and seasoning, and let all fry together until brown.
Then add the half-pint of water or stock gradually,
stirring well until it boils. Let it simmer for a
quarter of an hour, skimming it well. Then strain
it and it is ready to serve. This sauce may be varied
in flavour by adding one tomato finely minced;
another time one mushroom, or a pickled gherkin,
and so on, cooking them with the carrot and onion,
add a few drops of browning.
Chateaubriand Sauce. — Ingredients: 1 oz. of
butter✪ Brown Sauce, J oz. of flour, 1 gill of white stock, yolks of
2 eggs, i teaspoonful of lemon juice, 1 dessert spoon¬
ful of chopped parsley. Melt the butter, add flour,
and cook well, but do not let it brown ; then add the
stock gradually. Let it boil well for five minutes.
Strain in the yolks of eggs; add lemon juice and
parsley, also salt and pepper.
Note. — Be careful not to let the sauce boil after
adding eggs, but cook them well to remove raw taste.
How to Remove the Fat from Sauces. — Draw the
sauce to the side of the stove, put a few drops of cold
water into it, and the fat can then be easily removed.
Sauce Bernaise. — Take five sound shallots, peel,
and chop up finely a teaspoonful of dried tarragon
leaves, and put them in a small saucepan containing
three tablespoonfuls of white wine vinegar, and let
them simmer gently until reduced to nearly one-half
the quantity. Pass through a strainer into another
saucepan, add the yolks of two raw eggs, one at a
time, and mix with a whisk over the gas for five
minutes; but it must not be allowed to come to boil¬
ing point. Take three ounces of fresh butter, and
gradually add it to the contents in the saucepan, stir¬
ring all the while. Season with a teaspoonful of salt,
a little cayenne✪ Sauce Bernaise, strain, and serve when required.
Apple Sauce. — Core, peel, cut into thin slices half-
a-dozen green cooking apples, place them in a small
2l8
THE HOUSEHOLD
saucepan with three ounces of sugar and half a gill
of water and half an ounce of butter✪ Apple Sauce. Place on the
gas stove for twenty minutes, stir frequently ; when
sufficiently soft, stir briskly with a spoon, and mash
and pass through a hair sieve. Serve in sauce boat.
Sauce Mousseiine. — Take one gill of cream, the
yolks of two eggs, one teaspoonful of salt, and
place in an earthenware jar, which jar must stand in
a saucepan of boiling water on the gas, and while
the water is boiling the contents of the jar must be
beaten up with a whisk for fully five minutes. Then
squeeze in the juice of one lemon✪ Sauce Mousseiine. Strain the whole
through a straining cloth into a sauce boat, and serve.
Remoulade Sauce, — Take some fresh parsley and
chop very fine, sufficient to make three teaspoonfuls,
three chives, eighteen capers, two anchovies, two shal¬
lots, one clove of garlic ; chop all together very finely
and place in a basin, adding a teaspoonful of salt, a tea¬
spoonful of French mustard, and the yolks of two
eggs. Pour in two tablespoonfuls of wine vinegar,
whisk the whole together, and, whilst doing so, add
two gills of olive oil✪ Remoulade Sauce, drop by drop. This should now
be of the consistency of cream. Serve and use as
required.
Page 119 · 7 recipe records on this page
Presented as published in 1900. 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
and seasoning, and let all fry together until brown. Then add the half-pint of water or stock gradually, stirring well until it boils. Let it simmer for a quarter of an hour, skimming it well. Then strain it and it is ready to serve. This sauce may be varied in flavour by adding one tomato finely minced; another time one mushroom, or a pickled gherkin, and so on, cooking them with the carrot and onion, add a few drops of browning.
Chateaubriand Sauce. — Ingredients: 1 oz. of butter, J oz. of flour, 1 gill of white stock, yolks of 2 eggs, i teaspoonful of lemon juice, 1 dessert spoon¬ ful of chopped parsley. Melt the butter, add flour, and cook well, but do not let it brown ; then add the stock gradually. Let it boil well for five minutes. Strain in the yolks of eggs; add lemon juice and parsley, also salt and pepper.
Note. — Be careful not to let the sauce boil after adding eggs, but cook them well to remove raw taste.
How to Remove the Fat from Sauces. — Draw the sauce to the side of the stove, put a few drops of cold water into it, and the fat can then be easily removed.
Sauce Béarnaise. — Take five sound shallots, peel, and chop up finely a teaspoonful of dried tarragon leaves, and put them in a small saucepan containing three tablespoonfuls of white wine vinegar, and let them simmer gently until reduced to nearly one-half the quantity. Pass through a strainer into another saucepan, add the yolks of two raw eggs, one at a time, and mix with a whisk over the gas for five minutes; but it must not be allowed to come to boiling point. Take three ounces of fresh butter, and gradually add it to the contents in the saucepan, stir¬ ring all the while. Season with a teaspoonful of salt, a little cayenne, strain, and serve when required.
Apple Sauce. — Core, peel, cut into thin slices half a dozen green cooking apples, place them in a small
saucepan with three ounces of sugar and half a gill of water and half an ounce of butter. Place on the gas stove for twenty minutes, stir frequently ; when sufficiently soft, stir briskly with a spoon, and mash and pass through a hair sieve. Serve in sauce boat.
Sauce Mousseline. — Take one gill of cream, the yolks of two eggs, one teaspoonful of salt, and place in an earthenware jar, which jar must stand in a saucepan of boiling water on the gas, and while the water is boiling the contents of the jar must be beaten up with a whisk for fully five minutes. Then squeeze in the juice of one lemon. Strain the whole through a straining cloth into a sauce boat, and serve.
Remoulade Sauce, — Take some fresh parsley and chop very fine, sufficient to make three teaspoonfuls, three chives, eighteen capers, two anchovies, two shal¬ lots, one clove of garlic ; chop all together very finely and place in a basin, adding a teaspoonful of salt, a tea¬ spoonful of French mustard, and the yolks of two eggs. Pour in two tablespoonfuls of wine vinegar, whisk the whole together, and, whilst doing so, add two gills of olive oil, drop by drop. This should now be of the consistency of cream. Serve and use as required.
Records on this page
Brown SauceChateaubriand SauceSauce BernaiseApple SauceSauce MousseiineSauce MousseiineRemoulade Sauce