No. 39. Papillote Sauce.
Scrape two ounces of fat bacon, which put into a stewpan, with two tablespoonfuls of chopped eschalots, and four of chopped mushrooms; stir them over a moderate fire ten minutes, then add half a tablespoonful of flour (mix it well) and a quart of demi-glace (No. 9); let it simmer ten minutes, skim it; then add a spoonful of chopped parsley, a little pepper and salt, half a teaspoonful of powdered sugar, and a little grated nutmeg; mix the whole well together, then place it upon the fire; keep it stirred, and reduce until rather thick, then pour it into a basin, and use where directed. This sauce requires to be thick, but not pasty; it is folded in paper with cotelettes, joints of poultry, game, &c., with which it is also broiled and served, without taking them out of the papers.
No. 40. Sauce à la Diable.
Chop six large eschalots, wash and press them in a clean cloth, then put them into a stewpan with two wine-glasses full of Chili vinegar, a piece of garlic, two bay-leaves, and an ounce of glaze; boil all together ten minutes, then add four tablespoonfuls of tomate sauce (No. 37), a little sugar, and ten of good gravy; boil it ten minutes longer, then add a pat of butter; stir it well in, and it is ready for use; serve it with devilled kidneys, poultry, or anything broiled.
No. 41. Sauce Corinthien.
Put four chopped gherkins into a stewpan with a tablespoonful of capers, two of red currant jelly, half a teaspoonful of salt, a little cayenne pepper, a little grated nutmeg, a tablespoonful of chopped chalots, one of chopped parsley, a wine-glassful of vinegar, and half a tablespoonful of sugar; boil all together five minutes, then add six tablespoonfuls of brown sauce (No. 1), and twelve of tomate sauce (No. 37), with six of white broth; boil and skim it well; this peculiar sauce is good for all kinds of broiled meat, game, or poultry, or may be eaten cold, with cold meat.
No. 42. Sauce Provençale chaude.
Put two yolks of egg in a stewpan, with half a tablespoonful of flour, half a clove of garlic well scraped, a small quantity of cayenne pepper, two ounces of butter, half a teaspoonful of salt, and the juice of half a lemon; place it over a moderate fire, and stir it until it becomes rather thick; then take it off the fire, stir in two tablespoonfuls of oil by degrees, then eight of melted butter; if you should require to warm it again, stir it in a bain marie of hot water. Use where required.
No. 43. Sauce à la Maître d’Hôtel.
Put eight spoonfuls of white sauce (No. 7) in a stewpan, with four of white stock or milk; boil it five minutes, then stir in three ounces of maître d’hôtel butter (No. 79); stir it quickly over the fire until the butter is melted, but do not let the sauce boil after the butter is in; this sauce should only be made at the time of serving.