A guide to modern cookery

by A. Escoffier

2. Substitute white fish jelly for poultry jelly.

Remarks.—I have adopted the use of this ordinary Chaud-Froid sauce for the glazing of fillets and escalopes of fish and Shell-fish, instead of cleared Mayonnaise, formerly used, which [37] ]had certain inconveniences—not the least being the oozing away of the oil under the shrinkage of the gelatine. This difficulty does not obtain in the ordinary Chaud-Froid, the definite and pronounced flavour of which is better than that of the cleared Mayonnaise.

[77—“ESCOFFIER” CHERRY SAUCE]

This sauce may be bought ready-made. Like the Roberts Sauce, it can be served hot or cold. It is an excellent adjunct to venison, and even to small ground-game. Saddle of venison with this sauce constitutes one of the greatest dainties that an epicure could desire.

[78—CHIVRY SAUCE]

In one-half pint of boiling poultry stock put a large pinch of chervil [pluches], tarragon and parsley leaves, a head of young pimpernel (the qualification here is very important, for this aromatic plant grows bitter as it matures), and a good pinch of chives. Cover up, and let infusion proceed for ten to twelve minutes; then add the liquid (strained through linen) to one pint of velouté. Boil, reduce by a quarter, and complete it with two oz. of Green Butter (No. [143]). Chivry Sauce is admirably suited to boiled or poached poultry.

[79—CREAM SAUCE]

Boil one pint of Béchamel Sauce, and add one-quarter pint of cream to it. Reduce on an open fire until the sauce has become very thick; then pass through tammy. Bring to its normal degree of consistency by gradually adding, away from the fire, one-quarter pint of very fresh cream and a few drops of lemon-juice. Serve this sauce with boiled fish, poultry, eggs, and various vegetables.

[80—SHRIMP SAUCE]

Boil one pint of fish velouté or, failing this, Béchamel sauce, and add to it one-quarter pint of cream and one-quarter pint of very clear fish [fumet]. Reduce to one pint, and finish the sauce, away from the fire, with two oz. of Shrimp Butter (No. [145]) and two oz. of shelled shrimps’ tails.