You may make this sauce more extemporaneously by putting two table-spoonfuls of eschalot wine ([No. 403]), and a sprinkling of pepper and salt, into (almost) half a pint of thick melted butter.
Obs.—This is an excellent sauce for chops or steaks; many are very fond of it with roasted or boiled meat, poultry, &c.
Eschalot Sauce for boiled Mutton.—(No. 295.)
This is a very frequent and satisfactory substitute for “caper sauce.”
Mince four eschalots very fine, and put them into a small saucepan, with almost half a pint of the liquor the mutton was boiled in: let them boil up for five minutes; then put in a table-spoonful of vinegar, a quarter tea-spoonful of pepper, a little salt, and a bit of butter (as big as a walnut) rolled in flour; shake together till it boils. See ([No. 402]) Eschalot Wine.
Obs.—We like a little lemon-peel with eschalot; the haut goût of the latter is much ameliorated by the delicate aroma of the former.
Some cooks add a little finely-chopped parsley.
Young Onion Sauce.—(No. 296.)
Peel a pint of button onions, and put them in water till you want to put them on to boil; put them into a stew-pan, with a quart of cold water; let them boil till tender; they will take (according to their size and age) from half an hour to an hour. You may put them into half a pint of [No. 307]. See also [No. 137].