Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1873-08-07
How Sauces are Com
pounded.

uef, as lOllOWS:
The majority of sauces are all
commenced in the same way
When the butter and -four are
thoroughly mixed and cooked as
explained in a preceding number,
the sauce is more than half made;
the rest of the work is compare
lively easy. The most inexperi-
enced house-keeper will be able
to make almost any sauce after
two or three experiments.
White SUuce.-The proper
tons for this sauce are, two Gun.
ces of butter, one tablespoonful of
flour, yolk of egg, salt and
white pepper. A white sauce is
the basis of several others, as will
be seen below. 1t is made in this
way: When the -four is cooked,
as directed, with the butter, and
as soon as it turns yellowish, pour
into the pan about pint of boil
ing water, little by little, stirring
briskly the while with a wooden
spoon; take from the fire when it
is getting thick; beat a yolk of
egg with half tablespoonful of
cold water, put it into the pan
with salt and white pepper, mix
it well with the rest, and you have
all excellent sauce. A little gra-
ted nutmeg and vinegar, or lem
on juice added, if liked. Lemon
juice is better than vinegar when
the sauce is used with fish. The
cooking of the -four is done on q
rather sharp fire, which is had by
removing the cover of the stove
or range, by putting the cover
back to its place good or moder-
ate fire is obtained, and by placing
ing the pan on the corner of the
range you have a slow fire.
Bechan1eL Sauce is made ex.
actly like a white sauce, with the
exception that milk is used in
stead of water.
Cream Sauce.-This is also
made like a white sauce, with the
exception that cream is used in.
stead of water.
Blonde Sduce.-Broth is used
for this sauce instead OF water, and
the rest of the process is the same
as for a white sauce.
Lobster &aUce.-Add two or
three tabIespoonfuls of the flesh of
boiled lobster chopped to a white
sauce.
! Oyster SdWce.-Blanch pint or
SO OF oysters, mix them with a
white sauce, add lemon juice to
suit the taste, and the sauce is
made.
Cdper Sauce.-When the
white sauce is made, add tc it one,
two or three tablespoonfuls of ca
pers, either whole or chopped.
Cucumber Sauce.-Chop fine
a tablespoonful Of picked cucum-
bers, mix them with a white sauce,
give one boil, and it is ready.
Egg Sauce.-Chop two or more
hard boiled eggs, mix them with q
white sauce, and serve.
| Mushroom Sduce.-It is made
with either fresh or preserved
mushrooms. A tablespoonful or
more is chopped and mixed with
a white sauce then boil for half
a minute and it is done.
Fine Herbs Sduce.-This
sauce is made with parsley and
onions. A tablespoonful (more
or less, according to taste, OF both
chopped rather fine and mixed
with a white sauce. They are
used raw and as much of one as
the other. When mixed with the
sauce, give two minutes boiling,
stirring the while, and the sauce
is made.
Mditre d Hotel Sduce.-This
name is given to the mixture used
with broiled fish or broiled meat,
and is composed of butter, chop
ped parsley, and lemon juice when
for fish, but vinegar instead of lem
on juice may be used when it is
served with meat.
Bea9Te NOR, or Broom But
ter.-This is used with fish, calls
brains, etc., and is made thus: Two
ounces of butter are set on brisk
fire in frying-pan, and flied un-
til of a dark brown color, then
two or three stalks of parsley are
dropped IN, and fried few Sec
onds only, and then taken off by
means of a skinner. The but.
ter is put away in a bowl. Half
a pint of vinegar is boiled in the
same pan for two or three min.
utes, with pinch of pepper, and
turned over the butter. The |
whole is heated when wanted, and
turned over the fish, etc.
The absolute SDecific Of thp |