Practical gastronomy and culinary dictionary

219. Sauce Epicurienne (suitable for Asparagus, Artichokes, or Boiled Fish). — 1 cucumber, 1 gill mayon- naise, -^ gill cream, table -spoonful tarragon vinegar, ^ gill aspic jelly, 1 tea-spoonful anchovy essence, i dessert-spoonful chopped gherkins, 1 dessert-spoonful chutney, pepper, salt, sugar. Peel the cucumber, cut it into small pieces, cook till tender in salted water, strain and rub through a fine hair sieve. When cold, stir this puree gradually into the mayonnaise sauce, add the cream, aspic anchovy essence, the vinegar, and chutney (the latter should previously be rubbed through a sieve) ; season with pepper and salt and a small pinch of castor sugar ; add the chopped gherkins and a few drops of spinach green- ing to give it a greenish tint. 220. Creme de Raifort, froide (Horseradish Cream, cold). — 1^ oz. grated horseradish, 1 gill thick cream, 1 tablespoonful white wine vinegar, 1 teaspoonful castor sugar, ^ teaspoonful powdered mustard, | salt- spoonful salt, a pinch of cayenne. Put the horseradish in a basin, add the sugar, mus- tard, salt, and cayenne ; moisten with the vinegar. Stir in gradually the cream, and whisk gently for a few minutes. Serve in a sauce-boat with cold roast beef, &c. 221. Sauce Chaud-froid Blonde (Fawn-coloured Chaud-froid Sauce). — | pint aspic jelly, 1 gill AUemande sauce, f gill cream, 1 tablespoonful Espagnole sauce, J oz. French leaf gelatine, a glass of Madeira wine, pepper and salt. Melt the aspic jelly in a stewpan ; add the wine, Espagnole and AUemande sauce ; let it come to a boil, and skim. Soak the gelatine in cold water, squeeze it well, and put with the sauce ; when dissolved, stir in the cream, pass through a tammy cloth or fine strainer, and use as directed. 222. Sauce Chaud-froid Blanche (White Chaud-froid Sauce). — I pint bechamel or supreme sauce, 1 gill aspic, 5 or 6 leaves French gelatine, 1 gill cream, 1 tea- spoonful Chili vinegar or lemon juice. 440 rtECHERCHE COOKERY. Dissolve the gelatine along with the aspic jelly, warm up the sauce, and mix the two together. Stir over the fire until it boils, put in vinegar or lemon juice, and cook for a few minutes. Strain or tammy ; add the cream when cooling, and use as required. 223. Sauce Chaud-froid Brune (Brown Chaud-froid Sauce). — I pint Espagnole or salmi sauce, 1 glass Ma- deira or sherry, i pint aspic, 4 leaves French gelatine, cream. Boil up the sauce. Dissolve the gelatine with the aspic, mix both together ; add the wine ; let simmer for a few minutes, and pass through a tammy cloth ; add a little cream, and flavour to taste. 224. Green or Pink Chaud-froid Sauce.— Proceed the same as for white chaud-froid sauce, adding a few drops of spinach greening or liquid carmine at the finish. 225. Gelee a 1' Aspic (Aspic Jelly, for General Use). — 2 quarts veal stock, 1 small bouquet garni, 2 oz. French leaf gelatine, 1| gill sherry or Sauterne, 1 gill French wine vinegar, 2 whites of eggs, 1 celery leaf.