194. Sauce Poivrade. — Fry in half an ounce of butter half an onion
and half a carrot, cut up, a sprig of thyme, one bay-leaf, six whole peppers,
three cloves, a quarter of a bunch of parsley-roots, and half an ounce of
raw ham cut in pieces. Cook it together for five minutes, then moisten
with two tablespoonfuls of vinegar, and a pint of Espagnole sauce✪ Sauce Poivrade cNo.
151). Boil thoroughly for twenty minutes, then strain through a colander,
being careful to remove every particle of grease.
195. Sauce Napolitaine. — Reduce in a saucepan two tablespoonfuls of
raw mirepoix (No. 138) with half an ounce of butter ; after five minutes
moisten with a small glassful of Madeira wine, half a pint of Espagnole
sauce (No. 151), two tablespoonfuls of tomato sauce (No. 205), and two
tablespoonfuls of fumet of game✪ Sauce Napolitaine (No. 218), if any on hand. Reduce for
ten minutes, and rub through a sieve.
196. Sauce Hachee. — Chop up very fine two shallots and fry them
lightly in a saucepan with half an ounce of butter ; add a tablespoonful of
capers and three small chopped vinegar-pickles, also a teaspoonful of
vinegar. Reduce the sauce for ten minutes ; then moisten with half a
pint of Espag/iole sauce (151), adding a tablespoonful of cooked fine herbs
(No. 143). Cook again for ten minutes, and serve.
197. Sauce Chasseur. — Reduce in a saucepan half a pint of Espagnole
sauce✪ Sauce Hachee (No. 151) with two tablespoonfuls of fumet of game (No. 218); after
five minutes thicken it with two tablespoonfuls of hare's blood — the blood
of any other kind of game will answer — mixed with six drops of vinegar.
Do not let it boil after the blood is added to the sauce.
198. Sauce Diable. — Pour a pint of Espagnole sauce (No. 151) into a
saucepan with a teaspoonful of dry mustard, diluted in two teaspoonfuls
of Parisian sauce, adding a third of a saltspoonful of red pepper✪ Sauce Diable. Mix well
together. Cook for five minutes and serve.
199. Crapaudine Sauce. — Place half a pint of light piquante sauce
(No. 203) in a saucepan on the fire, add four chopped mushrooms, and a
teaspoonful of dry mustard, diluted in two teaspoonfuls of tarragon-
vinegar✪ Crapaudine Sauce. Boil for five minutes and serve.
200. Celery Sauce. — Clean well, nicely pare, and cut into dice-shaped
pieces, and then wash thoroughly in fresh water three roots of fine celery,
using only the white parts. Lift them out with the hand, so that the sand
and dirt remain at the bottom of the pan, and place them in a saucepan.
Cover them with fresh water, adding two pinches of salt and half an
ounce of butter. Put on the lid, and cook on the hot stove for twenty-five
12
I 78 THE TABLE.
minutes. Drain, and place the celery in the saucepan again with a pint
of hot Allemande sauce✪ Celery Sauce (No. 210) ; toss well for just a little while, and
serve.
201. Vinaigrette Sauce.— Chop up together very fine one shallot, two
branches of parsley, the same of chervil and chives, and when very fine
place them in a sauce-bowl with a tablespoonful of salt, a teaspoonful of
pepper, and three tablespoonfuls of vinegar. Stir all well together; then
add four tablespoonfuls of good oil✪ Vinaigrette Sauce, mix well again, and serve.
The table
1889Page 117 · 9 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
194. Sauce Poivrade. — Fry in half an ounce of butter half an onion and half a carrot, cut up, a sprig of thyme, one bay-leaf, six whole peppers, three cloves, a quarter of a bunch of parsley-roots, and half an ounce of raw ham cut in pieces. Cook it together for five minutes, then moisten with two tablespoonfuls of vinegar, and a pint of Espagnole sauce (No. 151). Boil thoroughly for twenty minutes, then strain through a colander, being careful to remove every particle of grease.
195. Sauce Napolitaine. — Reduce in a saucepan two tablespoonfuls of raw mirepoix (No. 138) with half an ounce of butter ; after five minutes moisten with a small glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), two tablespoonfuls of tomato sauce (No. 205), and two tablespoonfuls of fumet of game (No. 218), if any on hand. Reduce for ten minutes, and rub through a sieve.
196. Sauce Hachee. — Chop up very fine two shallots and fry them lightly in a saucepan with half an ounce of butter ; add a tablespoonful of capers and three small chopped vinegar-pickles, also a teaspoonful of vinegar. Reduce the sauce for ten minutes ; then moisten with half a pint of Espagnole sauce (No. 151), adding a tablespoonful of cooked fine herbs (No. 143). Cook again for ten minutes, and serve.
197. Sauce Chasseur. — Reduce in a saucepan half a pint of Espagnole sauce (No. 151) with two tablespoonfuls of fumet of game (No. 218); after five minutes thicken it with two tablespoonfuls of hare's blood — the blood of any other kind of game will answer — mixed with six drops of vinegar. Do not let it boil after the blood is added to the sauce.
198. Sauce Diable. — Pour a pint of Espagnole sauce (No. 151) into a saucepan with a teaspoonful of dry mustard, diluted in two teaspoonfuls of Parisian sauce, adding a third of a saltspoonful of red pepper. Mix well together. Cook for five minutes and serve.
199. Crapaudine Sauce. — Place half a pint of light piquante sauce (No. 203) in a saucepan on the fire, add four chopped mushrooms, and a teaspoonful of dry mustard, diluted in two teaspoonfuls of tarragonvinegar. Boil for five minutes and serve.
200. Celery Sauce. — Clean well, nicely pare, and cut into dice-shaped pieces, and then wash thoroughly in fresh water three roots of fine celery, using only the white parts. Lift them out with the hand, so that the sand and dirt remain at the bottom of the pan, and place them in a saucepan. Cover them with fresh water, adding two pinches of salt and half an ounce of butter. Put on the lid, and cook on the hot stove for twenty-five
I 78 THE TABLE.
minutes. Drain, and place the celery in the saucepan again with a pint of hot Allemande sauce (No. 210) ; toss well for just a little while, and serve.
201. Vinaigrette Sauce.— Chop up together very fine one shallot, two branches of parsley, the same of chervil and chives, and when very fine place them in a sauce-bowl with a tablespoonful of salt, a teaspoonful of pepper, and three tablespoonfuls of vinegar. Stir all well together; then add four tablespoonfuls of good oil, mix well again, and serve.
Records on this page
Sauce PoivradeSauce NapolitaineTomato SauceSauce HacheeSauce ChasseurSauce DiableCrapaudine SauceCelery SauceVinaigrette Sauce