The Myrtle Reed Cook Book Part 74

Season with salt and pepper.

CURRY SAUCE

Fry a tablespoonful of chopped onion in b.u.t.ter and add a tablespoonful of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add one cupful of cold water, and cook until thick, stirring constantly.

Take from the fire, season with salt and onion-juice, and serve hot.

DRAWN-b.u.t.tER SAUCE

Cook to a smooth paste two tablespoonfuls of b.u.t.ter and two of flour.

Add two cupfuls of cold water and cook until thick, stirring constantly. Season with salt and pepper.

DUTCH SAUCE

Cook together one tablespoonful each of flour and b.u.t.ter, add one cupful of white stock, and cook until thick, stirring constantly.

Season with salt and pepper, take from the fire, and add the yolks of three eggs beaten with half a cupful of cream. Cook in a double boiler for three minutes, take from the fire, add a tablespoonful of lemon-juice, and strain.

DUXELLES SAUCE

Cook in b.u.t.ter one cupful of chopped mushrooms and one tablespoonful each of minced onion and parsley. Add to one pint of Spanish Sauce and serve.

EGG SAUCE

Add one-half cupful of sliced or chopped hard-boiled eggs to two cupfuls of Drawn-b.u.t.ter Sauce or sufficient melted b.u.t.ter.

HOLLANDAISE SAUCE

Beat half a cupful of b.u.t.ter to a cream and add gradually the well-beaten yolks of two eggs, the juice of half a lemon, and pepper and salt to season. Cook over boiling water until it begins to thicken, beating with an egg beater. Serve as soon as it is of the proper consistency. Add a little boiling water if it is too thick.

ITALIAN SAUCE

Fry a chopped onion in b.u.t.ter with a teaspoonful of minced parsley and two tablespoonfuls of chopped mushrooms. Add one cupful of white stock and boil for ten minutes. Thicken with a small spoonful each of b.u.t.ter and flour cooked together, take from the fire, and add a tablespoonful of b.u.t.ter and a little lemon-juice.

MADEIRA SAUCE

Add four tablespoonfuls of mushroom liquor and a winegla.s.sful of Madeira to Italian Sauce.

MAiTRE D'HoTEL SAUCE

Work into half a cupful of b.u.t.ter all the lemon-juice it will take, and add a teaspoonful or more of minced parsley; or, melt the b.u.t.ter without burning, take from the fire, add the juice of half a lemon and a teaspoonful of minced parsley.

MINT SAUCE

Chop fresh mint, or use dried mint, which is equally good. Cover with good cider vinegar and add enough granulated sugar to neutralize part of the acid. Let stand for several hours before using.

MUSHROOM SAUCE

Add the desired quant.i.ty of chopped canned mushrooms to White, Cream, Brown, or Drawn-b.u.t.ter Sauce, using the can liquor for part of the liquid.

PARSLEY SAUCE

Boil two large bunches of parsley in water to cover for five minutes.

Strain the water, and thicken with a tablespoonful each of b.u.t.ter and flour cooked together. Season with salt, pepper, and grated nutmeg, take from the fire, add the yolks of two eggs beaten with a little vinegar, three tablespoonfuls of b.u.t.ter in small bits, and a little minced parsley.

PIQUANTE SAUCE

Brown three small spoonfuls of flour in b.u.t.ter, add two cupfuls of stock, and cook until thick, stirring constantly. Season with salt and cayenne. Chop a small onion fine and cook it until tender in four tablespoonfuls of vinegar with a teaspoonful of sugar. Put into the sauce with two tablespoonfuls each of chopped capers and cuc.u.mber pickles. Heat thoroughly and serve.

REMOULADE SAUCE

Mix together the yolks of two hard-boiled eggs, the yolk of one raw egg, a pinch each of salt and pepper, and a teaspoonful of mustard.

Set the bowl into a pan of ice and add gradually a cupful of olive-oil, beating constantly. When smooth and thick, add three tablespoonfuls each of tarragon or cider vinegar and a teaspoonful of minced parsley.

TARTAR SAUCE

Chop fine a teaspoonful each of pickles, parsley, olives, and capers.

Mix with very stiff Mayonnaise. A little grated onion may be added if desired.

TOMATO SAUCE--I

Fry a chopped onion and half a clove of garlic in b.u.t.ter. Add half a cupful of water, a teaspoonful of beef extract, a cupful of canned tomatoes, and three or four dried mushrooms soaked and chopped. Simmer until smooth and thick, run through a sieve, and serve.

TOMATO SAUCE--II

Brown a tablespoonful of flour in b.u.t.ter, add a cupful of stewed tomatoes, and salt, pepper, grated onion, powdered cloves, and mace to season. Cook until smooth and thick, stirring constantly, rub through a sieve, and serve.

TOMATO SAUCE--III

Chop together capers, pickles, onion, and olives. There should be half a cupful in all. Add one-half cupful of stewed and strained tomatoes, a teaspoonful each of made mustard and sugar, and salt and cayenne to season highly. Serve very hot.

TOMATO CREAM SAUCE