From:
The Thorough Good Cook
Sauces: 21. Champagne
Cut an
onion, half a pound of
mushrooms, and a small
carrot, in slices, which put into a
saucepan with two ounces of
butter, a few sprigs of
parsley, a sprig of
bay-leaf, a very little
thyme, a couple of blades of
mace, two
cloves, about thirty peppercorns, and an ounce of
ham cut in pieces; let the whole sweat well over a brisk fire; do not leave off stirring; add about two tablespoonfuls of
flour; stir it two minutes longer, bearing in mind that it must be as white as you can make it; dilute with
consommé; bring it gradually to the consistence of "turned"
sauce. When it is well clarified at the side of the stove, skim it, then add three parts of a
bottle of boiling champagne. Reduce your sauce, on a quick fire, to the consistence of melted
butter; strain it through a
tammy, and finish with a piece of
anchovy butter as large as a
walnut,
cayenne, and
lemon juice.