Sauce VALOIS

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Sauce base
Emulsification and enrichment
Garnish
Fish variation
Instructions (7)
  1. Put into a small saucepan two tablespoonfuls of vinegar with one ounce of finely minced shallot.
  2. Reduce over a moderate fire till the shallot has taken up all the vinegar.
  3. Let it get cold.
  4. Put the shallot into a stew-pan, add four yolks of egg and one ounce of butter, mix over a low fire.
  5. Take the pan off, add another ounce of butter, mix.
  6. Put on the fire again, add one ounce of strong chicken jelly, mix well off the fire.
  7. Put it on again, add one more ounce of butter and a tablespoonful of chopped parsley, and serve.
Original Text
Sauce VALOIS is of this type also :—Put into a small saucepan two tablespoonfuls of vinegar with one ounce of finely minced shallot. Reduce over a moderate fire till the shallot has taken up all the vinegar. Let it get cold, then put the shallot into a stew-pan, add four yolks of egg and one ounce of butter, mix over a low fire, then take the pan off, add another ounce of butter, mix, put on the fire again, and add one ounce of strong chicken jelly, mix well off the fire, put it on again, add one more ounce of butter and a tablespoonful of chopped parsley, and serve. If required for fish, strongly reduced fish broth may be used instead of the chicken.
Notes
—