Sauces
together, and finish the omelet as previously into triangles, and garnish the dish with slices of directed.
Eggs a la Dauphine.
Boil 10 eggs hard, take off the shells, and cut each egg into halves, lengthwise; scoop the yolks out and put them into the mortar, and place the whites on a dish. Add 4 ounces of butter to the yolks of eggs, also the crumb of a French-roll soaked in cream, some chopped parsley, grated nutmeg, pepper and salt, and 2 ounces of grated Parmesan cheese; pound the whole well together, and then add 1 whole egg and the yolks of 2 others; mix these well together by pounding, and use this preparation for filling the whites of eggs kept in reserve for the purpose, smooth them over with the blade of a small knife dipped in water, and as they are filled place them on a dish. Next, with some of the remaining part of the preparation, spread a thin foundation at the bottom of the dish, and proceed to raise the eggs up in 3 or 4 tiers, to a pyramidal form, a single egg crowning the whole; 4 hard-boiled yolks of eggs must then be rubbed through a wire-sieve, over the entremêts for them to fall upon in shreds, like vermicelli; place a border of fried crôutons of bread round the base, and set the eggs in the oven for about twenty minutes, that they may be baked of a bright yellow color; when done withdraw them, pour some thin Béchamel round the entremêts, and serve. Pontiff's Sauce.
Soak slices of veal, ham, sliced onions, carrots, parsnips, and a white head of celery; add a glass of white wine, as much good broth, a clove of garlic, 4 shallots, 1 clove, a little coriander, and 2 slices of peeled lemons. Boil on a slow fire till the meat is done; skim it and sift in a sieve; add a little catsup, and a small quantity of fine chopped parsley, just before it is used. Nun's Sauce.
Put slices of veal and ham in a stewpan, with a spoonful of oil, 2 mushrooms, a bunch of parsley, a clove of garlic, 2 heads of cloves, a leaf of laurel; let it catch a little on the fire; then add some good broth, a little gravy, and some white wine, simmer it for some time, skim it well, and sift in a sieve. When ready add 2 or 3 green shallots, and a dozen of pistachio-nuts, whole.
Sauce Piquante.
Put a bit of butter with 2 sliced onions into a stewpan, with a carrot, a parsnip, a little thyme, laurel, basil, 2 cloves, 2 shallots, a clove of garlic, and some parsley; turn the whole over the fire until it be well colored; then shake in some flour, and moisten it with some broth, and a spoonful of vinegar. Let it boil over a slow fire; skim and strain it through a sieve. Season it with salt and pepper, and serve it with any dish required to be heightened.
Sauce for Veal.
Take the bones of cold roast or boiled veal, dredge them well with flour, and put them into a stewpan, with a pint and a half of broth or water, a small onion, a little grated or finely minced lemon-peel, or the peel of a quarter of a small lemon pared as thin as possible, half a teaspoonful of salt, and a blade of pounded mace; to thicken it, rub a tablespoonful of flour into half an ounce of butter; stir it into the broth, and set it on the fire, and let it boil very gently for about half an hour, strain through a tammis or sieve, and it is ready to put to the veal to warm up, which is to be done by placing the stewpan by the side of the fire. Squeeze in half a lemon, and cover the bottom of the dish with toasted bread sippets cut ham or bacon.
Béchamel, or White Sauce.
Cut in square pieces, half an inch thick, 2 pounds of lean veal, a pound of lean ham, melt in a stewpan 2 ounces of butter; when melted let the whole simmer until it is ready to catch at the bottom (it requires great attention, as. if it happen to catch at the bottom of the stewpan, it will spoil the look of your sauce), then add to it 3 tablespoonsful of flour; when well mixed, add to it 3 pints of broth or water, pour a little at a time, that the thickening be smooth, stir it until it boils, put the stewpan on the corner of the stove to boil gently for two hours, season it with 4 cloves, 1 onion, 12 peppercorns, a blade of mace, a few mushrooms, and a fagot made of parsley, a sprig of thyme, and a bay-leaf. Let the sauce reduce to a quart, skim the fat off, and strain it through a tammis cloth.
Kitchener's (Dr.) Sauce, Superlative.
