Fish, Meat and Vegetable Sauces
Reading edition
Thin Cream Sauce
1 tablespoon butter 1 tablespoon flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper
Melt butter in saucepan, add flour and mix well; add cold milk slowly, stirring until smooth and creamy; add salt and pepper and boil about 3 minutes.
Thick Cream Sauce
2 tablespoons butter 2-1/2 tablespoons flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper
Make as directed for Thin Cream Sauce.
Tomato Sauce
3 slices bacon cut into small pieces 1 slice onion—chopped 2 tablespoons flour 1-1/2 cups strained tomatoes 1 tablespoon chopped green peppers 1/2 teaspoon salt few gratings of nutmeg cayenne
Put bacon into saucepan, add onion and brown slightly. Add flour, tomatoes which have been heated, and stir until thick and smooth. Add seasoning and peppers.
Bechamel Sauce
1 tablespoon butter 1 tablespoon flour 1/2 cup thin cream 1/2 cup white stock—chicken or veal salt and pepper
Melt butter in saucepan; stir in flour; reduce heat; add seasoning and liquid, stirring until smooth.
Egg Sauce (For Fish)
1 cup white sauce 2 chopped hard-boiled eggs 1 tablespoon chopped parsley 1 teaspoon lemon juice or vinegar
Add eggs, parsley and lemon juice to white sauce after removing from fire.
Brown Sauce or Gravy
1 tablespoon butter or fat in which meat was cooked 1 tablespoon flour 1 cup beef stock or boiling water salt and pepper
Brown butter in saucepan; add flour and brown; add liquid and stir until smooth and thick. Season to taste and simmer 5 minutes.
Currant Jelly Sauce
1/2 glass currant jelly 1 cup hot brown sauce
Melt jelly over slow fire. Add sauce; stir well and simmer one minute.
Hollandaise Sauce
1/2 cup butter 2 beaten egg yolks 1 tablespoon lemon juice salt cayenne 1/2 cup boiling water
Cream butter; add gradually, stirring well, egg yolks, lemon juice, salt and cayenne; add boiling water slowly. Stir over boiling water till thick as boiled custard. Serve immediately.
Sauce Tartare
Make 1 cup mayonnaise, page 41. Chop very fine 1 tablespoon each of capers, olives, pickles and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise.
Maitre D'Hotel Butter
2 tablespoons butter 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon white pepper 1 tablespoon chopped parsley
Cream butter; add gradually lemon juice, seasoning and parsley. Keep cold until served.
Mint Sauce
1/4 cup chopped mint leaves 1/2 cup vinegar 1/4 cup water 1/4 cup brown or granulated sugar
Cook all ingredients in saucepan over very slow fire for about one-half hour. Do not allow to boil. Serve hot.
Horse-Radish Sauce
2 tablespoons butter 2 tablespoons grated fresh horse-radish 1 tablespoon very thick cream 1/2 teaspoon lemon juice
Cream butter; add horse-radish, cream and lemon juice. Keep very cold.
Cranberry Sauce
1 quart cranberries 2 cups sugar 1 cup water
Put all together into saucepan. Cover until it boils. Remove cover and cook about 10 minutes or until berries have all burst. Pour into mold, chill and serve.
For Cranberry Jelly strain and put into mold and chill.