Soyer's standard cookery

Fry the pork together with the butter in a tall, thick-bottomed saucepan. When the pork is nearly melted, add the carrots, onions, and aromatics. Cook and stir the vegetables, then add the flour, which should cook until it begins to brown. Now put in the tomatoes and white stock, mix well, and set to boil on an open fire. Now add the seasoning and a crushed clove of garlic, cover the saucepan, and allow to simmer for one and one-half hours. At the end of this time pass the sauce through a sieve and bring to boil, continually stirring. Finally, pour it into a tureen, and butter its surface to avoid the formation of a skin. Sauce Hollandaise. To MAKE ONE QUART. — Procure one and one-half pounds of butter, and yolks of six eggs, one pinch of mignonette pepper and one-quarter ounce of salt, three tablespoonfuls of good vinegar. Put the salt, the mignonette, the vinegar, and three tablespoonfuls of water in a small saucepan, and reduce by threequarters on the fire. Move the saucepan to side of the fire and add a spoonful of fresh water and the yolks of eggs. Work the whole with a whisk until the yolks thicken and have the consistence of cream. Then remove the saucepan to a tepid place and gradually pour the butter on the yolks stirring briskly the while. When the butter is absorbed, the sauce should be thick and firm. It is brought to the correct consistence with a little water, which also lightens it slightly, but the addition of water is optional. The sauce is completed by a drop of lemon juice, and it is then rubbed through a sieve. Sauce Bordelaise. Put into a vegetable-pan two ounces of very finely minced shallots, one-half pint of good red wine, a pinch of mignonette pepper, and bits of thyme and bay. Reduce the wine by threequarters, and add one-half pint of half-glaze. Keep the sauce simmering for half an hour; remove the scum from time to time, and strain it through linen or a sieve. When dishing it up, finish it with two tablespoonfuls of dissolved meat glaze, a few drops of lemon juice, and four ounces of beef-marrow, cut into slices or cubes and poached in slightly salted boiling water. Butter may be added to the extent of about three ounces per pint, which makes it smoother, but less clear. It is especially suitable for grilled butcher's meat. Chasseur Sauce. Peel and mince six medium-sized mushrooms. Heat onehalf ounce of butter and as much olive oil in a vegetable-pan; put in the mushrooms, and fry until they are slightly browned. Now add a teaspoonful of minced shallots, and remove half the butter; pour one-half pint of white wine and one glass of liquor brandy into the stewpan; reduce this liquid to half, and finish the sauce with one half-pint of half-glaze, one-quarter pint of tomato sauce, and one tablespoonful of meat-glaze. Set to boil for five minutes more, and complete with a teaspoonful of chopped parsley. Brown Chaud-Froid Sauce.