Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-08-04
EIGHTEEN sAvoR1 SAUCES
WILL GREATLY IMPROVE ALL
MADE-OvER DISHES.
For Use With Meats or VeSeta-
bles Hot Or
Cold. se
Written for The Evening Star.

Cold u
Written for The Evening Star.
In this age of made-over dishes, or en-
trees, one cannot know how to make too
many sauces.
The basis of most sauces is butter and
flour cooked together, a white sauce; or if
the flour is first Drowned, brown sauce
To this are added the seasoning and flavor
suited to the dish with which it is to he
served.
Herb Sauce for LOln of Veal
Chop fine mint, parsley, tarragon, boil
with some currants and little water
Strain and add the yolks of two or three
hard-boiled eggs rubbed to a paste, a little
grated bread. cinnamon, cloves and sugar
and a slice or two of an orange.
Tarragon Sauce for Venfson.
Boil for twenty minutes tarragon and
bay leaves in a little water, strain and add
a tablespoonful of sugar, some salt, pepper
and lemon juice. Put into a saucepan, in
which is tablespoonful each of flour and
butter rubbed together, and cook ten min
utes.
Fennel Sauce for Potato.
Take equal quantities of fennel mint and
parsley, tie in bunch, put it in a pint of
boiling water with a teaspoonful of salt
and a pinch of soda. Let it boil eight min
utes, drain it, remove the stalks and chop
the leaves very fine. Add 1t to a white
sauce. which has been made with milk
Parsley alone Is made into a sauce in the
same way. The addition of soda to the
water helps to keep the color of the parsley
or fennel.
SOrrel Sauce.
Wash well two quarts of sorrel put IT in
a saucepan with a little water and butter,
and Let Sta &c
through sieve, and then add a quarter of
a pint Of brown sauce a little salt and but
ter and a trif1e of lemon Juice. For an en-
tree of fish.
Celery Sauce for BroiIed Fowl.
Wash, pare and cut in thin slices about
two inches long a head Of young celery.
Boil till tender in water stock, season.
ing with pounded mace, nutmeg. salt and
pepper Thicker with tablespoonful each
OF flour and butter rubbed together in a
smooth paste. After taking from the fire
add a little lemon juice.
Asparagus Sauce.
Boil some asparagus tops till tender, then
strain and add them to a white sauce
which has a little sugar in it-haf tea
spoonful. Asparagus sauce may be served
with veal
Green Pea Sauce for Lamb.
Boil one pint Of green peas, tablespoon
full of butter two tablespoonfuls of cream.
bit Of mint, trife of sugar and half a
pint of veal gravy. When the peas are
quite tender add salt and thicken with
flour.
CaulifOwer Sauce for Cold Fish.
Boil small caulifiower until tender, then
shred 1t and add it to white sauce with
a little white pepper and some lemon juice.
Endive Sauce With Braised Liver.
Blanch six heads of endive and then chop
them fine; put them in half pint of good
gravy or beef juice and stew until the
endive is tender: strain, thicken with white
sauce and season with salt.
Cucumber Sauce.
Peel two cucumbers, cut them down the
center in four parts and then again into
pieces two inches long, removing the seeds.
Put the pieces, with some salt and a sliced
onion, into quarter of pint Of vinegar
and water. and let stand for one hour.
Drain off the liquid. Stew in a pint of
water and some butter until tender. Drain
and add to a brown sauce. Cucumber
sauce is served with fish.
Onion sauce.
Peel half dozen white onions and boil
until tender. Drain thoroughly and cut in
halves or small pieces. Put In a saucepan
with a white sauce and cook a little while;
rub through 4 sieve and then add some
cream and a little salt.
Another Onion Sauce.
Peel and slice half a dozen onions ard put
In a stewpan with a tablespoonful of but
ter. Cook until the onion is brown, then
gradually stir in about tablespoonful OF
flour, moistened with water. Then put in
some brown sauce with little pepper and
mushroom ketchup. When taken from the
stove add a little lemon juice. Still another
sauce made with onions-Bermuda onions,
II possible: Roast half dozen, peel and
put them in a saucepan with some gravy.
Season with salt and cayenne, and then add
teaspoonful of powdered sugar and boil
until tender. Mash them, add butter and
serve hot
Turnip Sauce With Mutton.
Boil and then mash two or three turnips.
When cold add cream, in which is table,
spoonful of melted butter season with sat
and paprika. Caro-. sauce is made by cut
ting carrots into dice, boiling them in stock
and then adding brown sauce.
Mushroom Sauce.
Stew some mushrooms in veal gravy with
salt, pepper and butter. Rub together a
tablespoonful each Of -four and cream. Add
this to the mushrooms, and, when thick
ened, 1t is ready to serve hot. If a brown
mushroom sauce is desired have the flour
Drowned before using.
Trume Sauce.
Cut truff1es in round or dice-shaped pieces.
Let them simmer in butter over slow fire.
Add beef gravy or red gravy, strain it and
serve hot. Truffle sauce makes almost any
warmed-over dish take on an air of i'm
portance
Orange Sauce for Wild Fowl.
l. Take half pint of brown sauce and let
it boil. Add half pint of claret, little
cayenne and the juice Of two oranges or one
orange and one lemon. Let 1t simmer for
few moments, pour some of 1t over the
game and serve the rest in tureen.
Lemon Sauce for Boiled Meats.
Put the peel of a lemon, cut thin, into
pint of cream with thyme and ten white
pepper corns. Simmer and strain, thicken
1t with -four and butter rubbed together.
Boil 1t and add little lemon juice.
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