This sauce is poured over the fish.
[70—MUSHROOM SAUCE]
If this be intended for poultry, add one-fifth pint of mushroom liquor and eight oz. of button-mushroom heads turned or channelled and cooked, to one pint of very stiff Allemande Sauce.
If it be intended for fish, take one pint of fish velouté, thickened with the yolks of four eggs, and finish it with mushroom liquor, as above.
The sauce that I suggest for poultry may also be used for fish, after adding the necessary quantity of fish [fumet].
[71—CHÂTEAUBRIAND SAUCE]
Put one oz. of chopped shallots, a sprig of thyme and a bit of bay, one oz. of mushroom parings, and one-quarter pint of white wine into a stewpan. Reduce the wine almost entirely, add one-half pint of veal gravy, and reduce again until the liquid only measures one-quarter pint. Strain through muslin, and finish the sauce away from the fire with four oz. of butter “Maître d’Hôtel
” (No. [150]), to which may be added a little chopped tarragon. Serve with grilled fillet of beef, otherwise “Châteaubriand.”
[72—WHITE CHAUD-FROID SAUCE]
Boil one pint of velouté in a stewpan, and add three-quarters pint of melted white poultry jelly. Put the stewpan on an open [36] ]fire, reduce the sauce by a third, stirring constantly the while, and gradually add one-half pint of very fresh cream. When the sauce has reached the desired degree of consistency rub it through a tammy, and stir it frequently while it cools, for fear of a skin forming on its surface, for if this happened it would have to be strained again. When dishing up, this sauce should be cold, so that it may properly coat immersed solids and yet be liquid enough to admit of the latter being easily steeped into it.