SAUCES.

[No. 156.]—Sauce à la bonne femme.

Dissolve the butter in a small stewpan, then place in the vegetables sliced, and fry for twenty minutes, but do not allow to burn; add stock, lemon juice, salt and pepper, and simmer for half an hour. Strain before using. May be thickened if required.

Note.—This is a very suitable sauce for pouring over fried beans, lentils, potatoes, etc.

[No. 157.]—Sauce à la petite cuisinière.

Boil the beans and parsley for two hours, add salt, strain, thicken with the flour and butter well mixed, stir until it boils, add lemon juice.

[No. 158.]—Apple Sauce.

Peel, core, and slice the apples; dissolve the sugar in the water, using an enamelled stewpan; place in the apples and cloves. Simmer gently until the apples are quite tender. Rub through a hair sieve with a wooden spoon, return to the stewpan, stir in the butter, and continue stirring until thoroughly incorporated, when it is ready for serving.

[No. 159.]—Asparagus Sauce.

Cut away the white portion of the asparagus, and tie the green into a bundle; boil in salted water for about thirty minutes or until tender, but not broken; then lift out, and place on a board and cut off the tips, rub the remainder through a hair sieve into the white sauce; then stir in the tips, also a few drops of spinach colouring, and it is ready for use.

Note.—When rubbing the asparagus through the sieve, it will be found that it adheres to the outer side, whence it must be removed with a spoon.

[No. 160.]—Béchamel Sauce.

Simmer the seasonings in the milk for three-quarters of an hour, strain, add the butter and flour, which have been previously mixed, stir until the sauce thickens, add the beaten yolks of eggs, and it is ready for use. Care must be taken not to allow the sauce to boil after the eggs have been added.

[No. 161.]—Curry Sauce.

Slice the vegetables and boil them with the lentils for one hour, add salt and strain; mix the flour, butter, and curry powder well on a plate, place in an enamelled saucepan, pour in the liquor, and stir until it boils.

Note.—This sauce is suitable for curried eggs, savoury rice balls, etc.

[No. 162.]—Curry Sauce.

Another way.

Slice and fry the onion in butter until nicely brown, then stir in the flour and curry powder, and mix all well together; add water and salt, and boil for ten or fifteen minutes, stirring very frequently. Strain before serving.

[No. 163.]—Curry Sauce à Brazil.

Shell the nuts and pound them in a mortar. Fry the onions in one and a half ounces of butter until slightly brown; add the nuts, salt, curry powder, stock, and tomatoes sliced; simmer for one hour. Strain and thicken with half an ounce each of butter and brown flour mixed.

[No. 164.]—German Sauce.

Strain the yolks and add them to the sauce; stir carefully over a moderate heat until it simmers, but on no account must it boil or the eggs will curdle. When it thickens (about one minute) it is done. This is a very rich sauce.

[No. 165.]—Haricot Bean Sauce.

Boil altogether for two hours (excepting salt, which must be added later), the seasonings being tied up in a little piece of muslin so as to be easily removed; strain and thicken with the paste of flour and butter, stirring over the fire until it boils.

[No. 166.]—Lentil Sauce.

Simmer the lentils with the peppercorns, herbs, and onion sliced, for about twenty minutes; add the tomato juice and salt; simmer for another twenty minutes. Strain, and thicken with the flour and butter.

[No. 167.]—Lentil Sauce.

Place the lentils in a stewpan with the water and the onion (cut in four), peppercorns, and mace, tied up in a small piece of muslin. Boil three-quarters of an hour, remove the flavourings, add salt, and simmer for another quarter of an hour. Strain, rinse the stewpan, pour back the sauce, and thicken with the butter and flour.

Note.—The lentils should not be thrown away, but are just ready for converting into sausages, etc.

[No. 168.]—Lentil Sauce.

Slice the vegetables, and boil with the lentils for two hours. Strain and thicken with the flour and butter.

[No. 169.]—Mint Sauce.

Wash and pick over the mint, which must be quite fresh, and chop it rather fine; then place in a mortar, add the sugar, and pound well together until thoroughly incorporated; stir in the vinegar, and pour into the sauce-boat or jar.

Note.—A covered receptacle should be used, and the sauce is improved by being made some hours before required.

[No. 170.]—Parsley Sauce.

Take a handful of parsley; and after washing it tie in a bunch and throw into boiling salted water for two or three minutes, then well drain and chop very fine. Have ready the sauce, stir in the parsley, and pour into a hot tureen.

[No. 171.]—Sauce Piquante.

Melt the butter in a small saucepan, and when dissolved shake in the flour, stirring all the time until the paste is quite smooth; add a little salt and pepper, and then pour in gradually the water and vinegar; stir well until the sauce has boiled for a few minutes. It will then be quite ready.

