Part 5
2 onions A bouquet of thyme, bay leaf and parsley Several pieces of game 1 slice of ham 1 oz. of butter 4 table-spoons of Madeira ¹⁄₂ pint brown sauce (see p. 118)
Cut the onions, ham and game into small pieces. Add to them the bouquet. Fry them gently in the butter. Add the Madeira. Simmer twenty minutes. Add the sauce and simmer ten minutes. Pass through a sieve.
German Sauce
¹⁄₂ pint rich brown stock 1 tea-spoon glaze Pheasant bones 12 mushrooms 1 glass white wine
Break the pheasant bones. Add them to the stock. Simmer half-an-hour. Add the mushrooms. Simmer till tender. Put through a sieve. Add glaze, seasoning and glass of wine.
Madeira Sauce
¹⁄₂ onion ¹⁄₂ carrot 1 bay leaf 2 cloves 1 slice ham 1 gill brown stock or gravy ¹⁄₂ pint brown sauce (see p. 118) 1 glass Madeira Cayenne Juice of half a lemon
Slice the onion and carrot. Put them, with the bay leaf, clove and the ham, cut in small pieces, in a sauce-pan. Cover with the brown stock. Boil up quickly. Simmer half-an-hour. Season. Add Madeira, brown sauce and lemon juice. Rub through a fine sieve. Colour with caramel colouring (see p. 13) if not dark enough, and stir in the butter.
Orange Sauce
2 Seville oranges ¹⁄₂ lemon 1 glass red wine 1 gill brown gravy 1 lump of sugar
Grate the yellow part of the skin of one orange very finely. Add it to the brown gravy. Simmer a few minutes. Add the wine, the juice of two oranges and half a lemon, a little cayenne and the sugar. Serve with game or wild duck.
Sauce Poivrade
1 oz. butter 2 onions 1 carrot 2 cloves 1 bay leaf 1 tea-spoon flour 1 glass red wine 1 glass water 1 table-spoon vinegar
Melt the butter, add the onions and carrot sliced, the cloves, bay-leaf and flour. Cook until a good brown, then add the wine, water and vinegar. Boil half-an-hour. Strain. Season with salt and whole pepper. Serve with game.
Sour Cream Sauce
2 ozs. butter 2 yolks of eggs 1 table-spoon flour 1 gill sour cream 1 gill brown stock A little nutmeg A few drops of lemon juice
Cook the butter and flour together, but do not brown. Take off the fire and add the yolks. When thoroughly mixed add the cream and stock, salt, nutmeg and lemon. Heat but do not boil. Pass through a tammy. Heat again without boiling.
Cold Sauces
PAGE
Anchovy Butter 137
Horse-radish Sauce 137
Mayonnaise Sauce 138
Mint Sauce 138
Sauce for Cold Fish 139
Sauce Gaillarde 139
Sauce Moutarde 140
Sauce Ravigote 140
Sauce Remoulade 141
Anchovy Butter
4 ozs. anchovies 6 ozs. butter
Wash and dry the anchovies. Pound them and put them through a sieve. Beat the butter to a cream and add to it the anchovies.
Horse-radish Sauce
2 table-spoons grated horse-radish 1 tea-spoon mustard 1 dessert-spoon sugar 1 table-spoon vinegar 2 table-spoons thick cream
It is essential in making this sauce that the horse-radish should be grated as fine as possible. Mix all together, adding the vinegar slowly, and the cream last of all.
Mayonnaise Sauce
1 or 2 raw yolks of egg Olive oil Vinegar
Put the yolk into a bowl and beat it slightly. Add the oil drop by drop, stirring continually in one direction, and working it well against the sides of the bowl. When the sauce becomes thick, the oil may be added more quickly. Continue adding oil until sufficient sauce has been made. Add vinegar, salt, pepper to taste. This sauce should be made in a cold place and will take about fifteen minutes to make. Finely chopped tarragon, chervil and olives may be added to the mayonnaise.
Mint Sauce
1 handful of mint chopped 1 gill vinegar 2 table-spoons powdered or brown sugar
Melt the sugar in the vinegar. Chop the mint very fine. It cannot be too fine. Add it to the vinegar.
