34. AROMATIC 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 (16)

a few sprigs of winter-savory ↝ Winter squash, raw [Other red and orange vegetables]
sweet basil ↝ Basil, raw [Not included in a food category]
lemon thyme ↝ Thyme, fresh [Spices and Herbs]
six leaves of sage ↝ Spices, sage, ground [Spices and Herbs]
two bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
two shalots
some nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a ladleful of good consommé
white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
four yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two dozen stewed morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a spoonful of chopped and blanched tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]

Instructions (5)

Put into a small stewpan a few sprigs of winter-savory, of sweet basil, and lemon thyme; six leaves of sage, and two bay-leaves, two shalots, some nutmeg, and pepper, and a ladleful of good consommé.
Boil this quickly on the fire for ten minutes.
Pass it through sieve into a stewpan, and reduce it with an equal proportion of white sauce.
Add a leason of four yolks of eggs, and pass the sauce into a bain-marie, containing two dozen stewed morels.
Just before using this sauce, add a pat of butter, some lemon-juice, and a spoonful of chopped and blanched tarragon and chervil.

Original Text

34. AROMATIC SAUCE.
PUT into a small stewpan a few sprigs of winter-savory, of sweet basil, and lemon thyme; six leaves of sage, and two bay-leaves, two shalots, some nutmeg, and pepper, and a ladleful of good consommé; boil this quickly on the fire for ten minutes; pass it through sieve into a stewpan, and reduce it with an equal proportion of white sauce; add a leason of four yolks of eggs, and pass the sauce into a bain-marie, containing two dozen stewed morels. Just before using this sauce, add a pat of butter, some lemon-juice, and a spoonful of chopped and blanched tarragon and chervil.

Notes

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