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Classic
Cook Books
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page 91
essence and 11/2 pints strong meat sauce. Let it boil down and finish with 4
yolks of eggs and some butter. Add chicken soup.
Parsley sauce.
Beat butter and flour together with a little fish juice (water that fish has
boiled in) and then add to it the same kind of juice to please. When ready, put
in fine chopped parsley and salt.
Mustard sauce.
A piece of butter, a table-spoonful milk, two spoons mustard. Boil this down in
fish juice, until the sauce becomes sufficiently thick. Then add some sugar and
vinegar while boiling.
Burning sauce.
A third of a pint of cognac or French brandy is heated slightly and poured in a
bowl over half as much powdered sugar. Just when the sauce is to be served, it
is put on fire. It should be a little warm to burn. Should be served in a bowl
of silver.
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Classic
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