Preparation: Parsley, onion, thyme, pepper-corns are fried in butter, the flour stirred in and browned; add the bouillon and meat extract and boil down to ½ the quantity, strain through a fine sieve, heat again and put in the herbs. Season with lemon juice and salt and stir in a small piece of butter.
No. 28—BROWN CHAMPIGNON SAUCE.
Quantity for 6 Persons.
- 1⁄12 lb. of butter
- 2 tbsps. of flour
- 1 tsp. of sliced onion
- 1 pt. of bouillon
- 1 tsp. of meat extract
- ½ cup champignon liquor
- ¼ cup of red wine or
- 4 tbsps. of Madeira
- 1 tbsp. lemon juice
- Salt to taste
- 1 pinch of sugar
- ½ pt. of champignons
Preparation: Brown the butter, stir in flour and onion and cook 1 minute, add the bouillon and champignon liquor, season with meat extract, red wine or Madeira, lemon juice and cook for ½ hour. Strain the gravy, add the champignons, which may be quartered if they are too large, set aside to simmer gently. Now flavor with salt, sugar and lemon juice.
No. 29—TRUFFLE SAUCE.
Quantity for 6 Persons.
- 1⁄12 lb of butter
- 3 tbsps. of flour
- 1 tsp. of chopped onion
- 1 pt. bouillon or beef gravy
- 1 cup red wine
- ½ cup Madeira
- 2 cloves
- 1 bay-leaf
- 1 pinch of sugar
- Salt to taste
- 1 small can of truffles
- ½ tsp. meat extract
- 6 pepper-corns
Preparation: Butter and onion are browned, flour stirred in and bouillon added, together with red wine, Madeira, pepper, meat extract, cloves, bay-leaf and put in the peelings of truffles, cook slowly for 1 hour, strain through a fine sieve. Chop the peeled truffles and add them, season with salt and a little sugar.
No. 30—MOREL SAUCE.