Miss Parloa's New Cook Book Part 32

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Shrimp Sauce.

Make a butter sauce, and add to it two table-spoonfuls of essence of anchovy and half a pint of canned shrimp. Stir well, and it is ready to serve.

Anchovy Sauce.

Make the butter sauce, and stir into it four table-spoonfuls of essence of anchovy and one of lemon juice.

Egg Sauce.

Six hard-boiled eggs, chopped fine with a silver, knife or spoon; half a cupful of boiling cream or milk, and the butter sauce. Make the sauce, add the boiling cream or milk, and then the eggs. Stir well, and serve.

Fine Herbs Sauce.

One table-spoonful of chopped onion, two of chopped mushroom, one of chopped parsley, two of butter, salt, pepper, one pint of white sauce, No. 3. Put the butter and chopped ingredients in a sauce-pan and stir for one minute over the fire. Add the sauce, and boil up once.

Caper Sauce.

Make a butter sauce, and stir into it one table-spoonful of lemon juice, two of capers, and one of essence of anchovy.

Mustard Sauce.

Stir three table-spoonfuls of mixed mustard and a speck of cayenne into a butter sauce. This is nice for devilled turkey and broiled smoked herrings.

Curry Sauce.

One table-spoonful of butter, one of flour, one teaspoonful of curry powder, one large slice of onion, one large cupful of stock, salt and pepper to taste. Cut the onion fine, and fry brown in the butter.. Add the flour and curry powder. Stir for one minute, add the stock, and season with the salt and pepper. Simmer five minutes; then strain, and serve. This sauce can be served with a broil or _saute_ of meat or fish.

Vinaigrette Sauce.

One teaspoonful of white pepper, one of salt, half a teaspoonful of mustard, half a cupful of vinegar, one table-spoonful of oil. Mix the salt, pepper and mustard together; then _very_ slowly add the vinegar, and after mixing well, add the oil. The sauce is to be eaten on cold meats or on fish.

Piquant Sauce.

Two cupfuls of brown sauce, one of consomme, (common stock will do), four table-spoonfuls of vinegar, two of chopped onion, two of chopped capers, two of chopped cucumber pickles, one-fourth of a teaspoonful of cayenne, one teaspoonful of sugar, salt to taste. Cook the onion and vinegar in a sauce-pan for three minutes; then add the sauce, consomme, sugar, salt and pepper. Boil rapidly for five minutes, stirring all the while. Add the capers and pickles, and boil three minutes longer.

Tomato Sauce.

One quart of canned tomatoes, two table-spoonfuls of butter, two of flour, eight cloves and a small slice of onion. Cook the tomato, onion and cloves ten minutes. Heat the butter in a small frying-pan, and add the flour. Stir over the fire until smooth and brown, and then stir into the tomatoes. Cook two minutes. Season to taste with salt and pepper, and rub through a strainer fine enough to keep back the seeds.

This sauce is nice for fish, meat and macaroni.

Tartare Sauce.

The yolks of two uncooked eggs, half a cupful of oil, three table- spoonfuls of vinegar, one of mustard, one teaspoonful of sugar, one- quarter of a teaspoonful of pepper, one teaspoonful of salt, one of onion juice, one table-spoonful of chopped capers, one of chopped cucumber pickles. Make the same as mayonnaise dressing. Add the chopped ingredients the last thing. This sauce can be used with fried and broiled meats and fish, and with meats served in jelly.

Champagne Sauce.

Mix thoroughly a table-spoonful of butter with one of flour. Set the sauce-pan on the fire, and stir constantly until the mixture is dark brown; then pour into it half a pint of boiling gravy (the liquor in which pieces of lean meat have boiled until it is very rich). Pour in this gravy slowly, and stir slowly and continually. Let boil up once, season well with pepper and salt, and strain. Add half a cupful of champagne, and serve.

Port Wine Sauce for Game.

Half a tumbler of currant jelly, half a tumbler of port wine, half a tumbler of stock, half a teaspoonful of salt, two table-spoonfuls of lemon juice, four cloves, a speck of cayenne. Simmer the cloves and stock together for half an hour. Strain on the other ingredients, and let all melt together. Part of the gravy from the game may be added to it.

Currant Jelly Sauce.

Three table-spoonfuls of butter, one onion, one bay leaf, one sprig of celery, two table-spoonfuls of vinegar, half a cupful of currant jelly, one table-spoonful of flour, one pint of stock, salt, pepper.

Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown; add the stock, and simmer twenty minutes. Strain, and skim off all the fat. Add the jelly, and stir over the fire until it is melted. Serve with game.

Bread Sauce for Game.

Two cupfuls of milk, one of dried bread crumbs, a quarter of an onion, two table-spoonfuls of butter, and salt and pepper. Dry the bread in a warm oven, and roll into rather coarse crumbs. Sift; and put the fine crumbs which come through, and which make about one-third of a cupful, on to boil with the milk and onion. Boil ten or fifteen minutes, and add a table-spoonful of butter and the seasoning. Skim out the onion.

Fry the coarse, crumbs a light brown in the remaining butter, which must be very hot before they are put in. Stir over a hot fire two minutes, being watchful not to burn. Cover the breasts of the roasted birds with these, and serve the sauce poured around the birds, or in a gravy dish.

FORCE-MEAT AND GARNISHES.

Force-Meat for Game.

One pound of clear uncooked veal, a quarter of a pound of fat pork, one pound of boiled ham, one quart of milk, one pint of bread crumbs, half a cupful of butter, three table-spoonfuls of onion juice, one table-spoonful of salt, half a teaspoonful of pepper, six mushrooms, the yolks of four eggs, a speck each of clove, cinnamon, mace and nutmeg. Chop the veal, pork, ham and mushrooms _very fine_, and, with a pestle, pound to a powder. Cook the bread and milk together, stirring often, until the former is soft and smooth. Set away to cool, first adding the butter and seasoning to it. When cold, add to the powdered meat. Mix thoroughly, and rub through a sieve. Add the yolks of the eggs. This force-meat is used for borders in which to serve hot entrees of game. It is also used in game pies, and sometimes for _quenelles._ When used for a border it is put in a well-buttered mould and steamed three hours. It is then turned out on a flat dish, and the hot salmis, blanquette or ragout is poured into the centre.

Ham Force-Meat.

Two pounds of cooked ham, chopped, and then pounded very fine; one pound of bread crumbs, one pint of milk, the yolks of four eggs, one table-spoonful of mixed mustard, one teaspoonful of salt, a speck of cayenne, one cupful of brown sauce. Make as directed for force-meat for game.

Veal Force-Meat.

Three pounds of veal, one cupful of butter, one pint of bread crumbs, one pint of milk, one pint of white sauce, two table-spoonfuls of salt, half a teaspoonful of pepper, two table-spoonfuls of Halford sauce, two of onion juice, the yolks of six eggs, half a teaspoonful of grated nutmeg, two table-spoonfuls of chopped parsley. Make and use the same as game force-meat.

Chicken Force-Meat.

Miss Parloa's New Cook Book Part 32

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Miss Parloa's New Cook Book Part 32 summary

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