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Heel height. Clear all filters Show results. Add an alert. If no tomates, use two bottles of preserved tomatas. Rub the yolk of a cold hard-boiled egg through a hair-sieve into a basin, to which add the yolks of two raw eggs, with a little salt and pepper; mix altogether with a wooden spoon; have a pint of good salad oil in a bottle, hold it with the left hand over the basin, dropping it in very gradually, and with the right continue stirring it round until it becomes rather thick, then moisten it with a little Tarragon vinegar, still keeping it stirred, then more oil, and so on until you have used all the oil, keeping it rather thick; then add a tablespoonful of finely-chopped gherkins, half a do.
This sauce requires to be rather highly seasoned. Chop six large eschalots, wash and press them in a clean cloth, then put them into a stewpan with two wine-glasses full of Chili vinegar, a piece of garlic, two bay-leaves, and an ounce of glaze; boil all together ten minutes, then add four tablespoonfuls of tomate sauce No. Put four chopped gherkins into a stewpan with a tablespoonful of capers, two of red currant jelly, half a teaspoonful of salt, a little cayenne pepper, a little grated nutmeg, a tablespoonful of chopped chalots, one of chopped parsley, a wine-glassful of vinegar, and half a tablespoonful of sugar; boil all together five minutes, then add six tablespoonfuls of brown sauce No.
Put two yolks of egg in a stewpan, with half a tablespoonful of flour, half a clove of garlic well scraped, a small quantity of cayenne pepper, two ounces of butter, half a teaspoonful of salt, and the juice of half a lemon; place it over a moderate fire, and stir it until it becomes rather thick; then take it off the fire, stir in two tablespoonfuls of oil by degrees, then eight of melted butter; if you should require to warm it again, stir it in a bain marie of hot water.
Use where required. Put eight spoonfuls of white sauce No. Proceed precisely as in the last, only using Ravigote butter No. Peel four large onions and two apples, slice, and put them into a stewpan, with a quarter of a pound of butter, a blade of mace, six peppercorns, a sprig of thyme, parsley, and two bay-leaves; stir them over a moderate fire until the onions become brown and tender, then add two tablespoonfuls of the best curry-powder, and two of flour; mix it well in, then add half a pint of white sauce No. Mangoes or curry paste may be used, but then you only require one spoonful of curry powder.
Peel six large onions, which cut in very thin slices, put them into a stewpan with a quarter of a pound of butter, and place them over a slow fire, stirring occasionally until tender, but keeping them quite white; then add an ounce of flour, mix it well in, then half a pint of white sauce No. This sauce must be rather thick, but not pasty. Peel and slice six onions, as in the last, put them into a stewpan with a quarter of a pound of butter, pass them over a moderate fire until tender and of a light brown colour, then mix in one tablespoonful of flour, add a pint of demi-glace No.
Cut thirty pieces of blanched maccaroni half an inch in length, as many pieces of lean cooked ham of the same size, and an equal quantity of white blanched mushrooms also the same, then put twelve tablespoonfuls of white sauce No. Put a wineglassful of sherry into a stewpan with a piece of glaze the size of a walnut, and a bay-leaf, place it upon the fire, and when it boils add a quart of demi-glace No.
The above may also be made white by using bechamel, or white sauce No. Put a pint of demi-glace No. Sauce aux truffles may also be made white by using white sauce No. When brown, neither this sauce nor the following must be too thick.
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To make it white put a pint of white sauce No. Well pound a pottle of very fresh white mushrooms, then put half an onion, a small piece of carrot, and a small piece of turnip, cut into very thin slices, into a stewpan with a piece of butter the size of a walnut, half a bay-leaf, a sprig of parsley, and an ounce of lean uncooked ham; stir them over the fire until quite tender, then add the mushrooms, and eight tablespoonfuls of white sauce No.
Put four middling-sized truffles, chopped very fine, into a stewpan with a glass of sherry, boil it one minute, then add a pint of demi-glace No. Put a pint of bechamel sauce No. Take the bones of a fowl you have filetted, or the trimmings of any other fowl, either roast or braised, which is preferable if any, but if using the bones of a raw fowl lay it in warm water two hours to disgorge, break the bones small and put them into a stewpan with half an ounce of butter, a glass of sherry, one onion with a clove stuck in it, and one ounce of ham; place it over a good fire, keep stirring occasionally until the bottom of the stewpan is covered with a light glaze, then add a quart of light broth No.
The bones of two partridges or one pheasant would be sufficient. Roast a grouse, and separate all the flesh from the bones, make a sauce with the bones as directed in the next; pound the flesh well in a mortar, put it into a stewpan; then add the sauce, boil altogether five minutes, then rub it through a tammie, and serve where directed. Roast two grouse, let them get partly cold if time permits, then cut them into joints, which use for a salmi see No. The trimmings of any description of game, or some left from a previous dinner, may be used for making the above sauce, but if you have the choice, the trimmings of grouse are preferable.
