Meat and Fish Sauces
White or Cream Sauce.—Put 1 tablespoon each of butter and flour in saucepan over fire. When mixed without browning add ½ teaspoon salt, ¼ teaspoon white pepper, then, gradually, 1 cup hot milk. Stir until smoothly thickened, and simmer for 3 minutes.
Thick White or Cream Sauce.—Make as above, but use double quantities of flour and butter.
Bechamel Sauce.—1 tablespoon each of flour and butter, ½ cup each thin cream and white stock—chicken or veal—salt and pepper to taste. Prepare same manner as white sauce.
Allemande Sauce.—Same as white sauce, with addition of 2 raw egg yolks added as taken from fire.
Egg Sauce (for Fish).—1 cup white sauce, 2 chopped hard-boiled eggs, 1 tablespoon chopped parsley, 1 teaspoon lemon juice or vinegar. Add parsley after taking from fire.
Caper Sauce.—2 tablespoons butter, 1 tablespoon flour; mix well; pour on boiling water till it thickens; add 1 hard-boiled egg chopped fine, and 2 tablespoons capers.
Drawn Butter.-½ cup butter, 2 tablespoons flour; rub thoroughly together, then stir into pint boiling water; little salt; parsley if wished.
Curry Sauce.—Slowly cook 1 tablespoon chopped onion in 1 tablespoon butter 5 minutes without coloring. Add 1 teaspoon curry powder, cook 2 minutes, add 1 cup white sauce, cook 2 minutes longer.
Soubise Sauce.—Peel 3 large white onions; boil very soft in salted water. Drain, rub through sieve, add 1 cup white sauce.