CHAPTER VIII

SAUCES FOR MEAT AND VEGETABLES

White Sauce

2 tablespoons butter 2 tablespoons flour 1 cup milk or white stock ¼ teaspoon salt few grains cayenne ¼ teaspoon pepper

Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. Boil five minutes, beating constantly.

Brown Sauce

3 tablespoons butter 4 tablespoons flour 1 cup milk or brown stock ¼ teaspoon salt few grains pepper

Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all of the time.

Allemande Sauce

Use same ingredients as for Velouté Sauce, adding the yolks of two eggs and one teaspoon chopped parsley. Cook one minute.

Béchamel Sauce

2 tablespoons butter 2 tablespoons flour 1 teaspoon chopped onion 1 teaspoon chopped carrot bit of bay leaf ½ teaspoon salt ¼ teaspoon pepper 1 cup white stock

Sauté vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes.

A richer sauce is made by adding one half cup cream.

Béarnaise Sauce

4 egg yolks ½ teaspoon salt cayenne 4 tablespoons oil or butter 1 tablespoon tarragon vinegar 1 tablespoon hot water 1 teaspoon chopped parsley

Mix yolks and water; add butter and set in a dish of hot water; stir constantly until mixture thickens; add seasonings and serve immediately.

Tomato Béarnaise Sauce

To Béarnaise Sauce add one fourth cup tomato purée.

Both Béarnaise and Tomato Béarnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth. The sauce should be creamy and of the consistency of Mayonnaise Dressing.

Bread Sauce

2 tablespoons butter ½ cup bread crumbs 2 tablespoons chopped onion 3 cloves bit of bay leaf sprig of parsley ½ teaspoon salt ¼ teaspoon pepper 1-¾ cups milk bit of mace

Scald milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game.

Browned Bread Sauce

Use same rule as for Bread Sauce, adding one cup crumbs, which have been sautéd a light brown in butter.

Black Butter Sauce

4 tablespoons butter few grains cayenne 1 tablespoon parsley 2 tablespoons vinegar

Brown butter, add remaining ingredients. Heat and serve.

Caper Sauce

2 tablespoons butter 4 tablespoons flour ¼ teaspoon salt few drops onion juice few grains cayenne 1½ cups boiling water ¼ cup capers 1 tablespoon butter

Melt the two tablespoons butter, add flour, seasonings, and water. Cook ten minutes; add capers and just before serving a tablespoon butter.

Celery Sauce

Use receipt for White Sauce, using instead of one cup of milk, one half cup of milk and one half cup of water in which celery was cooked.

Add just before serving two cups of chopped celery which has been boiled until tender.

Champagne Sauce

Add to Brown Sauce, one half cup of champagne and two tablespoons finely chopped pimentoes.

Chestnut Sauce

2 tablespoons butter 2 tablespoons flour 1 cup stock ¼ teaspoon salt ¼ teaspoon paprika 1 cup mashed chestnuts

Melt butter; add flour and seasonings. When smooth, add stock; boil five minutes; add chestnuts; reheat and serve.

Currant Jelly Sauce

To Brown Sauce add one half cup currant jelly, one teaspoon lemon juice and a few drops onion juice. Boil five minutes and serve.

Curry Sauce

Add to White Sauce one tablespoon curry and a few drops of onion juice. There is less liability of the curry lumping if blended with the flour before adding to butter.

Cucumber Sauce

Grate two cucumbers to pulp; add one teaspoon salt, one fourth teaspoon pepper, few grains cayenne, few drops onion juice, and two tablespoons vinegar.

Egg Sauce

To White Sauce add two hard-cooked eggs finely chopped.

Yellow Egg Sauce

To White Sauce add few drops of onion juice and the yolks of three eggs; salt and pepper if necessary.

Espagnole Sauce

Melt two tablespoons butter; add two tablespoons each of onion, celery, ham, red pepper and parsley, three tablespoons flour, one half teaspoon salt, few grains cayenne and two cups white stock. Cook one hour. Strain, serve.

Hollandaise Sauce No. 1

4 egg yolks ½ cup butter ½ teaspoon salt ¼ teaspoon pepper few grains cayenne ½ cup cold water 2 tablespoons lemon juice

Put all ingredients, except the lemon juice, into a saucepan; set saucepan into a larger one of hot water. Beat constantly until mixture thickens, keeping water below the boiling point all the time. Add lemon juice and serve immediately.

