Sauce Financière

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Sauce Base
Flavorings
Optional additions
Instructions (7)
  1. To a pint of rich espagnole add two or three mushrooms, two or three truffles (previously tossed in butter and moistened with sherry), and 1oz. of good poultry glaze.
  2. Let it cook together till it will mask the spoon when lifted.
  3. Serve either plain or tammied.
  4. Many cooks flavour this with the truffle trimmings, adding the cooked and sliced truffles at the last.
Note on poultry glaze
  1. Poultry or other glaze or essence is simply very strong stock boiled down to a thick gluey substance, just like the meat glaze sold in bladders.
  2. Where much game comes into the house, a good cook will utilise and store in this way, the stock from the carcases, trimmings, etc., for a little added to any stock gives it much delicacy.
  3. At the same time it needs judgment, for if used for any and everything it would lead to the same mistake as caused M. Gouffé to give up espagnole.
Original Text · last edited 4 days ago
Sauce Financière.—To a pint of rich espagnole add two or three mushrooms, two or three truffles (previously tossed in butter and moistened with sherry), and 1oz. of good poultry glaze; let it cook together till it will mask the spoon when lifted, then serve either plain or tammied. Many cooks flavour this with the truffle trimmings, adding the cooked and sliced truffles at the last. (It may be well to mention that poultry or other glaze or essence is simply very strong stock boiled down to a thick gluey substance, just like the meat glaze sold in bladders. Where much game comes into the house, a good cook will utilise and store in this way, the stock from the carcases, trimmings, etc., for a little added to any stock gives it much delicacy; at the same time it needs judgment, for if used for any and everything it would lead to the same mistake as caused M. Gouffé to give up espagnole).
Notes
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