumbs, and fried. It is a mistake to add bacon, lemon-juice, or egg to D'Uxelles Sauce.
SWEET SAUCES.
Wine Sauce. — Make half a pint of melted butter, add a glass of sherry, and a tablespoonful of castor sugar.
Simple Mousseline Sauce. — Take the yolks of four eggs, a glass of sherry, the juice of a lemon, and two ounces of pounded sugar. Whisk over the fire till it is a creamy froth, and either hand the sauce in a boat or pour it over the pudding. Do not whisk after the sauce becomes soft and creamy, or it
SWEET SAUCES
will look curdled. Fruit syrup can be used instead of wine, only in that case the sugar must be omitted.
Jam Sauce. — Dilute two tablespoonfuls of jam with a gill of hot water and a liqueur glass of kirsch, brandy, or ram, according to the sort of jam used. Stir well over the fire so as to moisten the jam thoroughly, then strain into a hot sauceboat. For strawberry or raspberry sauce a squeeze of lemon as a finishing touch is an improvement.
For Oronoco Sauce or Brandy Butter, see Plum Pudding.
For Italian Pudding Sauce, see Chapter XXI.
CHAPTER Y.
ROASTING — BOILING-BRAISING— STEAMING— JUGGING — BROILING & GRILLING— FRYING— SOME MINOR MATTERS.
Records on this page
Dutch Beurre FonduL'Uxelles, or Fines Herbes SauceWine SauceSimple Mousseline SauceJam Sauce