601. Fumet de Gibier Sauce

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

base

the remains or bones of game (the back-bones of grouse are best) ↝ Game meat, goat, raw [Lamb, Veal, and Game Products]
a glass of white wine ↝ Wine, white [Wine]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a small piece of carrot and of turnip sliced ↝ Carrots, raw [Vegetables and Vegetable Products]
a small piece of carrot and of turnip sliced ↝ Turnips, raw [Vegetables and Vegetable Products]
a leaf of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
the same of parsley ↝ Parsley, raw [Not included in a food category]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a clove ↝ Garlic, raw [Vegetables and Vegetable Products]
half a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a quart of brown sauce
some water ↝ Water, tap [Tap water]

seasoning

a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (7)

Take the remains or bones of game (the back-bones of grouse are best), chop them up small, put them in a stewpan, with a glass of white wine, an onion, a small piece of carrot and of turnip sliced, a leaf of celery, a sprig of thyme, the same of parsley, a bay-leaf, a clove, half a blade of mace;
stir over the fire five minutes,
then add a quart of brown sauce, if too thick add some water,
boil for about twenty minutes,
skim,
strain, and serve;
a little lemon-juice and cayenne pepper may be added if approved of.

Original Text

601. Fumet de Gibier Sauce.—Take the remains or bones of game (the back-bones of grouse are best), chop them up small, put them in a stewpan, with a glass of white wine, an onion, a small piece of carrot and of turnip sliced, a leaf of celery, a sprig of thyme, the same of parsley, a bay-leaf, a clove, half a blade of mace; stir over the fire five minutes, then add a quart of brown sauce, if too thick add some water, boil for about twenty minutes, skim, strain, and serve; a little lemon-juice and cayenne pepper may be added if approved of.

Notes

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