Sauce Maltaise
From Modern culinary art (1937).
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A historical recipe
Modern culinary art, by Henri-Paul Pellaprat (1937).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- This is a Dutch sauce to which juice of one orange and zest of two are added, finely cut and whited two minutes in water, and dropped.
- Served with asparagus.
- Sauce Choron.
- — Sauce Béarnaise, completed with thick tomato mash.
- For a cauliflower, artichokes, fish with white sauce, we prepare a “ sauce batarde.”’ Melt in a casserole 1 oz.
- butter.
- Mix apart from fire 1 table-spoonful flour, but without cooking this roux, water with 1/2 pt.
- hot water (not boiling), add salt and white pepper, and also two eggyolks.
- Stir all very quickly on fire with the whip until first simmering.
- Take sauce from fire and add desired quantity of butter, from 2 ozs to 7 ozs.
- There is no absolute weight.
- Terminate with lemon juice or vinegar (do not let it boil).
- Caper sauce.
- — Dutch sauce, added with capers, or white sauce (as above) to which capers are also added.
- Mustard sauce.
- — Sauce Batarde.
- Addin last minute, ordinary mustard, or in powder, deluted in cold water.
Plating
Cookware for this recipe
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Casserole pot
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Whisk
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Chef's knife
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Grater
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Wooden spoon