Cook until thick, stirring constantly. Season with salt,
pepper, and kitchen bouquet. Strain and serve.
VELOUTE SAUCE
Cook together three tablespoonfuls each of butter and flour, add
one cupful of white stock and one quarter cupful of cream. Cook
until thick, stirring constantly. Season with salt, cayenne, grated
nutmeg, and minced parsley. Simmer for an hour, strain, and serve.
VENETIENNE SAUCE--I
Cook together for five minutes two tablespoonfuls of tarragon vinegar,
six pepper-corns, a tablespoonful of chopped ham, six parsley roots,
a sprig of thyme and a bay-leaf. Strain, and add to one cupful of
Veloute Sauce. Reheat, add a teaspoonful of minced parsley and
serve.
VENETIENNE SAUCE--II
Add minced parsley, tarragon vinegar,
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grated nutmeg, and a tablespoonful of butter to Allemande Sauce.
VINAIGRETTE SAUCE
Mix four tablespoonfuls of olive-oil with one tablespoonful of
vinegar. Season with salt and paprika and add to it minced parsley,
pickle, and capers.
WHIPPED CREAM SAUCE
Mix a teaspoonful of dry mustard with a tablespoonful of vinegar
and two tablespoonfuls of freshly grated horseradish. Mix with
one fourth cupful of Mayonnaise, and when smooth fold in carefully
one cupful of whipped cream.
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