Process: Melt butter in a sauce-pan, add flour and stir to a smooth paste, let cook one minute (without browning), add gradually the hot chicken stock, stirring briskly; add the hot cream, continue stirring. Reduce one-third cup mushroom liquor to two tablespoons by simmering slowly, add reduced liquor to sauce, add lemon juice and season to taste with salt and pepper. Lemon juice may be omitted and a few grains of nutmeg added. Whip sauce until smooth and glossy.
Bechamel Sauce
- 1½ cups highly seasoned chicken stock.
- ¼ cup butter.
- ¼ cup flour.
- ¾ cup scalded thin cream.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
- Few grains nutmeg.
- Yolks three eggs.
Process: Mix butter in sauce-pan, add flour mixed with seasonings, stir to a smooth paste and let cook one minute, then add hot stock, stirring constantly, add hot cream, continue stirring. Beat yolks of eggs slightly, dilute with some of the hot sauce. Combine mixture, beat again, but do not allow the sauce to boil after adding egg yolks. Omitting yolks of eggs make White Bechamel Sauce.
Sauce Saubise
- 2½ cups sliced onions.
- 1 small clove garlic.
- 1 cup Veloute Sauce.
- ½ cup hot cream.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
Process: Cover onions and garlic with boiling water; boil five minutes, drain and cover again with boiling salted water and let cook until tender, rub through a pure strainer (there should be one cup pulp). Bring sauce to boiling point, add onion and hot cream; add salt and pepper. Garlic may be omitted.
Sauce Bearnaise
Prepare a rule of Hollandaise Sauce, using Tarrigon vinegar instead of lemon juice and add one teaspoon each of finely chopped parsley, capers and fresh tarrigon. Serve with lamb croquettes, chops, steaks, broiled birds, smelt and boiled salmon, cod or haddock.