Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Spanish Omelet

Use receipt for [French Omelet], and garnish with [Spanish Sauce].

Spanish Sauce

Sauté two tablespoons each of chopped onion, green pepper, a clove of garlic, in four tablespoons butter until yellow; add one cup of tomato.

Season with salt, pepper and cayenne, and cook until thick. One half cup mushrooms sautéd with onions is an improvement.

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CHAPTER VIII
SAUCES FOR MEAT AND VEGETABLES

White Sauce

• 2 tablespoons butter
  2 tablespoons flour
  1 cup milk or white stock
  ¼ teaspoon salt
  few grains cayenne
  ¼ teaspoon pepper

Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. Boil five minutes, beating constantly.

Brown Sauce

• 3 tablespoons butter
  4 tablespoons flour
  1 cup milk or brown stock
  ¼ teaspoon salt
  few grains pepper

Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all of the time.

Allemande Sauce

Use same ingredients as for Velouté Sauce, adding the yolks of two eggs and one teaspoon chopped parsley. Cook one minute.

Béchamel Sauce

• 2 tablespoons butter
  2 tablespoons flour
  1 teaspoon chopped onion
  1 teaspoon chopped carrot
  bit of bay leaf
  ½ teaspoon salt
  ¼ teaspoon pepper
  1 cup white stock

Sauté vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes.

A richer sauce is made by adding one half cup cream.

Béarnaise Sauce

• 4 egg yolks
  ½ teaspoon salt
  cayenne
  4 tablespoons oil or butter
  1 tablespoon tarragon vinegar
  1 tablespoon hot water
  1 teaspoon chopped parsley

Mix yolks and water; add butter and set in a dish of hot water; stir constantly until mixture thickens; add seasonings and serve immediately.