This sauce may be served with any broiled meat and is also delicious with sweetbreads which are soaked and parboiled as above, then sliced and sautéed in butter. In such a case the dish is known as ris de veau valentinoise.
Sauce Valentinoise
Chop finely 5 or 6 shallots and wash them in a fine cloth under running water. Extract the moisture by squeezing the cloth and put the shallots in a shallow saucepan or metal serving dish over very mild heat. Add to them 1 tablespoon finely chopped parsley, 3 tablespoons butter, and 1 ripe tomato, peeled, scaled, and finely chopped. Sprinkle with salt, pepper, and the juice of half a lemon. Add 1 tablespoon concentrated meat juice from a roast, skimmed of fat, or 1 teaspoon meat extract. Stir gently over a low flame until the ingredients arc blended and heated through and serve without further cooking.
One of these little balls of concentrated richness is a dessert in itself.
Trulfettes Daupbinoises (Chocolate Truffles)
Melt slowly ¼ pound bittersweet chocolate with 3 tablespoons milk in the top of a double boiler, stirring continually, Add slightly less than 2 ounces of sweet butter, stirring until completely blended. When this has cooled a little, stir in the yolk of 1 large egg. Put this in the refrigerator until firm. Form small balls about half the size of a walnut and roll them in powdered cocoa until thoroughly coated. Keep under refrigeration. This quantity makes about 18 truffettes.
Checklist for French Provinces Available
For those fortunate gourmets who are sailing or flying to France this spring and summer, we have assembled a handy checklist of the restaurants and hotels recommended thus far by Samuel Chamberlain in “An Epicurean Tour of the French Provinces,” which began in GOURMET in March, 1919. We will be happy to send this checklist to you at your request.
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