game (No. 213) with a half pint of Madeira sauce (No. 185); add two or
three livers of any kind of game at hand, cut into small dice-shape
pieces. Cook together on a moderate fire for ten minutes; then strain
through a colander; mix in the zest of a sound lemon just before
serving.
=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 Hachée.=--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
tarragon-vinegar. 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 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.
=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 oil should always be kept in a place of moderate
temperature, say, from 70° to 75° Fahrenheit.
=207. Sauce Tartare.=--Chop up one shallot exceedingly fine, with half a
tablespoonful of chervil, and the same of tarragon, and twelve capers
chopped exceedingly fine. Place these in an earthen bowl with half a
teaspoonful of ground English mustard, two raw egg yolks, a teaspoonful
of vinegar (a small drop at a time), half a pinch of salt, and a third
of a pinch of pepper. Pour in very lightly, while continuing to stir, a
cupful of good olive oil, and if too thick, add a little more vinegar.
Taste it to find whether the seasoning is correct; if too salt, add a
little more mustard and oil.
=208. Victoria Sauce.=--Pound one tablespoonful of lobster coral very
fine with half an ounce of fresh butter. Then lay it aside. In
three-quarters of a pint of Allemande sauce (No. 210), place half a
glassful of white wine and six chopped mushrooms; let it warm
thoroughly, without boiling, in a saucepan, and then mix in the lobster
coral. Stir well, and serve. A few sliced truffles can be used,
according to the quality of the dinner.
=209. Remoulade Sauce.=--Chop up very fine twelve capers, one shallot,
three small vinegar-pickles, and add one-half a tablespoonful of chives,
with one tablespoonful of parsley. Place them in a bowl with a whole raw
egg, a teaspoonful of ground English mustard, half a pinch of salt, and
half a pinch of pepper. Incorporate well together, adding four
tablespoonfuls of oil and four of vinegar, but keep the sauce
sufficiently liquid. Serve when required.
=210. Sauce Allemande.=--Melt two ounces of butter in a saucepan on a
slow fire, with three tablespoonfuls of flour to thicken. Stir well, not
letting it brown; then moisten with one pint of white broth (No. 99),
beating constantly, and cook for ten minutes. Dilute three egg yolks
separately in a bowl; pour the sauce over the eggs, a very little at a
time; strain through a Chinese strainer, and finish with half an ounce
of good butter and the juice of half a lemon, taking care that it does
not boil a second time.
=211. Prussian Sauce.=--Add to three-quarters of a pint of hot béchamel
sauce (No. 154), a teaspoonful of powdered sugar, a scant teaspoonful of
red pepper, three tablespoonfuls of grated horseradish, and two
tablespoonfuls of cold cream. Let it boil for four minutes, meanwhile
stirring it well, and use when needed.
=212. Sauce Chambord.=--Place one truffle and three mushrooms, sliced
very thin, in half a pint of Espagnole sauce (No. 151), adding three
tablespoonfuls of Court bouillon (No. 142), six fish quenelles (No.
227), and twelve medium-sized, whole, blanched oysters. Cook slowly for
five minutes, and serve.
=213. Sauce Montglas.=--Cut very carefully into small julienne-shaped
pieces one ounce of cooked smoked beef tongue, one ounce of cooked
chicken, two truffles, and four mushrooms. Place all in a saucepan, with
half a wineglassful of good Madeira wine; place the pan on a brisk fire,
and let reduce for three minutes. Then add half a pint of Espagnole
sauce (No. 151), and one gill of good tomato sauce (No. 205). Let all
cook for five minutes longer, and serve very hot.
=214. Cuisson de Poisson--Fish Broth. For one Gallon=--Fill a saucepan
with three quarts of water, a good handful of salt, half a glassful of
vinegar, one carrot, and one onion (both sliced), half a handful of
whole peppers, one bunch of parsley-roots, three sprigs of thyme, and
three bay-leaves. Cook on a moderate fire for fifteen minutes. Cool, and
use when needed for various methods of cooking fish.
=215. Duxelle.=--Reduce half a pint of cooked, fine herbs (No. 143) in a
saucepan, with a quarter of a pint of Madeira sauce (No. 185), on a
moderate stove for about ten minutes, when it will then be of a proper
consistency and ready to serve.
=216. Clear Gravy--For One Gallon.=--Place two carrots and one onion cut
in slices in a saucepan, with two ounces of uncooked, sliced, salt pork,
one sprig of thyme, two bay-leaves, and half a bunch of parsley-roots.
Add any scraps of meat, such as shin-bone of veal or beef, or chicken
giblets, and a handful of salt; cover well, as it should not color, and
moisten with one and a half gallons of water. Cook thoroughly for an
hour and a half, then press through a napkin; place it in a stone jar,
and use it after carefully removing all the fat.
