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Classic
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page 35
SAUCE BORDELAISE
Put a tablespoonful of finely chopped shallots (small green onions), two
tablespoonfuls of bruised cloves, and two pieces of garlic into a saucepan with
a little butter. Fry a little. Add two glasses of claret wine, a pint of Spanish
sauce, and a pinch of red pepper. Reduce to the consistency of a sauce. Finish
off with lemon juice, chopped parsley and four ounces of beef marrow cut in
rounds, and hardly heated in salted boiling water. Use immediately.--DELMONICO.
SAUCE FOR WILD DUCK
One tablespoonful of sugar, one tablespoonful of tomato catsup, lemon juice,
salt, cayenne pepper.
LOBSTER SAUCE
One pound of lobster, three tablespoonfuls of cream, one of butter, salt,
cayenne pepper. Beat the coral of the lobster with the cream and butter.
CALF'S LIVER A LA CELESTE SMITH
Cut a few slices of very tender veal into pieces three inches long and half an
inch thick. Fry them in lard with a little onion chopped very fine. Add half a
cupful of bouillon or sauce. Let them simmer half or three quarters of an hour.
Add parsley well chopped. Boil a handful of best Italian macaroni. Put it in the
bottom of a long dish. Pour your livers and sauce on top. Trim with slices of
lemon. Old Céleste would say "it was a very vulgar dish, but a delicious
one."--CELESTE SMITH, Mme. Eustis Mere's Cook.
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