Sauce for Cold Fish
4 anchovies 3 yolks (hard boiled) 2 yolks (raw) 1 tea-spoon mustard Oil Vinegar A little smoked salmon
Clean, bone and pound the anchovies with the hard boiled eggs. Add the mustard and raw yolks, stirring all the time. Add vinegar and oil until you have a sufficient quantity of sauce, using three times as much oil as vinegar, and stirring continually and always in the same direction. Add salt, pepper and a little shredded smoked salmon.
Sauce Gaillarde
2 hard boiled eggs 2 gherkins 4 small pickled onions A little tarragon and chervil Oil Vinegar
Crush the yolks and add to them the whites, gherkins, onions, tarragon and chervil finely chopped. Add oil very slowly, turning continually from left to right until the quantity of sauce required has been made. Add one or two table-spoons of vinegar. Salt, pepper and a little mustard.
Sauce Moutarde
2 hard boiled yolks 2 table-spoons olive oil 3 table-spoons vinegar 1 table-spoon mustard 1 small handful tarragon
Crush the yolks and add to them the oil, salt, pepper, vinegar and mustard. Stir well together. Chop the tarragon very finely. Add it to the sauce.
Sauce Ravigote
2 hard boiled yolks 2 raw yolks 1 dessert-spoon mustard Tarragon, shallot, parsley, chives Capers, gherkins Oil Vinegar
Pound and pass the hard boiled yolks through a sieve. Mix them thoroughly with the raw yolk and mustard. Add oil as for mayonnaise until the required quantity is made. Season. Add vinegar to taste and a little very finely chopped tarragon, shallot, parsley, and chives. Just before serving add a table-spoon capers and chopped gherkins.
Sauce Remoulade
1 hard boiled yolk 1 raw yolk 1 coffee-spoon mustard 1 large table-spoon chopped shallots, parsley and chervil Oil Vinegar
Put the hard boiled and raw yolk with the mustard in a basin. Mix thoroughly with a wooden spoon. Add the oil very slowly, stirring continually in one direction. The quantity of oil used depends on the quantity of sauce required. Add a large table-spoon of finely chopped parsley, chervil and shallots. A very little vinegar, salt and pepper.
THE END
Index
Soups
Artichoke Soup, 35.
” ”, 42.
Asparagus, Purée of, 61.
Asparagus Soup, 35.
Bain Marie, 110.
Barley Broth, 87.
Beef Essence, 95.
Beef Tea,--I., 95.
” ” II., 96.
” ” III., 96.
Bisques, 78-80.
Black Beans, Purée of, 62.
Bouillabaisse, 82.
Broad Beans, Purée of, 63.
Broths, 87-92.
Brown Bread Soup, 51.
Brown Soup, 24.
Brown Soup Stock, 7.
Brunoise, 16.
Calves’ Foot Broth, 97.
Caramel Colouring, 13.
Carrots, Purée of, 63.
Carrot Soup, 42.
Cauliflower Cream, 51.
Cauliflower Soup, 36.
Celery Cream, 43.
Celery Soup, 36.
Chestnut Soup, 37.
Chicken Broth, 87.
” ”, 98.
Chicken Custard, 98.
Chicken Panada, 99.
Chicken Soup, 57.
Chicken Stock, 9.
Chicken Tea, 100.
Clarify, How to, 4.
Clear Brown Stock, 8.
Clear Soups, 16-22.
Clear Soup with Quenelles, rice, etc., 22.
Cockie Leekie, 88.
Colouring for Soups, 13, 105.
Common Stock, 7.
Consommé, 9.
” with poached eggs, 16.
Crab Bisque, 78.
Cream of Pearl Barley, 25.
Cream of Rice, 25.
” ” ” and Parmesan, 52.
Croûte au pot, 17.
” ” ” Gratinée, 18.
Croûtons, 104.
Cucumber Soup, 52.
Custards, 104.
Dutch Soup, 53.
Economical Stock, 10.
Endive, Purée of, 64.
Fat, How to remove, 3.
Fire, Care of, 1.
Fish Soups, 82-85.
Fish Soup, 83.
Flemish Soup, 53.
Force-meat Balls, 105.
Fowl, Purée of, 73.
Fowl, Purée of, à la Reine Margot, 73.
Friar’s Chicken, 54.
Game Broth, 89.
Game Panada, 99.
Game Soup, 18.
Giblet Soup, 26.
Glaze, 14.
Green colouring for Soups, 105.
Green Pea Soup, 37.
Green Peas, Purée of--I., 65.
