Other Recipes from SAUCES.A Rich Brown Gravy.
A Good Gravy For Roast Fowls.
Another Excellent Receipt.
A Fine Sauce For Steaks.
A Fish Sauce Without Butter.
A Fine Fish Sauce.
Sauce For Ducks.
Apple Sauce For Goose.
To Draw Good Gravy.
Sauce Robert For Steaks.
Savory Herb Powder.
English Egg Sauce.
Forcemeat Balls For Sauces(Sauces.) - (The Lady's Own Cookery Book)
To make forcemeat balls for soups, without grease, commonly called
quenelles, soak the crumb of two penny rolls in milk for about half an
hour; take it out, and squeeze out the milk; put the bread into a
stewpan, with a little white sauce, made of veal jelly, a little butter,
flour, and cream, seasoned, a spoonful of beef or mutton jelly, some
parsley, shalots, and thyme, minced very fine. Stew these herbs in a
little butter, to take off their rawness. Set them to reduce the panada
of bread and milk, which you must keep constantly stirring with a wooden
spoon, when the panada begins to get dry in the pan, which prevents its
sticking; when quite firm, take it from the fire, and mix with it the
yolks of two eggs. Let it cool, and use when wanted.
This panada must always be prepared beforehand, in order to have it
cold, for it cannot be used warm; when cold, roll it into balls, but let
them be small; pound the whole as large as possible in a mortar, for the
more they are pounded the more delicate they are. Then break two eggs,
and pound them likewise; season with a pinch of cayenne pepper, salt,
and spices, in powder. When the whole is well mixed together, try a
small bit, rolling it with a little flour, then putting it into boiling
water with a little salt; if it should not be firm enough, add another
egg, without beating the white. When the whole is mixed once more, rub
it through a sieve, roll it into balls, and serve up hot in sauces.
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