FISH, MEAT AND VEGETABLE SAUCES
Reading edition
THIN CREAM SAUCE
1 tablespoon butter
1 tablespoon flour
1 cup milk or cream
½ teaspoon salt
⅛ teaspoon white pepper
Melt butter in saucepan, add flour and mix well; add cold milk slowly, stirring until smooth and creamy; add seasoning and boil about 3 minutes.
THICK CREAM SAUCE
2 tablespoons butter
2½ tablespoons flour
1 cup milk or cream
½ teaspoon salt
⅛ teaspoon white pepper
Make as directed for Thin Cream Sauce.
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 and parsley and lemon juice to white sauce after removing from fire.
CURRANT JELLY SAUCE
½ glass currant jelly
1 cup hot brown sauce
Melt jelly over slow fire. Add brown sauce; stir well and simmer one minute.
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
pepper
Brown fat in saucepan; add flour and brown; add liquid and stir until smooth and thick. Season to taste and simmer 5 minutes.
HOLLANDAISE SAUCE
½ cup butter
2 beaten egg yolks
1 tablespoon lemon juice
salt
cayenne
½ cup boiling water
Cream butter; add gradually stirring well egg yolks, lemon juice and seasoning. Add boiling water slowly. Stir over boiling water until thick. Serve immediately.
SAUCE TARTARE
Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon each capers, olives, pickles and parsley. Press in cloth until dry. Add to mayonnaise just before serving.
MAITRE D'HOTEL BUTTER
2 tablespoons butter
½ teaspoon salt
⅛ teaspoon white pepper
1 tablespoon lemon juice
1 tablespoon chopped parsley
Cream butter; add gradually seasoning, lemon juice, parsley and keep cold until served.
MINT SAUCE
¼ cup chopped mint leaves
½ cup vinegar
¼ cup water
¼ cup sugar
Cook all ingredients in sauce pan 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 horse-radish
1 tablespoon thick cream
½ teaspoon lemon juice
Cream butter, add horse-radish, cream and lemon juice. Keep very cold until served.
CRANBERRY SAUCE
1 quart cranberries
2 cups sugar
1 cup water
Wash and pick over cranberries. Put all ingredients 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 after cooking.
TOMATO SAUCE
3 slices bacon cut into small pieces
1 slice onion chopped
2 tablespoons flour
1½ cups strained tomatoes
½ teaspoon salt
few gratings of nutmeg
cayenne
1 tablespoon chopped green peppers
Put bacon into saucepan, add onion and brown slightly. Add flour, tomatoes which have been heated and strained, and stir until thick. Add seasoning and peppers.