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Classic
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page 351
using too much will spoil the gravy, while when added in proper quantity it
greatly improves it. When nutmeg or cloves are used in light sauces be careful
to remove the heads, which will discolor the sauce. Cloves should be added very
sparingly anyway.
Strength is the great desideratum in gravies and when it is lacking or when a
strong gravy must be made in haste, extract of beef is of inestimable value. It
obviates the costly and time-consuming preparation of coulis, and the addition
of 1/4 or 1/2 teaspoonful of the extract to a finished gravy is all that is
necessary to give it plenty of strength.
Sauces made with butter will be smoother and milder if cold butter is stirred
through the finished gravy. If the yolks of eggs are to be stirred into the
gravy, then this should be done just before serving, otherwise, if done on the
fire, they will curdle: To prevent curdling altogether stir a pinch of flour
with a tablespoonful of water to each egg yolk, gradually add under constant
stirring some of the gravy, and then pour this into the boiling sauce, stirring
it thoroughly.
Inasmuch as anchovies are frequently used in cooking, and a single stale anchovy
will spoil the best dishes or gravies, it should be observed that anchovies of a
yellow line that have become dry and always have a rancid taste, must be
rejected. They must furthermore be freshened until the water remains clear.
After boning, again rinsing and chopping them, they must be cooked in the sauce
for the shortest possible time to prove of value as a seasoning only.
2. Clear Heat Broth (Coulis). This broth is used for a good brown gravy. Take
about 1/4 pound of raw veal, a small piece of raw ham, a few eschalots, or 1
onion, 1 celery root, 1 parsley root, 1 carrot, 1 bay leaf, cloves and
peppercorns. The meat and ham are cut into small pieces, coarsely pound the
spices and all of this is put on the fire with 1/4 pound of butter, stirring
occasionally; it will be white for a time and then turn brown. When making a
white broth put in some flour when the broth has turned yellow, let it turn
yellow, then at once pour in some boiling bouillon.
When making a brown coulis brown the above ingredients, then put in the flour,
stirring constantly
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