Soyer's standard cookery

When the sauce has reached the desired consistence, strain through a sieve, and add another gill of cream and two ounces of best butter. Stir with a spoon, from time to time. Venetian Sauce. Put into a stewpan one tablespoonful of chopped shallots, one tablespoonful of chervil, and one gill of white wine and tarragon vinegar, mixed in equal quantities. Reduce the vinegar by two-thirds; add one pint of white wine sauce; boil for a few minutes; rub through a sieve, and finish the sauce with sufficient herb juice and one teaspoonful of chopped chervil and tarragon. Served with various fish. Villeroy Sauce. Put into a saucepan one pint of Allemande Sauce to which has been added two tablespoonfuls of truffle essence and ham essence. Reduce, and stir until the sauce is sufficiently stiff to coat immersed solids thickly. White Wine Sauce. May be made by three methods. 1. Add one-quarter pint of fish fumet to one pint of thickened veloute, and reduce by half. Finish the sauce, away from the fire, with four ounces of butter. Thus prepared it is suitable for glazed fish. 2. Almost entirely reduce a gill of fish fumet. To this reduction add the yolks of four eggs, mixing them well in it, and follow with one pound of butter, added by degrees. 3. Put the yolks of five eggs into a small stewpan and mix with them, one tablespoonful of cold fish-stock. Put the stewpan in a bain-marie and finish the sauce with one pound of butter, adding from time to time, and in small quantities six tablespoonfuls of fish fumet. Apple Sauce. Peel, quarter, core, and chip two pounds of medium-sized apples; place these in a stewpan with one tablespoonful of powdered sugar, a bit of cinnamon, and a few tablespoonfuls of water. Cook gently with lid on, and smooth the puree with a whisk when dishing up. Serve lukewarm with duck, goose, roast hare, etc. Bread Sauce. Boil one pint of milk, and add three ounces of fresh, white bread-crumbs, a little salt, a small onion with a clove stuck in it, and one ounce of butter. Cook gently for a quarter of an hour, remove the onion, smooth the sauce with a whisk, and finish it with a few tablespoonfuls of cream. Serve with roast fowl and roast feathered game. Celery Sauce. Clean six stalks of celery using only the hearts, put them in a saucepan, wholly immerse in consomme, add a faggot and one onion with a clove stuck in it, and cook gently. Drain the celery, pound it in a mortar, then rub it through a sieve and put the puree in stewpan. Now thin the puree with an equal quantity of cream sauce and a little reduced celery liquor. Heat it moderately, and if it has to wait, put it in a bainmarie. Serve with boiled or braised poultry. Cranberry Sauce. Cook a pint of cranberries and a quart of water in a stewpan, and cover the stewpan. When the berries are cooked strain them through a fine sieve. To the puree thus obtained add the necessary quantity of their cooking liquor, so as to make a somewhat thick sauce. Sugar according to taste. This sauce is mostly served with roast turkey. Fennel Sauce. Take one pint of butter sauce and finish it with two tablespoonfuls of chopped fennel, scald for a few seconds. Serve principally with mackerel. Egg Sauce With Melted Butter.