New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-08-16

To make Sauce Espagn0le' cut up two carrots,
one onion, sprg Of thyme, bay leaf six peppers
and half pound Of sliced ham. Let all of these fry
together in saucepan in tablespoonful of butter
or in chicken fat If You have H. There should be one
cupful Of these chopped Ingredients and if the guam
titles given do not produce the cupful add more The
size Of herbs and vegetables varies much that this
cannot be fixed quantity unless measured after II is
chopped Add 10 this cupful Of ingredients two quarts
Of broth. Let the sauce simmer in a small dgester,
il you have one, for three hours. The wisdom Of
cooking digester will be readily seen the escape
Of the steam gives warning at that the contents
cooking rapidly. After cooking for two hours
skim the sauce very carefully and add brown
rOux. This is made by browning tablespoonful Of
butter and stirring in tablespoonful of four Let
the sauce simmer an hour after the -four is added !;
then skim it carefully taking of all grease. and strain
il. II Will keep long time If il IS put in the
frgerator.
This sauce is not as frequently used as the white
sauce though the velvet of the French cook is
quite different thing from the drawn but
ter, the universal of the Eng
lish kitchen. The English sauce IS good, but 1t
Is excessively tiresome used everything To
make Sauce Veloute,' melt tablespoonful Of but
in saucepan. Add two table poonfrIls Of -four.
str these together and moisten with three cups Of
wlito broth. Add few chopped mushrooms or half a
cup OF mushroom liquor If YOU have it. Boil this
for ten minutes stirring it continually. Then
simmer for hour, and rub 1t through fine sieve
at the end OF this time. This is an excellent
foundation for Bechamel any white sauce. Both
a white and brown sauce should be seasoned after
they are made. A brown sauce requires higher
sonine than the more delicate white cup
of cream added pint Of veloute converts il
Sauce Bechamel- The yolks OF four eggs added
carefully to e pint of white produce Sauce
Anemand." Most cooks add the juice of half
lemon and pat of butter to their "Anemand Sauce
Just before serving IT, The deliciousness Of these
sauces depends largely upon the care in tho prep
aratOn Of the stock from which they made There
certain gelatnous thickenng 10 these sauces which
gives them peculiarly smooth, fine favor II is i'm
possible TO produce rich and delicate favored sauce
by the use of beef. The maker depends mainly
upon veal and chickens, though he occasionally
rabbits or some such rich wild meat II il be OBJ
tanned fresh. Lamb and mutton are not suitable for
sauces. They apt to give rank favor, and the
best French cooks use beef very sparlngy even in
brown
At this season Of the year may easily make
tomato sauce from fresh tomatoes. Take two pounds
of tomatoes peel and cut them into bits, add half
bay Raf sprig of thyme, sprig Of parsley. one Of
summer savory and leaf of sage. Add a cup Of
white BROTH cook the tomatoes slowly for forty min
utes and strain il. Make q oux" Of tablespoon
ful Of butter Drowned, and tablespoonful OF Hour.
Mix this thchening with the tomatoes by pouring lit
tie of the tomatoes into # and then by stirring
that mixture in it first When the hckenng Is added,
add also a cup of brown gIavy-or. if you have il,
cup Of Espaenol Let the whole sauce boil up
slowly for twenty minutes. II it is too thick add
little more brown gravy sauce. If it is too thin
boil IL down little.
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