Breakfasts, luncheons, and ball suppers / by Major L ..., author of "The Pytchley cookery book."

  • L., Major.
Date:
1887
Catalogue details

Licence: Public Domain Mark

Credit: Breakfasts, luncheons, and ball suppers / by Major L ..., author of "The Pytchley cookery book.". Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CHAU FRO IX SAUCE, BROWN. No. 41. Incorporate equal portions of Espagnole Sauce (No. 48) and Aspic Jelly (No. 29) ; put it in a basin for use. It should be cool but not set when used. CHAUFROIX SAUCE A LA PORTUGAISE. No. 42. Fry half a pint of pimentos and put them in a stew- pan with a pint of White Stock (No. 28), a little salt, and a table-spoonful of sifted sugar; let the whole braise for two hours, when rub through a hair sieve, and pass through a silk sieve ; add this puree to White Chaufroix Sauce (No. 40) for white meats, and to Brown Chaufroix Sauce (No. 41) for brown meats. It is also very good served hot with braised chicken. CHATEAUBRIAND SAUCE. No. 43. Reduce a wine-glassful of sherry to half, add an ounce of glaze, a gill of Brown Sauce (No. 35) or Espagnole (No. 48), two ounces of butter, the juice of half a lemon, and a dessert-spoonful of chopped parsley ; make very hot, and serve. DEVIL SAUCE. No. 44. A table-spoonful of mustard, a tea-spoonful of Cook’s curry paste, a table-spoonful of Worcestershire sauce, two table-spoonfuls of mushroom catsup, a tea-spoonful of anchovy sauce, a tea-spoonful of Searcy Salt, the yolk of an egg, and half a pint of any soup over from the night before; if a thin soup, thicken with half an ounce of Brown Thickening (No. 31), boil up, and pour over the broiled meat.