16. D'UXELLES SAUCES

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

half a pottle of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a handful of parsley ↝ Parsley, raw [Not included in a food category]
six shalots
two ounces of truffles
two ounces of fat bacon scraped into a kind of pulp
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
two glasses of French white wine, reduced by boiling to half the quantity ↝ Wine, white [Wine]
a small ladleful of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a leason of six yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (11)

Chop, separately, mushrooms, parsley, shalots, and truffles.
Place chopped ingredients in a stewpan with fat bacon pulp, butter, pepper, salt, and grated nutmeg.
Stir the whole on the fire for five minutes.
Add French white wine, reduced by boiling to half the quantity.
Add a small ladleful of white sauce.
Reduce the whole quickly on the fire.
Mix in a leason of six yolks of eggs.
Finish with the juice of a lemon.
Set the leason in the sauce by stirring it again on the fire.
Place the sauce in a small basin.
Keep it for the purpose of covering all those entrées denominated à la D'Uxelles, previously to bread-crumbing them.

Original Text

16. D'UXELLES SAUCES.
CHOP, separately, half a pottle of mushrooms, a handful of parsley, six shalots, and two ounces of truffles; place these in a stewpan with two ounces of fat bacon scraped into a kind of pulp, a pat of butter, some pepper, salt, and grated nutmeg; then stir the whole on the fire for five minutes; add two glasses of French white wine, reduced by boiling to half the quantity; then add a small ladleful of white sauce; reduce the whole quickly on the fire, and mix in a leason of six yolks of eggs; finish with the juice of a lemon. Set the leason in the sauce by stirring it again on the fire; place the sauce in a small basin, and keep it for the purpose of covering all those entrées denominated à la D'Uxelles, previously to bread-crumbing them.

Notes

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