Claret or Port wine, and mushroom catsup, a pint of each; a pint of walnut or other pickle liquor; pounded anchovies, 4 ounces; fresh lemonpeel, pared very thin, 1 ounce; peeled and sliced shallots, the same; scraped horse-radish, 1 ounce; allspice and black pepper powdered, an ounce each; Cayenne, 1 drachm, or curry powder, 3 drachms; celery-seed, bruised, a drachm. All avoirdupois weight. Put these into a wide mouth bottle, stop it close, shake it up every day for a fortnight, and strain it, when some think it improved by the addition of a quarter pint soy, or thick browning, and you will have a "delicious double relish."
Sauce Italienne.
Put a piece of butter into a stewpan, with mushrooms, onion, parsley, and of a laurel-leaf, all cut fine; turn the whole over the fire for some time, and shake in a little flour; moisten it with a glass of white wine, and as much good broth; add salt, pepper, and a little mace; beat all fine.
Let it boil half an hour; then skim away all the fat, and serve it up. A fine flavor may be given to it whilst boiling, by putting in a bunch of sweet herbs, which take out before the dish is served up.
Ragout of Asparagus.
Scrape 100 of grass clean; put them into cold water; cut them as far as is good and green; chop small 2 heads of endive, 1 young lettuce, and 1 onion. Put of a pound of butter into the stewpan, and when it is melted, put in the grass with the other articles. Shake them well, and when they have stewed 10 minutes, season them with a little pepper and salt; strew in a little flour, shake them about, and then pour on a pint of gravy. Stew the whole till the sauce is very good and thick, and then pour all into the dish.
Garnish with a few of the small tops of the grass.
Ragout of Mushrooms.
Broil on a gridiron some large peeled mushrooms, and clean off the inside; when the outside is brown, put them into a stewpan with a sufficient quantity of water to cover them; when they have stewed 10 minutes, put to them 1 spoonful of white wine, the same of browning, and a little vinegar. Thicken it with butter and flour, give a gentle boil, and serve it up with sippets round the dish.
Ragout of Artichoke Buttons.
Soak them in warm water for two or three hours, changing the water; then put them into the stewpan with some good gravy, mushroom catsup or powder. Add a little Cayenne pepper and salt when they boil; thicken them with a little flour, put them into the dish with sauce over them, and serve them hot.
Ragout of Calves' Sweetbreads.
Scald 2 or 3 sweetbreads, cut each into 3 or 4 pieces, and put them into a stewpan with mushrooms, butter, and a fagot of sweet herbs; soak these together a moment, then add broth and gravy; simmer on a slow fire, skim the sauce well, and reduce it; season with pepper, salt and lemon-juice when ready.
Ragout of Roots.
Cut carrots and parsnips to the length of a finger, and of much the same thickness; boil them till half done in water, put them into a stewpan with small bits of ham, chopped parsley, and shallots, pepper and salt, a glass of wine and broth; let them stew slowly until the broth is reduced pretty thick, and add the squeeze of a lemon when ready to serve. Formaigre, instead of ham, use mushrooms, and make a mixture beat up with yolks of eggs and maigre broth. Celery is done much the same, only it is cut smaller. If these roots are to be served in a boat for sauce, boil them tender in the broth-pot, or in water, cut them into the desired length, and serve with a good gravy or white sauce.
Cottage Cheese.
Take 1 or more quarts of sour milk, put it in a warm place, and let it remain until the whey separates from the curd; then pour it into a threecornered bag, hang it up, and let it drain until every particle of whey has dripped from it; then turn it out, and mash with a spoon until very fine, after which add a little milk or cream, with salt to taste; before sending to table (if liked) dredge a little black pepper over the top.
Maître Hôtel Butter.
Put of a pound of fresh butter upon a plate, the juice of two lemons, and 2 large tablespoonsful of chopped parsley, a teaspoonful of salt, and half that quantity of black pepper; mix all well together, and keep in a cool place for use.
Mushroom Catsup.
Clean the mushrooms by wiping them, and cutting off the ends of the stems. Put them in a deep pan, and sprinkle salt over each layer. Let them remain for 2 days. Then put them in a sieve, and strain off all the juice. Pour it into your preserving-kettle, allow 12 cloves, 12 allspice, 2 or 3 pieces of mace, and of a small nutmeg, grated.
