36. ATELETS SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (5)
  1. Cut two ounces of raw lean of ham into very small mince-meat.
  2. Put the ham into a small stewpan with half a bay-leaf, a sprig of thyme, one shalot minced, a little nutmeg, and minionette pepper.
  3. Moisten with a few spoonfuls of consommé, and set the whole to simmer on the fire for ten minutes.
  4. Add a small ladleful of white sauce, and having reduced it to a proper consistency, mix in six yolks of eggs, and a pat of butter.
  5. Finish with a little lemon-juice, and pass the sauce through a tammy into a basin.
Original Text
36. ATELETS SAUCE. CUT two ounces of raw lean of ham into very small mince-meat; put it into a small stewpan with half a bay-leaf, a sprig of thyme, one shalot minced, a little nutmeg, and minionette pepper; moisten with a few spoonfuls of consommé, and set the whole to simmer on the fire for ten minutes; after which, add a small ladleful of white sauce, and having reduced it to a proper consistency, mix in a leason of six yolks of eggs, and a pat of butter; finish with a little lemon-juice, and pass the sauce through a tammy into a basin. This sauce is used for covering all preparations for those entrées denominated à la Villeroi, or à la Dauphine, previously to their being dipped in the beaten egg for the purpose of being bread-crumbed.
Notes
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