=217. Chicken Essence.=--Press one quart of chicken broth through a
napkin, and then reduce it in a saucepan until there remains only
one-half a pint, and use when needed.
=218. Fumet of Game.=--Pare and slice one sound carrot and half a
medium-sized onion; place them with half a sprig of thyme, one bay-leaf,
a small piece of raw, lean ham, also cut up, and the carcass of any kind
of raw game in a covered saucepan. Let them brown well; add a glassful
of Madeira wine, let it come to a boil; then moisten with one quart of
white broth (No. 99), or consommé (No. 100); add a pinch of salt, twelve
whole peppers. Cook well for forty-five minutes, then press through a
napkin.
=219. Game Stock.=--Place in a saucepan two game carcasses and one pint
of mirepoix (No. 138); cover them with water, adding a pinch of salt.
Cook for twenty minutes, and use when needed.
=220. Sausage Forcement.=--Cut up one pound of fresh pork into small
pieces, season it with one pinch of salt, a saltspoonful of pepper, half
a saltspoonful of grated nutmeg, and the same quantity of powdered
thyme, and chop all up very fine. A quarter of a pound of lean, raw meat
can be added if desired. Use when needed.
=221. Godiveaux Forcemeat.=--Remove the stringy tissue from half a pound
of veal suet, pound it in a mortar; take the same quantity of lean veal,
chopped in the machine, a quarter of a pound of very consistent
pâte-à-chou (No. 1240), omitting the eggs, and pound all together.
Season highly with a tablespoonful of salt, a teaspoonful of pepper, and
half a teaspoonful of nutmeg. Add four raw egg yolks and two whole ones,
and when well incorporated strain through a sieve, and put it on ice to
be used when required in other recipes. Poach it for three minutes
before serving.
This recipe can be prepared with poultry or game instead of veal.
=222. Lobster Forcemeat.=--Fry an onion, chopped very fine, in one ounce
of good butter until it is of a golden brown color, adding one
tablespoonful of flour to make a roux (No. 135). Moisten with half a
pint of white stock (No. 137), stirring well and constantly until the
sauce hardens. Season with half a tablespoonful of salt, a scant
teaspoonful of white pepper, the same of cayenne, one tablespoonful of
English sauce, half a teaspoonful of mustard, a crushed grain of garlic,
and one teaspoonful of chopped parsley. Stir well, adding two pounds of
cooked lobster, cut up very fine, with twelve mushrooms, also chopped.
Cook for thirty minutes in a saucepan, then put it back off the hot
fire; add four egg yolks, stir again for a moment, cool, and serve when
required.
=223. Crab Forcemeat.=--The same as for No. 222, using twelve crabs in
the place of lobster.
=224. Clam Forcemeat.=--Proceed the same as for No. 222, seasoning it
more highly, and having twenty-four clams blanched and minced
exceedingly fine, so that they will better incorporate in the forcemeat.
=225. Chicken Forcemeat à la Crême.=--Cut two raw chicken breasts in
slices, pound them well in a mortar, adding the whites of three eggs;
bruise well together, and season with half a tablespoonful of salt, a
scant teaspoonful of pepper, and a teaspoonful of nutmeg. Add three
tablespoonfuls of very fresh cream, strain through a sieve, cool on the
ice, and use when required.
=226. Chicken Forcemeat.=--Cut in large pieces two raw chicken breasts,
pound them in a mortar, adding the same quantity of bread soaked in
milk, a teaspoonful of fresh butter and four egg yolks, seasoning with
half a tablespoonful of salt, a scant teaspoonful of pepper, and a
teaspoonful of nutmeg. Mix all together; strain, and put it in a bowl
with three tablespoonfuls of velouté sauce (No. 152).
=227. Forcemeat Quenelles of Fish.=--Select one pound of firm fish (bass
is preferable), remove the skin and take out the bones. Pound it well in
a mortar, adding the whites of three eggs a little at a time. When well
pounded add half a pint of cream, half a tablespoonful of salt, and a
little white pepper and nutmeg. Mix well, and use when needed.
=228. Partridge Forcemeat.=--Cut two breasts of partridges into large
pieces, pound them well in a mortar, gradually adding the same quantity
of bread soaked in milk, four egg yolks, one after another, and a
teaspoonful of butter. Season with half a pinch of salt, the third of a
pinch of pepper, and the same quantity of grated nutmeg; thoroughly
pound all together, then rub through a sieve. If not sufficiently
consistent, add one more egg yolk.
When game other than partridge is used add two pounded truffles, and use
when required.
