A guide to modern cookery

sauce—of a spicy flavour—is best suited to grilled and boiled pork. It may also be used for a mince of the same meat. 53—ESCOFFIER ROBERTS SAUCE This sauce may be bought ready-made. It is used either hot or cold. It is especially suitable for pork, veal, poultry, and even fish, and is generally used hot with grills after the equivalent of its volume of excellent brown stock has been added to it. It may also be served cold to accompany cold meat. 54—ROUENNAISE SAUCE Prepare a “Bordelaise” sauce according to Formula No. 32. The diluent of this sauce must be an excellent red wine. For one pint of sauce, pass four raw ducks’ livers through a sieve; add the resulting purée to the Bordelaise, and heat the latter for a few minutes in order to poach the liver. Be careful, however, not to heat the sauce too much nor too long, lest the liver be cooked. Serve this sauce with duckling à la Rouennaise. 55—SALMIS SAUCE The base of this sauce, which rather resembles the cullis, is unchangeable. Its diluent only changes according to the kind of birds or game to be treated, and whether this game is to be considered ordinary or Lenten. Cut and gently brown in butter five oz. of Mirepoix (Formula 228). Add the shin detached from the limbs and the chopped carcase of the bird under treatment, and moisten with one pint of white wine. Reduce the latter to two-thirds, add one-half pint of half glaze, and boil gently for three-quarters of an hour. Pass through a strainer, while pressing upon the carcase and the aromatics, with the view of extracting their quintessence, and thin the cullis thus obtained by means of one-half pint of game stock or mushroom liquor, if the game be Lenten. Now despumate for about one hour, finally reduce the sauce, bring it to its proper consistency with a little mushroom liquor and truffle essence, rub it through tammy, and butter it slightly at the last moment. 56—TORTUE SAUCE Boil one-half pint of veal stock, adding a small sprig of sage,