D'Uxelles Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of mushrooms, ham and shallots in a brown sauce base thickened with ann egg yolk liaison. The full recipe is presented here and I hope you enjoy this classic British version of: D'Uxelles Sauce.
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>This is a classic recipe for a Victorian version of D'Uxelles Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 75.—D'UXELLES SAUCE.
Chop fine the following ingredients in equal proportions, according to the quality of sauce required for present use: viz.—mushrooms, truffles, ham, parsley, and shalots; put these into a small stewpan with an ounce of scraped fat bacon, and stir the whole over the fire for six minutes; then add about half a pint of sauce, the juice of half a lemon, nutmeg, pepper, and salt, a good pinch of sugar, and four yolks of eggs; stir again over the fire to set the eggs, and use the D'Uxelles as herein directed.
Modern Redaction
Ingredients:
60g mushrooms, finely chopped
2 truffles, finely chopped
60g ham, finely chopped
4 tbsp parsley, finely chopped
60g shallots, finely chopped
45g bacon fat
300ml brown sauce
juice of 1/2 lemon
generous pinch of sugar
salt, freshly-ground black pepper and freshly-grated nutmeg, to taste
4 egg yolks
Method:
Melt the bacon in a pan, add the mushrooms, ham, parsley and shallots. Fry gently for about six minutes, or until lightly browned then add the sauce, lemon juice, sugar and seasonings. Bring to a simmer then take off the heat.
Beat the egg yolks in a bowl and, whilst whisking constantly, add about a ladleful of the sauce to temper the eggs. Pour the tempered egg mix back into the pan and whisk to combine. Set over low heat and continue to cook until thickened. Take off the heat and serve immediately.
