Method.—Peel the shallots and chop finely, fry them a golden-brown in the butter, add the fish stock and the wine, cover, and let these reduce to half the original quantity. Now add a few sprigs of parsley, the bay-leaf, thyme, and the Espagnole sauce, let it simmer gently for 20 minutes, then strain, and pass the sauce through a tammy-cloth. When required for table, stir in the horseradish mustard and the meat glaze—the latter should be incorporated in little bits. Season to taste, stir in the truffles, finely chopped, re-heat slowly, and use as directed.
Time.—30-40 minutes. Average Cost, 1s. 6d.
271.—REMOULADE SAUCE. (Fr.—Sauce Remoulade.)
See recipe for Salad Dressing, page 230.
272.—ROBERT SAUCE (Brown Onion). (Fr.—Sauce Robert.) (For Goose, Pork, Steak, Cutlets.)
Ingredients.—½ a pint of Espagnole sauce, ½ a glass of white wine, ½ an oz. of butter, ½ a small onion, ½ a teaspoonful of castor sugar, 1 saltspoonful of dry mustard.
Method.—Mince the onion and fry it brown in the butter, add the mustard and wine, reduce a little. Add the sauce, cook for 10 minutes, season, and strain.
Time.—25 to 30 minutes. Average Cost, about 10d.
273.—ROBERT SAUCE (for Pork Cutlets.) (Fr.—Sauce Robert.) (Another Method.)
Ingredients.—¾ of a pint of brown stock, 1 oz. of butter, ¾ of an oz. of flour, 1 dessertspoonful of vinegar, 1 teaspoonful of made mustard, 2 medium-sized onions, salt and pepper.
Method.—Chop the onions coarsely and fry them brown in the butter. Sprinkle in the flour, stir and cook until brown, then add the stock, vinegar, pepper and salt, bring to the boil and simmer gently for ½ an hour. Add the mustard a few minutes before serving. Strain, and use as required.
Time.—40 to 50 minutes. Average Cost, about 7d.
274.—SAGE AND ONION SAUCE. (Fr.—Sauce aux Sauge). (For Roast Pork.)
Ingredients.—¾ of a pint of brown stock, 2 medium-sized onions,