pan. Peel half a lemon, cut it into very thin slices, and put
it in with the coriander seeds and cloves. Let them boil
up, and then add three cloves of garlic whole, a head of
celery sliced, two bay-leaves, and a little basil. Let these
boil till the liquor is reduced to half the quantity. Then
put in a glass of white wine✪ Sicilian, strain it off, and if not thick
enough, put in a piece of butter rolled in flour. This is
a good sauce for roast fowl.
63. Smooth (Veloutee).
Mix quite smooth a dessertspoonful of flour with a piece
of butter. Moisten with a little consomme (see p. 77) and
a little gravy, or with the liquor in which you have boiled
a fowl, or with some clarified jelty, also mixed with a small
quantity of gravy. Moisten so that the sauce remains thick.
Stir it round, take it off, and add the yolks of three eggs
beaten in boiling milk✪ Smooth (Veloutee) ; then place it again on the fire for
three minutes. If the sauce is too thick, thin it with a
little beef broth, the juice of mushrooms, and some boiled
milk. Salt according to taste. Add a small pinch of
pepper, and a piece of butter, which you should stir into
the sauce so that it holds together. Then pour into a jar
ready for use.
64. Spanish (Espagnole).
Put into a saucej^an four ounces of butter and two
small spoonfuls of flour. Warm these till the butter is
melted ; then moisten with a little gravy and boil for a
quarter of an hour or twenty minutes, stirring all the while
Pass the sauce through a sieve, if necessary ; leave the spoon
in it, so as to stir from time to time until it has cooled.
348 THE THOBOUGH GOOD COOK.
This sauce is the basis of all brown sauces. The
evening before a grand dinner it is as well to prepare a
sufficient quantity of it, so as to have plenty for mixing
pur}; o.ses.
65. Steward's (Maitre d'Hotel).
Take three ounces of fresh butter and a teaspoonful of
flour, which knead well together in a stew-pan ; add two
ragoiit-spoonfuls of consomme (p. 77), and a teaspoonful of
chopped parsle}^ Put it on the tire, and stir it till it
nearly boils, after which take it off, and work in a small
piece of fresh butter and a little lemon-juice✪ Steward's Sauce (Maitre d'Hotel), seasoned with
pepper and salt.
66. Sweet.
Put some cinnamon into a saucepan with as much water
as will cover it ; set it on the fire, and when it has boiled
up once or twice, add two teaspoonfuls of j^owderecl sugar,
a quarter of a pint of white wine, and two baj^-leave✪ Sweet Sauces ; give
the whole one boil, then strain it for table.
67. Tartar.
Rub the yolk of a cold, hard-boiled egg through a hair-
sieve into a basin, and add the 3'olks of two raw eggs, with
a little salt and pepper. Most carefully mix together with
a wooden spoon ; have a pint of good salad oil — you onust
have oil in this case — in a bottle ; hold it in your left hand
over the basin, dropping it in very, very gradually, and
with your right continue stirring till the mixture becomes
a thick paste; then moisten with a little tarragon vinegar,
still stirring, stirring, stirring. Then more oil, and so forth,
SA UCES. 3-40 ✪ Tartar Sauce
Page 189 · 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
pan. Peel half a lemon, cut it into very thin slices, and put it in with the coriander seeds and cloves. Let them boil up, and then add three cloves of garlic whole, a head of celery sliced, two bay-leaves, and a little basil. Let these boil till the liquor is reduced to half the quantity. Then put in a glass of white wine, strain it off, and if not thick enough, put in a piece of butter rolled in flour. This is a good sauce for roast fowl.
63. Smooth (Veloutee).
Mix quite smooth a dessertspoonful of flour with a piece of butter. Moisten with a little consomme (see p. 77) and a little gravy, or with the liquor in which you have boiled a fowl, or with some clarified jelty, also mixed with a small quantity of gravy. Moisten so that the sauce remains thick. Stir it round, take it off, and add the yolks of three eggs beaten in boiling milk ; then place it again on the fire for three minutes. If the sauce is too thick, thin it with a little beef broth, the juice of mushrooms, and some boiled milk. Salt according to taste. Add a small pinch of pepper, and a piece of butter, which you should stir into the sauce so that it holds together. Then pour into a jar ready for use.
64. Spanish (Espagnole).
Put into a saucepan four ounces of butter and two small spoonfuls of flour. Warm these till the butter is melted ; then moisten with a little gravy and boil for a quarter of an hour or twenty minutes, stirring all the while Pass the sauce through a sieve, if necessary ; leave the spoon in it, so as to stir from time to time until it has cooled.
This sauce is the basis of all brown sauces. The evening before a grand dinner it is as well to prepare a sufficient quantity of it, so as to have plenty for mixing purposes.
65. Steward's (Maitre d'Hotel).
Take three ounces of fresh butter and a teaspoonful of flour, which knead well together in a stew-pan ; add two ragoiit-spoonfuls of consomme (p. 77), and a teaspoonful of chopped parsley Put it on the tire, and stir it till it nearly boils, after which take it off, and work in a small piece of fresh butter and a little lemon-juice, seasoned with pepper and salt.
66. Sweet.
Put some cinnamon into a saucepan with as much water as will cover it ; set it on the fire, and when it has boiled up once or twice, add two teaspoonfuls of powdered sugar, a quarter of a pint of white wine, and two bay-leaves ; give the whole one boil, then strain it for table.
67. Tartar.
Rub the yolk of a cold, hard-boiled egg through a hairsieve into a basin, and add the yolks of two raw eggs, with a little salt and pepper. Most carefully mix together with a wooden spoon ; have a pint of good salad oil — you onust have oil in this case — in a bottle ; hold it in your left hand over the basin, dropping it in very, very gradually, and with your right continue stirring till the mixture becomes a thick paste; then moisten with a little tarragon vinegar, still stirring, stirring, stirring. Then more oil, and so forth,
Records on this page
SicilianSmooth (Veloutee)Toulouse SauceVegetable Sauce (Jus Maigre de Hacines)Spanish Sauce (Espagnole)Steward's Sauce (Maitre d'Hotel)Sweet SauceTartar Sauce