(530). Queen Sauce (Sauce A La Reine)

Set into a saucepan, an ounce and a half of fresh bread-crumbs, and one pint of chicken essence (No. 387); pound two ounces of sweet almonds freshly peeled with two gills of cream, and press this forcibly through a napkin. Pound two hard boiled egg-yolks, with two ounces of fresh butter; season with salt, cayenne, and nutmeg, rub it through a sieve, then add this to the breadcrumbs, seasoning with salt, cayenne, and nutmeg, and also the cream almond milk, besides three gills of fresh cream. Chopped truffles may also be added to this sauce.

(531). Ravigote Sauces, Aromatic, White, With Oil And Green Printaniere (Sauces Ravigote, Aromatique, Blanche, A L'Huile Et Printaniere Verte)

Aromatic Ravigote

Fry in one ounce of butter, two ounces of onions, moisten with two gills of Chablis wine, three gills of consomme, (No 189) and the juice of a lemon; add a piece of garlic the size of a pea, two chopped shallots, one ounce of chopped, pickled cucumbers, half an ounce of capers, some parsley roots cut in Julienne and blanched, branches of tarragon leaves, four cloves, two buy leaves, as much thyme, and some nutmeg; boil the whole slowly for half an hour, then strain it through a fine sieve; add this to one quart of espagnole (No. 414). Reduce and add two spoonfuls of mustard; strain the whole through a tammy (No. 159) and incorporate into it two ounces of fresh butter, a teaspoonful of chopped chervil and half a teaspoonful of tarragon leaves, finely cut-up.

White Ravigote

Infuse in one gill of vinegar, a quarter of an ounce of chervil, a quarter of an ounce of tarragon, and a quarter of an ounce of pimpernel; add to the infusion one pint of veloute (No. 410) and one gill of white wine, then boil together for ten minutes: strain through a tammy (No. 159) and beat into the sauce two ounces of butter and a teaspoonful of chopped parsley.

Hot Ravigote With Oil

Set into a saucepan three tablespoonfuls of chopped shallots with one gill of vinegar and three gills of white wine, reduce the liquid to half, then add to it a quart of veloute' (No. 415), beat it up with a wire whisk and stir into it three gills of oil, putting in a very little at a time and continuing to beat, then add a teaspoonful of mustard, a pinch of tarragon and the same of chopped chervil.

Green Ravigote Printaniere

After picking and washing half an ounce each of chervil, tarragon, chives and pimpernel, blanch them all in a copper vessel containing boiling, salted water, leave them to boil for a few minutes, then drain and refresh them; drain once more, and press out all the water. Pound these herbs well, and mingle with them four ounces of butter, color with spinach green (No. :;7) then rub the whole through a sieve, stir well this butter into a pint of veloute. ( No. 415) add to it a spoonful of good vinegar some pepper and nutmeg; pass this sauce through a tammy (No. 159).