In the meantime prepare a roux by melting 3 oz.
of butter in a stewpan, stir in the flour and cook very
slowly over a slow fire, stirring all the while with a
wooden spoon until of a brown colour ; or place the
stewpan in the oven and cook there until brown,
stirring from time to time to prevent it from burning,
and to blend the flour better. Allow the roux to cool
a little, pour in gradually the prepared stock, &c., stir
over the fire until it boils, let simmer slowly for another ^
hour, skim well, and pass through a tammy cloth or
fine sieve. If found too thick, add a little more stock.
To prevent a thick crust forming on the top of the
sauce, stir occasionally until quite cool. Keep the sauce
in a stone vessel or pan until wanted. Be sure and boil
4B0 RECHEnCHE COOKERY.
up the sauce each day if not used up at one time,
adding a Httle stock if necessary.
185. Sauce Demi-Glace. — Keduce | pint Espagnole
sauce with 1^ gill of good gravy (strained and free from
fat) ; allow to simmer about 15 minutes, and season
with a pinch of pepper.
186. Sauce Madere. — Proceed the same as for Demi-
Glace. Add one glass of sherry or Madeira wane ;
reduce a little longer than the above, and finish with
^ oz. of meat glaze.
187. Sauce Bobert. — Half small onion, J oz. butter,
I teaspoonful castor sugar, f pint Espagnole sauce, J
glass white wine, salt-spoonful dry mustard.
Peel and mince the onion, fry it in the butter a
nutbrown, add the mustard, moisten with the wine,
and reduce a little. Stir in the Espagnole and cook for
ten minutes ; season it to taste and strain.
188. Sauce Italienne. — ^ pint Espagnole sauce,
4 small shallots, 8 preserved mushrooms, a sprig of
thyme, 1 bayleaf, 1 tablespoonful sweet oil, 1 glass
Chablis or Sauterne, ^ gill stock.
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 w^ater, 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
wane, 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.
189. Sauce Salmis. — 1 teaspoonful red currant jelly,
■| pint Espagnole sauce, 1 gill of game stock, carcase
of cooked game, 2 shallots, 1 bayleaf, a sprig of thyme,
some mushroom trimmings, 1 glass port wane, 1 table-
spoonful sweet oil.
Peel and chop finely the shallots, fi*y in oil a
golden colour, add the bayleaf, thyme, and mushroom
trimmings, chop up the carcase of game, and fry a
little in fat or butter, drain and put with the above
SAUCES AND FORCEMEATS. 431
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.
190. Sauce Piquante. — i onion or 4 shallots, 3
gherkins (chopped), 1 taplespoonful chopped capers,
1 gill vinegar, 1 bayleaf, 1 sprig of thyme, | pint
Espagnole sauce.
Page 168
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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In the meantime prepare a roux by melting 3 oz.
of butter in a stewpan, stir in the flour and cook very
slowly over a slow fire, stirring all the while with a
wooden spoon until of a brown colour ; or place the
stewpan in the oven and cook there until brown,
stirring from time to time to prevent it from burning,
and to blend the flour better. Allow the roux to cool
a little, pour in gradually the prepared stock, &c., stir
over the fire until it boils, let simmer slowly for another ^
hour, skim well, and pass through a tammy cloth or
fine sieve. If found too thick, add a little more stock.
To prevent a thick crust forming on the top of the
sauce, stir occasionally until quite cool. Keep the sauce
in a stone vessel or pan until wanted. Be sure and boil
4B0 RECHEnCHE COOKERY.
up the sauce each day if not used up at one time,
adding a Httle stock if necessary.
185. Sauce Demi-Glace. — Keduce | pint Espagnole
sauce with 1^ gill of good gravy (strained and free from
fat) ; allow to simmer about 15 minutes, and season
with a pinch of pepper.
186. Sauce Madere. — Proceed the same as for Demi-
Glace. Add one glass of sherry or Madeira wane ;
reduce a little longer than the above, and finish with
^ oz. of meat glaze.
187. Sauce Bobert. — Half small onion, J oz. butter,
I teaspoonful castor sugar, f pint Espagnole sauce, J
glass white wine, salt-spoonful dry mustard.
Peel and mince the onion, fry it in the butter a
nutbrown, add the mustard, moisten with the wine,
and reduce a little. Stir in the Espagnole and cook for
ten minutes ; season it to taste and strain.
188. Sauce Italienne. — ^ pint Espagnole sauce,
4 small shallots, 8 preserved mushrooms, a sprig of
thyme, 1 bayleaf, 1 tablespoonful sweet oil, 1 glass
Chablis or Sauterne, ^ gill stock.
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 w^ater, 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
wane, 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.
189. Sauce Salmis. — 1 teaspoonful red currant jelly,
■| pint Espagnole sauce, 1 gill of game stock, carcase
of cooked game, 2 shallots, 1 bayleaf, a sprig of thyme,
some mushroom trimmings, 1 glass port wane, 1 table-
spoonful sweet oil.
Peel and chop finely the shallots, fi*y in oil a
golden colour, add the bayleaf, thyme, and mushroom
trimmings, chop up the carcase of game, and fry a
little in fat or butter, drain and put with the above
SAUCES AND FORCEMEATS. 431
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.
190. Sauce Piquante. — i onion or 4 shallots, 3
gherkins (chopped), 1 taplespoonful chopped capers,
1 gill vinegar, 1 bayleaf, 1 sprig of thyme, | pint
Espagnole sauce.