Sauce à la d’Uxelles.—Chop fine a dozen small button mushrooms, or half a dozen large ones; parsley and chives, of each enough to make a teaspoonful when finely chopped; of lean ham a tablespoonful, and one small shallot. Fry gently in a tablespoonful of butter, but do not let them brown. Stir these into half a pint of white sauce, simmer three or four minutes, then add two yolks of eggs, as for Allemande, and the last thing a half-teaspoonful of lemon-juice, and just enough glaze to make the sauce the shade of a pale Suède glove. This sauce is used cold to coat meats that have to be cooked in paper, and many that are afterwards to be fried in bread-crumbs, for which directions will be given in the entrées. Dishes termed à la d’Uxelles are among the most recherché productions of the French kitchen.
Villeroi Sauce.—Make half a pint of white sauce, which, as in the case of béchamel, may be made of fish stock when for use with fish; chop half a dozen mushrooms, and add a gill of the liquor to the sauce, half a saltspoonful of powdered thyme (or one sprig, if fresh), two sprigs of parsley, and half a bay-leaf; simmer for fifteen minutes; strain through a scalded cloth; replace on the fire; add a piece of glaze as large as a hazel-nut, or a tablespoonful of strong meat-gravy, just enough to give it the shade of palest café au lait; thicken with two yolks of eggs, as for Allemande sauce. All articles served with this sauce are termed à la Villeroi. It differs from d’Uxelles only in having no ham, nor acidity from the lemon; also, all flavor of onion is omitted.
III.
WHITE SAUCES.
Suprême sauce gives its name to several dishes dear to epicures—suprême de volaille, suprême de Toulouse, etc. It is made with a pint of thick white sauce, a pint of very strong chicken broth, four stalks of parsley, and six white pepper-corns, boiled down to half a pint. Stir sauce and broth together until thoroughly blended, then boil rapidly down till thick again, taking great care it does not burn. Add one gill of double cream, and half a saltspoonful of salt (if the stock was already seasoned). Boil up till thick enough to mask the back of a spoon, strain, and the last thing add a small teaspoonful of lemon juice.
When the white sauce has to be made expressly for the suprême, it is easier to use strong chicken broth in place of ordinary white stock; then it is not necessary to add it after. The term “to mask the back of a spoon” is a common one to indicate the proper thickness for sauces, but to the untrained eye it may not be easy to decide just what “masking” means. Most sauces should be thin enough to run quite freely from the spoon, yet not so thin as to leave the color of the spoon visible through the coating of sauce it will retain if it be dipped into it; there should be a thin opaque coating or “mask” to the back of the spoon. Sauce of this thickness is produced by using one ounce (exact weight) of flour of fine quality to half a pint of liquid. Meat, fish, or vegetables over which sauce of this consistency has been poured will be quite masked, but the sauce will not be too thick to serve readily with a spoon. This consistency is worth some practice to attain, for it is the perfection of sauce-making.
White sauce, when intended for the foundation of others, it must be observed, is made twice as thick, to allow for the addition of cream, wine, or stock. The only advantage in a private family of making it thus thick is when, perhaps, two or three sauces are needed for a dinner; for example, a plain white sauce for a vegetable, caper, lobster, or cardinal for other purposes, and perhaps poulette, d’Uxelles, or other pale sauce for an entrée; but when one sauce only is required, it is best to make that one from the beginning; that is to say, make white sauce with the additions that form it into Allemande, suprême, or whatever you require.
Ste. Ménehould Sauce is in these days chiefly associated with “pigs’ feet à la Ste. Ménehould,” but is good for several purposes. It is simply half a pint of white sauce into which a dozen bruised mushrooms, a gill of the mushroom liquor, a large teaspoonful of finely chopped chives, with the sixth of a saltspoonful of pepper and one of salt are allowed to simmer until the sauce is the same thickness as before the addition of the mushroom liquor; that is to say, thick enough to mask the spoon. Strain, return to the saucepan, and add a teaspoonful of finely chopped sage leaves, if for pigs’ feet, or parsley for other purposes; boil once, add half a teaspoonful of lemon juice, and the sauce is ready.
Béarnaise Sauce.—This is one of the most difficult sauces to make, on account of the danger of the eggs curdling; but by the following method the work is rendered more sure than by the usual plan. It has been said that the terrors of a cook are Béarnaise sauce and omelette soufflée, but neither is really difficult; great care only is necessary for success with each.