Put into a vegetable-pan two oz. of very finely minced shallots, one-half pint of good red wine, a pinch of mignonette pepper, and bits of thyme and bay. Reduce the wine by three-quarters, and add one-half pint of half-glaze. Keep the sauce simmering for half an hour; skim it from time to time, and strain it through linen or a sieve. When dishing it up, finish it with two tablespoonfuls of dissolved meat glaze, a few drops of lemon-juice, and four oz. of beef-marrow, cut into slices or cubes and poached in slightly salted boiling water. This sauce may be buttered to the extent of about three oz. per pint, which makes it smoother, but less clear. It is especially suitable for grilled butcher's meat.
Speaking of vague cookbooks, I scored Escoffier's Le Guide Culinaire the other day and it may be my inadequate French or the fact it's a book for Real Cooks but the vagueness of its instructions is of a sublimeness incredible.
"Put into a vegetable-pan two oz. of very finely minced shallots, one-half pint of good red wine, a pinch of mignonette pepper, and bits of thyme and bay. Reduce the wine by three-quarters, and add one-half pint of half-glaze ...
ALLUMETTES: Prepare a ribbon of puff-paste three inches wide by one-fifth inch thick, leaving the length to come as it will. Spread on it some very reduced Bechamel sauce, combined with two tablespoonfuls of grated cheese per one-half pint, and season with cayenne. Sprinkle the surface with grated Parmesan ; press the latter into the sauce by means of the flat of a knife; cut into rectangles one inch wide; set these on a slightly-moistened tray, and bake them in a moderate oven for twelve minutes.
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