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Classic
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page 104
SAUCES TO BE SERVED WITH MEATS.
314. SAUCE BEARNAISE.
BEARNAISE SAUCE. (Yellow.)
PROPORTIONS.
Vinegar...........1/4 glassful.
Echalotte.........1.
Butter............1/4 lb.
Yolks............3.
Time.--30 minutes.
PREPARATION.--1st. Place in a sauce pan 1/4 glass white vinegar (teragon vinegar
preferred) with 1 tablespoonful butter, 1 echalotte, a little pepper, and boil
on bright fire till the vinegar is half boiled down. 2d. Place the sauce pan on
a corner of the range, add while stirring a little butter and three eggs. 3d.
Place the sauce pan in another larger one, half full of boiling water and add
little by little, and while stirring about two tablespoonsful butter till the
sauce is quite thick.
NOTE.--This sauce is one of the most palatable known, but it will require some
practice.
315. SAUCE SOUBISE.
SOUBISE SAUCE. (White.)
PROPORTIONS.
Onions.........12.
Butter.........2 tablespoonsful.
Flour..........2 tablespoonsful.
Milk...........1 pint.
Time.--1 hour.
PREPARATION.--1st. Peel 12 fine onions, slice them and let them cook for 15
minutes in boiling water to remove their acrity. 2d. Drip them, dip them in cold
water to cool them and drip them again carefully. 3d. Melt in a saucepan 2
tablespoonsful butter mixed with 2 tablespoonsful flour, add, while stirring,
about 1 pint water and as soon as it boils add the onions and cook the whole
slowly for about 1/2 hour. 4th. Sift through a sifter and serve apart with
steaks, beaf steaks and chops.
316. SAUCE PARISIENNE.
(White.)
PROPORTIONS.
Echalottes........2.
Butter............2 tablespoonsful.
Vinegar...........1 tablespoonful.
Flour.............1/2 tablespoonful.
Salt and pepper...To suit the taste.
Time.--10 minutes.
PREPARATION.--Brown in a sauce pan 2 chopped echalottes with 1 tablespoonful
butter, add 1 tablespoonful vinegar and 1 tablespoonful butter mixed with 1/2
tablespoonful flour. Boil awhile and pour over the steaks, beefsteaks or veal
chops.
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