New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-03-20

In winter supply OF either the dark Espagnolo
OF the white will keep for month In .
cold place. but In summer they must he made once
a week and kept on ice With an Espagnole sauce
in the house any Of the dark. rich meat sauces
Of French and refined American cookery may be
prepared In half hour. but no who under
stands cooking would attempt 10 make an Espag-
mole sauce for use the day was needed unless
compelled TO DO 1t should he made part
OF the supplies of the store closet. The same II
true OF the sauce veou,e. literally velvet sauce
which is the foundation Of nearly all the fms white
No up-to-date cook prepares the stock from which
her dinner soup IL made the day the soup is needed
Stock for at least a weeks supply should be made
at once; then the preparation 81 the daily dinner
soup will occupy more than fifteen or twenty
five minutes. When consomme Is served several
times In the week the entire amount used IL made
ct and the different garnshes are added the
day IT is served II is the same with sauces. and
by a little calculation a good manager can easily
discover about what proportion OF each sauce IL
necessary for a months supply This. once pre-
pared. the table is revoluticnzed that the
sameness that characterzes the plain roast and
brolled meats is no longer known. new sauce
each day gives entirely different flavor 10 the
meats and vegetables
To prepare sauce Espagnole chop fine enough
OF young 10 make a half pint add a cgpfui
Of white onions. peeled and chopped four spriss Of
of celery and bunch OF parsley Fry these IN
chicken any other nice fat. and when they are
well Drowned add slowly four tablespoOnfus OF hour
and quart of nice ielled veal stock. and when this
is mixed turn the whole into soup kettle with
four quarts OF veal stock. Beef stock o1 not do.
veal is the only meat that can be used for this
purpose, because OF the large OF gciatfne Il
contains This is the that the gravy Of veal
browns so easily After adding the stock put In a
boiled ham hone or any convenient scraps OF roast
veal cover the kettle and let It cook gently for
three hours At the end OF this time n will be re-
duced 70 about two quarts and should be rich
dark brown. Now put fine colander in the mouth
OF stone pot strnn the sauce through IT, and next
day IT will be stiff dark ielly which may be used
when needed By melting a little
A veloute is much less expensive sauce and 10
used with delicate dishes To make 1, mel,
two large tablespoonfuls Of butter in a saucepan
and add AZ once four heaping tablespoonti,s Of
-four. This "rou" must NOT brown bu, must be
added as soon the -four Is stirred into two quarts
OF rich jellied veal stock Take half bunch OF
parsley. TWO blades OF soup celery two bay leaves
two sprigs OF thyme and dozen peppers Let tho
sauce boil about fifteen minutes. stirring IT all the
time. and after f. has been carefully skinned 90, 4,
back on the stove. where 1t will slowly simmer for
about three hours BY this time II will have ac-
CURED the dull velvet surface that characterres Nh.
properly made yeloute. Now strain II into a M,
TO keep. e'''e S'ose'
simple and excellent stock for these sauce. 10
pounds; tho meat being cut from the bone which IL
sa wed into small pieces both being put into soup
dieester such as Is shown I'm the illustration six
quarts OF cold water to be poured over mi. snH
when l. comes 10 ne boiling point let and one.
half scrsped carrots be chopped fine and added with
one turnip. three eefs two white onions fwo srrav.
OF soup celery and small bunch OF parsley.
The stock Is 10 simmer slowly for six hours s,,..
which It + strained through coak.e napkin " isn
IN In coiandcr in the mouth OF two gallon stone
morning. Wv ~