=229. American Forcemeat.=--Place on the fire in a saucepan for five
minutes two very finely chopped onions with an ounce of butter. Soak in
water for fifteen minutes the crumbs of a loaf of bread; press out all
the water either with the hands or through a cloth, put the crumbs in a
bowl with three whole raw eggs, a tablespoonful of salt, two
teaspoonfuls of pepper, a tablespoonful of sage, a large half
teaspoonful of nutmeg, three skinned sausages, and a pinch of chopped
parsley. Add the cooked onions, and mix well together; use the forcemeat
when needed in other recipes.
=230. Mushroom Garnishing.=--Mince finely twelve mushrooms and place
them in a saucepan with half a pint of Madeira sauce (No. 185). Cook for
five minutes, and serve.
=231. Garnishing Bayard.=--Cut into very thin round slices with a tube
one good-sized truffle, one ounce of cooked smoked beef-tongue, three
mushrooms, and two artichoke bottoms. Place all in a saucepan on the
fire with half a wine-glassful of Madeira wine. Reduce to one-half,
which will take about five minutes. Then add half a pint of Espagnole
sauce (No. 151), and cook for fifteen minutes. Surround the dish
with croûtons of bread (No. 133) covered with thin slices of
pâté-de-foie-gras.
=232. Garnishing à la Chipolata--for one gallon.=--Fry a quarter of a
pound of salt pork, cut dice-shaped, for two minutes in a saucepan; then
add half a pint of carrots cut tubular shaped, half a pint of onions
browned and glazed in the oven (No. 972), one pint of blanched and
peeled chestnuts, half a pint of mushrooms, and six small sausages cut
in pieces. Add two quarts of Espagnole sauce (No. 151), half a pint of
tomato sauce (No. 205), a tablespoonful of salt, and a large teaspoonful
of pepper. Cook for thirty minutes, and use when needed.
=233. Garnishing Vanderbilt.=--Peel one green pepper; chop it very fine,
and place it in a stewpan with one tomato cut into small pieces. Add an
ounce of butter and eighteen canned, picked, and chopped-up shrimps;
season with a third of a tablespoonful of salt and a scant teaspoonful
of pepper. Cook for ten minutes, and use for garnishing.
=234. Garnishing Valencienne.=--Cut in long shreds one truffle, three
mushrooms, and a very little cooked tongue, adding three tablespoonfuls
of cooked rice; put all together in a stewpan with three tablespoonfuls
of tomato sauce (No. 205), a third of a tablespoonful of salt, a scant
teaspoonful of pepper, and one tablespoonful of grated cheese. Boil for
five minutes, and serve when needed.
=235. Garnishing Régence.=--Take one pint of hot Allemande sauce (No.
210), add to it six mushrooms cut into large pieces, two truffles, six
quenelles, either of godiveau (No. 221) or chicken, according to the
usage, pieces of sweetbreads, six cocks combs (if handy) and six
kidneys. This garnishing must be poached, before adding it to the sauce,
in half a glassful of white wine, seasoned with a little salt and
pepper. Let cook for six minutes, and add it to the sauce; warm it for
three minutes, and serve. The same for fish, omitting the sweetbreads.
=236. Garnishing à la St. Nazaire.=--Add three tablespoonfuls of court
bouillon (No. 142) to a small glassful of white wine, also one
tablespoonful of cooked fine herbs (No. 143); add half a pint of
Allemande sauce (No. 210), and a third of a pinch each of salt and
pepper; pour the sauce over the fish to be served, and garnish with six
very small, hot, stuffed clams (No. 376).
=237. Garnishing à la Grecque--for roast or broiled meats.=--Cut off
both ends from twelve medium-sized whole okras, parboil them in boiling
water for five minutes, drain, and put them into any kind of meat-juice
or Madeira sauce (No. 185). Cook for ten minutes, and serve arranged in
clusters with a quarter of a pint of Béarnaise sauce (No. 166).
=238. Godard Garnishing.=--Take six godiveau quenelles (No. 221), two
truffles cut dice-shaped, six cocks’ combs, six cocks’ kidneys, and
three mushrooms cut into square pieces; add half a glassful of Madeira
wine, a pinch of salt, and half a pinch of pepper. Cook in a saucepan
for five minutes, then add a pint of Madeira sauce (No. 185); boil again
for five minutes, and serve when needed.
=239. Tortue Garnishing.=--Boil three chicken livers in water for three
minutes, let them get cool, then cut them up into three pieces each, put
them in a saucepan with six stoned and blanched olives, two truffles,
four mushrooms, and a throat sweetbread, all cut dice-shaped; add a
glassful of Madeira wine, half a pinch of salt, and the third of a pinch
each of pepper and nutmeg. Let cook for five minutes, then put in half a
pint of Madeira sauce (No. 185), and cook for five minutes longer. Serve
with six bread croûtons (No. 133) and six fried eggs (No. 413) as
garnishing.
