SAUCE TOURNEE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Sauce base
Instructions (4)
  1. Put the stock into a stewpan with the herbs, onions, and mushrooms, and let it simmer very gently for about 1/2 hour.
  2. Stir in sufficient thickening to make it of a proper consistency.
  3. Let it boil for a few minutes, then skim off all the fat, strain and serve.
  4. This sauce, with the addition of a little cream, is now frequently called velouté.
Original Text
SAUCE TOURNEE. 517. INGREDIENTS.—1 pint of white stock (No. 107), thickening of flour and butter, or white roux (No. 526), a faggot of savoury herbs, including parsley, 6 chopped mushrooms, 6 green onions. Mode.—Put the stock into a stewpan with the herbs, onions, and mushrooms, and let it simmer very gently for about 1/2 hour; stir in sufficient thickening to make it of a proper consistency; let it boil for a few minutes, then skim off all the fat, strain and serve. This sauce, with the addition of a little cream, is now frequently called velouté. Time.—1/2 hour. Average cost, for this quantity, 6d. Note.—If poultry trimmings are at hand, the stock should be made of these; and the above sauce should not be made too thick, as it does not then admit of the fat being nicely removed. SWEET SAUCE, for Venison. 518. INGREDIENTS.—A small jar of red-currant jelly, 1 glass of port wine. Mode.—Put the above ingredients into a stewpan, set them over the fire, and, when melted, pour in a tureen and serve. It should not be allowed to boil. Time.—5 minutes to melt the jelly. Average cost, for this quantity, 1s.
Notes
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