A guide to modern cookery

Madère” as explained in No. 44, and add to the half-glaze, to be reduced, half its volume of very strong veal stock, and keep it a little denser than usual. Finish this sauce by adding one-sixth pint of truffle essence and three oz. of chopped truffles per quart of Madeira Sauce. It is used for numerous small entrées, timbales, hot pâtés, &c. 48—PIQUANTE SAUCE Put into a vegetable pan two oz. of minced shallots, one-quarter pint of vinegar, and as much white wine. Reduce the liquid by a good half, and add one pint of half-glaze; set the sauce to boil, and despumate it for half an hour. At the last moment finish it, away from the fire, with two oz. of gherkins, one oz. of capers, and a teaspoonful of chervil, parsley, and tarragon, mixed; all the ingredients to be finely chopped. This sauce generally accompanies grilled or boiled pork, and cold meat re-dished and minced which needs spicy flavouring. 49—ORDINARY POIVRADE SAUCE 1. Heat two oz. of butter in a stewpan, and insert one lb. of raw Mirepoix (No. 228). Fry the vegetables until they are well browned; moisten with one-quarter pint of vinegar and one-half pint of Marinade (Formula 169); reduce to two-thirds; add one pint of Espagnole Sauce, and cook for three-quarters of an hour. Ten minutes before straining the sauce, put in a few crushed peppercorns. If the pepper were put in the sauce earlier, it might make it bitter. 2. Pass the sauce through a strainer, pressing the aromatics; add a further one-half pint of Marinade, and despumate for one-quarter of an hour, keeping it simmering the while. Strain again through tammy, and finish the sauce, when ready for dishing, with two oz. of butter. This sauce is suitable for joints marinaded or not. 50—POIVRADE SAUCE FOR VENISON Fry, with two oz. of butter and two oz. of oil, one lb. of raw Mirepoix (No. 228) to which are added four lbs. of well-broken bones and ground-game trimmings. When the whole is well browned, drain the grease away, and dilute with one pint of