Peel about twenty button onions, then put a teaspoonful of powdered sugar in a stewpan, place it over a sharp fire, and when melted and getting brown, add a piece of butter the size of two walnuts, and your onions, pass them over the fire until rather brown; then add a glass of sherry, let it boil, then add a pint of brown sauce No. Put one tablespoonful of chopped onions and one of chopped eschalots into a stewpan with half an ounce of butter, pass them over the fire until lightly browned, then add four glasses of port wine, two cloves, and half a blade of mace, with two bay-leaves, a sprig of thyme, and one of parsley, boil them a few minutes; then add a quart of brown sauce No.
Serve with any description as directed. The above is a fish sauce, but may be used for meat or poultry by substituting white sauce No. Have the bones of two whitings or soles, having used the fillets , break them into pieces and put them into a stewpan with an onion in slices, a good bunch of parsley, a little thyme, bay-leaf, two cloves, one glass of sherry, and ten of white broth; place it over the fire and let it reduce until the bottom of the stewpan is covered with a light glaze; then add eighteen tablespoonfuls of white sauce No. When wanted stir it over the fire until quite hot.
Put twelve tablespoonfuls of melted butter into a stewpan, place it upon the fire, and when upon the point of boiling, add two ounces of fresh butter and three tablespoonfuls of capers; shake the stewpan round over the fire until the butter is melted, add a little pepper and salt, and serve where directed. Put twelve tablespoonfuls of melted butter into a stewpan, cut, a middling sized hen lobster into dice, make a quarter of a pound of lobster butter with the spawn, as directed No. When hot, it is ready to serve where directed.
This sauce must be quite red, if no red in the lobster use live spawn. Mix three ounces of butter in a stewpan with two ounces of flour; then blanch and beard three dozen oysters, as directed No. Put a pint and a half of white sauce No. Blanch three dozen oysters, take away their beards, and put them, with their liquor, into a stewpan, with half a blade of mace, two cloves, and six peppercorns; place them over the fire, and directly they boil add half an ounce of butter, with which you have mixed half a tablespoonful of flour; shake the stewpan round over the fire two or three minutes, then add a little essence of anchovies; take out the spices, and serve; this sauce is full of flavour, and very simple.
If too thick add a little milk. Proceed exactly the same as for oyster sauce, only using the liquor of muscle see No.
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Make the same quantity of melted butter as directed in the last, but finish it with four good tablespoonfuls of essence of anchovies; there should be little or no salt in the melted butter. Make the melted butter as for the last, but finish with three tablespoonfuls of the essence of shrimps, and serve half a pint of picked shrimps in the boat with it.
If no essence of shrimps, the anchovy sauce may be served with shrimps in it as a substitute. This is a sauce principally used for boiled mackerel; make the same quantity of melted butter as in the last, to which add a good tablespoonful of chopped fennel; serve it in a boat. Procure a full-sized hen lobster, and quite full of spawn, which take out and pound well in a mortar; then add a quarter of a pound of fresh butter, mix them well together, then rub it through a hair-sieve, and put it on a plate upon the ice or in a cold place until wanted.
Take the bones from ten anchovies, wash the fillets; dry them upon a cloth, and pound them well in a mortar; then add a quarter of a pound of fresh butter; mix well together, and proceed as in the last. Put a quarter of a pound of fresh butter upon a plate, with two good tablespoonfuls of chopped parsley, the juice of two lemons, half a teaspoonful of salt, and half that quantity of white pepper; mix all well together, and put in a cool place till required.
Proceed as in the last, only substituting one spoonful of chopped Tarragon, and one of chopped chervils for the two of parsley, and adding half a spoonful of Chili vinegar. Trim and boil about thirty heads of Brussel sprouts, very green, in two quarts of water, with which you have put a quarter of a handful of salt; when done, drain them and chop them very fine; then put an onion in a stewpan, in slices, with two ounces of butter, three sprigs of parsley, and an ounce of raw ham; stir them ten minutes over the fire, then add the chopped Brussel sprouts, and half a tablespoonful of flour; mix all well together, then add half a pint of white veal stock No.
Season with a little pepper and salt, if required. It must not be too thick. Trim about thirty small Brussel sprouts; have ready in a stewpan three quarts of boiling water, into which you have put a tablespoonful of salt; put in the sprouts, let them boil twenty minutes, then press them with your finger; if they are soft they are done, but be careful not to break them; lay them upon a sieve to drain, then put ten spoonfuls of Bechamel sauce No.
Cut about fifty middling sized French beans into diamonds, and boil them very green in salt and water; when done, drain them upon a sieve; then put ten tablespoonfuls of white sauce No.
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Put a pint of young peas, boiled very green, into a stewpan, with three tablespoonfuls of bechamel sauce No. Pot a pint of well-boiled peas into a stewpan, with five do. Put a pint of raw peas into a stewpan, with six button onions, a bunch of parsley, an ounce of lean ham, and one do. Peel ten Jerusalem artichokes, scoop them with a cutter the size of a small marble, put them into a stewpan with two ounces of butter, and a quarter of a spoonful of sugar; set them over a moderate fire, toss them over until they are covered with a glaze, then add eighteen tablespoonfuls of bechamel sauce No.
Prepare and cut the artichokes as above; put an ounce of butter, and a quarter do.
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