Peel and chop the onion or shallots, put them in
a stewpan with the vinegar, bayleaf, and thyme, cover,
and reduce to half the quantity of liquor. Strain into
another stewpan, add the chopped gherkins and capers,
moisten with the sauce, boil a few minutes and serve.
191. Sauce Chasseur. — i pint Madere sauce, | gill
game liquor (fumet), lemon juice, and 1 to 2 livers of
game.
Chop the liver finely and cook with the sauce and
liquor of game for about ten minutes, season to taste,
add a teaspoonful of lemon juice and serve.
192. Sauce Perigueux. — Chop finely three large
trufiles, put them in a small stewpan with a glass of
sherry wine, reduce to one half (covered) ; add a gill
of brown sauce, and one of tomato sauce ; boil for a few
minutes, finish with a teaspoonful of anchovy essence
and a pat of fresh butter.
193. Sauce au Beurre Noir (Black Butter Sauce.) —
Put 1| oz. butter in an omelet pan, fry over a quick
fire until it acquires a nut-brown colour, then add
about ^ teaspoonful of vinegar, and 1 teaspoonful of
chopped parsley.
194. Sauce Genoise. — 1 sliced onion, 1 shallot,
I clove of garlic, 1 oz. butter, small bouquet garni,
a teaspoonful anchovy essence, 1 glass red wine (Bur-
gundy), 1 pint Espagnole sauce (made from fish stock if
desired), a pinch mignonette pepper.
Melt the butter in a stewpan, and fry onion, shallot,
garlic, and bouquet, add the wine, let simmer until the
onions are done, then add the sauce, and let simmer
432 EECHERCHE COOKERY.
gently for ten minutes. Strain through a fine sieve or
tammy, add the pepper and anchovy essence, and use
as directed.
195. Glace de Viande (Meat Glaze). — Put 8 quarts
of good stock, white or brown, into a stewpan, boil up,
skim well, and reduce on a moderate fire from 3^ to
4 hours. It will make barely ^ a pint when done^
Put into a jar whilst hot, cover and keep in a dry place,
and use as required. If well made it will keep for a
long time.
196. Jus (Brown Gravy). — Put 2 oz. of beef suet, or
1 oz. of dripping, in a stewpan, add a sliced onion and
carrot, fry sUghtly brown, put in about 2 pounds of
beef trimmings or other meat, and any bones of meat
or carcase of j)oultry which you may have by you.
Let it bake in the oven for fifteen minutes, take out
and moisten with 2 quarts of water, add ^ head of well-
washed celery, 3 cloves, a blade of mace, 6 peppercorns,
and a small bouquet of herbs. Let the whole simmer
gently for several hours, take off fat and scum, and
strain. Season with salt as required. A few drops of
caramel may be added if the gravy is not sufficiently
brown.
197. Sauce Bordelaise. — | of a pint Espagnole or
brown sauce, 1 winegiassful red wine, 2 finely chopped
shallots, ^ oz. meat glaze, 1 teaspoonful chopped herbs
(parsley, tarragon, and chervil), a pinch of sugar, salt and
pepper.
Put the wine and shallots in a stewpan, reduce
to half, add the sauce, and cook slowly for twenty
minutes. Take off the scum, add the chopped herbs
and meat glaze. Season with sugar, salt, and pepper.
Give it one more boil, and keep hot in the bain-marie
until required.
N.B. — In most cases where Bordelaise sauce is used,
and especially so with beef, some small round pieces or
slices of beef marrow are blanched and put on the
meat before it is served, or else warmed up in the
sauce.
SAUCES AND FORCEMEATS. 433
Page 169
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Peel and chop the onion or shallots, put them in
a stewpan with the vinegar, bayleaf, and thyme, cover,
and reduce to half the quantity of liquor. Strain into
another stewpan, add the chopped gherkins and capers,
moisten with the sauce, boil a few minutes and serve.
191. Sauce Chasseur. — i pint Madere sauce, | gill
game liquor (fumet), lemon juice, and 1 to 2 livers of
game.
Chop the liver finely and cook with the sauce and
liquor of game for about ten minutes, season to taste,
add a teaspoonful of lemon juice and serve.
192. Sauce Perigueux. — Chop finely three large
trufiles, put them in a small stewpan with a glass of
sherry wine, reduce to one half (covered) ; add a gill
of brown sauce, and one of tomato sauce ; boil for a few
minutes, finish with a teaspoonful of anchovy essence
and a pat of fresh butter.
193. Sauce au Beurre Noir (Black Butter Sauce.) —
Put 1| oz. butter in an omelet pan, fry over a quick
fire until it acquires a nut-brown colour, then add
about ^ teaspoonful of vinegar, and 1 teaspoonful of
chopped parsley.
194. Sauce Genoise. — 1 sliced onion, 1 shallot,
I clove of garlic, 1 oz. butter, small bouquet garni,
a teaspoonful anchovy essence, 1 glass red wine (Bur-
gundy), 1 pint Espagnole sauce (made from fish stock if
desired), a pinch mignonette pepper.
Melt the butter in a stewpan, and fry onion, shallot,
garlic, and bouquet, add the wine, let simmer until the
onions are done, then add the sauce, and let simmer
432 EECHERCHE COOKERY.
gently for ten minutes. Strain through a fine sieve or
tammy, add the pepper and anchovy essence, and use
as directed.
195. Glace de Viande (Meat Glaze). — Put 8 quarts
of good stock, white or brown, into a stewpan, boil up,
skim well, and reduce on a moderate fire from 3^ to
4 hours. It will make barely ^ a pint when done^
Put into a jar whilst hot, cover and keep in a dry place,
and use as required. If well made it will keep for a
long time.
196. Jus (Brown Gravy). — Put 2 oz. of beef suet, or
1 oz. of dripping, in a stewpan, add a sliced onion and
carrot, fry sUghtly brown, put in about 2 pounds of
beef trimmings or other meat, and any bones of meat
or carcase of j)oultry which you may have by you.
Let it bake in the oven for fifteen minutes, take out
and moisten with 2 quarts of water, add ^ head of well-
washed celery, 3 cloves, a blade of mace, 6 peppercorns,
and a small bouquet of herbs. Let the whole simmer
gently for several hours, take off fat and scum, and
strain. Season with salt as required. A few drops of
caramel may be added if the gravy is not sufficiently
brown.
197. Sauce Bordelaise. — | of a pint Espagnole or
brown sauce, 1 winegiassful red wine, 2 finely chopped
shallots, ^ oz. meat glaze, 1 teaspoonful chopped herbs
(parsley, tarragon, and chervil), a pinch of sugar, salt and
pepper.
Put the wine and shallots in a stewpan, reduce
to half, add the sauce, and cook slowly for twenty
minutes. Take off the scum, add the chopped herbs
and meat glaze. Season with sugar, salt, and pepper.
Give it one more boil, and keep hot in the bain-marie
until required.
N.B. — In most cases where Bordelaise sauce is used,
and especially so with beef, some small round pieces or
slices of beef marrow are blanched and put on the
meat before it is served, or else warmed up in the
sauce.
SAUCES AND FORCEMEATS. 433