Cut off the stems closely from half a pint of small button musk-
•ooms ; clean them with a little salt and a bit of flannel, and throw
hem into cold water, slightly salted, as they are done ; drain them
well, or dry them in a soft cloth, and throw them into half a pint of
boiling bechamel (see page 108), or of white sauce made with very
fresh milk, or thin cream, thickened with a tablespoonful of flour
aud two ounces of butter. Simmer the mushrooms from ten to
twenty minutes, or until they are quite tender, and dish the sauce,
which should be properly seasoned with salt, mace, and cayenne.
CHAP. V.]
SAUCES,
123
Mushrooms, l pint ; white sauce, \ pint ; seasoning of salt, mace,
and cayenne✪ White Mushroom Sauce : 10 minutes.
ANOTHER MUSHROOM SAUCE.
Prepare from half to a whole pint of very small mushroom-
buttons with great nicety, and throw them into an equal quantity of
sauce tournee; when they are tender add a few spoonsful of rich
cream✪ Another Mushroom Sauce, give the whole a boil, and serve it. Either of these sauces
may be sent to table with boiled poultry, breast of veal, or veal-
cutlets : the sauce tournee should be thickened rather more than usual
when it is to be used in this receipt.
Mushrooms and sauce tournee each, l to whole pint : stewed till
tender. Cream, 4 to 8 tablespoonsful.
BROWN MUSHROOM SAUCE.
Very small flaps, peeled and freed entirely from the fur, will
answer for this sauce. Leave them whole or quarter them, and stew
them tender in some rich brown gravy ; give a full seasoning of mace
and cayenne, add thickening and salt if needed, and a tablespoonful of
good mushroom catsup✪ Brown Mushroom Sauce.
COMMON TOMATA SAUCE.
Tomatas are so juicy when ripe that they require little or no liquid
to reduce them to a proper consistence for sauce ; and they vary so
exceedingly in size and quality that it is difficult to give precise direc-
tions for the exact quantity which in their unripe state is needed for
them. Take off the stalks, halve the tomatas, and gently squeeze
out the seeds and watery pulp ; then stew them softly with a few
spoonsful of gravy or of strong broth until they are quite melted.
Press the whole through a hair-sieve, and heat it afresh with a little
additional gravy should it be too thick, and some cayenne, and salt.
Serve it very hot.
Fine ripe tomatas, 6 or 8 ; gravy or strong broth, 4 tablespoons-
ful : l to \ hour, or longer if needed. Salt and cayenne sufficient
to season the sauce✪ Common Tomata Sauce, and two or three spoonsful more of gravy if
required.
06s. — For a large tureen of this sauce, increase the proportions ;
and should it be at first too liquid, reduce it by quick boiling. When
neither gravy nor broth is at hand, the tomatas may be stewed per-
fectly tender, but very gently, in a couple of ounces of butter, with
some cayenne and salt only, or with the addition of a very little finely
minced onion ; then rubbed through a sieve, and heated, and served
without any addition, or with only that of a teaspoonful of chili
vinegar ; or, when the colour is not a principal consideration, with a
few spoonsful of rich cream, smoothly mixed with a little flour to
124
MODERH COOKERY.
[CHAP. V.
prevent its curdling. The sauce must be stirred without ceasing
should the last be added, and boiled for four or five minutes.
A FINER TOMATA SAUCE. ✪ A Finer Tomata Sauce
Page 133 · 6 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut off the stems closely from half a pint of small button mushrooms ; clean them with a little salt and a bit of flannel, and throw them into cold water, slightly salted, as they are done ; drain them well, or dry them in a soft cloth, and throw them into half a pint of boiling bechamel (see page 108), or of white sauce made with very fresh milk, or thin cream, thickened with a tablespoonful of flour and two ounces of butter. Simmer the mushrooms from ten to twenty minutes, or until they are quite tender, and dish the sauce, which should be properly seasoned with salt, mace, and cayenne.
Mushrooms, l pint ; white sauce, \ pint ; seasoning of salt, mace, and cayenne : 10 minutes.
ANOTHER MUSHROOM SAUCE.
Prepare from half to a whole pint of very small mushroombuttons with great nicety, and throw them into an equal quantity of sauce tournee; when they are tender add a few spoonsful of rich cream, give the whole a boil, and serve it. Either of these sauces may be sent to table with boiled poultry, breast of veal, or vealcutlets : the sauce tournee should be thickened rather more than usual when it is to be used in this receipt.
Mushrooms and sauce tournee each, l to whole pint : stewed till tender. Cream, 4 to 8 tablespoonsful.
BROWN MUSHROOM SAUCE.
Very small flaps, peeled and freed entirely from the fur, will answer for this sauce. Leave them whole or quarter them, and stew them tender in some rich brown gravy ; give a full seasoning of mace and cayenne, add thickening and salt if needed, and a tablespoonful of good mushroom catsup.
COMMON TOMATA SAUCE.
Tomatas are so juicy when ripe that they require little or no liquid to reduce them to a proper consistence for sauce ; and they vary so exceedingly in size and quality that it is difficult to give precise directions for the exact quantity which in their unripe state is needed for them. Take off the stalks, halve the tomatas, and gently squeeze out the seeds and watery pulp ; then stew them softly with a few spoonsful of gravy or of strong broth until they are quite melted. Press the whole through a hair-sieve, and heat it afresh with a little additional gravy should it be too thick, and some cayenne, and salt. Serve it very hot.
Fine ripe tomatas, 6 or 8 ; gravy or strong broth, 4 tablespoonsful : l to \ hour, or longer if needed. Salt and cayenne sufficient to season the sauce, and two or three spoonsful more of gravy if required.
06s. — For a large tureen of this sauce, increase the proportions ; and should it be at first too liquid, reduce it by quick boiling. When neither gravy nor broth is at hand, the tomatas may be stewed perfectly tender, but very gently, in a couple of ounces of butter, with some cayenne and salt only, or with the addition of a very little finely minced onion ; then rubbed through a sieve, and heated, and served without any addition, or with only that of a teaspoonful of chili vinegar ; or, when the colour is not a principal consideration, with a few spoonsful of rich cream, smoothly mixed with a little flour to
prevent its curdling. The sauce must be stirred without ceasing should the last be added, and boiled for four or five minutes.
A FINER TOMATA SAUCE.
Records on this page
White Mushroom SauceMushroom SauceAnother Mushroom SauceBrown Mushroom SauceCommon Tomata SauceA Finer Tomata Sauce