Fisherman & farmer. [volume] (Edenton, N.C.) 1887-19??, 1891-01-09
SAUCES FOR MEATS AND FISH.


Nothing adds more to the daintiness
of the various meats, fish and game so
plentiful during the winter than suitable
sauces; indeed, writes Mrs. E. r. Parker,
in the Courier Journal, a knowledge of
this branch of cooking is one of the
secrets of French cooks in always hav-
ing their dinners successful. White
sauce is the foundation Of most of the
light sauces made, and can be kept on
hands for the preparation of other
variety, as it will keep three or four
weeks in cold weather. To make this
sauce, put two ounces of butter in
saucepan with two ounces of sifted flour,
stir over the fire until we'll mixed, let
cook five minutes, add pint of clear
white soup stock, we'll heated, pour over
the thickening very slowly, mixing we'll
to prevent getting too thick in the begin
ming. Let simmer until very thick and
smooth, then add teacup of rich cream,
and stir we'll. If to be kept, this sauce
should be put in jar, we'll covered, and
set in a cool place.
Allemonde Sauce-Take teacup Of
white sauce, add to it a half pint of
mushroom gravy and dozen chopped
mushrooms, put in a saucepan and set on
the fire to simmer for five minutes. Put
the saucepan into kettle of boiling
water, beat the yolks of three eggs, and
mix gradually with the sauce, which
must be stirred until the eggs begin to
thicken, when remove from the boiling
water and stir until cool. Season with
salt and pepper, strain, and serve with
boiled meats and fish.
BechameI Sauce-Make exactly like
white sauce, but much thinner.
Villerie Sauce-Takea teacup of Wits
sauce, chop half dozen mushrooms and
mix three tablespoonful of their liquor
in the sauce with half tablespoonful of
powdered thyme and sweet marjoram and
a sprig of parsley and piece of bay leaf,
let simmer ten minutes, strain, return to
the fire, add a spoonful of soup stock,
thicken with beaten yolk of three eggs.
Serve with fish.
Supreme Sauce-Take pint of thick
white sauce and pint of strong chicken
broth, mix together, let boil, add small
teacup of thick cream and little salt,
chop four stalks of parsley and put in
with six pepper corns, let boil; when
ready to serve add teaspoonful of lemon
juice.
Laubise Sauce-Boil three large onions
IN new milk until tender, press free of
milk, chop fine, sprinkle with a little
salt and pepper, put with tablespoonful
of butter in half pint of white sauce,
boil, thicken with the beaten yelk Of an
egg.
Caper Sauce-Put half pint of white
sauce in a small saucepan, let heat, Fut
in dessert spoonful of chopped capus,
take from the fire and add teaspoonful
of strong vinegar. Serve with boiled
mutton or boiled fish.
Oyster Sauce-Take a dozen and half
large oysters, put in saucepan and let
heat, strain the liquor on half pint Of
white sauce, add teacup of cream, let
boil Served with boiled fowl or fish.
Hollandaise Sauce-Make half pint
of drawn butter by melting tablespoon
full of butter with tablespoonful Of
flour, in which stir half pint of boiling
water and half teaspoonful OF salt, ssz
the saucepan in kettle Of boiling water,
add an ounce of butter and stir well, re-
move the saucepan from the fire and add
the beaten yelks of five eggs, gradually
set on the fire and stir until they begin to
thicken, take off, squeeze in the juice Of
two lemons, add sprinkle OF cayenne
pepper. This sauce should be thick and
vaIlou with q decided acid taste Serve