SAUCE A LA GASCONNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
Instructions (11)
  1. Chop the capers and truffles separately very fine.
  2. Put the chopped capers and truffles into a small stewpan with the garlic, salad oil, pepper, and nutmeg.
  3. Fry them lightly on the stove-fire for two or three minutes.
  4. Moisten with a glass of French white wine and set the whole to boil on the stove-fire for three minutes.
  5. Add a small ladleful of white Velouté sauce, a bay-leaf, and a sprig of thyme.
  6. Stir the sauce on the fire till it boils, then set it by the side to continue boiling gently.
  7. Skim it well.
  8. Add another glass of wine and reduce the sauce.
  9. Thicken it with three yolks.
  10. Pour the sauce into a bain-marie.
  11. Just before using it, mix in a spoonful of chopped and blanched chives, parsley, and tarragon, a pat of anchovy butter, and some lemon-juice.
Original Text
SAUCE A LA GASCONNE. Take a small spoonful of French capers, with about an ounce of truffles, and chop each separately very fine; put these into a small stewpan, together with one clove of garlic, a tablespoonful of salad oil, some pepper, and nutmeg; fry them lightly on the stove-fire for two or three minutes; moisten with a glass of French white wine, set the whole to boil on the stove-fire for three minutes; then add a small ladleful of white Velouté sauce, a bay-leaf, and a sprig of thyme; stir the sauce on the fire till it boils, then set it by the side to continue boiling gently; skim it well, and after having added another glass of wine, reduce the sauce and thicken it with a lesson of three yolks; pour the sauce into a bain-marie, and just before using it mix in a spoonful of chopped and blanched chives, parsley, and tarragon, a pat of anchovy butter, and some lemon-juice.
Notes
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