The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1901-03-25

add one-haIf cup of fresh mushrooms,
but in small pieces. Allow the mush-
rooms to cook till well heated, take
| them from the fire and stir in the yolk
of one egg and a teaspoonful of butter.
| When the egg is set add sprig of chop
! ped parsley and serve.
With panada, outlets" ETC., there
! will be less trouble in getting the mix
ture smooth if the flour and solid butter
| are rubbed thoroughly to a cream in the
| first place. The scalding milk should
| then be slowly added to it, stirring con-
stantly, and the mixture then be turned
| into the double boiler and cooked until
very thikk, and lastly seasoned, mixed
with the meat fish and turned into a
| fiat dish and set in a cold place to be-
come thoroughly chilled before making
into forms. The rule for the panada for
one pint of meat or fish is one cupful of
milk, one tablespoonful of butter, two
heaping tablespoonfuls of flour and a
teaspoonful of salt. The seasoning must
be varied to suit the meat or fish.
| Drawn butter sauce is the foundation
| of Hollandaise, caper and piquante
sauces. For drawn butter sauce the pro-
portions are three tablespoonfuls of but
| ter, two of flour and one cupful of wa
| ter, with pepper and salt to season.
| For Hollandaise sauce add the mashed
yolk of one egg, one teaspoonful of onion
juice. one teaspoonful of finely chopped
parsley anu OHe-udll ledSpOOHlul Oh graz
| ed onion. This is used for fish or meat.
+ Caper sauce for boiled mutton is drawn
butter sauce, with two teaSponfuls of ca
pers and one tablespoonful of lemon
juice stirred in after the sauce is cooked
| For sauce piquante add to the drawn
butter sauce one-half tablespoonful of
vinegar, one-half tablespoonful of onion
juice, one tablespoonful of chopped pick
| les, ore tablespoonful of chopped olives,
lone-quarter teaspoonful of grated onions
and dash of paprika.
| Tomato sauce is used on boiled rice
when it is served as a vegetable and on
| chops steaks, etc. For it cook a pint of
onion and two whole cloves for twenty
minutes. Melt tablespoonful of butter
| in the same pan, cook with it a heaping
Tablespoonful of flour, and add the toma-
toes Cook and stir until creamy, season
| with salt and pepper and strain.
Mint sauce is the orthodox accompani-
ment for roast lamb, and for it fresh
lyoung mint leaves should be used Pick
the best leaves from the stems until
there are two tablespoonfuls, and chop
them very fine. Mix these with two and
one-half tablespoonfuls of sugar, four
tablespoonfuls of vinegar and a half
saltspoonful of salt, and let them stand
several hours before serving.
HorSeradiSh sauce can be made and
kept indefinitely in tight jars. To a cup
full of the grated root add six tablespoon
fuls of vinegar and a scant, teaspoonful
of salt. This is liked with hot or cold
roast meats and with beefsteak
Sauce tartare, for fried and broiled
meats and fish, particularly the latter, is
mayonnaise dressing seasoned with rel
ishes. To a cupful of dressing add a
tablespoonful of chopped pickles or oil
ives, tablespoonful of capers and a
teaspoonful of onion Juice.
! Sauce bernaise is served with hot beef
steak. Heat a granite saucepan slightly
and break into it four eggs. Beat the
eggs briskly over a slow fire, but do not
| let them boil. Mix four tablespoonfuls
! of hot water and two tablespoonfuls Of
extract of beef, and as the egg begins
to cook stir in the mixture; add the juice
of one lemon, tablespoonful of garlic
juice and a teaspoonful OF tarragon vine
gar, salt and cayenne. hhen this Is well
mixed and cooked, but not curdled, add
a few bits of chopped tarragon and
serve.
Allemande sauce Is concocted of a pint
of white sauce, the yoll1s of six eggs, the
! juice of half a lemon, one tablespoonful
of mushroom ketchup, one tablespoonful
of butter, one-half cup of cream, with
salt, pepper and grating of nutmeg. Let
the sauce come to boil, and then place
the saucepan in anotner partly filled
with boiling water. Add all the season.
ing except the lemon. Beat the yoiks of