Cream Sauce With Fine Herbs Creme Sauce Aux Fines Herbes

Take four raw yolks of eggs, four large tablespoonfuls of cream; put it into a stewpan with one tablespoonful of thin Bechamel sauce (vol. i.), a pinch of salt and Marshall's Coralline Pepper, a tea-spoonful of tarragon vinegar; mix in one ounce of fresh butter by degrees (that is, in little pieces), stir in the bain-marie till the sauce thickens, taking care that it does not curdle; tammy it, add a little chopped tarragon and chervil and a dessertspoonful of strained lemon juice, and use while hot with meats and fish, tendons of veal, calf's head, etc.

Cussy Sauce Sauce Cussy

For four persons put a gill and a half of good Espagnol sauce (vol. i.) in a stewpan with one large washed and finely-chopped fresh mushroom, one small eschalot, a pinch of chopped parsley, and a teaspoonful of French capers; boil these together for about forty minutes, occasionally skimming the sauce while boiling, and then use for serving with game or poultry, roast beef or mutton, also with grilled mullet, salmon, etc.

Czarina Sauce - Sauce Czarina

Put a few bones from larks, quails, or other birds into a stewpan with half a pint of white wine, a wineglassful of sherry, and two finely-chopped eschalots; boil together for about fifteen minutes, then pour off the liquor or wring it through the tammy, add it to threequarters of a pint of Veloute sauce (vol. i.), and eight to ten fresh button mushrooms that have been washed and finely chopped; boil all together for fifteen minutes, add half a gill of cream and one or two chopped truffles, and use with entrees, sweetbreads, farced birds, such as roast pheasant, chickens, etc.

Egg Sauce Sauce D' Oeufs

Take half a pint of Supreme sauce (vol. i.), the strained juice of one lemon, and mix with it the hard-boiled yolks of four eggs that have been rubbed through a fine wire sieve, then use for serving with roast birds.

Estouffade Sauce Sauce A Lestouffade

Take the bones from one or two cleansed partridges, and put them into a stewpan with two or three fresh mushrooms, one sliced onion, two wineglassfuls of sherry, a dust of Marshall's Coralline Pepper, a pint and a half of good-flavoured light stock, and six or eight peppercorns; boil for about half an hour, keeping skimmed while boiling, then strain and mix three-quarters of a pint of it on to an ounce and a quarter of fine flour (that has been fried without browning with one ounce of butter), the pulp of two large raw ripe tomatoes, one ounce of grated Parmesan cheese, the strained juice of a lemon, half an ounce of Liebig Company's Extract of Meat, and about six drops of carmine to colour; let it boil for about fifteen minutes, keep it skimmed while boiling, tammy and use. This is excellent served with bird entrees or roasts.

Financiere Sauce Sauce Financiere

Put into a stewpan two wineglassfuls of sherry, a dust of Marshall's Coralline Pepper, three well-washed fresh mushrooms, and the liquor from a bottle of truffles; reduce to half the quantity, then add three-quarters of a pint of good Espagnol sauce (vol. i.). Boil up all together, tammy and use for entrees and meats, chickens, etc. as a hot sauce. If this sauce is to be used for braised meats, take the liquor from the braise, free it from the fat, and add it to the sauce with the Espagnol sauce.