The Skilful Cook Part 13

A few capers, or a chopped gherkin.

Pepper and salt.

If liked, a teaspoonful of ready-made mustard.

_Method._--Proceed as in making Mayonnaise Sauce; adding when the sauce is ready the parsley, capers, mustard, and seasoning.

Egg Sauce.

_Ingredients_--1 oz. of b.u.t.ter.

oz. of flour.

pint of milk.

Lemon juice.

Pepper and salt.

1 or 2 hard-boiled eggs.

_Method._--Melt the b.u.t.ter in a small stewpan.

Mix in the flour smoothly.

Add the milk, and stir and cook well.

Then add the lemon juice, seasoning, and the chopped whites of the eggs.

If a very thick sauce is required, take 1 oz. of flour. Cream may be added if desired.

Brown Sauce.

_Ingredients_--2 oz. of b.u.t.ter.

1 oz. of flour.

A small piece of carrot, turnip, and onion.

A few b.u.t.ton mushrooms.

1 pint of good stock.

A few drops of lemon juice.

Seasoning to taste.

_Method._--Put the b.u.t.ter into a stewpan and fry the vegetables in it.

Then mix in the flour and fry that.

Add the stock; stir and cook well.

Squeeze in the lemon juice, and add the seasoning.

Strain through a tammy-cloth or fine strainer.

Genoise Sauce.

_Ingredients_--1 oz. of b.u.t.ter.

oz. of flour.

1 gills of stock.

winegla.s.s of port.

A tiny piece of carrot, turnip, and onion.

teaspoonful of anchovy sauce.

teaspoonful of Harvey's sauce.

Pepper and salt.

_Method._--Melt the b.u.t.ter in a small stewpan, and fry the vegetables in it.

Then add the flour, and fry that.

Pour in the stock; stir and cook well.

Then add the wine and other ingredients,

Stir until it boils again, and then strain it.

Bechamel Sauce.

_Ingredients_--2 oz. of b.u.t.ter.

1 oz. of flour.

1 pint of good white stock.

pint of cream.

A few drops of lemon juice.

Pepper and salt.

_Method._--Melt the b.u.t.ter in a stewpan.

Mix in the flour smoothly.

Add the stock.

Stir and cook well.

Then stir in the cream; let it boil in the sauce; and add lemon juice, pepper, and salt.

Strain through a tammy-cloth.

Milk may be subst.i.tuted for the white stock, if more convenient. To flavour it, a small piece of carrot, turnip, and onion, and 6 b.u.t.ton mushrooms should be boiled in it.

Sauce Hollandaise.

_Ingredients_-- pint of plain white sauce.

The yolks of 4 eggs.

A little cayenne pepper and salt.

A few drops of lemon juice, or taragon vinegar.