For families who have their entrées placed upon the table at the same time as the soup and fish, a thin sauce is much preferable; for if even the sauce should retain the same degree of heat it was served at, it will become much thicker by standing; but a sauce served thick if allowed to remain becomes almost uneatable.
No. 10. Sauce au jus d’Estragon.
Put two spoonfuls of common vinegar into a stewpan, place it over the fire, and when boiling add eighteen spoonfuls of demi-glace (No. 9), and six of consommé (No. 134), add a quarter of a teaspoonful of powdered sugar, place it over the fire and let it reduce very fast until it adheres lightly to the back of the spoon, then add thirty fresh leaves of tarragon, let it just boil up and it is ready for use. Do not make it too long before you require to use it, or the tarragon would spoil the appearance of the sauce.
No. 11. Jus d’Estragon clair.
Put two tablespoonfuls of common vinegar into a stewpan with a piece of glaze the size of a walnut; place it over the fire, let it boil, then add a quart of consommé (No. 134), and two spoonfuls of brown gravy (No. 135), reduce it to half, season with a little sugar and pepper, finish with leaves of tarragon, as in the last.
No. 12. Sauce au jus de Tomates.
Put an onion in slices into a stewpan with two sprigs of thyme, one bay-leaf, half a blade of mace, one clove, four sprigs of parsley, two ounces of lean ham, and one ounce of butter; stir them round over a slow fire until becoming rather brown, then add a spoonful of Chili vinegar, ten of demi-glace (No. 9), and ten of consommé (No. 134), boil altogether about ten minutes, skim it, then add ten spoonfuls of very bright preserved tomates, half a teaspoonful of sugar, and a very little scraped garlic; season with a little cayenne pepper and salt; boil altogether five minutes, rub it through a tammie, put it again into a stewpan, set it upon the fire, boil and skim it. Use it where directed.
No. 13. Sauce au jus de Champignons.
Put eighteen spoonfuls of demi-glace, (No. 9), into a stewpan with six of consommé (No. 134), and a little sugar; place it upon the fire and reduce it to a clear light demi-glaze; skim it well, then have chopped six good fresh mushrooms, throw them into the sauce, boil them ten minutes, then rub them through a tammie; put it again into a stewpan, warm it, but do not let it boil; after you have passed it, if made in the morning, warm it in your bain marie when required.