If the sauce is required for dressed fish, the fish
should be cooked in a mirepoix of sliced onion, parsley,
and savoury herbs as usual, with the appropriate
quantity of moisture ; the liquor is strained and used
in the sauce. Melt 1 oz. butter, stir in the flour, cook
a little, dilute with stock, fish liquor and wine, cook for
fifteen minutes. Add by continuous stirring the re-
mainder of the butter bit by bit, also the yolks of egg,
one at a time, season wdth a little salt, a pinch of
mignonette or white pepper, and add a few drops of
lemon juice. Strain through a tammy or napkin, and
use as sauce for dressed fish, &c. Mostly served with
soles, salmon, trout, and whiting.
166. Sauce Ravigote, chaude(HotRavigote Sauce). —
4 boned ancho\ies, 2 French gherkins, 1 shallot, 2 ozs.
parsley, tarragon, and chervil, 2 ozs. butter, ^ gill cream,
424 RECHERCHE COOKERY.
5 yolks of eggs, 1 tablespoonful bechamel, salt, pepper,
and cayenne.
Peel the shallot, blanch the parsley and other herbs,
put these together with the anchovies and gherkins in
a mortar and pound well. Rub through a fine sieve,
put the pulp in a small stewpan, stand it in the bain-
marie, stir in with a whisk the sauce (bechamel), let it
get quite hot, then add by degrees the butter and
cream, also the yolks of eggs one at a time. Stir until
the sauce begins to thicken, season with pepper, salt,
and a pinch of cayenne. Add a few drops of spinach
greening if not green enough. This sauce is excellent
with green artichokes, asparagus, salmon, trout, &c.
If the sauce is prepared on the open fire great care
must be taken so as not to let it come to the boil.
167. Sauce Bechamel.— 1^ oz. flour, 2 ozs. butter,
1^ pint of milk, 1 small onion or shallot, 1 small
bouquet, 10 peppercorns, ^ a bayleaf, 1 small blade of
mace, seasoning.
Put the milk on to boil vdth. the onion or shallot
(peeled), the bouquet, peppercorns, mace, and bayleaf.
Melt the butter, stir in the flour, and cook a little with-
out browning (or use white roux), stir in the milk, &c.
(hot), whisk over the fire until it boils, and let simmer
from fifteen to twenty minutes. Take out the bouquet,
rub through a sieve or tammy, return to the stewpan,
season lightly with a pinch of nutmeg, half-pinch of
cayenne, and half a teaspoonful of salt. The sauce is
then ready for use.
168. Sauce AUemande. — Dissolve 1 oz. of butter in
a stewpan, add 1 oz. of flour, stir a few minutes without
allowing it to brown, dilute with rather more than a
pint of chicken stock, stir until it boils. Season with
pepper and salt and grated nutmeg. Let it simmer for
half an hour, skim, and finish with a liaison of 2 yolks
of eggs, a tablespoonful of cream, and h oz. of fresh
butter. Stir over the fire until the eggs begin to set,
but do not let it boil ; add a teaspoonful of lemon juice,
and pass through a fine strainer or tammy cloth.
SAUCES AND FORCEMEATS. 425
169. Sauce Veloute.— 1 oz. flour, 1| oz. butter,
1 pint of veal stock, ^ gill mushrooru liquor, -J gill of
cream, 1 small bouquet garni (No. 3), 6 peppercorns,
salt, nutmeg, lemon jaice.
Page 164
Presented as published in 1892. 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
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If the sauce is required for dressed fish, the fish
should be cooked in a mirepoix of sliced onion, parsley,
and savoury herbs as usual, with the appropriate
quantity of moisture ; the liquor is strained and used
in the sauce. Melt 1 oz. butter, stir in the flour, cook
a little, dilute with stock, fish liquor and wine, cook for
fifteen minutes. Add by continuous stirring the re-
mainder of the butter bit by bit, also the yolks of egg,
one at a time, season wdth a little salt, a pinch of
mignonette or white pepper, and add a few drops of
lemon juice. Strain through a tammy or napkin, and
use as sauce for dressed fish, &c. Mostly served with
soles, salmon, trout, and whiting.
166. Sauce Ravigote, chaude(HotRavigote Sauce). —
4 boned ancho\ies, 2 French gherkins, 1 shallot, 2 ozs.
parsley, tarragon, and chervil, 2 ozs. butter, ^ gill cream,
424 RECHERCHE COOKERY.
5 yolks of eggs, 1 tablespoonful bechamel, salt, pepper,
and cayenne.
Peel the shallot, blanch the parsley and other herbs,
put these together with the anchovies and gherkins in
a mortar and pound well. Rub through a fine sieve,
put the pulp in a small stewpan, stand it in the bain-
marie, stir in with a whisk the sauce (bechamel), let it
get quite hot, then add by degrees the butter and
cream, also the yolks of eggs one at a time. Stir until
the sauce begins to thicken, season with pepper, salt,
and a pinch of cayenne. Add a few drops of spinach
greening if not green enough. This sauce is excellent
with green artichokes, asparagus, salmon, trout, &c.
If the sauce is prepared on the open fire great care
must be taken so as not to let it come to the boil.
167. Sauce Bechamel.— 1^ oz. flour, 2 ozs. butter,
1^ pint of milk, 1 small onion or shallot, 1 small
bouquet, 10 peppercorns, ^ a bayleaf, 1 small blade of
mace, seasoning.
Put the milk on to boil vdth. the onion or shallot
(peeled), the bouquet, peppercorns, mace, and bayleaf.
Melt the butter, stir in the flour, and cook a little with-
out browning (or use white roux), stir in the milk, &c.
(hot), whisk over the fire until it boils, and let simmer
from fifteen to twenty minutes. Take out the bouquet,
rub through a sieve or tammy, return to the stewpan,
season lightly with a pinch of nutmeg, half-pinch of
cayenne, and half a teaspoonful of salt. The sauce is
then ready for use.
168. Sauce AUemande. — Dissolve 1 oz. of butter in
a stewpan, add 1 oz. of flour, stir a few minutes without
allowing it to brown, dilute with rather more than a
pint of chicken stock, stir until it boils. Season with
pepper and salt and grated nutmeg. Let it simmer for
half an hour, skim, and finish with a liaison of 2 yolks
of eggs, a tablespoonful of cream, and h oz. of fresh
butter. Stir over the fire until the eggs begin to set,
but do not let it boil ; add a teaspoonful of lemon juice,
and pass through a fine strainer or tammy cloth.
SAUCES AND FORCEMEATS. 425
169. Sauce Veloute.— 1 oz. flour, 1| oz. butter,
1 pint of veal stock, ^ gill mushrooru liquor, -J gill of
cream, 1 small bouquet garni (No. 3), 6 peppercorns,
salt, nutmeg, lemon jaice.