Sauces for Fish, Meat, Poultry and Game
White Sauce and Brown Sauce
Equal parts of fat and flour make the best roux for thickening sauces. If much more fat than flour is used, the fat rises to the top of the…
Thin White Sauce
1 teaspoon to I tablespoon fat ⅛ teaspoon pepper 1 cup milk
Medium White Sauce
2 to 3 tablespoons flour ¼ teaspoon salt
Thick White Sauce
4 to 5 tablespoons flour ¼ teaspoon salt
Velouté Sauce
Substitute one cup of well-seasoned white stock for the milk in thin or medium white sauce.
Poulette Sauce
Slowly add, with constant stirring, the Velouté to the egg-yolks, beat in the cream and reheat over hot water. Beat well and serve at once…
Celery Sauce
½ cup chopped cooked celery 1 cup medium white sauce Add celery to white sauce. Serve with boiled fowls.
Cheese Sauce
1 cup medium or thin white Put the cheese through a food-chopper. Mix with the white sauce. Set over hot water and stir until the cheese is…
Egg Sauce
I chopped hard-cooked egg 1 cup medium white sauce
Oyster Sauce
1 cup medium white sauce seasoned Heat the oysters in their own liquor to boiling-point. Remove them from the fire after they have boiled…
Tomato Sauce
1 quart fresh or canned toma- 3 tablespoons butter toes Set the tomatoes, onion and cloves on the fire and cook for twenty minutes. Brown…
Sauce Piquante
2 tablespoons butter or other 2 cloves fat 1 cup beef or veal stock
Horseradish Sauce
3 tablespoons grated horse- Sprinkle cayenne or pepper radish Whip the cream until stiff. Gradually beat in mixture of other ingredients…
Giblet Gravy
Place the giblets (liver, heart and gizzard) and the neck in a saucepan, and cover them with cold water. Simmer slowly and when tender…
Drawn-Butter Sauce
Make a roux of four tablespoons of the butter and all of the flour. Gradually add the boiling water, stirring constantly over hot water…
Maître D'Hôtel Sauce
Add the lemon-juice and chopped parsley to the drawn-butter sauce. Let it cool slightly, add the beaten yolks and season with salt and…
Currant Jelly Sauce
Slice the onion and cook in the butter till it begins to color, then add the flour and herbs and stir until brown. Add the vinegar and the…
Mushroom Sauce
4 tablespoons butter or other I cup mushrooms, fresh or 1 cup mushrooms, fresh or fat canned
Olive Sauce
Place the olives in an earthenware bowl, cover with hot water and let them remain for half an hour to draw out the brine. Place the oil in…
Hollandaise Sauce
This is one of the best sauces for fish. Beat the butter to a cream with a silver spoon, add the yolks of the eggs, one at a time, and beat…
Tartar Sauce
Make the mayonnaise rather more sour and with a little more mustard than for salad, and mix into it the capers, pickle and onion-juice. Set…
Mint Sauce
1 tablespoon powdered sugar ¼ cup finely chopped mint ½ cup vinegar leaves Dissolve sugar in vinegar. Pour this over finely chopped mint…
Parsley Butter
Cream butter and then add lemon-juice, chopped parsley, salt and pepper. This may be used to spread on fried or boiled fish or over potato…
Jelly Sauce
I glass currant or grape jelly I teaspoon salt 1 level teaspoon dry mustard Turn the currant or grape jelly out into a deep plate and beat…