2. Strain the poëling stock, for ducklings or wild ducks, through

linen; entirely remove the grease, and add four pieces of caramel sugar dissolved in one tablespoonful of vinegar per one-half point of stock, the juice of the oranges and the lemon and the Julienne of rinds, as for the braised-ducklings sauce indicated above. 32—SAUCE BORDELAISE Put into a vegetable-pan two oz. of very finely minced shallots, one-half pint of good red wine, a pinch of mignonette pepper, and bits of thyme and bay. Reduce the wine by three-quarters, and add one-half pint of half-glaze. Keep the sauce simmering for half an hour; despumate it from time to time, and strain it through linen or a sieve. When dishing it up, finish it with two tablespoonfuls of dissolved meat glaze, a few drops of lemon-juice, and four oz. of beef-marrow, cut into slices or cubes and poached in slightly salted boiling water. This sauce may be buttered to the extent of about three oz. per pint, which makes it smoother, but less clear. It is especially suitable for grilled butcher’s meat. 33—CHASSEUR SAUCE (Escoffier’s Method) Peel and mince six medium-sized mushrooms. Heat one-half oz. of butter and as much olive oil in a vegetable-pan; put in the mushrooms, and fry the latter quickly until they are slightly browned. Now add a coffeespoonful of minced shallots, and immediately remove half the butter; pour one-half pint of white wine and one glass of liqueur brandy into the stewpan; reduce this liquid to half, and finish the sauce with: one-half pint of half-glaze, one-quarter pint of tomato sauce, and one tablespoonful of meat-glaze. Set to boil for five minutes more, and complete with a teaspoonful of chopped parsley. 34—BROWN CHAUD-FROID SAUCE Put one quart of half-glaze into a sauté-pan with one-fifth pint of truffle essence. Put the pan on an open fire, and reduce its contents; while making same add to the sauce, in small quantities at a time, one and one-half pints of jelly. The degree of reduction in this sauce is a good third, but, to be quite certain, a test of its consistence may be made by allowing it to cool a little. After the reduction, carefully taste, and rectify the seasoning if necessary; mix a little Madeira or Port with the sauce, away from the fire, and strain through muslin or, preferably, through a Venetian-hair sieve. Stir the sauce now and then while it cools, until it is sufficiently liquid, and at the same time consistent enough, to coat immersed solids evenly with a film of sauce. Its use will be explained among the formulæ of the different kinds of Chaud-froids. 35—VARIETIES OF THE CHAUD-FROID SAUCE _For Ducks._—Prepare the sauce as above, adding to it (for the prescribed quantity) one-half pint of duck _fumet_ obtained from the carcases and remains of roast duckling, and finish it, away from the fire, with the juice of four oranges and a heaped tablespoonful of orange rind, cut finely, Julienne-fashion, and scalded for five minutes. _For Feathered Game._—Treat the Chaud-Froid sauce as indicated in No. 34, adding one-half pint of the _fumet_ of the game constituting the dish in order to lend it that game’s characteristic taste. Observe the same precaution for the cooling. _For Fish._—Proceed as in No. 34, but (1) substitute the Espagnole of fish for the half glaze; (2) intensify the first Espagnole with one-half pint of very clear fish essence; (3) use Lenten jelly instead of meat jelly. _Remarks upon the Use of Chaud-Froid Sauces._—The chaud-froid sauce may be prepared beforehand, and when it is wanted it need only be gently melted without heating it too much. It ought simply to be made sufficiently liquid to give a good coating to substances immersed in it. 36—DEVILLED SAUCE Put in a vegetable pan two oz. of sliced shallots and one-third pint of white wine. Reduce the latter to two-thirds, add one-half pint of half-glaze, reduce to two-thirds, season strongly with cayenne pepper, and strain through muslin. This sauce may be served with grilled fowls or pigeons. It also forms an excellent accompaniment to re-dished meat which needs a spicy sauce. 37—“ESCOFFIER” DEVILLED SAUCE This sauce, which may be bought ready-made, is admirably fitted to accompany grilled fish and grills in general. In order to make it ready, all that is needed is to add its own volume of fresh butter to it, the latter being previously well softened so as to ensure its perfect mixture with the sauce. 38—GENEVOISE SAUCE Heat two oz. of butter in a stewpan; insert one lb. of Mirepoix (No. 228) without bacon. Slightly brown, add two lbs. of head of salmon and remains or bones of fish, and stew with lid on for twenty minutes. Let the stewpan lean slightly to one side, so that the butter may be drained; moisten with one bottle of excellent red wine; reduce the latter by half; add one pint of Lenten Espagnole, and allow to cook gently for half an hour. Rub the sauce through a sieve, pressing it so as to extract all the essence. Let it rest awhile; carefully remove the fat which has risen to the surface, and add one liqueur-glass of burnt brandy, one-half pint of red wine, and as much fish _fumet_. Boil again, then move stewpan to the side of fire to despumate for one and one-half hours. Frequently remove what the ebullition causes to rise to the surface, this second period of cooking being only to ensure the purification of the sauce. If the ebullition has been well effected, the sauce should reach the proper degree of reduction and despumation at the same moment of time. It is then strained through muslin or tammy, and it is finished at the last minute with a few drops of anchovy essence and four oz. of butter per quart of sauce. N.B.—The Genevoise Sauce, like all red-wine sauces, may be served without being buttered. It is thus clearer and more sightly in colour, but the addition of butter in small quantities makes it mellower and more palatable. 