Hollandaise Sauce No. 2

½ cup butter 1 tablespoon lemon juice 4 egg yolks ¼ teaspoon salt ¼ teaspoon paprika few grains cayenne

Cream butter; add lemon juice, yolks of eggs, one by one. When well blended add seasonings and cook over boiling water, just long enough to thoroughly heat the mixture. Should the mixture become overcooked, add two teaspoons cold water and beat vigorously.

Horse-radish Sauce

¼ cup freshly grated horse-radish ¼ cup soft bread crumbs ½ teaspoon salt 1 cup White Sauce ¼ teaspoon paprika 2 tablespoons lemon juice 1 tablespoon vinegar

Mix horse-radish, bread crumbs, salt, paprika and White Sauce. When hot, add lemon juice and vinegar.

Horse-radish Hollandaise

To Hollandaise Sauce add a few drops of onion juice and five tablespoons grated horse-radish.

Lobster Sauce

To White Sauce add one half tablespoon lemon juice, one cup chopped lobster meat, and the dried and pounded lobster coral.

Lobster Hollandaise

To Hollandaise Sauce add few gratings of nutmeg, one cup chopped lobster meat, and the dried and pounded coral.

Madeira Sauce

1 cup Brown Sauce 1 teaspoon kitchen bouquet 1 tablespoon chopped celery 1 tablespoon chopped pimento 4 tablespoons Madeira few grains cayenne

Combine all ingredients, except Madeira; simmer one half hour. Add Madeira and serve.

Maître d’Hôtel Sauce

3 tablespoons butter 3 tablespoons lemon juice 3 tablespoons parsley ¼ teaspoon salt ¼ teaspoon paprika cayenne

Cream the butter and add remaining ingredients.

Milanaise Sauce

3 tablespoons butter 3 tablespoons chopped mushrooms 1 teaspoon anchovy paste salt 1 tablespoon capers 3 tablespoons flour 1½ cups stock cayenne 2 tablespoons wine

Cook mushrooms, capers and anchovy in butter five minutes. Add flour, stock, seasonings, and simmer one half hour. Add wine and serve.

Mint Sauce

1 bunch mint 2 tablespoons sugar 1 tablespoon lemon juice 1 cup vinegar

Wash mint, remove leaves, and chop; add remaining ingredients; let it stand one half hour. Serve hot or cold.

Mustard Sauce

1 tablespoon butter 2 tablespoons flour 1 tablespoon French mustard 1 tablespoon vinegar 1 teaspoon salt ½ teaspoon sugar few grains cayenne 1 cup stock

Melt butter; add flour, mustard, salt, sugar and cayenne. When well blended, add stock, simmer twenty minutes, add vinegar, and serve.

Mushroom Sauce No. 1

1 cup Brown Sauce ½ cup canned mushrooms 1 egg yolk 1 tablespoon butter 1 teaspoon kitchen bouquet salt, pepper, cayenne

Chop mushrooms, sauté in butter, add egg yolk and kitchen bouquet; when well blended add Brown Sauce. Reheat and serve, seasoning if necessary.

Mushroom Sauce No. 2

1 cup White Sauce 1 cup fresh mushrooms 1 tablespoon mushroom catsup 1 tablespoon butter 1 teaspoon lemon juice 1 tablespoon Worcestershire sauce ¼ teaspoon paprika 1 tablespoon wine

Chop mushrooms and sauté in butter; add to White Sauce; cook ten minutes. Add remaining ingredients and serve.

Olive Sauce

To Brown Sauce add one teaspoon chopped onion and one half cup stoned, chopped and boiled olives.

Onion Sauce

To one cup White Sauce add one half cup cream and one cup boiled onions, finely chopped. Simmer twenty minutes.

Orange Sauce

2 tablespoons butter 4 tablespoons flour 1 teaspoon mustard ½ teaspoon salt ⅓ cup Port wine 4 tablespoons Currant Jelly 1 cup stock juice and grated rind of two oranges

Melt butter; add flour, mustard, salt, stock, cook ten minutes; add Currant Jelly, cook five minutes; add orange juice, rind, and wine. Serve when hot.

Orange Hollandaise

To Hollandaise Sauce add juice and rind of one orange and few grains of cayenne.

