(428). Apple Sauces (Sauce Aux Pommes), Hot With Butter Anil Gravy

- Peel a pound of sour apples, cut them in quarter inch thick slices, and remove the cores. Put a quarter of a pound of butter into a sauteing pan and when hot, throw in the apples and let them fry on both sides until they are a fine color, then moisten with four gills of veal blond (No. 423), and two ounces of brown sugar (or cayenne pepper) if preferred, and a little grated nutmeg, press the apples through a sieve and serve hot.

Fur Hut Or Cold

Peel and core one pound of sour apples, put them into a saucepan with a pint of water and when done, drain and pass them through a sieve; now add sugar, nutmeg, and an ounce of butter and serve the sauce hot; for the cold suppress the butter.

(429). Argentine Sauce (Sauce Argentine)

Put into a sautoir, four tablespoonfuls of oil; set it on the fire and when hot, add two ounces of chopped onions, and a finely shreded green pepper, a crushed and chopped clove of garlic, a bunch of parsley garnished with a bay leaf, and as much thyme; fry the whole without attaining color; then drain off the oil and moisten with one gill of white wine, and two gills of tomato puree (No. 780); season, and add a pint of espagnole sauce (No. 414). and three tablespoonfuls of meal glaze; boil the whole, skim carefully, and reduce to a proper consistency; pass through a tammy and serve.

(430). Aurora Sauce, Fat And Lean (Sauce A L'Aurore, En Gras Et En Maigre)

For Fat

Put into a saucepan half a pint of veloutt (No. 415), with essence of mushrooms (No. 392), and half a pint of veal blond (No. 433); reduce to half, strain through a tammy, heat it up once more and when ready to serve incorporate two ounces of crawfish butter (No. 573) into the sauce.

For Lean

Have in a saucepan one quart of bechamel sauce (No. 409); pound four hard boiled egg-yolks with four ounces of lobster butter (No. 580); press through a fine sieve, mix the two together adding the juice of a lemon, strain through a tammy and serve hot.

(431). Barnave Sauce (Sauce A La Barnave)

Put four ounces of butter into a saucepan and when hot add a quarter of a pound of red carrots blanched and the same quantity of onions, both cut into three-sixteenth inch pieces. First fry the onions, then add the carrots and fry together a little, add it garnished bunch of parsley with thyme, a clove of garlic, a pound of game carcasses and when a good color add half a bottle of red wine and a pint of broth. Let all cook for three-quarters of an hour, skim it carefully, strain the sauce through a tammy or sieve, dilute it again with another pint of broth and throw in an ounce of very fresh bread raspings, an ounce of butter and the juice of one orange.

(432). Bavaroise Sauce (Sauce Bavaroise)

Reduce to half its volume one gill of vinegar; take it from the fire and let get cold, then add one gill of bechamel (No. 409), four raw egg-yolks and four ounces of butter divided into small pats, a gill of water, salt and nutmeg, stir the preparation over a moderate fire until it thickens, then incorporate into it three ounces of butter, a small bit at a time, working it in well with a whip so as to have it light, add to finish, three ounces of crawfish butter (No. 573) and a tablespoonful of grated horseradish.