170. Green Sauce.
—Pound in a mortar one sprig of parsley and three hairs of chervil; add three medium-sized vinegar-pickles, half a small, white onion, one anchovy, and a teaspoonful of capers. Mix these with soaked bread the size of an egg, and pound all well together. When the preparation is reduced to a paste, rub it through a fine sieve, put it in a bowl and stir well, adding half a cupful of sweet oil, two tablespoonfuls of vinegar, half a teaspoonful of pepper, and half a tablespoonful of salt. This sauce must be consistent and of a green color.
171. Suprême Sauce.
—Clean thoroughly the carcass of one raw chicken and place it in a saucepan, covering it with water; cook quickly, and at the first boil take it off, drain and wash the carcass well. Put it back into a very clean saucepan, covering it with one quart of white broth ([No. 99]), adding a bouquet ([No. 254]) and half a tablespoonful of salt. Cook for forty-five minutes; have two tablespoonfuls of white roux ([No. 135]) separate; pour the broth over it, continuing to stir; reduce to half, and strain through a fine Chinese strainer. Add half a cupful of good cream and an ounce of fresh butter and finish with the juice of half a lemon.
172. Tarragon Sauce.
—Put half a pint sauce velouté ([No. 152]) to boil in a saucepan on the hot stove. Add half a cupful of white broth ([No. 99]) and two sprigs of tarragon. Season with a very little salt, and cook for ten minutes. Cut up very fine, and add to the sauce when serving twelve blanched tarragon leaves.
173. Oyster Sauce.
—Open eighteen medium-sized, fine Shrewsbury oysters and put them in a saucepan with one ounce of good butter, placing the pan on the stove. Cook for four minutes; remove half the liquid from the pan and add a pint of hot Allemande sauce ([No. 210]). Then with the spatula mix lightly together without allowing it to boil, and serve.
174. Indian Sauce.
—Brown in a saucepan one sliced onion, one ounce of raw lean ham, one sprig of thyme, and twelve whole peppers, with one ounce of butter. Add a teaspoonful of powdered curry diluted in a pint of sauce velouté ([No. 152]); boil for ten minutes. Then strain through a Chinese strainer into another saucepan, being careful to pour in half a cupful of cream, the juice of half a lemon and two egg yolks. Then serve.