Cook in b.u.t.ter one cupful of chopped mushrooms; and one tablespoonful each of minced onion and parsley. Add to one pint of Spanish Sauce and serve.
DUXELLES SAUCE--II
Prepare a pint of Veloute Sauce, add a winegla.s.sful of white wine and two tablespoonfuls of beef extract. Boil for five minutes, add two tablespoonfuls each of chopped mushrooms and cooked beef tongue or ham. Add a little minced parsley, reheat, and serve.
EGG SAUCE--I
Add one half cupful of sliced or chopped hard-boiled eggs to two cupfuls of Drawn-b.u.t.ter Sauce.
EGG SAUCE--II
Prepare a Cream Sauce according to directions previously given, and add the yolks of two raw eggs, a tablespoonful of grated onion, a hard-boiled egg, chopped fine, and a teaspoonful of minced parsley.
ESPAGNOLE SAUCE
Add a small bay-leaf, a blade of mace, and [Page 23]
two cloves, to two cupfuls of white stock. Simmer for fifteen minutes.
Cook together two tablespoonfuls of b.u.t.ter and three of flour; add the heated stock and cook until thick, stirring constantly.
Add one tablespoonful each of chopped ham, onion, celery, carrot, and parsley, with salt and paprika to season. Simmer for an hour, strain, and serve very hot.
FINE HERB SAUCE--I
Fry in b.u.t.ter one tablespoonful each of minced parsley and onion.
Add to one pint of White Sauce and reheat. Season with salt and pepper, and serve.
FINE HERB SAUCE--II
Prepare according to directions given for Brown Italian Sauce, using b.u.t.ter instead of oil and half a cupful of minced parsley instead of the thyme and bay-leaf. Season with grated nutmeg and add to either Spanish or Veloute Sauce.
FLEMISH SAUCE
Prepare a cupful of Drawn-b.u.t.ter Sauce, take from the fire, add the yolks of two eggs well-beaten, and pepper, grated nutmeg, made mustard, vinegar, and minced parsley to season.
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Add gradually half a cupful of melted b.u.t.ter and serve.
GARLIC SAUCE
Peel the garlic and boil for an hour, changing the water four times.
Drain, chop, and mix to a smooth paste with melted b.u.t.ter. The flavour is mild and resembles almond.
SAUCE a LA GASCONNE
Chop together a tablespoonful of capers and a bean of garlic. Fry in olive-oil, seasoning with pepper and grated nutmeg. Add a winegla.s.sful of white wine, a cupful of Veloute Sauce, a bay-leaf, and a sprig of thyme. Boil for fifteen minutes, skim, add another winegla.s.sful of white wine, strain, and add the yolks of three eggs well beaten. Season with lemon-juice, b.u.t.ter, anchovy essence, and minced parsley.
GENEVA SAUCE
Brown one tablespoonful of flour in b.u.t.ter, add two cupfuls of thick stock and one cupful of red wine, and cook until thick, stirring constantly. Add two small onions chopped, a bunch of sweet herbs, two tablespoonfuls of chopped mushrooms, and salt and pepper to [Page 25]
season. Simmer for half an hour, add a winegla.s.sful of Madeira, strain, and serve.
GOOSEBERRY SAUCE
Boil a pint of green gooseberries for ten minutes in water to cover.
Drain, press through a sieve, and mix with an equal quant.i.ty of White Sauce.
HESSIAN SAUCE
Mix four tablespoonfuls of freshly grated horseradish with an equal quant.i.ty of fresh bread-crumbs, a tablespoonful of sugar, and a little salt and pepper. Mix to a smooth paste with sour cream and serve with baked fish.
HOLLANDAISE SAUCE--I
Beat half a cupful of b.u.t.ter to a cream and add gradually the yolks of two eggs well beaten. Then add the juice of half a lemon and pepper and salt to season. Place the bowl over boiling water and beat with an egg-beater until thick and smooth. Take from the fire and beat for a few moments. Be careful not to cook it too long.
HOLLANDAISE SAUCE--II
Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon vinegar, bring to the [Page 26]
boiling point, strain and cool. Cook together two tablespoonfuls of b.u.t.ter and one of flour, add a half cupful of cold water, and cook until thick, stirring constantly. Take from the fire and add the yolks of two eggs beaten with the vinegar. Reheat for a moment, seasoning with salt and pepper, strain, and serve immediately.
Lemon-juice may be used in place of the vinegar.
HORSERADISH SAUCE--I
Add half a cupful of freshly grated horseradish to a cupful of Drawn-b.u.t.ter Sauce. Season with lemon-juice and beat until smooth.
HORSERADISH SAUCE--II
Prepare a Cream Sauce according to directions previously given, and add three tablespoonfuls of freshly grated horseradish and half a cupful of melted b.u.t.ter. Serve with boiled fish.
HORSERADISH SAUCE--III
To one cupful of Spanish Sauce add two tablespoonfuls of prepared horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful of powdered sugar, and salt, pepper, and made mustard to season.
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Heat in a double-boiler, and just before serving add one-half cupful of whipped or cold cream. (Cow cream, not cosmetic.)
ITALIAN SAUCE
Fry in b.u.t.ter two tablespoonfuls of minced parsley and one tablespoonful of chopped mushrooms and shallots. Add two cupfuls of white wine and boil until reduced half. Add one cupful of Veloute Sauce and one half cupful of stock. Boil until thick, skim, and serve.
BROWN ITALIAN SAUCE
Fry in olive-oil half a cupful of chopped mushrooms, four chopped shallots, a sprig of thyme, and a bay-leaf. Add half a cupful of white wine and simmer until the liquid is reduced half. Take out the thyme and bay-leaf, add a cupful of Spanish Sauce, skim, boil, and serve.
j.a.pANESE SAUCE
Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls each of walnut catsup, soy, and Worcestershire sauce. Season highly with paprika, add two cupfuls of tarragon vinegar, and let stand for two weeks. Strain, and serve with fish.
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JERSEY SAUCE
Brown four tablespoonfuls of flour in b.u.t.ter, add two cupfuls of brown stock and cook until thick, stirring constantly. Season with salt, pepper, and Worcestershire.