Description
The chief ingredient of this useful sauce is a good, rich stock. Stock forms the base and provides most of the flavor for the finished sauce. To improve the taste even further, any small remnants and bones of fowl or game can also be added. These leftovers help deepen the flavor and make the sauce more satisfying.
Begin by placing a stewpan on the stove and buttering the bottom generously with at least two ounces of butter. When the butter begins to melt, add slices of lean veal, along with pieces of ham and bacon. You may also include cuttings of beef, as well as trimmings from poultry or game if they are available. These ingredients will slowly cook in the butter and release their rich flavors.
Next, add several seasonings and vegetables to the stewpan. Place three peppercorns into the mixture along with some mushroom trimmings. Then add a tomato, a carrot, and a turnip, all cut into small pieces. Prepare an onion and stick two cloves into it before adding it to the pot. Finally, include a bay leaf and small sprigs of thyme, parsley, and marjoram. These herbs and vegetables will give the sauce a fragrant aroma and a balanced flavor.
Put the lid on the stewpan and allow the mixture to braise gently for about fifteen minutes. During this time the ingredients will soften and combine with the butter and meat juices. After fifteen minutes, stir in one tablespoon of flour. The flour will help thicken the sauce and give it a smoother texture.
Next, slowly pour in about a quarter pint of good boiling stock. Stir the mixture well and allow it to boil very gently for another fifteen minutes. When the cooking is complete, strain the sauce through a tamis or fine strainer to remove solid pieces. Carefully skim off any grease that rises to the surface.
Pour the strained sauce into an earthenware vessel and allow it to cool completely. If the sauce does not seem rich enough, a small amount of Liebig extract or glaze may be added. Before using the sauce, pass it through a fine sieve once again to ensure it is perfectly smooth.
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