D'Uxelles Mixture

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Time
Cook: 5 min Total: 5 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (14)
as an addition to sauces
Instructions (8)
  1. Fry together equal parts of mushrooms and parsley, a third of shallot or chives, and a little truffle (all minced separately), in fresh butter.
  2. Season with salt, pepper, and a very tiny grate of nutmeg.
  3. Stir this all over the fire for five minutes.
  4. Stir to it a large wineglassful of light French wine (or use the same quantity of sherry and water), previously reduced to half by sharp boiling.
  5. Mix with the yolk of an egg and a dash of lemon juice.
As a sauce addition
  1. Add a tablespoonful of the d'Uxelles to half a pint of velouté, béchamel, or allemande, for a white d'Uxelles.
  2. Or add the same amount of mixture to brown or espagnole sauce, for a brown one.
  3. Either are then known as Sauce d'Uxelles, or aux fines herbes.
Original Text · last edited 4 days ago
D'Uxelles Mixture.—This is prepared by frying together equal parts of mushrooms and parsley, a third of shallot or chives, and a little truffle (all minced separately), in fresh butter, seasoning it with salt, pepper, and a very tiny grate of nutmeg; stir this all over the fire for five minutes, then stir to it a large wineglassful of light French wine (or use the same quantity of sherry and water), previously reduced to half by sharp boiling; mix with the yolk of an egg and a dash of lemon juice. This mixture is often used as a garnish, and also as an addition to sauces, e.g., add a tablespoonful of the d'Uxelles to half a pint of velouté, béchamel, or allemande, for a white d'Uxelles, or the same amount of mixture to brown or espagnole sauce, for a brown one; either are then known as Sauce d'Uxelles, or aux fines herbes.
Notes
—