45. PRINCESS SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

the rind of one lemon ↝ Lemon, raw [Citrus fruits]
half a stick of horse-radish, both good ↝ Radishes, raw [Vegetables and Vegetable Products]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
two tablespoonfuls of French vinegar
a small ladleful of Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a pat of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Put into a small stewpan the rind of one lemon, and half a stick of horse-radish, both good; a little nutmeg, pepper, and two tablespoonfuls of French vinegar.
Simmer these on a slow fire for a few minutes.
Add a small ladleful of Allemande sauce.
Stir the whole on the fire till it boils.
Pass it through a tammy into a bain-marie.
Just before using the sauce, add a pat of fresh butter, and a tablespoonful of chopped and blanched parsley.

Original Text

45. PRINCESS SAUCE.
Put into a small stewpan the rind of one lemon, and half a stick
of horse-radish, both good; a little nutmeg, pepper, and two table-
spoonfuls of French vinegar; simmer these on a slow fire for a few
minutes, and then add a small ladleful of Allemande sauce; stir the
whole on the fire till it boils, then pass it through a tammy into a
bain-marie. Just before using the sauce, add a pat of fresh butter,
and a tablespoonful of chopped and blanched parsley. This sauce
will prove an excellent accessory, to be served with any entrée of
poultry or game, when dressed à la Dauphine, or à la Villeroi; as also
for fillets of dressed fish, bread-crumbed, and denominated à la
Princess; in which case, a little anchovy butter may be added.

Notes

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