A guide to modern cookery

Reduce the vinegar by two-thirds, take off the fire, let the stewpan cool a little, and add to this reduction the yolks of five eggs. Now put the stewpan on a low fire and gradually combine with the yolks six oz. of melted butter. Whisk the sauce briskly, so as to ensure the cooking of the yolks, which alone, by gradual cooking, effect the leason of the sauce. When the butter is combined with the sauce, rub the latter through tammy, and finish it with a teaspoonful of chervil parings and chopped tarragon leaves. Complete the seasoning with a suspicion of cayenne. This sauce should not be served very hot, as it is really a mayonnaise with butter. It need only be tepid, for it would probably turn if it were over-heated. Serve it with grilled, butcher’s meat and poultry. 63—BÉARNAISE SAUCE WITH MEAT GLAZE, OTHERWISE VALOIS SAUCE OR FOYOT SAUCE Prepare a Béarnaise sauce as explained in No. 62. Complete it with three tablespoonfuls of dissolved pale meat glaze, which may be added in small quantities at a time. Serve it with butcher’s meat. 64—BÉARNAISE TOMATÉE SAUCE OR CHORON SAUCE Proceed in exactly the same way as for Béarnaise No. 62. When the sauce is made and rubbed through tammy, finish it with one-third pint of very red tomato purée. In this case the final addition of chervil and tarragon should not be made. This is proper to “Tournedos Choron,” but it may accompany grilled poultry and white, butcher’s meat. 65—BERCY SAUCE Heat two oz. of chopped shallots. Moisten with one-half pint of white wine and as much fish _fumet_, or, when possible, the same quantity of fish liquor, the latter being, of course, that of a fish similar to the one the sauce is to accompany. Reduce to a good third, add one-third pint of velouté, let the sauce boil some time, and finish it, away from the fire, with four oz. of butter (added by degrees), a few drops of fish glaze, half the juice of a lemon, and one oz. of chopped parsley. Serve with medium-sized