THE MANUFACTURE AND PRESERVATION OF ALL KINDS OF SAUCES, PARTICULARLY FRENCH SAUCES, IN A SOLID STATE, BY IMPROVED PROCESSES OF CONCENTRATION AND SOLIDIFICATION"
Year: 1882

page_text: LETTERS PATENT to Charles Bourdon, of Paris, in the Department of the
the Seine and Republic of France, Merchant, for an invention of "THE
MANUFACTURE AND PRESERVATION OF ALL KINDS OF SAUCES, PARTICULARLY
FRENCH SAUCES, IN A SOLID STATE, BY IMPROVED PROCESSES OF CONCENTRATION
AND SOLIDIFICATION"
PROVISIONAL SPECIFICATION left by the said Charles Bourdon at the
Office of the Commissioners of Patents on the 22nd May 1882.
CHARLES BOURDON, of Paris, in the Department of the Seine, and Republic of
France, Merchant "THE MANUFACTURE AND PRESERVATION OF ALL KINDS OF
SAUCES, PARTICULARLY FRENCH SAUCES, IN A SOLID STATE, BY IMPROVED PROCESSES
OF CONCENTRATION AND SOLIDIFICATION"
The object of this Invention is to enable the Consumer to prepare in a few
minutes and to his taste delicious sauces, by reconstituting them with the addition
of water, wine or milk.
The various sauces hereinafter named, serve for eating with and in the preparation
of Butcher's meat, game, poultry, fish and vegetables of all kinds.
The Names of the sauces.more particularly used are:-Anchovy sauce, Salmis,
truffle sauce, onion, sauce, shalot sauce, mushroom sauce, Sauce à la ravigote, Indian
sauce with curry, tomatoe sauce, provencal sauce, Sauce à la poivrade, mustard
sauce, cray fish sauce, shrimp sauce, Sauce à la matelotte, lemon sauce, universal
sauce, sauce hollandaise, Italian sauce and breton sauce, but other sauces may be
treated by my process.
Description of the process for the manufacture of one litre of sauce.
This manufacture is divided into three Operations :-
First Operation-Obtain firstly by dessication and torrefaction the concentration
into an impalpable powder of the following products:-Extract of meat, gluten,
oatmeal, or fine flour, milk, wines, butcher's meat, poultry, game, fish, truffles,
mushrooms, tomatoes, onions, shalots, thyme, laurel or bay, parsley, garlic, and all
LDS 471

page_text: kinds of spices, vegetables and fruits generally used for food, clarified rendered
butter.
Second Operation-Place in a Reservoir-
of Butter
Extract of meat
Gluten
Oatmeal (or fine flour)
Wine powder (Wine mixed with flour
and dessicated)
Salt
-
Spices various
Powder of truffles, mushrooms, or
onions according to the kind of
Sauce to be obtained
about thirty
about twenty five
about twenty five
about one hundred
about three
about twenty
about half a
grammes
"
"
"
"
"
"
"3
"
"
"
gramme
about twenty five grammes
Place the receiver over a gentle fire and rapidly mix all the ingredients together,
so as to form a very consistent and binding paste.
After cooking for about twenty minutes remove the paste from the receiver and
place it to cool upon a marble slab working and pressing it out with a roller until
quite cold.
Third Operation Directly the paste is cold place it in moulds or cylinders using
pressure to compress the paste. Leave the paste for several hours to recover in the
moulds, then remove it from the moulds spread it upon a handle or open plate and
leave it in a gently heated stove for about ten hours.
The manufacture being completed, allow the product to thoroughly cool and put
it into pots or vessels of earthenware, or other suitable material, hermetically closed.
The product thus prepared will preserve for years.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed.
by the said Charles Bourdon in the Great Seal Patent Office on the
22nd November 1882.
CHARLES BOURDON, of Paris, in the Department of the Seine and Republic of
France, Merchant, "THE MANUFACTURE AND PRESERVATION OF ALL KINDS Of
SAUCES, PARTICULARLY FRENCH SAUCES, IN A SOLID STATE, BY IMPROVED PROCESSES
OF CONCENTRATION AND SOLIDIFICATION
"
My Invention relates to the manufacture and preservation of all kinds of sauces,
particularly French Sauces, in a solid state, by improved processes of concentration
and solidification.
The object of my processes is to enable the Consumer to prepare in a few minutes
delicious sauces to his taste by reconstituting or reconverting them with the
addition of water, wine or milk.
The various sauces hereinafter named serve for eating with and in the preparation
of Butcher's Meat, game, poultry, fish and vegetables of all kinds.
The names of the Sauces more particularly used are:-anchovy sauce, salmis,
truffle sauce, onion sauce, shalot sauce, mushroom sauce sauce à la ravigote,
Indian Curry Sauce, tomata sauce, Provencal Sauce, sauce à la poivrade, mustard
sauce, cray fish sauce, shrimp sauce, sauce à la matelote, lemon sauce, universal
sauce, sauce hollandaise, Italian sauce and Breton Sauce, but other sauces may be
treated by my processes
Description of the processes for the manufacture of one litre of sauce.
This manufacture is divided into three operations :—
First Operation:-Obtain firstly by dessication and torrefaction the concentration
into an impalpable powder of the following products:-Extract of meat; gluten,
oatmeal, milk, wines, butcher's meat, poultry, game, fish truffles, mushrooms,
tomatoes, onions, shalots, thyme, laurel or bay, parsley, garlic, and all kinds of
spices, vegetables and fruits generally used for food. Clarified rendered butter.
Second Operation:-Place in a receiver or suitable vessel
of Butter
Extract of Meat
about thirty
grammes
"
Gluten
"
Oatmeal
"
twenty five grammes
twenty five grammes
One hundred grammes.
Wine powder (wine mixed with
flour and dessicated)
three
>>
grammes
Salt -
"
twenty
grammes
Spices-various
half a
"
gramme
Powder of truffles, mushrooms or
onions according to the kind
"
twenty five grammes
of sauce to be obtained.
Place the receiver over a gentle fire and rapidly mix all the ingredients together,
so as to form a very consistent and binding paste
After cooking for about twenty minutes, remove the paste from the receiver and
place it to cool upon a marble slab, working and pressing it out with a roller until
quite cold.
Third Operation. Directly the paste is cold place it in moulds or cylinders using
pressure to compress the paste. Leave the paste for several hours to recover in the
moulds, then remove it therefrom, spread it upon an open plate and leave it in a
gently heated stove for about ten hours.
The manufacture being completed, allow the product to thoroughly cool and then

page_text: put it into pots or vessels of earthenware, or other suitable material, hermetically
closed. The product thus prepared will preserve for years.
Having now Described and ascertained the nature of my said Invention and in
what manner the same is or may be performed
I claim as secured to me by the hereinbefore in part recited Letters Patent
Firstly. The use of Extract of Meat as well as of the several concentrated
powders and ingredients employed in my manufacture as above described, whatever
may be the proportions and the composition of these mixtures.
Secondly. The manufacture of Sauces delivered to the Consumer in a Solid state,
substantially as hereinbefore described.
In Witness whereof I the said Charles Bourdon have hereunto set my hand
and seal this Ninth day of November in the year of Our Lord One
thousand Eight hundred and Eighty two.
CHARLES BOURDON. (L.S