(448). Chervil Or Parsley Pluche Sauce (Sauce A La Pluche De Cerfeuil Ou De Persil)

A pluche is the leaves of either parsley orchervil blanched and combined with a sauce or soup. Reduce one pint of veloute' (No. 415) with two gills of white wine: season with salt, pepper, nutmeg and the juice of a lemon, and just when serving incorporate into it four ounces of fresh butter. Should the sauce be too thick add a little broth (No. 187), and then put in a heavy pinch oif blanched chervil or parsley leaves.

(449). Chivry Sauce (Sauce A La Chivry)

Blanch in a red copper untinned vessel a handful of herbs composed of parsley leaves a third: chervil a third; pimpernel a sixth, and tarragon a sixth; drain them and extract well all their moisture, then put them into a mortar with a pinch of chives, pound them finely, adding a piece of butter, and after removing the preparation from the mortar rub it through a sieve, and add to it three gills of reduced veloute (No. 415) and a pinch of cayenne pepper. Color the sauce with a little spinach green or green vegetal coloring.

(450). Clermont Sauce (Sauce A La Clermont)

Cut six medium onions in two; then remove the stalk and root from both ends giving a sharp slanting blow with the knife, so when they are removed the onions easily fall apart; then mince them up finely. Put four ounces of butter into a saucepan on the fire, and when it is hot, add the onions, and fry them slowly so that they become a nice golden color, then drain off the butter, and finish cooking with a quart of remoistening (No. 189); season with salt, pepper, and sugar, and when the onions are well done, and the stock reduced to half, add to it a pint of espagnole sauce (No. 414) with two tablespoonfuls of meat glaze (No. 401): season nicely and serve.

(452). Crab Sauce (Sauce Aux Crabes)

Have A Pint Of White Sauce (No. 562), in a saucepan, add to it a pinch of cayenne pepper and the same quantity of ground mace, also two ounces of crab meat cut in dice, or if possible some oyster crabs blanched in their own oyster juice, and drained.

(453). Crawfish Sauce (Sauce Aux Ecrevisses)

Fry in two ounces of butter, one ounce of carrots, one ounce of celery root, one ounce of onions, and one ounce of shallot', a few parsley leaves, thyme, one bay leaf, and one clove of garlic. Moisten with half a bottleful of white wine, and let the whole cook for ten minutes, adding to it twenty-four well washed crawfish, a little salt and mignonette. Cook all together for five minutes, while tossing them up frequently, then take out the crawfish and let the stock settle; pour off gently the top, straining it through a very tine sieve; then reduce it to half and add a pint of veloute sauce (No. 415) and half a pint of white wine, and reduce it once more. Shell the crawfish, take the meat from the tails and lay them on one side; pound the remainder with five ounces of butter, heat it, and then pass it through a sieve into a bowl filled with ice water; lift up the butter, wipe it, and incorporate this butter into the sauce; color it with orchanet or else vegetable carmine, and strain it through a sieve.

Add the crawfish meat cut in small dice to the sauce, and serve at once.