Read Ebook: Domestic French Cookery 4th ed. by Baru Sulpice Leslie Eliza Translator

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Ebook has 605 lines and 33505 words, and 13 pages

Salt oysters will not do for soup.

GREEN PEAS SOUP.

Make a good beef soup, with the proportion of four pounds of lean beef to a gallon of water. Boil it slowly, and skim it well. In another pot boil two quarts of green peas, with a large bunch of mint, a little salt, and three or four lumps of loaf sugar. When they are quite soft, take them out, strain them from the water, and mash them in a cullender till all the pulp drips through. Then stir it into the soup after you have taken it up and strained it. Prepare some toasted bread cut into small squares, lay it in a tureen, and pour the soup over it.

When you toast bread for soups, stews, &c. always cut off the crust.

GRAVIES, OR ESSENCES.

BROWN GRAVY.

Put into a sauce-pan, or skillet, five or six onions, and as many carrots cut into small pieces, with about two pounds of scraps of beef, in which there must be none of the fat. Pour over them a pint of water. Cover the pan, and begin with a brisk fire. When the gravy has become brown, add a little boiling water , with a tea-spoonful of salt, three or four cloves, and a bunch of sweet herbs. Diminish the fire, and let the gravy stew gently for an hour and a half. Occasionally prick the meat with a fork, and press it with the back of a spoon to extract its juices. Then strain it through a sieve, and let it stand a while before you use it.

In addition to the beef, you may put in pieces of cold goose, or cold duck.

WHITE GRAVY.

Butter the bottom of a sauce-pan, and put in two pounds of scraps of veal, and, if you have it at hand, some cold fowl, or cold turkey; add two white onions, and four or five blades of mace; pour over it a pint of boiling water, or broth; cover the pan, and set it over a slow fire for five or six hours, pricking and pressing the meat with a fork and spoon. Strain it through a sieve, and if it is too thin, set it again over the fire, to stew a while longer.

ESSENCE OF GAME.

Take scraps of any kind of game , and also four calves feet, and a few small pieces of ham. Put them all into a stew-pan, with half a bottle of white wine, two carrots, two onions, and a bunch of sweet herbs. Stew them over a slow fire for four hours, and when they are reduced to a jelly, moisten it with four table-spoonfuls of hot water, or broth, stirred in gently. Strain it through a sieve, and then clear it by stirring in the whites of three eggs slightly beaten.

TO CLARIFY GRAVIES, OR ESSENCES

Having strained your gravy through a sieve, beat slightly the whites of three eggs, and stir them into it. Place it again on the fire, and stir it till it comes to a boil; then take it from the fire, and put it away to settle. Strain it then through a napkin, and you will have a transparent jelly excellent for making fine sauces.

VELOUT?, OR VELVET ESSENCE.

Take half a pound of scraps of veal, the same quantity of pieces of fowls, and twelve or fifteen mushrooms; stew them slowly in butter, and then add two onions, half a carrot, and a bunch of sweet herbs cut small, three table-spoonfuls of flour, three of boiling water or broth, and salt, pepper, and nutmeg to your taste. Let it stew an hour and a half, and then strain it.

SAUCES, &c.

When sauces are finished with eggs, use only the yolks, and mix them first with but a spoonful or two of the sauce; mix them off the fire. Set on the pan again for two or three moments, but do not let it boil after the eggs are in.

BECHAMEL.

Put into a sauce-pan a quarter of a pound of butter sprinkled with flour, three or four onions, and a carrot cut small, a little parsley, and a dozen mushrooms. Set it over the fire until the butter is melted, and then add three table-spoonfuls of flour stirred into a pint of cream or rich milk, with salt, pepper, and nutmeg to your taste. Stir it till it boils; then reduce the fire, and let the bechamel stew gently for three quarters of an hour. When it is done, strain it, and then stir in the yolks of three eggs.

ANOTHER BECHAMEL.

Cut into dice, or small square pieces, half a pound of bacon or ham, a carrot, a turnip, and two onions. Put them into a sauce-pan, with two large spoonfuls of veal-dripping; add a little butter , and two large spoonfuls of flour. Moisten it with boiling water, or broth. Add nutmeg, cloves, thyme, parsley, salt, and pepper to your taste; also a laurel-leaf. Let it stew for an hour. Strain it, and before you serve it up, squeeze in a little lemon-juice.

DRAWN BUTTER.

Put into a small pan a table-spoonful of flour and a tumbler of water, with salt to your taste, and a little pepper. Stir it till it boils. Then withdraw it from the fire, and add two ounces of butter and a few drops of cold water, with a little lemon-juice, or vinegar. Set it on the stove, or near the fire, and keep it warm till it is wanted.

You may thicken it while boiling with mushrooms, cut small; or after it is done with hard eggs chopped fine, pickled cucumbers chopped, or capers.

