Put eighteen spoonfuls of demi-glace (No. 9) into a stewpan with sixteen of consommé (No. 134), place it over a sharp fire, reduce it to two thirds, skim it, scrape half a clove of garlic with a knife, and put it into the sauce with a little sugar, boil it again two minutes, and it is ready for use.
No. 15. Sauce au jus piquant.
Put two spoonfuls of chopped eschalots into a stewpan with three of vinegar; reduce it to half over the fire, then add eighteen spoonfuls of demi-glace (No. 9), and six of consommé (No. 134), boil it about a quarter of an hour, skim it well, add half a teaspoonful of sugar, and when again forming a light glaze, add two tablespoonfuls of chopped gherkins, and a little cayenne pepper; it must not boil afterwards.
No. 16. Sauce au jus d’Echalote.
Put three tablespoonfuls of chopped eschalots in a stewpan with two tablespoonfuls of vinegar, place it over a sharp fire a couple of minutes, then add eighteen spoonfuls of demi-glace (No. 9), and six of consommé (No. 134), boil, skim, and reduce it until it adheres to the back of the spoon, add a little sugar and cayenne pepper. Serve where directed.
No. 17. Sauce au jus d’Orange.
Take the rind from an orange as thinly as possible, take off all the pith, and cut it into thin strips, three quarters of an inch in length; boil them five minutes in water, and drain them upon the back of a hair sieve; then put a pint of demi-glace (No. 9) into a stewpan with six spoonfuls of consommé (No. 134), reduce it over the fire to the consistency of demi-glace, then add the rind of the orange and a little sugar, boil it another five minutes, and when ready to serve add a little of the juice of the orange.
No. 18. Sauce au jus de Bigarades.
Proceed as directed in the last, but substituting a Seville orange for the sweet one, and boiling the rind ten minutes instead of five.