Oyster Sauce

2 tablespoons butter 4 tablespoons flour 1½ cups oyster liquor 1 cup oysters ¼ teaspoon salt few grains cayenne

Parboil oysters; drain and reserve liquor. Make a White Sauce with butter, flour, seasonings and oyster liquor; add chopped oysters and serve. Should there not be sufficient oyster liquor make up amount with milk.

Pepper Sauce

To Brown Sauce add two tablespoons chopped pepper, one tablespoon chopped onion, or a clove of garlic, one teaspoon parsley, one teaspoon Kitchen Bouquet. Simmer one half hour, strain and serve.

Piquante Sauce

3 tablespoons butter 4 tablespoons flour ½ teaspoon salt 1½ cups Brown Stock ¼ teaspoon pepper 1 tablespoon chopped chives 1 tablespoon chopped olives 1 tablespoon chopped pepper 1 tablespoon chopped pickle 1 tablespoon capers 2 tablespoons vinegar

Brown the butter; add the flour; when browned, add stock. Cook chives, capers, pickles, olives and pepper in vinegar five minutes. Add to sauce and simmer twenty minutes.

Poulette Sauce

To White Sauce add one half cup cream; when boiling pour on to two egg yolks slightly beaten, cook one minute; add one tablespoon butter, one tablespoon chopped parsley, and two tablespoons lemon juice.

Port Sauce

To Brown Sauce add two tablespoons butter in which have been cooked one tablespoon onion, one tablespoon Worcestershire Sauce, and one half cup Port wine.

Ravigote Sauce

Melt four tablespoons butter; add one half cup onion. Add to one cup of Béchamel Sauce, with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. Strain and serve after reheating.

Sorrel Sauce

To Hollandaise Sauce add one cup washed and chopped sorrel.

Shrimp Sauce

½ cup butter ¼ cup flour 1½ cups hot water 1 teaspoon salt ⅛ teaspoon pepper 2 egg yolks ½ cup shrimps

Melt butter; add flour. When well blended, add hot water, cook thirty minutes; add seasonings and pour on to the slightly beaten yolks of eggs; add shrimps broken in pieces and serve.

Sauce Suprême

To White Sauce made with white stock, add one half cup of cream, two tablespoons butter, one teaspoon lemon juice. Cook twenty minutes and add one fourth cup wine.

Soubise Sauce

To Hollandaise Sauce add one cup finely chopped cooked and seasoned onion.

Sauce Tartare

To one cup of Mayonnaise Dressing add one tablespoon each of finely chopped parsley, finely chopped olives, finely chopped pickle, and one teaspoon finely chopped chives.

Tomato Sauce

4 tablespoons butter 2 tablespoons onion 2 tablespoons carrot 4 tablespoons flour 1 tablespoon parsley ½ teaspoon salt 1 cup stock 1 cup tomato

Melt butter; add onion, carrot and parsley. Cook five minutes. Strain. To butter add flour; when well blended add stock and tomato. Simmer one half hour. Serve.

Tomato Cream Sauce

1 cup White Sauce 1 tablespoon butter 1 tablespoon chopped celery 1 tablespoon chopped onion 1 tablespoon Kitchen Bouquet 1 teaspoon Worcestershire Sauce ½ teaspoon lemon juice 1 cup tomatoes ¼ teaspoon soda

Melt butter; add celery and onion, cook five minutes; add tomatoes; cook ten minutes. Strain; add soda. To White Sauce add Kitchen Bouquet and Worcestershire Sauce; cook five minutes.

Combine Tomato Sauce and White Sauce; add lemon juice and serve.

Trianon Sauce

To Hollandaise Sauce add one half cup sautéd mushrooms and two tablespoons wine.

Velouté Sauce

4 tablespoons butter 4 tablespoons flour ½ teaspoon salt nutmeg 1 cup white stock ½ cup cream ½ cup mushrooms

Melt butter; add mushrooms, flour, salt, nutmeg and white stock; simmer ten minutes. Add cream and cook in double boiler one half hour. Just before serving add one tablespoon butter.

Vinaigrette Sauce

⅓ cup olive oil 1 tablespoon chopped pickles 1 tablespoon chopped pepper 1 tablespoon chopped parsley ½ teaspoon paprika 1 teaspoon salt few grains cayenne ¼ cup vinegar

Mix ingredients in order given, stir well and serve cold.