38a—REMARKS ON RED-WINE SAUCES In the general repertory of cooking we also have, in the way of red-wine sauces, the “Bourguignonne,” “Matelote,” and “Red-Wine” sauces, which are closely allied to the “Genevoise,” and only differ from it in details of procedure. The “Bourguignonne” Sauce is composed of red-wine accompanied by aromatics, and reduced by half. In accordance with ordinary principles, it is thickened by means of three oz. of manied butter per quart of reduced wine. This sauce is buttered with four oz. of butter per quart, and is especially regarded as a domestic preparation for poached, moulded, and hard-boiled eggs. “Matelote” Sauce is made from Court-bouillon, with red wine which has been used for cooking fish. This Court-bouillon, with the mushroom parings added, is reduced by two-thirds, and is thickened with one pint of Lenten Espagnole per pint of the reduced Court-bouillon. This sauce should be reduced by a third, strained through a tammy, and finished by means of two oz. of butter and a little cayenne per pint of sauce. The Red-Wine Sauce resembles the two preceding ones in so far as it contains mirepoix browned in butter and diluted with red wine. The wine is reduced by half, thickened by a pint of Lenten Espagnole per pint of the reduction, and the sauce is despumated for about twenty minutes. It is strained through a tammy, and finished, when ready, by a few drops of anchovy essence, a little cayenne, and two oz. of butter per pint of sauce. 39—GRAND-VENEUR SAUCE Take one pint of Poivrade Sauce (No. 49) and boil it, adding one pint of game stock to keep it light; reduce the sauce by a good third; remove it from the fire, and add four tablespoonfuls of red-currant jelly. When the latter is well dissolved, complete the sauce by one-quarter pint of cream per pint of sauce. This sauce is the proper accompaniment for joints of venison. 40—ITALIAN SAUCE _Ordinary Italian Sauce._—Put into a stewpan six tablespoonfuls of Duxelles (see No. 223), two oz. of very lean, cooked ham, cut very finely, brunoise-fashion, and one pint of half-glaze tomatée. Boil for ten minutes, and complete, at the moment of dishing up, with one teaspoonful of parsley, chervil, and tarragon, minced and mixed. _Lenten Italian Sauce._—Same preparation, only (1) omit the Ham, and (2) substitute Lent Espagnole (combined with fish _fumet_ made from the fish for which the sauce is intended) for half glaze with tomatoes. 41—THICKENED GRAVY Boil one pint of poultry or veal stock (according to the nature of the dish the gravy is intended for). Thicken this sauce by means of three-quarters oz. of fecula, diluted cold, with a little water or gravy, and pour this leason into the boiling gravy, being careful to stir briskly. The thickened gravy with the veal-stock base is used for choicest pieces of butcher’s meat; that with a poultry-stock base is for fillets of poultry. 42—VEAL GRAVY TOMATÉ Add to one pint of veal stock two oz. of purée and one-quarter pint of tomato juice, and reduce by a fifth. Strain the gravy through linen. This gravy is for butcher’s meat. 43—LYONNAISE SAUCE Finely mince two oz. of onions and brown them slightly in two oz. of butter. Moisten with one-quarter pint of white wine and as much vinegar; almost entirely reduce the liquid; add one and one-half pints of clear half-glaze, and set to cook slowly for half an hour. Rub the sauce through a tammy. N.B.—The onion may be left in the sauce or not, according to the preparation for which it is intended and the taste of the consumer. 44—MADEIRA SAUCE Put one and one-half pints of half-glaze into a sauté-pan, and reduce it on a brisk fire to a stiff consistence. When it reaches this point, take it off the fire and add one-fifth pint of Madeira to it, which brings it back to its normal consistence. Strain through a tammy, and keep it warm without allowing it to boil. 45—MARROW SAUCE Follow the proportions as indicated under “Sauce Bordelaise” (No. 32) for the necessary quantity of this sauce, the Marrow Sauce being only a variety of the Bordelaise. Finish it with six oz. per quart of beef marrow, cut into cubes, poached and well drained, and one teaspoonful of chopped parsley, scalded for a second. If the sauce is to accompany vegetables, finish it, away from the fire, with three oz. of butter, and then add the cubes of marrow and the parsley. 46—PIGNONS SAUCE Take the necessary amount of Poivrade Sauce prepared according to Formula No. 49, and let it boil. Now, for one pint of sauce, prepare an infusion of juniper berries, with one-quarter pint of water and two oz. of concassed berries; one oz. of grilled fir-apple kernels, and one oz. of raisins, stoned and washed, and left to soak in tepid water for about an hour. Finish the sauce, when dishing up, by adding the infusion of juniper berries strained through linen, the grilled kernels, the soaked raisins, and one-eighth pint of Madeira wine. This sauce is specially suited to joints of venison. 47—PÉRIGUEUX SAUCE Prepare a “Sauce Madère” as explained in No. 44, and add to the half-glaze, to be reduced, half its volume of very strong veal stock, and keep it a little denser than usual. Finish this sauce by adding one-sixth pint of truffle essence and three oz. of chopped truffles per quart of Madeira Sauce. It is used for numerous small entrées, timbales, hot pâtés, &c. 48—PIQUANTE SAUCE Put into a vegetable pan two oz. of minced shallots, one-quarter pint of vinegar, and as much white wine. Reduce the liquid by a good half, and add one pint of half-glaze; set the sauce to boil, and despumate it for half an hour. At the last moment finish it, away from the fire, with two oz. of gherkins, one oz. of capers, and a teaspoonful of chervil, parsley, and tarragon, mixed; all the ingredients to be finely chopped. This sauce generally accompanies grilled or boiled pork, and cold meat re-dished and minced which needs spicy flavouring. 49—ORDINARY POIVRADE SAUCE