Soyer's standard cookery

When the butter is combined with the sauce, rub the latter through a sieve, and finish it with a teaspoonful of chervil parings and chopped tarragon leaves. Complete the seasoning with a suspicion of cayenne. This sauce should not be served very hot, as it is really a mayonnaise with butter. It need only be tepid, for it would probably turn if it were overheated. Serve with grilled butcher's meat and poultry. Valois Sauce. Prepare a Bearnaise Sauce as previously explained. Complete it with three tablespoonfuls of dissolved pale meat glaze, which may be added in small quantities at a time. Serve with butcher's meat. Bearnaise Tomatee Sauce or Choron Sauce. Proceed as for Bearnaise Sauce. When the sauce is made and rubbed through a sieve, finish it with one-third pint of red tomato puree, but do not add chervil and tarragon. This may accompany grilled poultry and white butcher's meat. Sauce Bercy. Heat two ounces of chopped shallots. Moisten with onehalf pint of white wine and as much fish fumet, or, when possible, the same quantity of fish liquor, the latter being that of a fish similar to the one which the sauce is to accompany. Reduce to a good third, add one-third pint of veloute, let the sauce boil some time, and finish it, away from the fire, with four ounces of butter (added slowly), a few drops of fish glaze, half the juice of a lemon, and one ounce of chopped parsley. Serve with medium-sized poached fish. Butter Sauce. Mix two ounces of sifted flour with two ounces of melted butter. Dilute with one quart of boiling water, salted to the extent of one-quarter ounce per quart. Stir briskly to ensure a perfect liaison, and do not allow to boil. Add immediately the yolks of six eggs, mixed with one-quarter pint of cream and the juice of half a lemon. Rub through a sieve, and finish the sauce with five ounces of best fresh butter. Be careful that the sauce does not boil after it has been thickened. White Bordelaise Sauce. Put in a stewpan two ounces of minced shallots, and onehalf pint of Graves, Sauterne, or any other white Bordeaux. Reduce the wine almost entirely, add one-quarter pint of veloute, let simmer twenty minutes and rub through a sieve. Finish it, away from the fire, with six ounces of butter and a little chopped tarragon. Serve with grilled fish and grilled white meat. Caper Sauce. This is a derivative of the Butter Sauce described previously, and needs only the addition of two tablespoonfuls of capers per pint of sauce. It is served with boiled fish of all kinds. Cardinal Sauce. Boil one pint of Bechamel, to which add one-half pint of fish fumet and a little truffle essence, and reduce by a quarter. Finish the sauce, when dishing up, with three tablespoonfuls of cream and three ounces of red lobster butter. This sauce is poured over the dish. Mushroom Sauce. If intended for poultry, add one-fifth pint of mushroom liquor and eight ounces of button-mushroom heads turned or channeled and cooked, to one pint of very stiff Allemande Sauce. If it be intended for fish, take one pint of fish veloute thickened With the yolks of four eggs, and finish it with mushroom liquor, as above. Chateaubriand Sauce.