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Meat or Fish Sauces: Sauce
Cardinal Sauce. 2 tablespoonfuls butter, 1 tablespoonful flour, 2 cupfuls stock, teaspoonful onion juice, 1 bay leaf.
Cardinal sauce is, as a rule, made from lobsters and colored with coral; so, if possible, purchase lobsters containing coral. Boil the lobster, open and remove the coral, and press it through a sieve. Put the butter into pan and let melt. Add flour without browning, then add stock, onion juice, and bay leaf. Stir constantly until it boils. Take out bay leaf, add salt and pepper, the coral, and a little of the red part of the lobster chopped fine.
Sauce Soubise. 3 onions, 2 tablespoonfuls butter, 1 tablespoonful flour.
Peel and chop onions, simmer with butter for three quarters of an hour, but do not let them color very much Add flour, salt, pepper, and a pinch of mace, and mix all together; moisten with a cup of fish liquor and the same quantity of hot cream or milk.
Serve in tureen.
Sauce Allemande. 4 tablespoonfuls butter, 4 tablespoonfuls flour, 2 cupfuls white stock, Yolks 3 eggs.
Melt butter and mix thoroughly with flour over a gentle fire; add stock and a little salt and pepper; stir, boil fifteen minutes, remove from fire, skim off grease carefully, add eggs mixed in a little water, and stir in with egg beater to make sauce light.
Spanish Sauce. 4 tablespoonfuls butter, 4 tablespoonfuls flour, 2 cupfuls white stock, 21 tablespoonfuls lean raw ham, 1 carrot, 1 onion sliced, 1 stalk celery, 2 cloves.
Melt butter in saucepan, add flour, and stir over a gentle fire until nicely browned; mix with white stock, ham, carrot, sliced onion, celery, cloves, a pinch of salt and pepper; stir until beginning to boil, then simmer gently on back of stove for one hour; skim off grease before serving.
Sauce Piquante. 4 tablespoonfuls butter, 1 small carrot, 6 shallots, MRS. CURTIS'S COOKBOOK 1 bunch savory herbs, Parsley, + bay leaf, 2 slices lean bacon, 2 cloves, 6 peppercorns, 1 blade mace, 3 allspice berries, 4 tablespoonfuls vinegar. 1 cupful stock, teaspoonful sugar, Cayenne and salt to taste.
Put the butter into saucepan with the carrot and shallots cut into small pieces, add the herbs, bay leaf, spices, and ham minced fine; let these ingredients simmer slowly until the bottom is covered with a brown glaze, keep stirring and put in remaining ingredients, simmer gently fifteen minutes, skim off every particle of fat. This is an excellent recipe when a sharp but not too acid sauce is required.
Cucumber Cream Sauce. 1 cucumber, teaspoonful salt, teaspoonful chopped parsley, teaspoonful chopped onion, 1 tablespoonful tarragon vinegar, cupful cream.
Chop cucumber, season with salt, parsley, onion, and vinegar. Mix thoroughly and drain in colander half an hour. When ready to serve, add cream beaten stiff.
Sauce Tartare. 1 cupful mayonnaise, 2 sweet pickled cucumbers, 3 olives, 1 tablespoonful chopped water cress, 1 teaspoonful capers, teaspoonful onion juice.
Stir into the mayonnaise the cucumbers, olives, water cress, capers, and onion juice.
Brown Sauce. 1 tablespoonful butter, 1 tablespoonful flour, 2 cloves, 1 bay leaf, 1 teaspoonful chopped onion, 1 teaspoonful chopped parsley. / Heat stock; blend together butter and flour, add to hot stock with cloves, bay leaf, parsley, and onion.
Cook for a few minutes. Strain, and serve hot with cannelon of beef or rolled beef.
Hollandaise Sauce. ½ cupful butter, Yolks 2 eggs, cupful boiling water, + teaspoonful salt, Dash cayenne, 1 tablespoonful lemon juice.
Cream the butter, add yolks of eggs one at a time, beating it thoroughly, then add water. Cook in a double boiler till it thickens to the consistency of a custard. The seasoning, which consists of salt, cayenne, and lemon juice, is added just before the boiler is lifted from the fire.
Bechamel Sauce. 1½ cupfuls white stock, 1 slice onion, 1 slice carrot, Bit bay leaf, Sprig parsley, 6 peppercorns, 4 tablespoonfuls butter, 4 tablespoonfuls flour, 1 cupful scalded milk, Salt and pepper.
Cook white stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain. It should be cooked down to about 1 cupful liquor. Melt butter, add flour, add the hot sauce to scalded milk, and season.
White Mushroom Sauce. 4 tablespoonfuls butter, 1 slice carrot, 1 slice onion, Bit bay leaf, Sprig parsley, 6 peppercorns, MEAT OR FISH SAUCES 4 tablespoonfuls flour, 2 cupfuls white stock, can mushrooms, ½ teaspoonful lemon juice, Salt and pepper.
Melt butter, add carrot, onion, bay leaf, parsley, peppercorns, flour, and, slowly, white stock. Cook five minutes, remove seasonings, and add mushrooms cut in pieces. Add lemon juice, salt, and pepper.
Shrimp Sauce. 1 cupful shrimps, 1 tablespoonful butter, 1 tablespoonful flour, Salt, pepper, paprika, 1 teaspoonful anchovy paste.
Pound shrimps, skins and all, in mortar. Boil afterwards for ten minutes in a cupful water. Press the liquor through a purée strainer. Mix butter and flour to a paste; pour over it the shrimp liquor. Season with salt, pepper, and paprika; add anchovy paste. Just before serving, add six shrimps cut in inch pieces.
Drawn-Butter Egg Sauce. 1 tablespoonful butter, 1 tablespoonful flour, 1 cupful fish stock, 6 slices hard-boiled egg, Salt and pepper.
Cook together until well mixed the butter and flour. Add fish stock.
Simmer five minutes, season with salt and pepper, and serve in a tureen in which have been placed the slices of hard-boiled egg.
Thin White Sauce. 2 cupfuls milk, 2 tablespoonfuls butter, 2 tablespoonfuls flour, Pepper and salt.
Put the butter in a small saucepan, and let it melt over a slow fire. Add the flour, and blend to a paste with a wire whisk. Add the seasonings, then the scalded milk, and beat till the sauce gets creamy.
Tomato Sauce. can tomatoes, 1 slice onion, + cupful butter, 3 tablespoonfuls flour, Pepper and salt.
Cook the tomatoes with onion for ten minutes, squeeze through a potato ricer, and to the pulp add the butter and flour rubbed to a paste, also the seasoning, then beat till creamy.
Horse-Radish Sauce. 1 cupful grated horse-radish, 4 tablespoonfuls cracker, cupful cream, powdered 1 tablespoonful powdered sugar, teaspoonful mustard, 2 tablespoonfuls vinegar, 1 teaspoonful salt, 1 teaspoonful pepper.
Blend all the ingredients together, heat over boiling water, and serve with boiled beef.
Cold Horse-Radish Sauce. 3 tablespoonfuls grated horseradish, 1 tablespoonful vinegar, Dash McIlhenny's Tabasco Sauce, 1 teaspoonful salt, cupful thick cream.
Mix the horse-radish, vinegar, and seasonings, then beat in with a fork the cream, which has been whipped to a stiff froth.
Mint Sauce. + cupful sugar, cupful vinegar, 1 cupful fresh mint.
Strip the mint free from its tough leaves and stalks; chop it slightly, wash and put in the vinegar, melt the sugar in a tablespoonful boiling water, add it to the sauce, and serve cold with roast lamb.