Most of the French sauces take their name from the person whose palate they first pleased, as “à la Maintenon;” or from some famous cook who invented them, as “Sauce Robert,” “à la Montizeur,” &c.
We have in the English kitchen, our “Argyll” for gravy, and the little “Sandwich,” “monumentum ære perennius.”
——“And thus Monteith
Has, by one vessel, saved his name from death.”
King’s Art of Cookery.
Poivrade Sauce.—(No. 365.)
This, as its title tells us, is a sauce of French extraction. The following receipt is from “La Cuisinière Bourgeoise,” page 408.
“Put a bit of butter as big as an egg into a stew-pan with two or three bits of onion, carrot, and turnip, cut in slices, two eschalots, two cloves, a bay-leaf, thyme, and basil; keep turning them in the pan till they get a little colour; shake in some flour, and add a glass of red wine, a glass of water, a spoonful of vinegar, and a little pepper and salt; boil half an hour; skim and strain it.”
Mustard in a minute.—(No. 369.)
Mix very gradually, and rub together in a mortar, an ounce of flour of mustard, with three table-spoonfuls of milk (cream is better), half a tea-spoonful of salt, and the same of sugar; rub them well together till quite smooth.
Obs. Mustard made in this manner is not at all bitter, and is therefore instantly ready for the table.
N.B. It has been said that flour of mustard is sometimes adulterated with common flour, &c. &c.