Sauce Vénitienne
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.
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
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- Sauce Batarde.
- Add cooking of fish, reduced to glaze.
- Further, reduce in a casserole half a glassful vinegar and double quantity of white wine with two chopped shallots, tarragon and chervil.
- Put this strained mixture in the sauce and render it green as for the Sauce Chivry.
- Sauce Meurette (white).
- — Sauce Matelote made with white wine.
- Keduce to 2/3 rds, then mix with a good piece butter, and stir with some flour.
- Take out on first simmering and season.
- Sauce with white Butter.
- — This sauce is reputed in the Nantes cookery where it accompanies the Pike of the Loire.
- Reduce 6 table-spoonful vinegar (or white wine) with a coftee-spoonful of grossly chopped shallots.
- When this is made, keep the shallot with a fork.
- Take a fair piece of very fine butter, wash it in cold water, mix until being soft and add salt and pepper.
- Put it in the casserole somewhat cold.
- Mix little by little, beating with the whip, until it is absolutely melted.
- This is sometimes made with a reduced Muscade wine.
- Sauce Américaine.
- — Sauce of lobster “ a l’Américaine *’ (see crustaceans) with which are also served the fillets of sole or other fishes.
- Sauce New-Burg.
- — This is obtained with a lobster “a la New-Burg ” (see crustaceans).
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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Cutting board
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Wooden spoon
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Sieve