Note.—This is a very suitable sauce for pouring over fried beans, lentils, potatoes, etc.
[No. 157.]—Sauce à la petite cuisinière.
- 1 pint haricot beans.
- 1 quart water.
- 1 teaspoon salt.
- 2 teaspoons lemon juice.
- ½ ounce brown flour.
- 1 ounce butter.
- 1 sprig parsley.
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.
- 12 apples.
- 12 lumps of sugar.
- 1 pint water.
- 1 ounce fresh butter.
- 3 or 4 cloves, according to taste.
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.
- 20 heads of asparagus.
- ½ pint white sauce.
- Pepper and salt to taste.
- Spinach colouring.