A guide to modern cookery

sweet marjoram, rosemary, basil, thyme, and as much bay, two oz. of mushroom parings, and one oz. of parsley. Cover and allow to infuse for half an hour. Two minutes before straining the infusion, add four concassed peppercorns. After straining through fine linen, add one-half pint of half-glaze and as much tomato sauce (away from the fire) with four tablespoonfuls of sherry, a little truffle essence, and a good pinch of cayenne. N.B.—As this sauce must be spicy, the use of cayenne suggests itself, but great caution should be observed, as there must be no excess of this condiment. 57—VENISON SAUCE Prepare a Poivrade sauce for game, as explained in No. 50. Finish this sauce with two tablespoonfuls of red-currant jelly, previously dissolved, and mixed with five tablespoonfuls of fresh cream per pint of sauce. This addition of cream and red-currants must be made away from the fire. Serve this sauce with big ground-game. =Small White and Compound Sauces.= 58—AMERICAN SAUCE This sauce is that of lobster prepared “à l’Américaine” (see No. 939). As it generally accompanies a fish, the meat of the lobster or lobsters which have served in its preparation is sliced and used as the garnish of the fish. 59—ANCHOVY SAUCE Put into a small stewpan one pint of unbuttered “Normande Sauce” (No. 99), and finish it, away from the fire, with three oz. of anchovy butter, and one oz. of anchovy fillets, washed, well sponged, and cut into small pieces. 60—AURORE SAUCE Into one-half pint of boiling velouté put the same quantity of very red tomato purée (No. 29), and mix the two. Let the sauce boil a little, pass it through a tammy, and finish, away from the fire, with three oz. of butter. 61—LENTEN AURORE SAUCE This sauce is made like the preceding one, _i.e._, with the same quantities of velouté and tomato purée, replacing ordinary velouté by fish velouté. 62—BÉARNAISE SAUCE Put into a small stewpan one teaspoonful of chopped shallots, two oz. of chopped tarragon stalks, three oz. of chervil, some mignonette pepper, a pinch of salt, and four tablespoonfuls of vinegar.