9. TURTLE SAUCE, FOR CALF’S HEAD.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Put one glass of madeira into a stewpan with a spoonful of red tomata sauce, and a little cayenne.
  2. Reduce these to half their quantity.
  3. Add a ladleful of Espagnole or brown sauce, and some essence of mushrooms.
  4. Having stirred this over the fire until it boils, set it to the side to clarify.
  5. Skim it thoroughly, and reduce it to a proper consistency.
  6. Pass it through a tammy into a bain-marie.
  7. Just before using this sauce, mix in two anchovies (that have been pounded with a very small piece of fresh butter, and passed through a tammy) with a little lemon-juice.
Original Text
9. TURTLE SAUCE, FOR CALF’S HEAD. Put one glass of madeira into a stewpan with a spoonful of red tomata sauce, and a little cayenne; reduce these to half their quan- tity, then add a ladleful of Espagnole or brown sauce, and some essence of mushrooms; having stirred this over the fire until it boils, set it to the side to clarify; skim it thoroughly, and reduce it to a proper consistency; pass it through a tammy into a bain-marie; and just before using this sauce, mix in two anchovies (that have been pounded with a very small piece of fresh butter, and passed through a tammy) with a little lemon-juice.
Notes
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