Let it boil for fifteen minutes, remove it from the fire, and let it stand for two or three days. Strain and bottle for use.
Tomato Catsup.
Take a peck of tomatoes, wash and slice them; Cream Béchamel Sauce.
Put 6 ounces of fresh butter into a middle-sized stewpan; add 4 ounces of sifted flour, some nutmeg, a few peppercorns, and a little salt; knead the whole well together; then cut 1 carrot and 1 onion into very thin slices, throw them into the stewpan, and also a bouquet of parsley and thyme. tied together; next moisten these with a quart of white broth and a pint of cream; and having stirred the sauce over the stove-fire for about an hour, pass it through the tammy into the basin for use. This sauce is not expensive, neither does it require much time or trouble to make. It is useful as a substitute for other white sauces, and also for many other purposes.
Poor Man's Sauce.
Chop an onion very fine, put it into a stewpan with a small piece of butter, and gently fry the onion on the fire until it assumes a light-brown color; then add a tablespoonful of white-wine vinegar, and a pinch of pepper; allow these to simmer for 3 minutes, and then add a small ladleful of blond of veal or consommê; let the whole be reduced to half the original quantity; and, just before using the sauce, throw in a spoonful of chopped and blanched parsley. Poivrade Sauce.
Take 1 carrot, 1 onion, and 1 head of celery; cut them into very small dice, and place them in a stewpan, with 2 ounces of raw lean of ham cut similarly, some thyme, and 1 bay-leaf, 1 blade of mace, a few peppercorns, and some parsley; fry these with a little butter, of a light-brown color; moisten with 2 glasses of sherry and 1 of French vinegar; reduce the above to one-half its quantity, and then add a small ladleful of brown sauce and a little consommé; stir the sauce till it boils, and then set it by the side to clear itself; skim it, and pass it through a tammy to keep ready for use.
Indian Curry Sauce.
Take 2 large onions, 1 carrot, and 1 head of celery, and slice them very thin; place these with 2 ounces of fresh butter in a stewpan, and fry them over a slow fire till the onions are nearly melted, but without becoming brown; add 3 blades of mace, some thyme, and 1 bay-leaf, 1 bouquet of parsley, and 2 tablespoonsful of Cooks' or Bruce's meat curry paste, 1 tablespoonful of curry powder, and as much browning or flour as may be required to thicken the quantity of sauce needed; moisten with some good broth or consommé, and stir the sauce on the fire till it boils; then set it by the side to clear itself of the butter, etc. Having skimmed and reduced the sauce to a proper consistency, pass it through a tammy (extracting the parsley), as for a purée, and take it up ready for pared for the curry; observing that the broth thereof should be used for making the sauce. put them in your preserving-kettle, and let them use, or add it to whatever kind of meat is prestew gently until quite soft, but do not stir them. Strain the juice through a sieve, pour it back into the kettle. Add 24 cloves, an ounce of allspice, an ounce of mace; salt and Cayenne to your taste. Set it on the fire, and let it boil until reduced to half the original quantity. The next day strain out the spice, and to every pint of juice add gill of vinegar, and bottle for use.
Wine Sauce.
Two ounces of butter, 2 teaspoonsful of flour, a pint of boiling water, 1 gill of Madeira wine, a pound of sugar, a grated nutmeg. Mix the flour and butter together; pour in the boiling water; let it boils a few minutes; then add the sugar and wine. Just before going to table add the nutmeg. Serve hot.
Brown Oyster Sauce.
Prepare this precisely as the last sauce, but, instead of the cream, use an equal quantity of brown gravy. Brown oyster sauce is a very desirable accessory to beefsteaks, beef-pudding, beefsteak pie, broiled slices of cod-fish, and various other plain dressed dishes.
German Sweet Sauce.
Stew 6 ounces of dried cherries in 2 glasses of red wine, together with some bruised cinnamon, cloves and lemon-peel, for 20 minutes on a slow fire; pass the whole through a tammy, and put it into a stewpan with a little reduced brown sauce and 6 ounces of stewed prunes.