194. Sauce Poivrade.
—Fry in half an ounce of butter half an onion and half a carrot, cut up, a sprig of thyme, one bay-leaf, six whole peppers, three cloves, a quarter of a bunch of parsley-roots, and half an ounce of raw ham cut in pieces. Cook it together for five minutes, then moisten with two tablespoonfuls of vinegar, and a pint of Espagnole sauce ([No. 151]). Boil thoroughly for twenty minutes, then strain through a colander, being careful to remove every particle of grease.
195. Sauce Napolitaine.
—Reduce in a saucepan two tablespoonfuls of raw mirepoix ([No. 138]) with half an ounce of butter; after five minutes moisten with a small glassful of Madeira wine, half a pint of Espagnole sauce ([No. 151]), two tablespoonfuls of tomato sauce ([No. 205]), and two tablespoonfuls of fumet of game ([No. 218]), if any on hand. Reduce for ten minutes, and rub through a sieve.
196. Sauce Hachée.
—Chop up very fine two shallots and fry them lightly in a saucepan with half an ounce of butter; add a tablespoonful of capers and three small chopped vinegar-pickles, also a teaspoonful of vinegar. Reduce the sauce for ten minutes; then moisten with half a pint of Espagnole sauce ([No. 151]), adding a tablespoonful of cooked fine herbs ([No. 143]). Cook again for ten minutes, and serve.
197. Sauce Chasseur.
—Reduce in a saucepan half a pint of Espagnole sauce ([No. 151]) with two tablespoonfuls of fumet of game ([No. 218]); after five minutes thicken it with two tablespoonfuls of hare’s blood—the blood of any other kind of game will answer—mixed with six drops of vinegar. Do not let it boil after the blood is added to the sauce.
198. Sauce Diable.
—Pour a pint of Espagnole sauce ([No. 151]) into a saucepan with a teaspoonful of dry mustard, diluted in two teaspoonfuls of Parisian sauce, adding a third of a saltspoonful of red pepper. Mix well together. Cook for five minutes and serve.