[364]
]Important Remarks relative to the Sauces suited to Entrées of Butcher’s Meat, Garnished with Vegetables
The derivative sauces of the Espagnole are not, as a rule, suited to entrées garnished with vegetables. Thickened gravy is better.
The finest adjunct, however, is meat-glaze, which should receive an addition of four oz. of butter per pint, and should be slightly acidulated by means of a few drops of lemon juice. This glaze ought to be so light as not to impaste the vegetables.
Such vegetables as asparagus-heads, peas, French beans, [macédoines], &c., have a disintegrating action upon the sauces, and this is owing either to their natural moisture or to their leason. As a result of this action the preparation has an unsightly appearance when served upon the diner’s plate.
With Châteaubriand sauce (No. [71]) or buttered meat-glaze this objection does not obtain, seeing that this sauce does not decompose, but combines admirably with the garnish, and lends the latter a certain noticeable mellowness.
I therefore emphasise this point, viz., that the derivative sauces of the Espagnole and tomato sauces should be exclusively used with such preparations garnished with truffles, cock’s combs and kidneys, quenelles and mushrooms, as “la Financière,” “la Godard,” &c.
TOURNEDOS
[1077—TOURNEDOS ALGÉRIENNE]
Season the tournedos, and fry them in clarified butter.
Arrange them in the form of a crown on a round dish, and set a croquette of sweet potato, moulded to a round shape, upon each.