334 THE THOBOUGH GOOD COOK.
28. Grande.
Take three or four slices from the under part of a knuckle
of veal, and put them into a large stew-pan, Avith two ladle-
fuls of consonnne (p. 77) ; set on a fierce fire, skimming as
jnuch as possible, and with a cloth wipe away all that adheres
to the inside of the stew-pan. When the consomme is re-
duced, prick the slices Avith a knife to let out the gravy ;
then set tlie stCAv-pan on a small fire, that the meat and
glaze may adhere together, and as soon as the latter is of
a clear light colour, take it off, leave it covered for ten
minutes, then fill it with rich stock, in which are four larQ-e
carrots and three onions: let it l»oil sloAvIy for two hours.
In the meantime put the knuckle into a saucepan Avith
four or five carrots, as many onions (one stuck Avith cloves),
and tAvo ladlefuls of consomme.✪ Grande Sauce Set it on a brisk fire, that
the liquor may reduce to a jelly; as soon as this jelly begins
to take colour, pour on it the liquor from the other saucepan,
to dissolve the jelly gradually; then make it boil. Dilute
some broAvning Avith this liquor, and add it to the meat
with some champignons, a bunch of parsley, scallions, and
two bay-leaves ; sl^im it Avhcn it begins to boil, and again
Avhen the broAvning is added ; put in more consomme or
broAvninof, accordinjic as it is too thick or too thin.
29. Hacliee.
Choj) up some mushrooms and gherkins, or capers, and
put them into a shallot-sauce Avith a little parsley finely
minced.
30. Ham.
Beat to a mash Avitli a rolling-pin some thin slices of
the lean part of a dressed ham, and put it into a saucepan
SAUCES. 335
with a tcaciipful of gravy. Set it over a slow fire, and Iceep
stirring it to prevent its sticking to the bottom. When it
has been on some time, put in a bunch of sweet herbs, half
a pint of beef gravy, and. some pepper. Cover it close, let
it stew over a gentle lire, and when it is done strain it oft".
This is a ver\' good sauce for any kind of veal.
31. Hatelets.
Put some smooth sauce (Xo. Go) on a bit of butter into
a stew-pan, with some parsley, shallots, and champignons,
all shredded small; set them on the tire, and when they
begin to ivy, add a little stock, browning, pepper, nutmeg, a
bay-leaf, and salt ; reduce the whole to the consistence of
a beef broth, take out the ba^'-leaf, put in the yolks of three
eggs✪ Hatelets, and stir till sufficiently thick. Be careful not to let
it boil.
32. HoUandaise.
As in the Sauce Blanche (No. 10), mix a dessertspoonful
of flour and four ounces of butter. Moisten with two-
thirds of the Avater necessary to make the sauce. Let it
boil for a few minutes, and take the saucepan oft' the
fire. Mix, while stirriuQ', five yolks of eo-ofs well beaten with
a little water. Put the sauce back on the fire, so as to
cook the eggs, and as soon as these are done, take the
saucepan olf again. Then you nmst proceed as when
making the Sauce Blanche, adding the juice of one or
two lemons, eight ounces of butter✪ Hollandaise, and the rest of the
336 THE THOBOVGII G(JOD COOK.
Page 183 · 8 recipe records on this page
Presented as published in 1895. 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
28. Grande.
Take three or four slices from the under part of a knuckle of veal, and put them into a large stew-pan, with two ladlefuls of consonnne (p. 77) ; set on a fierce fire, skimming as much as possible, and with a cloth wipe away all that adheres to the inside of the stew-pan. When the consomme is reduced, prick the slices with a knife to let out the gravy ; then set the stew-pan on a small fire, that the meat and glaze may adhere together, and as soon as the latter is of a clear light colour, take it off, leave it covered for ten minutes, then fill it with rich stock, in which are four large carrots and three onions: let it boil slowly for two hours. In the meantime put the knuckle into a saucepan with four or five carrots, as many onions (one stuck Avith cloves), and two ladlefuls of consomme. Set it on a brisk fire, that the liquor may reduce to a jelly; as soon as this jelly begins to take colour, pour on it the liquor from the other saucepan, to dissolve the jelly gradually; then make it boil. Dilute some browning with this liquor, and add it to the meat with some champignons, a bunch of parsley, scallions, and two bay-leaves ; skim it when it begins to boil, and again when the browning is added ; put in more consomme or browning, accordinjic as it is too thick or too thin.
29. Hacliee.
Choj) up some mushrooms and gherkins, or capers, and put them into a shallot-sauce Avith a little parsley finely minced.
30. Ham.
Beat to a mash with a rolling-pin some thin slices of the lean part of a dressed ham, and put it into a saucepan
with a teacupful of gravy. Set it over a slow fire, and Iceep stirring it to prevent its sticking to the bottom. When it has been on some time, put in a bunch of sweet herbs, half a pint of beef gravy, and. some pepper. Cover it close, let it stew over a gentle lire, and when it is done strain it off. This is a very good sauce for any kind of veal.
31. Hatelets.
Put some smooth sauce (No. 60) on a bit of butter into a stew-pan, with some parsley, shallots, and champignons, all shredded small; set them on the tire, and when they begin to fry, add a little stock, browning, pepper, nutmeg, a bay-leaf, and salt ; reduce the whole to the consistence of a beef broth, take out the bay-leaf, put in the yolks of three eggs, and stir till sufficiently thick. Be careful not to let it boil.
32. HoUandaise.
As in the Sauce Blanche (No. 10), mix a dessertspoonful of flour and four ounces of butter. Moisten with twothirds of the Avater necessary to make the sauce. Let it boil for a few minutes, and take the saucepan oft' the fire. Mix, while stirriuQ', five yolks of eo-ofs well beaten with a little water. Put the sauce back on the fire, so as to cook the eggs, and as soon as these are done, take the saucepan olf again. Then you nmst proceed as when making the Sauce Blanche, adding the juice of one or two lemons, eight ounces of butter, and the rest of the
336 THE THOBOVGII G(JOD COOK.
Records on this page
Grande SauceHateletsHaclieeItalian SauceHam SauceLobster SauceHollandaiseHot Horseradish