One Hunderd Fish Sauces Pt 4

CLARET SAUCE PT> 4

Reheat one cupful of Brown Sauce, season with grated onion, add
half a cupful of Claret, bring to the boil, and serve.

COLBERT SAUCE

Put into a saucepan one cupful of Espagnole
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Sauce, two tablespoonfuls of beef extract, the juice of a lemon,
red and white pepper and minced parsley to season, and half a cupful
of butter in small bits. Heat, but do not boil, and serve at once.

CREAM SAUCE

Cook together one tablespoonful of butter and two of flour. Add two
cupfuls of cream or milk and cook until thick, stirring constantly
Season with salt and pepper.

CUCUMBER SAUCE--I

Chop two cucumbers, drain, and add one tablespoonful of grated
onion and half of a minced bean of garlic. Season with salt, pepper,
and vinegar, and add enough olive-oil to make a smooth paste. Serve
immediately.

CUCUMBER SAUCE--II

Grate four large cucumbers and drain. Season the pulp with salt,
pepper, grated onion, and tarragon vinegar. Add enough whipped
cream to make a smooth mixture and serve at once.

CUCUMBER SAUCE--III

Chop a cucumber finely, season with salt,
pepper, and vinegar and add it to Hollandaise Sauce.

CURRY SAUCE

Fry a tablespoonful of chopped onion in butter and add a tablespoonful
of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add
one cupful of cold water, and cook until thick, stirring constantly.
Take from the fire, season with salt and onion juice, and serve
hot.

DRAWN-BUTTER SAUCE

Cook to a smooth paste two tablespoonfuls of butter and two of
flour. Add two cupfuls of cold water and cook until thick, stirring
constantly. Season with salt and pepper.

DUTCH SAUCE

Cook together two tablespoonfuls each of butter and flour, add one
cupful of white stock, and cook until thick, stirring constantly.
Season with salt and pepper, take from the fire and add the yolks of
three eggs beaten with half a cupful of cream. Cook in a double-boiler
for three minutes, take from the fire, add a tablespoonful of
lemon-juice and strain.


DUXELLES SAUCE--I

Cook in butter 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 wineglassful 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-Butter 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
two cloves, to two cupfuls of white stock. Simmer for fifteen minutes.
Cook together two tablespoonfuls of butter 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.