203. Sauce Creme de Tomate. — Cut up the tomato,
put in a stewpan, add a bayleaf, salt, and peppercorns,
reduce to half, add a piece of butter, and when drawn
pass through a tammy, return to a small stewpan, and
work in the remainder of 2 oz. of butter. Do not put
near too hot a place, or else it will go oily.
204. Sauce Pompadour. — 2 oz. butter, ^ pint Veloute
or AUemande sauce, 1 shallot, 6 preserved mushrooms,
2 yolks of eggs, ^ gill cream, 1 teaspoonful chopped
parsley, pepper, salt, and a grate of nutmeg.
Peel and chop the shallot, and mince finely the
mushrooms. Blend the shallot in an ounce of butter,
but do not let it take colour ; put in the mushrooms
and stir over the fire until all moisture is absorbed,
then add the sauce, stir until it boils, skim well, and let
it cook a few minutes. Beat up the yolks of eggs with the
SAUCES AND FORCEMEATS. 435
cream and parsley, stir into the sauce, and season with
pepper, salt, and a little nutmeg ; finish with the
remaining ounce of butter, but do not let it boil again.
Keep in the bain-marie until required for serving.
205. Sauce Marseillaise. — 1 lb. ripe tomatoes,.
1 carrot, 1 small onion, 1 oz. raw ham, 2 oz. butter,
1^ oz. flour, 1 bayleaf, 1 gill stock, 1 oz. bacon (fat),
salt, pepper.
Remove the stems of the tomatoes, cut them in
halves, crossways, take out the pips and mash up, and
put them in a stewpan with the stock and vegetables ;
the latter should be washed, peeled, and cut into slices.
Cook slowly until tender. Cut up the bacon and ham^
put them in a stew-pan with an oz. butter, stir over the
fire until the butter turns clear ; add the flour, and cook
long enough to blend the flour (do not let it get brown) ;
now add the tomato puree and bayleaf. Remove the fat
from the liquor left from the chicken, strain into the
above, and cook together slowly for twenty minutes.
Season with pepper and salt, and a pinch of aromatic
seasoning. Put through a tammy cloth or hair sieve
heat up again, finish with the remaining ounce of butter
and serve as directed.
206. Sauce Ruisseau (Watercress Sauce). — J bunch
watercress, J tablespoonfal capers, 1^ oz. of butter^
1 gill chicken-stock, h pint Veloute sauce (or Allemande),
1 hard-boiled egg, seasoning.
Wash, pick, and blanch the cresses, put them in the
mortar with the egg, capers, and butter, pound until the
grist is fine, and rub through a sieve. Put the sauce and
stock in a stewpan, let it boil up together, skim and reduce
a little. Whisk in, by degrees, the green puree. Season
to taste with pepper and salt, strain through a tammy
cloth, return to the stewpan, and keep hot in a bain-
marie until required for serving. N.B. — On no account
allow the sauce to boil again after it has been strained,
or else it will become oily.
207. Sauce au Jus d'Orange. — Peel an orange thinly,
and cut the peel into strips (julienne fashion), put them
28
36 ' RECHERCHE COOKERY.
Page 171
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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203. Sauce Creme de Tomate. — Cut up the tomato,
put in a stewpan, add a bayleaf, salt, and peppercorns,
reduce to half, add a piece of butter, and when drawn
pass through a tammy, return to a small stewpan, and
work in the remainder of 2 oz. of butter. Do not put
near too hot a place, or else it will go oily.
204. Sauce Pompadour. — 2 oz. butter, ^ pint Veloute
or AUemande sauce, 1 shallot, 6 preserved mushrooms,
2 yolks of eggs, ^ gill cream, 1 teaspoonful chopped
parsley, pepper, salt, and a grate of nutmeg.
Peel and chop the shallot, and mince finely the
mushrooms. Blend the shallot in an ounce of butter,
but do not let it take colour ; put in the mushrooms
and stir over the fire until all moisture is absorbed,
then add the sauce, stir until it boils, skim well, and let
it cook a few minutes. Beat up the yolks of eggs with the
SAUCES AND FORCEMEATS. 435
cream and parsley, stir into the sauce, and season with
pepper, salt, and a little nutmeg ; finish with the
remaining ounce of butter, but do not let it boil again.
Keep in the bain-marie until required for serving.
205. Sauce Marseillaise. — 1 lb. ripe tomatoes,.
1 carrot, 1 small onion, 1 oz. raw ham, 2 oz. butter,
1^ oz. flour, 1 bayleaf, 1 gill stock, 1 oz. bacon (fat),
salt, pepper.
Remove the stems of the tomatoes, cut them in
halves, crossways, take out the pips and mash up, and
put them in a stewpan with the stock and vegetables ;
the latter should be washed, peeled, and cut into slices.
Cook slowly until tender. Cut up the bacon and ham^
put them in a stew-pan with an oz. butter, stir over the
fire until the butter turns clear ; add the flour, and cook
long enough to blend the flour (do not let it get brown) ;
now add the tomato puree and bayleaf. Remove the fat
from the liquor left from the chicken, strain into the
above, and cook together slowly for twenty minutes.
Season with pepper and salt, and a pinch of aromatic
seasoning. Put through a tammy cloth or hair sieve
heat up again, finish with the remaining ounce of butter
and serve as directed.
206. Sauce Ruisseau (Watercress Sauce). — J bunch
watercress, J tablespoonfal capers, 1^ oz. of butter^
1 gill chicken-stock, h pint Veloute sauce (or Allemande),
1 hard-boiled egg, seasoning.
Wash, pick, and blanch the cresses, put them in the
mortar with the egg, capers, and butter, pound until the
grist is fine, and rub through a sieve. Put the sauce and
stock in a stewpan, let it boil up together, skim and reduce
a little. Whisk in, by degrees, the green puree. Season
to taste with pepper and salt, strain through a tammy
cloth, return to the stewpan, and keep hot in a bain-
marie until required for serving. N.B. — On no account
allow the sauce to boil again after it has been strained,
or else it will become oily.
207. Sauce au Jus d'Orange. — Peel an orange thinly,
and cut the peel into strips (julienne fashion), put them
28
36 ' RECHERCHE COOKERY.