Gently fry in butter, without colouring, two tablespoonfuls of chopped onions seasoned with table-salt and half a teaspoonful of paprika. Moisten with one-quarter pint of white wine, add a small faggot, reduce the wine by two-thirds, and remove the herbs.
Finish with one pint of ordinary or Lenten Velouté, according to the use for which the sauce is intended, and boil moderately for five minutes. Then rub the sauce through a tammy, and complete it with two oz. of butter. Remember this sauce should be of a tender, pink shade, which it must owe to the paprika alone.
[39]
]It forms an ideal accompaniment to choice morsels of lamb and veal, eggs, poultry, and fish.
[86—OYSTER SAUCE]
Take one pint of Normande Sauce, finish it as directed in that recipe, and complete it with one-quarter pint of reduced oyster liquor, strained through linen, and twelve poached and trimmed oysters.
[87—IVORY SAUCE, OR ALBUFERA SAUCE]
Take the necessary quantity of Suprême Sauce, prepared as explained in No. [106a]. Add to this four tablespoonfuls of dissolved, pale, meat glaze per quart of sauce, in order to lend the latter that ivory-white tint which characterises it. Serve this sauce chiefly with poultry and poached sweet-bread.
[88—JOINVILLE SAUCE]
Prepare one pint of Normande Sauce (No. [99]), as given in the first part of its formula, and complete it with two oz. of shrimp butter and two oz. of crayfish butter. If this sauce is to accompany a fish à la Joinville, which includes a special garnish, it is served as it stands. If it is served with a large, boiled, ungarnished fish, one oz. of very black truffles cut [Julienne-fashion] should be added. As may be seen, Joinville Sauce differs from similar preparations in the final operation where crayfish and shrimp butter are combined.