No. 44. Sauce à la Ravigote.
Proceed precisely as in the last, only using Ravigote butter (No. 80), instead of the maître d’hôtel butter, as there directed.
The simplicity of the last two sauces is perhaps not greater than their utility or delicacy; they may not only be served with various descriptions of fish where directed, but with fillets of beef, mutton and lamb cutlets, calf’s head, calves’ tails, and many other articles where directed in this work.
No. 45. Sauce à l’Indienne.
Put two good tablespoonfuls of chopped eschalots into a stewpan, with four of white vinegar from a bottle of mild Indian pickles, boil them a couple of minutes, then add a pint of white sauce (No. 7), and three tablespoonfuls of white broth; reduce it over a sharp fire (keeping it stirred) until rather thickish, then add two tablespoonfuls of cream, and pass it through a tammie into another stewpan; when ready to serve make it hot, and add six of the pickles, cut in strips, which serve in it.
No. 46. Curry Sauce.
Peel four large onions and two apples, slice, and put them into a stewpan, with a quarter of a pound of butter, a blade of mace, six peppercorns, a sprig of thyme, parsley, and two bay-leaves; stir them over a moderate fire until the onions become brown and tender, then add two tablespoonfuls of the best curry-powder, and two of flour; mix it well in, then add half a pint of white sauce (No. 7), and a quart of white stock; season with a little salt, and half a teaspoonful of sugar; boil it a quarter of an hour, keeping it stirred, then rub through a tammie; put it into another stewpan, boil it up, skim and use it where required. Mangoes or curry paste may be used, but then you only require one spoonful of curry powder.
No. 47. Sauce Soubise.
Peel six large onions, which cut in very thin slices, put them into a stewpan with a quarter of a pound of butter, and place them over a slow fire, stirring occasionally until tender, but keeping them quite white; then add an ounce of flour, mix it well in, then half a pint of white sauce (No. 7), and half a pint of milk; boil altogether twenty minutes; season with half a quarter of a teaspoonful of white pepper, half ditto of salt, and three quarters ditto of sugar, a little cream may also be added; rub through a tammie, put it in another stewpan, make it hot, and serve where required. This sauce must be rather thick, but not pasty.