The following is called Sauce d'Havre, and through the use of it it will be discovered that the taste of curry is an agreeable one in many another case than in connection with the veal and rice arrangement to which most American cooks restrict it. Peel and slice four onions and two apples and place in a stewpan with four ounces of butter, six peppercorns, a sprig of thyme, two bayleaves and a blade of mace. When the onions have become slightly brown over the moderate fire, stir in a mixture of two tablespoonfuls of flour and the same amount of curry powder, shortly afterward adding six gills of white stock and half a pint of white sauce. Season with salt and half a teaspoonful of moist sugar, boil for a quarter of an hour, adding more white stock if necessary, and stirring constantly. Put through a strainer into another saucepan, boil up again, skim, and use when required.
Fricasseed chicken takes on a new glory when it is prepared with Sauce Lyons. This is made by stirring gradually three well-beaten eggs into half a pint of plain white sauce, then placing the mixture in a jar and standing in boiling water till the sauce thickens. Just prior to pouring over the chicken add the strained juice of half a lemon.
TWENTY-FOUR LITTLE
FRENCH DINNERS
I
MENU
- Potage à la Duchesse
- Cabillaud à la Bechamel
- Pommes de Terre, Genevoise
- Salade Celeri
- Pouding à la Vanille
Potage à la Duchesse.
—Butter a baking sheet, cover with four ounces of chou paste, cook in the oven for six minutes, then cover the paste with forcemeat in small lumps, a little distance apart. Cut the paste into twelve equal sized pieces, each piece holding a lump of the forcemeat, place in a tureen, pour over a quart of piping hot consommé and serve.