38a—Remarks On Red-wine Sauces

In the general repertory of cooking we also have, in the way of red-wine sauces, the “Bourguignonne,” “Matelote,” and “Red-Wine” sauces, which are closely allied to the “Genevoise,” and only differ from it in details of procedure.

The “Bourguignonne” Sauce is composed of red-wine accompanied by aromatics, and reduced by half. In accordance with ordinary principles, it is thickened by means of three oz. of No. 151, Manied Butter butter per quart of reduced wine. This sauce is buttered with four oz. of butter per quart, and is especially regarded as a domestic preparation for poached, moulded, and hard-boiled eggs.

“Matelote” Sauce is made from Court-bouillon, with red wine which has been used for cooking fish. This Court-bouillon, with the mushroom parings added, is reduced by two-thirds, and is thickened with one pint of Lenten Espagnole per pint of the reduced Court-bouillon.

This sauce should be reduced by a third, strained through a tammy, and finished by means of two oz. of butter and a little cayenne per pint of sauce.

The Red-Wine Sauce resembles the two preceding ones in so far as it contains No. 228, Mirepoix browned in butter and diluted with red wine. The wine is reduced by half, thickened by a pint of Lenten Espagnole per pint of the reduction, and the sauce is despumated for about twenty minutes. It is strained through a tammy, and finished, when ready, by a few drops of anchovy essence, a little cayenne, and two oz. of butter per pint of sauce.