=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.
=Bread Sauce.=—Cook in double boiler for 15 minutes 1 pint milk, 2
tablespoons chopped onion; add 1 tablespoon butter, ½ teaspoon salt, ¼
teaspoon pepper, and rub through sieve. Brown ½ cup coarse dry bread
crumbs in 1 tablespoon butter in frying-pan. Add these to sauce as it
goes to table.
=Brown Sauce.=—In saucepan brown 1 tablespoon butter until dark,
but not burned. Add 1 tablespoon flour, stir and brown again. Add
gradually 1 cup good stock (beef is best) or hot water and stir until
smooth and thick. Season with salt and pepper to taste. Simmer 5
minutes.
=Sauce Piquante.=—To 1 cup brown sauce add 1 tablespoon each of
chopped capers and pickles and simmer 5 minutes.
=Mushroom Sauce.=—Make 1 cup brown sauce, using equal quantities stock
and liquor from canned mushrooms. Season, add 2 tablespoons chopped
mushrooms, simmer 5 minutes.
=Sharp Brown Sauce.=—1 tablespoon butter, 1 tablespoon flour, 3
tablespoons vinegar, 1 tablespoon tomato catsup, ⅔ cup stock. Make
same way as brown sauce, add salt and pepper to taste.
=Sauce Robert.=—1 cup brown sauce made with stock, 1 teaspoon sugar, 1
teaspoon made mustard, 1 tablespoon vinegar. Simmer 5 minutes.
=Olive Sauce.=—1 cup brown sauce, 24 stoned olives, 1 tablespoon
sherry. Simmer olives in hot water 10 minutes. Drain, add sauce,
simmer 5 minutes; take from fire and add sherry.
=Spanish Sauce.=—Boil 1 quart strong stock down one half. Make as
directed for brown sauce, and add 2 tablespoons sherry.
=Currant Jelly Sauce.=—Melt ½ glass currant jelly over slow fire. Add
1 cup hot brown sauce; stir well and simmer 1 minute.
=Tomato Sauce.=—Simmer ½ can tomatoes, 1 chopped onion, ½ teaspoon
salt, ¼ teaspoon pepper, 1 clove together 10 minutes. Rub through
sieve. Cook together 1 tablespoon each of flour and butter 1 minute,
add tomato gradually, stir till smooth, and simmer 5 minutes.
=Italian Tomato Sauce.=—Simmer together for 20 minutes ½ can tomatoes,
6 cloves, 3 sprigs parsley, 1 teaspoon mixed herbs, ½ teaspoon whole
allspice, ½ teaspoon peppercorns. Slowly brown 2 tablespoons chopped
onion and 1 tablespoon butter until very dark; add 2 tablespoons
flour, brown again; add gradually 1 cup rich brown stock, then the
cooked tomatoes. Simmer 10 minutes, rub through a sieve and add more
seasoning if necessary.
=Hollandaise Sauce.=—Cream ½ cup butter; add gradually 2 beaten egg
yolks; stir well. Add 1 tablespoon lemon juice, dash each of salt and
cayenne. Add ½ cup boiling water, and stir over boiling water till
thick as boiled custard. Serve immediately.
=Sauce Tartare.=—Make 1 cup mayonnaise (see Salads). Chop very fine 1
tablespoon each of capers, olives, green cucumber pickle, and parsley.
Press in a cloth till quite dry. Blend gradually with the mayonnaise.
For fried or broiled fish.
=Maître d’Hôtel Butter.=—Cream 2 tablespoons butter, add gradually ½
teaspoon salt, ⅛ teaspoon white pepper, 1 tablespoon each of lemon
juice and chopped parsley. Keep very cold. Serve with fried fish or
broiled steak.
=Horse-radish Sauce.=—Cream 2 tablespoons butter; add 2 tablespoons
fresh grated horse-radish, 1 tablespoon very thick cream, ½ teaspoon
lemon juice. Keep very cold.
=Mint Sauce.=—1 cup chopped green mint leaves, ½ cup vinegar, ¼ cup
powdered sugar. Mix 1 hour before serving.
[Illustration: (Decorative Design)]