Sauces
Roux for Sauces
Roux is necessary to thicken and give body to sauces. Put one tablespoon of flour and one of butter into a saucepan and cook until the…
Agro Dolce Sauce
Take two tablespoons of sugar (brown or white), one-half a cup of currants, a quarter of a bar of grated chocolate, one tablespoon of…
Butter Sauce
Take eight ounces of butter, one tablespoon of salt, one of pepper, and two tablespoons of lemon juice. Stir with a wooden spoon over the…
Lombarda Sauce
Put two tumblers of white roux and one of chicken jelly into a saucepan, reduce, and add three yolks of eggs mixed with two ounces of…
Meat Sauce (Put into a saucepan one pound)
Put into a saucepan one pound of beef and one-half an onion chopped up with three ounces of lard, some parsley, salt, pepper, one clove…
Economical Sauce
Take one-half of an old onion and chop it up fine. Take one small carrot, wash it, scrape it, and cut it into transverse slices; do the…
Hot Piquante Sauce
Chop up fine two ounces of lean ham and a small piece of onion, add a little celery, the stalks of parsley, one clove, one-half tablespoon…
Piquante Sauce with Egg
Take some anchovy paste--one tablespoon, two tablespoons of chopped parsley, some capers and chopped pickles, one teaspoon of French…