Green Peas, Purée of--II., 65.
Green Peas, Purée of, Dried, 66.
Hare, Purée of, 74.
Hare Soup, 27.
Hotch Potch, 90.
Imperial Soup, 19.
Invalid Broths and Soups, 95-101.
Italian Dried Green Peas, Purée of, 66.
Italian Macaroni Soup, 54.
Julienne, 20.
Left-over Soup, 28.
Lentils, Purée of, 67.
Liaison of cream and eggs, Soups made with, 51-58.
Lobster Bisque, 78.
Macaroni Soup (clear), 20.
Macaroni Soup (Italian), 54.
Macaroni Soup (Thick), 55.
Meat Purées, 73-76.
Mock Bisque, 44.
Mock Turtle, 29.
Mulligatawny, 30.
Mushroom Soup, 38.
Mutton Broth, 100.
Onions, Purée of, 68.
Ox-tail Soup, 31.
Oyster Bisque, 79.
Oyster Soup, 84.
Pearl Barley, Cream of, 25.
Pheasant, Purée of, 75.
Polish Soup, 39.
Portuguese Soup, 44.
Potato Balls, 106.
” Broth, 90.
” Cream, 45.
” Soup, 46.
Purées of Meat, 73-76.
Quenelles, 106, 107.
Rabbit, Purée of, 75.
Rice, 107.
Rice Balls, 108.
Rice, Cream of, 25.
Rice, Purée of, 68.
Rice, Savoury, 108.
Roux, 12.
Russian Soup, 56.
Salmon Soup, 84.
Scotch Broth, 91.
Seasoning, 3.
Sheep’s Head Broth, 92.
Sorrel Soup, 46.
Spinach Colouring, 105.
Spring Soup, 21.
Stock, General Remarks, on, 1-5.
Stocks, 7-11.
Straining Soup, 4.
Summer Soup, 47.
Thickening for Soups, 12.
Thick Soups, 24-33.
Thick Vegetable Soups made with Stock, 35-39.
Tomato Soup, 39.
” ”, 47.
Turkish Soup, 56.
Turnips, Purée of, 69.
Veal Broth, 101.
Veal Soup (White), 58.
Veal Stock, 10.
Vegetable Purées, 61-69.
Vegetable Soups made with Stock, 35-39.
Vegetable Soups without Stock, 42-47.
Venison Soup, 33.
Vermicelli, 22.
Water Cress Soup, 57.
White Chicken Soup, 57.
White Veal Soup, 58.
Winter Vegetables, Purée of, 69.
Sauces
Anchovy Butter, 137.
Anchovy Sauce, 114.
Apple Sauce, 126.
Béchamel, 126.
Black Butter, 112.
Bread Sauce, 127.
Brown Sauce, 118.
Celery Sauce, 127.
Cold Sauces, 137-141.
Cream Sauce, 132.
Cucumber Sauce, 114.
” ”, 118.
Cullis, 118.
Dutch Sauce, 112.
Egg Sauce, 114.
Fish Sauces, 112-116.
Game Sauce, 132.
Genoese Sauce, 113.
German Sauce, 133.
Gooseberry Sauce, 128.
Horse-radish Sauce (cold), 137.
Horse-radish Sauce (Dutch), 119.
Hot Sauces for Fowls, Ducks, etc., 126-130.
Hot Sauces for Game, 132-135.
Hot Sauces for Roasts, 118-124.
Italian Sauce, 113.
Lemon Sauce, 128.
Maître d’Hotel Sauce, 114.
” ” ”, 120.
Mayonnaise Sauce, 138.
Melted Butter, 114.
Mint Sauce, 138.
Mushroom Sauce, 121.
Onion Sauce, 121.
Orange Sauce, 134.
Oyster Sauce, 115.
Parsley Sauce, 129.
Sauce Béarnaise, 122.
” for Chops and Steaks, 122.
Sauce for Cold Fish, 139.
Sauce Gaillarde, 139.
” Hollandaise, 115.
” Moutarde, 140.
” Piquante au Citron, 123.
Sauce Poivrade, 134.
” Ravigote, 140.
” à la Reine, 129.
” Remoulade, 141.
” Robert, 123.
” Vinaigrette, 124.
Shrimp Sauce, 114.
Sour Cream Sauce, 135
Tomato Sauce, 124.
White Sauce, 130.
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