179. Sauce à la Venitienne.
—Reduce for four minutes one tablespoonful of tarragon-vinegar and chervil-vinegar with six whole peppers, one ounce of lean cooked ham cut into small dice, six parsley roots, one sprig of thyme, and one bay-leaf. Then strain through a napkin into a bowl; moisten with half a pint of sauce velouté ([No. 152]), and finish the sauce with twelve leaves of finely cut tarragon, two drops of spinach green, and a teaspoonful of chopped parsley.
180. Sauce à la Matelote.
—Reduce for five minutes one glassful of good red wine with a bouquet ([No. 254]) and a small glassful of mushroom liquor; then add half a pint of velouté ([No. 152]) and boil for five minutes. Strain, and then add the third of a tablespoonful of salt and a scant teaspoonful of pepper, and throw in twelve small, cooked, glazed onions ([No. 972]), four mushrooms cut into quarters, and one ounce of cooked salt pork cut in dice. Cook again for five minutes, and serve.
181. Cream Sauce.
—Take half a pint of béchamel sauce ([No. 154]); add half an ounce of butter, and beat them together carefully, adding half a cupful of sweet cream. Then serve.
182. Sauce à l’Aurore.
—To half a pint of hot, highly seasoned béchamel sauce ([No. 154]) in a saucepan add a small glassful of mushroom liquor, half an ounce of butter, and three tablespoonfuls of very red tomato sauce ([No. 205]). Stir well on the fire for five minutes, then add square cuts of six whole mushrooms, and serve.
183. Sauce à la Duchesse.
—Cut up in small dice-shaped pieces half an ounce of cooked ham and two truffles, place these in a saucepan on the fire, with half a wine-glassful of white wine; let reduce for three minutes on a brisk fire. Add one gill of good tomato sauce ([No. 205]). Boil for one minute with a tablespoonful of glace de viande ([No. 141]). Add half a pint of Allemande sauce ([No. 210]). Toss well while heating, but do not allow to boil again, and serve very hot.