40. PARISIAN SAUCE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (7)

Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a spoonful of essence of truffles
a piece of game or chicken glaze, according to the purpose for which the sauce may be required, whether for an entrée made of game or poultry ↝ Game meat, horse, raw [Lamb, Veal, and Game Products]
crayfish butter in sufficient quantity to colour it of a pinky tint ↝ Butter, NFS [Butter and animal fats]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
two dozen small truffles cut in the shape of small olives

Instructions (4)

Put some Allemande sauce into a bain-marie.
Add thereto a spoonful of essence of truffles, a piece of game or chicken glaze, according to the purpose for which the sauce may be required, whether for an entrée made of game or poultry.
Add some crayfish butter in sufficient quantity to colour it of a pinky tint, a little cayenne, and lemon juice.
When these ingredients are well-mixed in the Allemande, add two dozen small truffles cut in the shape of small olives.

Original Text

40. PARISIAN SAUCE.
Put some Allemande sauce into a bain-marie, add thereto a spoon-
ful of essence of truffles, a piece of game or chicken glaze, according
to the purpose for which the sauce may be required, whether for an entrée
made of game or poultry; add some crayfish butter in suffi-
cient quantity to colour it of a pinky tint, a little cayenne, and lemon
juice; when these ingredients are well-mixed in the Allemande, add
two dozen small truffles cut in the shape of small olives.

Notes

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