No. 62. Sauce Matelotte.
Peel about twenty button onions, then put a teaspoonful of powdered sugar in a stewpan, place it over a sharp fire, and when melted and getting brown, add a piece of butter the size of two walnuts, and your onions, pass them over the fire until rather brown; then add a glass of sherry, let it boil, then add a pint of brown sauce (No. 1), and ten spoonfuls of consommé (No. 134), simmer at the corner of the fire until the onions are quite tender, skim it well; then add twenty small quenelles (No. 120), ten heads of mushrooms, a teaspoonful of essence of anchovies, one of catsup, one of Harvey sauce, and a little cayenne pepper. Serve where directed.
No. 63. Sauce Genevoise.
Put one tablespoonful of chopped onions and one of chopped eschalots into a stewpan with half an ounce of butter, pass them over the fire until lightly browned, then add four glasses of port wine, two cloves, and half a blade of mace, with two bay-leaves, a sprig of thyme, and one of parsley, boil them a few minutes; then add a quart of brown sauce (No. 1), and ten tablespoonfuls of consommé (No. 134), reduce it until rather thick; then add one tablespoonful of chopped mushrooms, boil it another minute, then pass it through a tammie into a clean stewpan; when just ready to serve, boil it up, season it with a little salt, cayenne pepper, and half a teaspoonful of sugar, then stir in one ounce of anchovy butter (No. 78), but do not let it boil after. Serve with any description as directed.
No. 64. Sauce à la Beyrout.
Put a tablespoonful of chopped onions into a stewpan with one of Chili vinegar and one of common vinegar, eighteen spoonfuls of melted butter, four of brown gravy, two of mushroom catsup, and two of Harvey sauce; then place it over the fire, keep stirring until boiling, then place it at the corner of the stove, let it simmer five minutes, skim it well, then place it again over the fire and stir until it adheres to the back of the spoon, then add two tablespoonfuls of essence of anchovies, and half a teaspoonful of sugar; it is then ready to serve.
The above is a fish sauce, but may be used for meat or poultry by substituting white sauce (No. 7) for melted butter (No. 71).
No. 65. Sauce à l’essence de Poissons.
Have the bones of two whitings or soles, (having used the fillets), break them into pieces and put them into a stewpan with an onion in slices, a good bunch of parsley, a little thyme, bay-leaf, two cloves, one glass of sherry, and ten of white broth; place it over the fire and let it reduce until the bottom of the stewpan is covered with a light glaze; then add eighteen tablespoonfuls of white sauce (No. 7), and ten of white broth, let it boil twenty minutes, then pass it through a tammie into another stewpan, boil it again, and finish with half a gill of cream and a little pepper and salt if required.