Sauce For Sturgeon

We call sauce d'esturgeon a marinade, that which has served either to baste the sturgeon whilst roasting, or serves as a sauce when baked. Take part of this marinade, which reduce with some other sauces either brown or white, and when it begins to get thick, put in a good lump of butter kneaded with flour, a little glaze, some essence of anchovies, and the juice of a lemon. Mind, do not put too much salt, as a very little is required when you use anchovies. Besides, you are always at liberty to add salt if required.

Red Sauce Cardinal

Reduce some sauce tournee with a few spoonfuls of consomme of fowls. When the sauce is sufficiently done, take a butter of craw-fish*, which throw in. Work it well, with a small lump of fresh butter, to prevent the other butter from turning to oil. Give it a good seasoning, and add to it the juice of a lemon.

Common Remoulade, And Green Remoulade

Take two or four eggs, boil them hard, then pound the yolks in a mortar, add a spoonful of mustard, pepper and salt, three spoonfuls of oil, one spoonful of vinegar, and break the yolk of a raw egg into it, to prevent the remoulade from curdling; rub it through a hair sieve, and serve it up.

The remoulade verte is the same as the other, only you have a ravigotte, composed of chervil, bunnet, tarragon, and parsley. Pound all these, and rub the remoulade and ravigotte, in the state of a puree, through a tammy. Throw a little verd de persil into the remoulade, to make it look quite green. Add likewise a little Cayenne pepper. If approved of, you may put a few chopped shalots. Should you want more sauce, double the quantity of your ingre-dients.

Mayonnaise

Take three spoonfuls of Allemande, six of aspic, and two of oil. Add a little tarragon vinegar that has not boiled, some pepper and salt, and chopped ravigotte, or some chopped parsley only. Then put in the members of fowl, or fillets of soles, etc. The mayonnaise must be put into ice; but the members must not be put into the sauce till it begins to freeze. Dish up the meat or fish, cover it with the sauce before it be quite frozen, and garnish the dish with whatever you think proper, as beet-root, jelly, nasturtiums, etc.

Egg Sauce

Chop two hard eggs, and throw them into melted but ter, and serve up.

Verd D'Epinards, Or Green Extract Of Spinach

Pick and wash two large handfuls of spinach; pound them in a mortar to extract all the juice. Then squeeze the spinach through a tammy, and pour your juice into a small stew-pan, which put au bain marie*, that it may not boil. Watch it close, as soon as it is poached lay it in a silk sieve to drain, and when all the water is drained, use the verd, to green whatever may be required.

Verd De Persil

The same operation as above. Parsley is a necessary ingredient in many sauces, it gives them an agreeable flavour. The verd d'epinards is without savour, so that it may be used for entremets; but the verd de persil is intend. ed for entrees and sauces.

* See item marie, page 18.

Sauce A La Pompadour

Fry or sweat white a few chopped mushrooms and sha-lots in a little butter. When well melted add to them six spoonfuls of sauce tournee, and two spoonfuls of consomme. Stew them for three quarters of an hour on the corner of the stove, and skim off the fat: you must keep your sauce rather thin; then throw in a thickening made of the yolks of three eggs. Moisten with a spoonful or two of cream; add a little pepper and salt; work your sauce well. When it is done, have a little parsley chopped very fine, blanch it, drain it, and let it cool, that it may look quite green; mix it with the sauce, and serve up. A little lemon-juice may not be amiss, but be aware that acids will always alter the taste of good sauces to their disadvantage, except when highly seasoned.

La Dusselle

This sauce is only used for panures* and broilings. Put a little butter into a stew-pan with an equal quantity of rasped bacon, together with some fine herbs, parsley, sha-lots, mushrooms, pepper and salt, and stew them on a slow fire. When the fine herbs are done, beat the yolks of four eggs, moisten with the juice of a lemon, and pour that thickening into the dusselle. Mind your fine herbs must not be too much done, for in that case the eggs would not thicken the sauce. The dusselle is generally used for cote-lettes a la Maintenon, sweetbreads, and fat liver caisses, etc. etc.

* I call panures, every thing that has crumbs of bread over it.