Sharp Sauce for Chicken Cream Quenelles “Bouchées à la Pompadour.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

Sauce Base

an onion ↝ Onions, raw [Vegetables and Vegetable Products]
pieces of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a little parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
any trimmings or peelings of mushroom ↝ Mushrooms, raw [Other vegetables and combinations]
2 ozs. of scraped lean ham ↝ Ham [Cold cuts and cured meats]
2 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 pt. of good second stock

Flavoring

a small glass of sherry
a dessert-spoonful of vinegar ↝ Vinegar [Mustard and other condiments]
the same of mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
a small bit of glaze ↝ Carrots, glazed, cooked [Carrots]

Instructions (6)

Cut up an onion and pieces of carrot, turnip, celery, a little parsley and thyme, and any trimmings or peelings of mushroom, also 2 ozs. of scraped lean ham.
Put in in a pan with 2 ozs. of butter, and then dredge with flour and fry nice brown.
Add next 1 pt. of good second stock, and simmer at side of stove for 1 hour.
Skim and strain into small saucepan, pressing the juice from the vegetables, but not letting the vegetables themselves pass through.
Add a small glass of sherry, a dessert-spoonful of vinegar, the same of mushroom catsup, and a small bit of glaze.
Give it a boil up again before serving it in a boat.

Original Text

Sharp Sauce for Chicken Cream Quenelles “Bouchées à la Pompadour.” (Mrs. Jamieson.) See Poultry Recipes for these Bouchées.
Cut up an onion and pieces of carrot, turnip, celery, a little parsley and thyme, and any trimmings or peelings of mushroom, also 2 ozs. of scraped lean ham. Put in in a pan with 2 ozs. of butter, and then dredge with flour and fry nice brown.
Add next 1 pt. of good second stock, and simmer at side of stove for 1 hour. Skim and strain into small saucepan, pressing the juice from the vegetables, but not letting the vegetables themselves pass through. Add a small glass of sherry, a dessert-spoonful of vinegar, the same of mushroom catsup, and a small bit of glaze; give it a boil up again before serving it in a boat.

Notes

—