Meat and Fish Sauces
White or Cream Sauce.—Put 1 tablespoon each of butter and flour in saucepan over fire. When mixed without browning add ½ teaspoon salt, ¼ teaspoon white pepper, then, gradually, 1 cup hot milk. Stir until smoothly thickened, and simmer for 3 minutes.
Thick White or Cream Sauce.—Make as above, but use double quantities of flour and butter.
Bechamel Sauce.—1 tablespoon each of flour and butter, ½ cup each thin cream and white stock—chicken or veal—salt and pepper to taste. Prepare same manner as white sauce.
Allemande Sauce.—Same as white sauce, with addition of 2 raw egg yolks added as taken from fire.
Egg Sauce (for Fish).—1 cup white sauce, 2 chopped hard-boiled eggs, 1 tablespoon chopped parsley, 1 teaspoon lemon juice or vinegar. Add parsley after taking from fire.
Caper Sauce.—2 tablespoons butter, 1 tablespoon flour; mix well; pour on boiling water till it thickens; add 1 hard-boiled egg chopped fine, and 2 tablespoons capers.
Drawn Butter.-½ cup butter, 2 tablespoons flour; rub thoroughly together, then stir into pint boiling water; little salt; parsley if wished.
Curry Sauce.—Slowly cook 1 tablespoon chopped onion in 1 tablespoon butter 5 minutes without coloring. Add 1 teaspoon curry powder, cook 2 minutes, add 1 cup white sauce, cook 2 minutes longer.
Soubise Sauce.—Peel 3 large white onions; boil very soft in salted water. Drain, rub through sieve, add 1 cup white sauce.
Bread Sauce.—Cook in double boiler for 15 minutes 1 pint milk, 2 tablespoons chopped onion; add 1 tablespoon butter, ½ teaspoon salt, ¼ teaspoon pepper, and rub through sieve. Brown ½ cup coarse dry bread crumbs in 1 tablespoon butter in frying-pan. Add these to sauce as it goes to table.
Brown Sauce.—In saucepan brown 1 tablespoon butter until dark, but not burned. Add 1 tablespoon flour, stir and brown again. Add gradually 1 cup good stock (beef is best) or hot water and stir until smooth and thick. Season with salt and pepper to taste. Simmer 5 minutes.
Sauce Piquante.—To 1 cup brown sauce add 1 tablespoon each of chopped capers and pickles and simmer 5 minutes.
Mushroom Sauce.—Make 1 cup brown sauce, using equal quantities stock and liquor from canned mushrooms. Season, add 2 tablespoons chopped mushrooms, simmer 5 minutes.
Sharp Brown Sauce.—1 tablespoon butter, 1 tablespoon flour, 3 tablespoons vinegar, 1 tablespoon tomato catsup, ⅔ cup stock. Make same way as brown sauce, add salt and pepper to taste.
Sauce Robert.—1 cup brown sauce made with stock, 1 teaspoon sugar, 1 teaspoon made mustard, 1 tablespoon vinegar. Simmer 5 minutes.
Olive Sauce.—1 cup brown sauce, 24 stoned olives, 1 tablespoon sherry. Simmer olives in hot water 10 minutes. Drain, add sauce, simmer 5 minutes; take from fire and add sherry.
Spanish Sauce.—Boil 1 quart strong stock down one half. Make as directed for brown sauce, and add 2 tablespoons sherry.
Currant Jelly Sauce.—Melt ½ glass currant jelly over slow fire. Add 1 cup hot brown sauce; stir well and simmer 1 minute.
Tomato Sauce.—Simmer ½ can tomatoes, 1 chopped onion, ½ teaspoon salt, ¼ teaspoon pepper, 1 clove together 10 minutes. Rub through sieve. Cook together 1 tablespoon each of flour and butter 1 minute, add tomato gradually, stir till smooth, and simmer 5 minutes.
Italian Tomato Sauce.—Simmer together for 20 minutes ½ can tomatoes, 6 cloves, 3 sprigs parsley, 1 teaspoon mixed herbs, ½ teaspoon whole allspice, ½ teaspoon peppercorns. Slowly brown 2 tablespoons chopped onion and 1 tablespoon butter until very dark; add 2 tablespoons flour, brown again; add gradually 1 cup rich brown stock, then the cooked tomatoes. Simmer 10 minutes, rub through a sieve and add more seasoning if necessary.
Hollandaise Sauce.—Cream ½ cup butter; add gradually 2 beaten egg yolks; stir well. Add 1 tablespoon lemon juice, dash each of salt and cayenne. Add ½ cup boiling water, and stir over boiling water till thick as boiled custard. Serve immediately.
Sauce Tartare.—Make 1 cup mayonnaise (seeSalads). Chop very fine 1 tablespoon each of capers, olives, green cucumber pickle, and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise. For fried or broiled fish.
Maître d’Hôtel Butter.—Cream 2 tablespoons butter, add gradually ½ teaspoon salt, ⅛ teaspoon white pepper, 1 tablespoon each of lemon juice and chopped parsley. Keep very cold. Serve with fried fish or broiled steak.
Horse-radish Sauce.—Cream 2 tablespoons butter; add 2 tablespoons fresh grated horse-radish, 1 tablespoon very thick cream, ½ teaspoon lemon juice. Keep very cold.
Mint Sauce.—1 cup chopped green mint leaves, ½ cup vinegar, ¼ cup powdered sugar. Mix 1 hour before serving.
(Decorative Design)