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Note.--When strained, this const.i.tutes a very choice sauce, and it may be slightly thickened.
SAUCES.
No. 156.--Sauce a la bonne femme.
2 tomatoes.
1 green apple.
1 leek.
2 ounces b.u.t.ter.
1 teaspoon lemon juice.
pint lentil or haricot bean stock.
teaspoon mixed herbs.
Salt and pepper to taste.
Dissolve the b.u.t.ter in a small stewpan, then place in the vegetables sliced, and fry for twenty minutes, but do not allow to burn; add stock, lemon juice, salt and pepper, and simmer for half an hour. Strain before using. May be thickened if required.
Note.--This is a very suitable sauce for pouring over fried beans, lentils, potatoes, etc.
No. 157.--Sauce a la pet.i.te cuisiniere.
1 pint haricot beans.
1 quart water.
1 teaspoon salt.
2 teaspoons lemon juice.
ounce brown flour.
1 ounce b.u.t.ter.
1 sprig parsley.
Boil the beans and parsley for two hours, add salt, strain, thicken with the flour and b.u.t.ter well mixed, stir until it boils, add lemon juice.
No. 158.--Apple Sauce.
12 apples.
12 lumps of sugar.
1 pint water.
1 ounce fresh b.u.t.ter.
3 or 4 cloves, according to taste.
Peel, core, and slice the apples; dissolve the sugar in the water, using an enamelled stewpan; place in the apples and cloves. Simmer gently until the apples are quite tender. Rub through a hair sieve with a wooden spoon, return to the stewpan, stir in the b.u.t.ter, and continue stirring until thoroughly incorporated, when it is ready for serving.
No. 159.--Asparagus Sauce.
20 heads of asparagus.
pint white sauce.
Pepper and salt to taste.
Spinach colouring.
Cut away the white portion of the asparagus, and tie the green into a bundle; boil in salted water for about thirty minutes or until tender, but not broken; then lift out, and place on a board and cut off the tips, rub the remainder through a hair sieve into the white sauce; then stir in the tips, also a few drops of spinach colouring, and it is ready for use.
Note.--When rubbing the asparagus through the sieve, it will be found that it adheres to the outer side, whence it must be removed with a spoon.
No. 160.--Bechamel Sauce.
1 shalot or small onion.
3 sprigs of parsley.
24 peppercorns.
1 pint milk.
1 ounce b.u.t.ter.
1 ounce flour.
1 bay leaf.
1 teaspoon sweet herbs.
A very little mace.
teaspoon salt.
2 yolks of eggs.
Simmer the seasonings in the milk for three-quarters of an hour, strain, add the b.u.t.ter and flour, which have been previously mixed, stir until the sauce thickens, add the beaten yolks of eggs, and it is ready for use. Care must be taken not to allow the sauce to boil after the eggs have been added.
No. 161.--Curry Sauce.
pint soaked lentils.
1 shalot or small onion.
1 small turnip.
1 teaspoon curry powder.
1 small carrot.
1 pint water.
teaspoon salt.
1 ounce each flour and b.u.t.ter.
Slice the vegetables and boil them with the lentils for one hour, add salt and strain; mix the flour, b.u.t.ter, and curry powder well on a plate, place in an enamelled saucepan, pour in the liquor, and stir until it boils.
Note.--This sauce is suitable for curried eggs, savoury rice b.a.l.l.s, etc.
No. 162.--Curry Sauce.
Another way.
1 large onion.
2 ounces of b.u.t.ter.
ounce of flour.
