Sauces
Reading edition
For Fish and Vegetables
How tempting a most ordinary food is made by the addition of an attractive sauce—one that is smooth and creamy, with delicate flavors well blended! The generous use of a variety of sauces is, to be sure, one of the secrets of French cookery. Sauces containing liberal amounts of milk not only stimulate the appetite and cause digestive juices to flow more freely but also are very nutritious.
WHITE SAUCE
Butter Flour
No. 1 For Cream Soups ½ tbsp. ½ tbsp.
No. 2 For Creamed Vegetables 1½ tbsp. 1½ tbsp.
No. 3 For Croquettes 3 tbsp. 3 tbsp.
½ tsp. Salt few grains Pepper ½ cup Carnation ½ cup Water
Melt fat in top part of double boiler; add flour and seasonings and mix thoroughly. Add the Carnation diluted with the water and stir constantly until smooth and thick. Place over hot water and continue cooking for 10 minutes, stirring occasionally.
CHEESE SAUCE
Add ⅓ cup of grated cheese to 1 cup of White Sauce No. 2 and stir until it is melted. Serve hot with vegetables or fish.
PIMIENTO SAUCE
Add 3 tbsp. chopped pimiento to 1 cup of white sauce No. 2. Serve hot with vegetables or fish.
EGG SAUCE
Add 1 chopped hard cooked egg, 1 tbsp. chopped parsley, and ¼ tsp. celery salt to 1 cup of white sauce No. 2. Serve hot with vegetables or fish.
CAPER SAUCE
½ cup Carnation Milk ½ cup water 2 tbsp. butter 2 tbsp. flour 1 small onion ½ tsp. salt ⅛ tsp. pepper ¼ cup capers
Scald the Carnation and water together. Melt the butter, add chopped onion and when brown add the flour and let brown; add the salt, pepper, and scalded milk, stirring constantly. Cook for about five minutes and add the drained capers. Serve hot with fish.
MOCK HOLLANDAISE SAUCE
1 tbsp. butter 2 tbsp. flour ½ tsp. salt ⅛ tsp. pepper ¾ cup Carnation Milk 2 egg yolks ¼ cup butter 1 tbsp. lemon juice Few grains cayenne
Follow method given above for White Sauce. Stir in beaten egg yolks after sauce is cooked and then add butter, bit by bit, and finally the lemon juice. Serve hot with vegetables or fish.
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