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Chicken-Liver Sandwiches

See page 231.

Most made-over dishes are dependent upon some kind of a sauce to make them acceptable; it is therefore quite essential that the cook be familiar with the simple foundation sauces. This knowledge gained, it is an easy matter to prepare any of the more elaborate ones.

A good sauce is always perfectly smooth and properly flavored. The smoothness is secured by drawing the saucepan from the high heat and adding the liquid slowly to the blended flour and fat, beating and stirring constantly until the sauce thickens. The flavoring is best secured by utilizing all odd bits of meat, fish, bones, and vegetables to make savory stock, or by cooking a few chopped vegetables carefully in the fat and removing them before the flour is added.

The use of potato flour for sauces, in the same proportions as wheat flour, is recommended, as it gives excellent results with much less cooking.

All measures of butter should be level.

White Sauce No. 1 (for Omelets, Cream Soups, Toast) 1 tablespoonful butter 1 teaspoonful salt I tablespoonful flour teaspoonful white I cup milk pepper White Sauce No. 1 A (for Scalloped Dishes and Omelets) 1 tablespoonfuls but-1 teaspoonful salt ter teaspoonful white 1 tablespoonfuls flour pepper I cup milk White Sauce No. 2 (for Creamed Meats, Fish, Vegetables, Toast) 2 tablespoonfuls but- 1 teaspoonful salt ter 2 tablespoonfuls flour teaspoonful white pepper I cup milk White Sauce No. 3 (for Soufflés) 3 tablespoonfuls but- 1/4 teaspoonful salt ter 3 tablespoonfuls flour teaspoonful white pepper I cup milk White Sauce No. 4 (for Croquettes) 4 tablespoonfuls but- 1/4 teaspoonful salt ter 4 tablespoonfuls flour teaspoonful white I cup milk pepper Melt the butter, stir in the flour and seasoning, and cook slowly without browning until the mixture bubbles. Remove from the high heat, add the milk gradually, beating and stirring constantly until the sauce thickens.