[No. 172.]—Sauce Royale.

Prepare the vegetables, slice them, and fry in an ounce of butter for five minutes; add water and salt, and simmer gently for one and a half hours. Strain and thicken with one ounce of butter and the flour.

[No. 173.]—Salad Sauce.

Dissolve the butter in a saucepan, then place in it the haricot beans, onion sliced, mace, lemon peel, peppercorns and water. Boil two hours, rub through a sieve and allow to cool; then strain again to remove scum, add vinegar, and pour over salad.

[No. 174.]—Salad Sauce.

Dissolve the butter in a small stewpan, place in the onion sliced and fry ten minutes; then add stock and beetroot, and simmer for twenty minutes; add the mustard, sauce, lemon juice, and flour, and simmer five minutes, stirring all the time; rub through a sieve, and when cold stir in the vinegar.

This quantity is only sufficient for a small salad.

[No. 175.]—Salad Sauce.

Slice the vegetables and fry in the butter for ten minutes; then place in a stewpan with the tomato juice (tinned will answer the purpose), mace, cinnamon, salt and pepper. Boil for half an hour, then place in the beans and simmer for twenty minutes; rub through a sieve, and when cold stir in the vinegar. It is then ready for use.

[No. 176.]—Salad Sauce.

Drop the yolks into a small enamelled stewpan, add the pepper and salt, and stir well with a wooden spoon; pour in the milk, which should be just at boiling point, then stir briskly over a gentle heat for about ten minutes, or until the sauce thickens, but it must on no account be allowed to boil, or it will curdle. When sufficiently thick, remove from the fire, stir in the vinegar, and stand on one side to get thoroughly cold. It is then ready for use.

[No. 177.]—Sauce Superbe.

Slice the vegetables, except the tomato, and fry in the butter until a nice brown; place in a stewpan together with the water, barley, salt and flavourings, and boil three-quarters of an hour. Add tomato sliced, simmer half an hour, stirring frequently, and strain. If required for masking, thicken with one ounce each of brown flour and butter.

Note.—The vegetables and barley may be served as a stew, or used in various ways.

[No. 178.]—Tomato Sauce.

Scald and peel the tomatoes, and slice them (or half a pint of tinned tomato juice may be used); also slice the carrot, turnip and onion, and fry altogether in one and a half ounces of butter for ten minutes. Add water, peppercorns and salt, and stew gently for half an hour. Strain into a small enamelled saucepan, put in the flour and half an ounce of butter mixed together, and stir over a moderate heat until it boils.

[No. 179.]—Tomato Sauce.

Another way.

Slice the onion, and boil it in the tomato juice with the peppercorns and salt for one hour; strain. Mix the flour and butter on a plate with a knife; when thoroughly incorporated, place in the tomato juice and stir until it boils.

[No. 180.]—Tomato and Haricot Bean Sauce.

Boil altogether for about two hours; strain, rubbing the beans through a sieve with a wooden spoon. Add to this an equal quantity of cooked tomato liquor, which is already seasoned with butter, pepper and salt. Thicken with the paste of flour and butter, stirring over the fire until it boils. Be sure that the sauce is sufficiently seasoned before sending to table.

[No. 181.]—Tomato Sauce Piquante.

Slice the tomatoes, onions, and apples into a small stewpan, add water and vinegar and a little pepper and salt, simmer gently until tender, rub through a hair sieve, re-warm and serve.

Note.—Should the liquor boil away too soon, a little more water may be added as required.

[No. 182.]—Sauce Tournée.

Simmer altogether for half an hour, then strain very carefully. If desired very rich, a dessertspoonful of cream may be placed in the tureen and the sauce poured over gradually, stirring all the time.

[No. 183.]—Vegetable Sauce.

Prepare the vegetables, cut them up in small pieces, place in a saucepan with the water, salt and flavourings, simmer for one hour; strain, replace in the saucepan, which should have been rinsed, and thicken with flour and butter, or if a little cold boiled rice is handy it may be substituted for the flour, and should be added with one ounce of butter to the sauce five minutes before it is strained. A teaspoonful of lemon juice added the last thing will give additional piquancy to the sauce.

Note.—This quantity will make about three-quarters of a pint of sauce.

[No. 184.]—White Sauce.

Mix the flour and butter well together on a plate with a knife, place this paste in a small enamelled saucepan, add salt and milk, and stir over the fire until it is perfectly smooth and has boiled for one minute. It is then ready for use.

[No. 185.]—Rich White Sauce.

Prepare sauce same as [No. 184], and stand the saucepan on one side for ten minutes, then drop into it the yolk of an egg, and stir over a gentle heat for a few minutes, but on no account allow it to boil again, or the sauce will curdle.