246.—FINANCIÈRE SAUCE. (Another way.)
Ingredients.—¾ of a pint of brown sauce, 1 glass of sherry or Madeira, 1 tablespoonful of tomato purée, 1 tablespoonful of chicken-essence, 2 tablespoonfuls of mushroom liquor, 2 tablespoonfuls of truffle liquor, salt and pepper.
Method.—Make the brown sauce as directed, add the rest of the ingredients, simmer gently until well reduced, and pass through a fine strainer or tammy cloth. Re-heat, season to taste, and use as required.
Time.—About 1 hour. Average Cost, 1s. 3d. to 1s. 9d.
247.—FINANCIÈRE SAUCE. (Fr.—Sauce Financière.)
Ingredients.—½ a pint of Espagnole sauce, ½ an oz. of glaze, 1 glass of sherry, 1 tablespoonful of mushroom liquor, financière garnish.
Method.—Put all ingredients in a saucepan, let them come to the boil, and cook slowly until well reduced. A garnish of truffles, small mushrooms, and cocks'-combs is added to the sauce before serving.
Time.—About ½ an hour. Average Cost, 2s. 3d. to 3s. 6d.
248.—GAME SAUCE. (Fr.—Sauce Gibier.)
Ingredients.—1 pint of Espagnole sauce, 1 glass of sherry, 1 small onion, ½ a small carrot, ¼ of a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), a blade of mace, 1 clove, salt, pepper, the trimmings and carcasses of game; those of grouse or woodcock are preferable.
Method.—Chop the bones and trimmings of game into small pieces, cut the vegetables into thin slices. Put all these ingredients into a saucepan, add the sherry, herbs, flavourings and seasoning, and simmer for 5 minutes. Add the Espagnole sauce, bring to the boil, skin, and cook slowly for 15 minutes, pass through a tammy-cloth, re-heat, add salt and pepper if necessary, and serve.
Time.—From 30 to 35 minutes. Average Cost, about 1s. to 1s. 3d., without the game.
249.—GHERKIN OR CORNICHON SAUCE. (Fr.—Sauce aux Cornichons.)
Ingredients.—½ a pint of brown sauce, 1 tablespoonful of finely-chopped gherkins, salt and pepper.
Method.—Make the sauce as directed, add the prepared gherkins, season to taste, and use as required.
Time.—About ½ an hour. Average Cost, 6d.
