The Skilful Cook Part 15

Add the milk, stir and cook well.

Pour in the cream and let it boil in the sauce. Then take it off the fire, and mix in the yolk of the egg.

Add pepper and salt to taste.

Celery Sauce.

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

1 oz. of flour.

2 tablespoonfuls of cream.

pint of white stock or milk.

1 head of celery.

_Method._--Boil one head of celery in of a pint of white stock or milk.

When tender, strain it from the liquor and rub it through a hair sieve.

Melt the b.u.t.ter in a small stewpan.

Mix in the flour smoothly.

Add the stock or milk; stir and cook well.

Pour in the cream, and stir until the sauce boils again.

Add pepper and salt to taste.

Tomato Sauce.

_Ingredients_--6 ripe tomatoes.

lb. of bacon.

1 oz. of flour.

A piece of carrot, turnip, and onion.

A sprig of parsley.

Thyme, marjoram, and a bay leaf.

A teaspoonful of vinegar.

Pepper and salt.

_Method._--Cut the bacon in slices and fry it.

Then put in the vegetables and fry them, dredge in the flour, and then add the tomatoes and fry them lightly.

Empty the contents of the frying-pan on a hair sieve, and rub the tomatoes through. The hair sieve will keep back the other vegetable, the flavour of which only is wanted.

Add the vinegar and seasoning, and make the sauce hot.

Onion Sauce.

_Ingredients_--4 or 5 fair-sized onions.

pint of plain white sauce or melted b.u.t.ter (1st recipe).

_Method._--First, blanch the onions by putting them in cold water and bringing it to the boil.

Throw the water away.

Put the onions in fresh water and boil for an hour, or an hour and a half, until tender.

Chop them finely and add them to the sauce or melted b.u.t.ter.

Soubise Sauce.

_Ingredients_-- pint of plain white sauce.

2 tablespoonfuls of cream.

4 or 5 onions.

_Method._--Blanch the onions (as in preceding recipe) and boil until tender.

Then rub through a hair sieve.

Make some plain white sauce (_see_ recipe), and add to it the cream and pulped onion.

Bread Sauce.

_Ingredients_--2 oz. of bread crumbs.

pint of milk.

6 peppercorns.

2 tablespoonfuls of cream, or oz. of b.u.t.ter.

A small piece of onion.

_Method._--Steep the onion and peppercorns in the milk, and put the milk on to boil.

Then remove the onions and peppercorns, and sprinkle in the crumbs.

Set the sauce by the side of the fire for six minutes, and then heat to boiling point, adding either the cream or b.u.t.ter.

Salt must be added to taste; also a little cayenne.

Economical Family Sauce.

_Ingredients_-- lb. of flour.

1 pint of milk.

1 pint of water.