Montana labor news., 1936-10-29
wine IN THE KITCHEN
BY MAJORIE GLASS
Home Economist, Roma Wine Co.

L 4 CIlIii OWC AAANNAA u hASAA VA 80
cooks to their skill in choosing and
making the right sauce for the right
dish.
In fact, give a veteran chef some
eggs, or a piece of fish or meat, and
ingredients for all the sauces in his
repertoire, and he'll dish you up
those eggs, or that piece of fish or
meat, in a hundred diffent waysl
Voilal
So if you are tired Of preparing
potroast or breast of lamb or veal
or roastbeef in the same old way,
then get busy and learn how to
make some interesting sauces other
than old-fashioned brown gravy.
It's just like putting new collars and
cuffs or a new flower on your old
dressl
The fundamental secret of good
sauces lies in the blending of the
ingredients-herbs such as thyme,
bayleaves, etc.-the different grada-
tons of onion flavor, such as garlic,
onion, leek, shallot and ehives-a
carrot or two, parsly, a dash of
cayenne, and a dash of wine, red or
white, dry or sweet. And mush-
rooms, preferably dried, r heaven
ly perfume in themselves, which
will ~delicately flavor sauce for any
food.
1t may seem troublesome in the.
beginning, to brown the onion in the
fat, and to cook a slice of carrot and
a few herbs in the sauce, and then
strain them out, but it is only by
such touches that real flavor is
achieved, and it is well worth the
slight added effort.
Second to seasoning in import
ance is the use of bouillon or stock
(either bouillon cubes or canned
BROTH, as the liquid for the sauce.
Meat extracts should also be used
for %flavoring.
Sauces for game, rabbit and the
stronger favored poultry and meat
will require either dry red wines, of
the Claret or Burgundy type, or dry
white wines such as Riesling, Sau-
ternes, etc. Sherry and madeira are
particularly delightful in sauces for
meat and fowl.
Brandy makes a delectable spiced
sauce, particularly good for ham.
For fish and chicken sauces Rhine
wines or Chablis or the dry Sau-
ternes are liked.
Sauces for desserts and fruit
usually specify the sweeter type of
wine, such as madeira, sherry, port,
muscatel, etc. Brandy and sherry
sauces are very good " III buildings,
fruit cakes and fruits.
Mayonnaise can be given an add
ed piquant flavor with the addition
of a dry white wine along with the
A delicious fruit salad dressing
may be made by adding golden am
Der color sweet tokay to mayonnaise
and whipped cream.
A GOOD STANDBY SAUCE FOR
STEAK AND SHIPS:
Sautern Mushroom Sauce
3 tbs. shortening
l small onion
3 tbs. flour
l cup stock Including mushroom
stock
Y Id. mushrooms (dried or fresh)
Salt and pepper to taste
Y cup Sauterne
Method: Melt fat, add onion, stir
until brown, add flour and stir until
flour is very brown. Add stock, stir
until smooth and simmer 5 min.
Add mushroom caps sliced and pan
fried in butter for 5 min. and sea-
son to taste with salt and pepper.
Add Sauterne just before serving.
A GOOD STANDBY SAUCE
FOR FISH:
Sauterne H0rseradish Sauce
White sauce, l cup
Combine with:
2 tbs. chopped parsley
l tbs. onion
2 tbs. horseradish
2 tbs. chopped pickles
V cup sauternes wine
Butter Wine Sauce for Vegetables
2 egg yolks
"a cup dry white wine
l tbs. lemon juice
70 cup cold water
Beat egg yolks. Add wine, cold
water and lemon juice. Cook over
hot water, stirring constantly until
thick and creamy. Beat butter grad
ually into sauce. Beat well before
serving.
vinegar.