A guide to modern cookery

chervil, tarragon, and chopped chives. This sauce accompanies boiled poultry and certain white “_abats_.” 103—REGENCY SAUCE _If this sauce is to garnish poultry_, boil one pint of Allemande Sauce with six tablespoonfuls of mushroom essence and two tablespoonfuls of truffle essence. Finish with four tablespoonfuls of poultry glaze. _If it is to garnish fish_, substitute for the Allemande Sauce some fish velouté thickened with egg-yolks and the essences of mushroom and truffle as above. Complete with some fish essence. 104—SOUBISE SAUCE Stew in butter two lbs. of finely-minced onions, scalded for three minutes and well dried. This stewing of the onions in butter increases their flavour. Now add one-half pint of thickened Béchamel; season with salt and a teaspoonful of powdered sugar. Cook gently for half an hour, rub through a tammy, and complete the sauce with some tablespoonfuls of cream and two oz. of butter. 105—SOUBISE SAUCE WITH RICE The same quantity as above of minced onions, scalded and well drained. Garnish the bottom and the sides of a tall, medium stewpan with some thin rashers of fat bacon. Insert the onions, together with one-quarter lb. of Carolina rice, one pint of white consommé, a large pinch of powdered sugar, and the necessary salt. Cook gently in the front of the oven for three-quarters of an hour. Then pound the onions and rice in a mortar, rub the resulting purée through a tammy, and finish with cream and butter as in the preceding case. N.B.—This sauce, being more consistent than the former, is used as a garnish just as often as a sauce. 106—SOUBISE SAUCE TOMATÉE Prepare a soubise in accordance with the first of the two above formulæ, and add to it one-third of its volume of very red tomato purée. =Remarks.= 1. The Soubise is rather a cullis than a sauce; _i.e._, its consistence must be greater than that of a sauce. 2. The admixture of Béchamel in Soubise is preferable to that of rice, seeing that it makes it smoother. If, in certain cases, rice is used as a cohering element, in order to give the