Put into a sauce-pan a quarter of a pound of butter. When quite melted over the fire, throw in a large spoonful of flour, and add a half pint of boiling water, and salt to your taste. Boil it a few minutes, and then put in a tea-spoonful of cold water. If intended as sauce for a pudding, stir in at the last a glass of white wine, and half a grated nutmeg.

COLD SAUCE FOR FISH.

Cut small, and pound in a mortar, equal proportions of parsley, chervil, tarragon, chives and burnet, with two yolks of hard-boiled eggs. Pass these ingredients through a cullender, and then mix them on a plate with four table-spoonfuls of sweet oil, two of vinegar, and two of mustard. Use a wooden spoon.

SAUCE FOR VEGETABLES--SUCH AS ASPARAGUS, &c.

Take the yolks of three hard-boiled eggs; mash them on a plate with the back of a wooden spoon, and mix them with three table-spoonfuls of vinegar, a shalot or small onion minced fine, and a little salt and Cayenne pepper. Add three table-spoonfuls of olive oil, and mix the whole very well.

PUNGENT SAUCE.

Put into a saucepan a half-pint of vinegar, a branch of thyme, two or three sprigs of sweet marjoram, a leaf of laurel, a clove of garlic, a shalot or a little onion, and Cayenne pepper and salt to your taste. Add a glass of broth or gravy. Stew the whole slowly till it is reduced to two thirds of the original quantity: then strain it.

ANCHOVY SAUCE--FOR FISH.

Cut the flesh of three anchovies into small shreds, and steep them in vinegar for half an hour or more. Then mince them fine, and throw them into a saucepan with a little butter rolled in flour. Add pepper and mustard to your taste. Pour in sufficient vinegar to cover it, and let it boil gently for a quarter of an hour. Strain it, and squeeze in a little lemon-juice before you serve it up.

CURRY SAUCE.

Put into a sauce-pan two ounces of butter and a table-spoonful of curry-powder , half a grated nutmeg, half a spoonful of saffron, and two spoonfuls of flour. Add sufficient boiling water or broth to cover it, and let it stew a quarter of an hour. Strain it, stir in a little more butter, and serve it up.

TOMATA SAUCE.

Bake ten tomatas, with pepper and salt, till they become like a marmalade. Then add a little flour or grated bread crumbs, and a little broth or hot water. Stew it gently ten minutes, and before you send it to table add two ounces of butter and let it melt in the sauce.

CUCUMBER SAUCE.

Put into a sauce-pan a piece of butter rolled in flour, some salt, pepper, and one or two pickled cucumbers minced fine. Moisten it with boiling water. Let it stew gently a few minutes, and serve it up.

BREAD SAUCE.

Take four ounces of grated stale bread; pour over it sufficient milk to cover it, and let it soak about three quarters of an hour, or till it becomes incorporated with the milk. Then add a dozen corns of black pepper, a little salt, and a piece of butter the size of a walnut. Pour on a little more milk, and give it a boil. Serve it up in a sauce-boat, and eat it with roast wild fowl, or roast pig.

Instead of the pepper, you may boil in it a hand full of dried currants, well picked, washed, and floured.

SAUCE ROBERT.

Put into a sauce-pan a quarter of a pound of butter, with a spoonful of flour. Simmer them till of a fine brown color. Mince half a dozen large onions, and a large slice of cold ham. Put them into the pan, with another piece of butter, and a very little broth or warm water. Skim the sauce well, and let it stew gently for twenty minutes. Before you serve it up, stir in a table-spoonful of lemon-juice or vinegar, and a tea-spoonful of mustard. This sauce is used chiefly for fresh pork, or white poultry.

SHALOT OR ONION SAUCE.

Take a handful of sweet herbs and the same quantity of shalots or little onions, and cut them up small. Put them into a sauce-pan, with some vinegar, salt, pepper, and sufficient broth or warm water to cover them. Let them boil gently for a quarter of an hour. Take the sauce from the fire and set it on the stove, or on the hearth, and stir in a piece of butter rolled in flour, or a spoonful of olive oil.

UNIVERSAL SAUCE.

Take a pint of good broth, or a pint of drawn butter. Stir into it a glass of white wine, and half the peel of a lemon grated. Add a laurel leaf, or two or three peach-leaves, and a spoonful of vinegar. Let the mixture simmer on a few coals or on hot ashes, for five or six hours or more, and it will be good to pour over either meat, poultry, or fish, and will keep several days in a cool place.

LOBSTER SAUCE.

The lobster being boiled, extract the meat from the shell, and beat it in a mortar. Rub it through a cullender or sieve, and put it into a sauce-pan with a spoonful of velout? if you have it, and one of broth. Mix it well, and add a piece of butter, some salt, and some Cayenne pepper. Stew it ten minutes, and serve it up, to eat with boiled fresh fish.

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