When the sauce has reached the desired consistence, strain it through a sieve, and add another one-quarter pint of cream and two oz. of best butter. Stir with a spoon, from time to time, or keep the pan well covered.
[107—VENETIAN SAUCE]
Put into a stewpan one tablespoonful of chopped shallots, one tablespoonful of chervil, and one-quarter pint of white wine and tarragon vinegar, mixed in equal quantities. Reduce the vinegar by two-thirds; add one pint of white wine sauce (No. [111]); boil for a few minutes; rub through a tammy, and finish the sauce with a sufficient quantity of Herb Juice (No. [183]) and one teaspoonful of chopped chervil and tarragon. This sauce accompanies various fish.
[108—VILLEROY SAUCE]
Put into a sautépan one pint of Allemande Sauce to which have been added two tablespoonfuls of truffle essence and as much ham essence.
Reduce on an open fire and constantly stir until the sauce is sufficiently stiff to coat immersed solids thickly.
[109—VILLEROY SOUBISEE SAUCE]
Put into a sautépan two-thirds pint of Allemande Sauce and one-third pint of Soubise purée (Formula [105]). Reduce as in the preceding case, as the uses to which this is put are the same. Now, according to the circumstances and the nature of the solid it is intended for, a few teaspoonfuls of very black, chopped truffles may be added to this sauce.
[110—VILLEROY TOMATÉE SAUCE]
Prepare the sauce as explained under No. [108], and add to it the third of its volume of very fine tomato purée. Reduce in the same way.