15. PASCALINE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (9)

a handful of white mushrooms ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a glass of French white wine ↝ Wine, white [Wine]
a small ladleful of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a little essence of fowl ↝ Guinea hen, meat only, raw [Poultry Products]
a leason of three yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a small pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]
the juice of half a lemon ↝ Lemon, raw [Citrus fruits]

Instructions (6)

Chop a handful of white mushrooms very fine, and place them in a small stewpan with a small piece of butter.
Stir them on the fire for three minutes.
Add a glass of French white wine, and after allowing these to simmer on the fire a little while, add a small ladleful of white sauce and a little essence of fowl.
Reduce the sauce quickly, and then take it off the stove and mix in a leason of three yolks of eggs, and a small pat of butter.
Set the leason in the sauce over the fire, and then pour it into a bain-marie for use.
Just before using the sauce, add to it a tablespoonful of chopped and blanched parsley, and the juice of half a lemon.

Original Text

15. PASCALINE SAUCE.
CHOP a handful of white mushrooms very fine, and place them in a small stewpan with a small piece of butter; stir them on the fire for three minutes; add a glass of French white wine, and after allowing these to simmer on the fire a little while, add a small ladleful of white sauce and a little essence of fowl; reduce the sauce quickly, and then take it off the stove and mix in a leason of three yolks of eggs, and a small pat of butter; set the leason in the sauce over the fire, and then pour it into a bain-marie for use. Just before using the sauce, add to it a tablespoonful of chopped and blanched parsley, and the juice of half a lemon.

Notes

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