202. Mustard Sauce. — Dilute in a saucepan one tablespoonful of
ground English mustard with a tablespoonful of tarragon-vinegar, and
half the same quantity of Parisian sauce; strain into this a pint of Espagn-
ole sauce (No. 151), and place the pan on the hot stove. Beat contin-
ually until thoroughly heated, then add a teaspoonful of chopped parsley.
This sauce must not be allowed to boil.
203. Sauce Piquante. — Place one onion chopped up very fine in a
saucepan with half a cupful of vinegar ; reduce until almost dry, and then
add one pint of Espagnole sauce (No. 151), one tablespoonful of capers,
three small gherkins and three mushrooms, all finely chopped up together.
Cook for ten minutes; season with the third of a tablespoonful of salt, and
a scant teaspoonful of pepper, and serve.
204. Champagne Sauce. — Place two cloves, six whole peppers, one
bay-leaf, half a tablespoonful of powdered sugar in a saucepan with a good
glassful of champagne ; place it on the fire, and reduce for five minutes.
Then moisten with three-quarters of a pint of Espagnole sauce iNo. 151),
and cook for fifteen minutes longer ; strain through a Chinese strainer,
and serve.
205. Tomato Sauce. — Place two tablespoonfuls of raw mirepoix (No.
138) in a saucepan with one ounce of butter ; cook on a moderate fire for
five minutes, then add two tablespoonfuls of flour, brown all well. Select
one quart of well-washed, ripe, sound, fresh tomatoes, cut them into
quarters, and plunge them into the saucepan with the rest, stirring
briskly with a wooden spoon until they boil. Season with a good pinch
of salt, half a pinch of pepper, and half a teaspoonful of powdered sugar✪ Tomato Sauce.
Boil the whole for forty-five minutes, then strain through a sieve
into a vessel, and use when needed. This sauce can also be made
with canned tomatoes, in which case cook them for only thirty
minutes.
200. Sauce Mayonnaise. — Place two fresh egg yolks into an earthen
bowl, with half a teaspoonful of ground English mustard, half a pinch of
salt, half a saltspoonful of red pepper ; sharply stir with a wooden spoon
for two or three minutes without ceasing. Pour in, drop by drop, one
and a half cupfuls of the best olive oil. Should it become too thick, add,
drop by drop, the equivalent of a teaspoonful of very good vinegar✪ Sauce Mayonnaise, stir-
ring vigorously with the wooden spoon meanwhile. Taste, and if found
a little too acid, gradually add a tablespoonful of oil, stirring continually
until all added. The whole operation to prepare the above sauce will
take from ten to twelve minutes. To avoid spoiling the sauce, the sweet
STOCKS, SA UCES, FORCEMEA TS, GARNISHINGS. \ Jg
oil should always be kept in a place of moderate temperature, say, from
70° to 75° Fahrenheit.
The table
1889Page 118 · 5 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
202. Mustard Sauce. — Dilute in a saucepan one tablespoonful of ground English mustard with a tablespoonful of tarragon-vinegar, and half the same quantity of Parisian sauce; strain into this a pint of Espagnole sauce (No. 151), and place the pan on the hot stove. Beat continually until thoroughly heated, then add a teaspoonful of chopped parsley. This sauce must not be allowed to boil.
203. Sauce Piquante. — Place one onion chopped up very fine in a saucepan with half a cupful of vinegar ; reduce until almost dry, and then add one pint of Espagnole sauce (No. 151), one tablespoonful of capers, three small gherkins and three mushrooms, all finely chopped up together. Cook for ten minutes; season with the third of a tablespoonful of salt, and a scant teaspoonful of pepper, and serve.
204. Champagne Sauce. — Place two cloves, six whole peppers, one bay-leaf, half a tablespoonful of powdered sugar in a saucepan with a good glassful of champagne ; place it on the fire, and reduce for five minutes. Then moisten with three-quarters of a pint of Espagnole sauce (No. 151), and cook for fifteen minutes longer ; strain through a Chinese strainer, and serve.
205. Tomato Sauce. — Place two tablespoonfuls of raw mirepoix (No. 138) in a saucepan with one ounce of butter ; cook on a moderate fire for five minutes, then add two tablespoonfuls of flour, brown all well. Select one quart of well-washed, ripe, sound, fresh tomatoes, cut them into quarters, and plunge them into the saucepan with the rest, stirring briskly with a wooden spoon until they boil. Season with a good pinch of salt, half a pinch of pepper, and half a teaspoonful of powdered sugar. Boil the whole for forty-five minutes, then strain through a sieve into a vessel, and use when needed. This sauce can also be made with canned tomatoes, in which case cook them for only thirty minutes.
206. Sauce Mayonnaise. — Place two fresh egg yolks into an earthen bowl, with half a teaspoonful of ground English mustard, half a pinch of salt, half a saltspoonful of red pepper ; sharply stir with a wooden spoon for two or three minutes without ceasing. Pour in, drop by drop, one and a half cupfuls of the best olive oil. Should it become too thick, add, drop by drop, the equivalent of a teaspoonful of very good vinegar, stirring vigorously with the wooden spoon meanwhile. Taste, and if found a little too acid, gradually add a tablespoonful of oil, stirring continually until all added. The whole operation to prepare the above sauce will take from ten to twelve minutes. To avoid spoiling the sauce, the sweet
STOCKS, SA UCES, FORCEMEA TS, GARNISHINGS. \ Jg
oil should always be kept in a place of moderate temperature, say, from 70° to 75° Fahrenheit.
Records on this page
Tomato SauceMustard SauceSauce PiquanteChampagne SauceSauce Mayonnaise