The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It.

by Alexander Filippini

184. Sauce Princesse.

—Take eighteen chicken quenelles, two truffles cut in slices, and one blanched chicken liver cut in dice shape; place all in a saucepan on the fire with half a glassful of white wine, and let reduce for three minutes; then add one tablespoonful of glace de viande ([No. 141]), let come to a boil; add half a pint of good Allemande sauce ([No. 210]). Toss well together, but do not allow to boil, and serve very hot.

185. Sauce Demi-Glace, or Madeira.

—Add one small glassful of mushroom liquor to one pint of good Espagnole sauce ([No. 151]); also a small glassful of Madeira wine, a bouquet ([No. 254]), and a scant teaspoonful of pepper. Remove the fat carefully and cook for thirty minutes, leaving the sauce in a rather liquid state; then strain and use when needed. This takes the place of all Madeira sauces.

186. Sauce Bordelaise.

—Chop up two shallots very fine; put them with half a glassful of red wine in a saucepan on the fire, reduce to half, and then add three-quarters of a pint of good Espagnole sauce ([No. 151]) and a scant teaspoonful of red pepper. Cook for twenty minutes, and before serving place eighteen round slices of blanched marron in the sauce.

187. Sauce à la Génoise.

—Strain about two tablespoonfuls of cooked mirepoix ([No. 138]), and moisten it with half a glassful of red wine; reduce to half on the hot stove, then add half a pint of Espagnole ([No. 151]), two tablespoonfuls of white broth ([No. 99]), and a scant tablespoonful of pepper. Cook for ten minutes, then strain through a sieve; put in half an ounce of good butter and a teaspoonful of anchovy sauce ([No. 163]), and serve.

188. Sauce Italienne.

—Brown two medium-sized, fine, peeled, and chopped-up shallots in a saucepan with a quarter of an ounce of butter, adding half an ounce of cooked, lean ham cut into small dice shape, four minced mushrooms, one finely minced truffle, and a glassful of Madeira wine. Let all cook together for five minutes; then add half a pint of Espagnole sauce ([No. 151]); let it then come to a boil, and serve very hot.