"Eat the rich!" recipe for sauce

paul johnson paulzjoh at MTNHOME.COM
Tue Feb 4 03:38:37 UTC 2014


  How To Make Financiere Sauce

Put one pint of stock
<http://chestofbooks.com/food/recipes/Waldorf-Cook-Book/Stocks.html#stock>
into a saucepan with one ounce of brown roux and stir it over the fire
until boiling, skimming it occasionally. Mix with the above ingredients
one wine glassful each of mushroom catsup
<http://chestofbooks.com/food/recipes/Waldorf-Cook-Book/How-To-Make-Catsups.html#mushroom_catsup>
and Madeira, a little cayenne pepper
<http://chestofbooks.com/food/recipes/Waldorf-Cook-Book/Pickles-And-Condiments.html#cayenne_pepper>
and a small piece of meat-glaze
<http://chestofbooks.com/food/recipes/Waldorf-Cook-Book/How-To-Make-Glazes.html>.
Move the saucepan to the side of the fire and let the sauce simmer
gently for fifteen minutes. Skim the sauce, boil it up again and then
strain it. The sauce is then ready for use.


    Financiere Sauce (For Fish)

Put one pint of lean Spanish sauce
<http://chestofbooks.com/food/recipes/Waldorf-Cook-Book/Sauces-For-Fish-Game-Meats-Etc-Part-13.html#spanish_sauce>
into a saucepan with one-half pint each of essence of mushrooms
<http://chestofbooks.com/food/recipes/Waldorf-Cook-Book/How-To-Cook-Mushrooms.html>
and truffles
<http://chestofbooks.com/food/recipes/Waldorf-Cook-Book/How-To-Make-Stuffings-Continued.html#truffle>,
two wineglassfuls of Madeira and a small piece of meat-glaze. Boil the
mixture and reduce it until it will coat a spoon. Strain it through a
silk sieve; it is then ready for use.


    Financiere Sauce Tor Game

Put into a saucepan three breakfast cupfuls of Spanish sauce, and one
and one-half breakfast cupfuls each of essence of game and truffles;
boil until reduced to half their original quantity. Strain the sauce
through a broth
<http://chestofbooks.com/food/recipes/Waldorf-Cook-Book/How-To-Make-Broth.html>
napkin; it will then be ready for serving.


Read more:
http://chestofbooks.com/food/recipes/Waldorf-Cook-Book/How-To-Make-Financiere-Sauce.html#.UvBgZ7TmGFs#ixzz2sJxrBZ2X
On 2/3/2014 6:49 PM, Laurence Horn wrote:
> On Feb 3, 2014, at 5:11 PM, Victor Steinbok wrote:
>
>> Don't know, but it better be a rich oneā€¦
> Or alternatively, you'd want a simple sauce to bring out the rich flavor and not overwhelm it.   Perhaps there are recipes in Escoffier.
>
> LH
>>     VS-)
>>
>> On 2/2/2014 11:43 AM, Laurence Horn wrote:
>>> And if it really does come down to us from the French, what was the proposed sauce?
>>>
>>> LH
>> ------------------------------------------------------------
>> The American Dialect Society - http://www.americandialect.org
> ------------------------------------------------------------
> The American Dialect Society - http://www.americandialect.org

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