49. REGENCY SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
Instructions (8)
  1. Cut an eel of a pound weight into thin slices.
  2. Place the eel slices in a stewpan with six cloves, two blades of mace, some thyme, a bay-leaf, sweet-basil, a carrot, mushrooms, an onion, and a little salt.
  3. Moisten with three parts of a bottle of good claret.
  4. Put the whole to boil gently on the fire for half an hour.
  5. Pass the essence thus obtained through the tammy with pressure, so as to extract every particle.
  6. Mix the produce with a ladleful of reduced Espagnole sauce.
  7. Boil, skim, and reduce the mixture.
  8. Finish by working into it some essence of truffles, anchovy butter, nutmeg, lemon-juice, and a small pinch of sugar.
Original Text
49. REGENCY SAUCE. Cut an eel of a pound weight into thin slices, and place them in a stewpan with six cloves, two blades of mace, some thyme, a bay- leaf, sweet-basil, a carrot, mushrooms, an onion, and a little salt; moisten with three parts of a bottle of good claret, and put the whole to boil gently on the fire for half an hour; after which pass the essence thus obtained through the tammy with pressure, so as to extract every particle. Then mix the produce with a ladleful of reduced Espagnole sauce, and having boiled, skimmed, and reduced it, finish by working into it some essence of truffles, anchovy butter, nutmeg, lemon-juice, and a small pinch of sugar. This sauce is peculiarly well adapted for every sort of coloured fish, either fresh-water or salt.
Notes
—