=240. Garnishing Parisienne.=--Put in a saucepan half a glassful of
Madeira wine, six sliced mushrooms, three sliced truffles, and let cook
for four minutes. Add half a pint of Madeira sauce (No. 185), cook again
for five minutes, then serve.
=241. Garnishing Gourmet.=--Take a cooked artichoke bottom, either fresh
or conserved, and cut it into six pieces; place them in a saucepan with
four mushrooms, two truffles, and a piece of cooked palate, all cut
dice-shaped; add half a glassful of Madeira wine, and let cook five
minutes; pour in half a pint of Madeira sauce (No. 185), cook again for
five minutes, and serve.
=242. Garnishing Cêpes.=--Cut four cêpes into pieces; cook them in a
sautoire for three minutes with a tablespoonful of olive oil, half a
tablespoonful of salt, a teaspoonful of pepper, and half a clove of
crushed garlic. Moisten with half a pint of Espagnole sauce (No. 151),
and serve.
=243. Bordelaise Garnishing, for tenderloins and steaks.=--Place a
peeled shallot chopped very fine in a sautoire with half a glassful of
red wine, and cook for five minutes; add half a pint of Espagnole sauce
(No. 151), a small pinch of red pepper, and cook for five minutes
longer. Serve it poured over the fillets or steaks, placing on each one
six slices of beef marrow, previously parboiled for one-half a minute.
=244. Marrow Garnishing.=--Open two fine marrow bones by setting them
upright on the table, the narrow part on top, and with a sharp blow of
the hatchet cleaving them in two, striking on one side only. Remove the
marrow, put it into fresh salted water, and let it remain in for one
hour. Then take it up, drain, and cut it into slices. Heat half a pint
of Madeira sauce (No. 185), add the pieces of marrow, and let it boil
up once with a few drops of tarragon-vinegar. Serve with the slices of
marrow on top.
=245. Garnishing à la Patti.=--Wash well two ounces of rice; drain, dry,
and then put it in a saucepan with a pint of good white broth (No. 99).
Pound the wing of a cooked chicken in a mortar and add it to the rice;
season with a tablespoonful of salt and a teaspoonful of white pepper.
Cook on a moderate fire for thirty minutes; strain through a fine sieve,
return it to the saucepan with half an ounce of good butter and three
tablespoonfuls of sweet cream, and heat slowly on the stove without
boiling. Dress this garnishing in an artistic crown-shape around the hot
serving dish; arrange the suprêmes in the centre, and decorate the
garnishing with thin slices of truffles; with a light hair-brush drip a
little meat-glaze (No. 141) over it and serve.
Suprêmes of partridges, quails, cotelettes of squabs, or sweetbreads à
la Patti, are all to be served this way.
=246. Garnishing Financière.=--Cut a blanched, throat sweetbread into
dice-sized pieces, put it in a saucepan with two truffles, six
mushrooms, twelve stoned olives, six godiveau quenelles (No. 221), and
two blanched chicken livers cut in pieces. Moisten with half a glassful
of sherry or Madeira wine, and season with half a pinch each of salt and
pepper, and a quarter of a pinch of nutmeg; add a pint of Madeira sauce
(No. 185), cook again for ten minutes, skim off the fat, and serve when
required.
=247. Garnishing Ecarlate.=--Cook in a saucepan half a pint of tomato
sauce (No. 205) with half a pint of Espagnole sauce (No. 151), and a
little cooked, smoked beef-tongue, chopped very fine; let cook for six
minutes, then serve.
=248. Garnishing à la Stanley.=--Pour a pint of very hot Russian sauce
(No. 211) upon the hot serving-dish. Lay the mignons filets, or any
other meat, including broiled fillets, sirloin steaks, etc., on top, and
garnish with six fried bananas cut in halves, and send to the table
immediately.
=249. Garnishing à la Montebello.=--Place a pint of tomato sauce (No.
205) in a saucepan; add a pint of Béarnaise sauce (No. 166) and three
good-sized, nicely sliced truffles; heat well by means of the
Bain-Marie, without boiling, and serve.
=250. Garnishing Soubise.=--Cut up three medium-sized, white onions, and
place them in a saucepan with an ounce of butter, half a cupful of white
broth (No. 99), a tablespoonful of salt, and a small saltspoonful of
white pepper. Cover the saucepan and cook for twenty minutes, stirring
frequently. Add one pint of béchamel sauce (No. 154), and boil again for
five minutes. Strain the sauce through a tammy, return it to the
saucepan, season it a little more, if necessary, adding a little grated
nutmeg and a little warm milk, in case it should be too thick; warm it
well again, and serve.