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Classic
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page 352
until all has browned, add bouillon and brown broth or mushrooms, soup herbs,
such as tarragon, sweet basil etc., let it cook for at least 1 hour and then
strain it. The broth must be very thick because it must be thinned when using.
It will keep in the Winter for 2-3 weeks when left uncovered in a cool place and
cooked once again in the meantime.
3. Brown Sauce. Brown a finely chopped onion in some butter with flour,
browning; the butter before putting in the flour and onion, add 1 carrot, 1/2 of
a parsley root, tarragon, peppercorns and 1 bay leaf; after it has stewed for a
short time add some boiling water and cook for 1 hour, strain, bring to a boil
again, add as much extract of beef and a little salt as will make a strong
sauce, and season with a little lemon juice. Capers, finely chopped anchovies or
mushrooms can also be added. The last named must be very tender.
4. White Sauce is made as directed in the above receipt, using white instead of
browned flour.
5. Truffle Sauce. Make a sauce as directed in receipt No. 4, adding nicely
cleaned and cooked truffles cut into slices. A mushroom sauce can also be
prepared according to receipt No. 3 or 4.
6. Robert Sauce. Fry 2 finely chopped onions in butter until brown, cook with
white broth No. 2 or brown sauce No. 3, and make the necessary quantity of
sauce, taking 1 pint of white wine, and just before serving add 2 tablespoonfuls
of mustard. If the sauce is to be served with fish, mix with it at last a piece
of butter.
7. Bearnease Sauce. Cook 1 tablespoonful of finely chopped eschalots or onions
with 4 tablespoonfuls of vinegar, a few peppercorns, l/2 bay leaf and a little
estraon. When the vinegar is about half boiled away, pour it through a sieve,
then stir the yolks of 4 eggs with 1 small cupful of strong bouillon made of
extract of beef, put this into a pan containing boiling water (or into a double
kettle), add 1/3 pound of butter in small pieces, stirring constantly until the
sauce is thick, and at last the vinegar and, if liked, some finely chopped
tarragon. All rich sauces, where plenty of butter and
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