186. Sauce Bordelaise. — Chop up two shallots very fine ; put them with half a glassful of red wine in a saucepan on the fire, reduce to half, and then add three-quarters of a pint of good Espagnole sauce (No. 151) and a scant teaspoonful of red pepper. Cook for twenty minutes, and before serving place eighteen round slices of blanched marron in the sauce. 187. Sauce a la Genoise. — Strain about two tablespoonfuls of cooked mirepoix (No. 138), and moisten it with half a glassful of red wine; reduce to half on the hot stove, then add half a pint of Espagnole (No. 151), two tablespoonfuls of white broth (No. 99), and a scant tablespoonful of pepper. Cook for ten minutes, then strain through a sieve ; put in half an ounce of good butter and a teaspoonful of anchovy sauce (No. 163), and serve. 188. Sauce Italienne. — Brown two medium-sized, fine, peeled, and chopped-up shallots in a saucepan with a quarter of an ounce of butter, adding half an ounce of cooked, lean ham cut into small dice shape, four minced mushrooms, one finely minced truffle, and a glassful of Madeira wine. Let all cook together for five minutes ; then add half a pint of Espagnole sauce (No. 151) ; let it then come to a boil, and serve very hot. 189. Sauce Duxelle. — Reduce half a pint of Madeira sauce (No. 185) with half a glassful of white wine ; add to it twelve very finely chopped mushrooms, two shallots also chopped up and browned in a very little butter for five minutes, and half an ounce of chopped, cooked beef-tongue. Boil again for five minutes and serve. 190. Sauce Colbert. — Put in a saucepan half a pint of very thick Madeira sauce (No. 185); add to it very gradually one ounce of good, fresh butter, also two tablespoonfuls of meat-glaze (No. 141). Mix well together without boiling ; then squeeze in the juice of half a sound lemon, and add one teaspoonful of chopped parsley when serving. 191. Sauce PerigUCUX.^-Chop up very fine two fine truffles ; place them in a sautoire with a glassful of Madeira wine. Reduce on the hot stove for five minutes. Add half a pint of Espagnole sauce✪ Sauce Perigourdine (No. 151). Just allow to come to a boil, and serve very hot. 192. Sauce Robert. — Slice half an onion and fry it in a saucepan with half an ounce of butter and a teaspoonful of sugar until it is of a golden STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. IJJ color, or about five minutes ; then moisten with half a glassful of white wine and half a pint of Espagnole sauce (No. 151). Boil for ten minutes ; then add a teaspoonful of dry English mustard✪ Sauce Robert, diluted in cold broth or gravy ; stir carefully, and finally rub through a hair sieve and serve. 193. Sauce Salmi. — Place in a saucepan two tablespoonfuls of fumet of game (No. 213) with a half pint of Madeira sauce (No.' 185) ; add two or three livers of any kind of game✪ Sauce Salmi at hand, cut into small dice-shape pieces. Cook together on a moderate fire for ten minutes ; then strain through a colander; mix in the zest of a sound lemon just before serving.

AI-modernized reading of the original text

186. Sauce Bordelaise. — Chop up two shallots very fine ; put them with half a glassful of red wine in a saucepan on the fire, reduce to half, and then add three-quarters of a pint of good Espagnole sauce (No. 151) and a scant teaspoonful of red pepper. Cook for twenty minutes, and before serving place eighteen round slices of blanched marron in the sauce. 187. Sauce a la Genoise. — Strain about two tablespoonfuls of cooked mirepoix (No. 138), and moisten it with half a glassful of red wine; reduce to half on the hot stove, then add half a pint of Espagnole (No. 151), two tablespoonfuls of white broth (No. 99), and a scant tablespoonful of pepper. Cook for ten minutes, then strain through a sieve ; put in half an ounce of good butter and a teaspoonful of anchovy sauce (No. 163), and serve. 188. Sauce Italienne. — Brown two medium-sized, fine, peeled, and chopped-up shallots in a saucepan with a quarter of an ounce of butter, adding half an ounce of cooked, lean ham cut into small dice shape, four minced mushrooms, one finely minced truffle, and a glassful of Madeira wine. Let all cook together for five minutes ; then add half a pint of Espagnole sauce (No. 151) ; let it then come to a boil, and serve very hot. 189. Sauce Duxelle. — Reduce half a pint of Madeira sauce (No. 185) with half a glassful of white wine ; add to it twelve very finely chopped mushrooms, two shallots also chopped up and browned in a very little butter for five minutes, and half an ounce of chopped, cooked beef-tongue. Boil again for five minutes and serve. 190. Sauce Colbert. — Put in a saucepan half a pint of very thick Madeira sauce (No. 185); add to it very gradually one ounce of good, fresh butter, also two tablespoonfuls of meat-glaze (No. 141). Mix well together without boiling ; then squeeze in the juice of half a sound lemon, and add one teaspoonful of chopped parsley when serving. 191. Sauce Périgueux.—Chop up very fine two fine truffles ; place them in a sautoire with a glassful of Madeira wine. Reduce on the hot stove for five minutes. Add half a pint of Espagnole sauce (No. 151). Just allow to come to a boil, and serve very hot. 192. Sauce Robert. — Slice half an onion and fry it in a saucepan with half an ounce of butter and a teaspoonful of sugar until it is of a golden STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. IJJ color, or about five minutes ; then moisten with half a glassful of white wine and half a pint of Espagnole sauce (No. 151). Boil for ten minutes ; then add a teaspoonful of dry English mustard, diluted in cold broth or gravy ; stir carefully, and finally rub through a hair sieve and serve. 193. Sauce Salmi. — Place in a saucepan two tablespoonfuls of fumet of game (No. 213) with a half pint of Madeira sauce (No. 185) ; add two or three livers of any kind of game at hand, cut into small dice-shape pieces. Cook together on a moderate fire for ten minutes ; then strain through a colander; mix in the zest of a sound lemon just before serving.

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