European and American cuisine

Chestnut Sauce* — Set a saucepan with 1 ounce butter over the fire ; add 1 tablespoonful fine-chopped onion, the same of finechopped carrots and celery ; cook 5 minutes ; add 1 tablespoonful flour, stir, and cook 3 minutes ; add iVt cupful boiling water, 1 teaspoonful beef extract, a small bouquet ; season with 1 teaspoonful salt ; boil 10 minutes, then strain ; at the same time place in a small saucepan 1 tablespoonful fine-chopped shallots; add 1/2 cup claret ; cook 10 minutes ; then strain ; add it to the sauce ; season Vt teaspoonful red pepper ; boil 6 large chestnuts 20 minutes ; remove the shell and cut the nuts into fine slices ; add them to the sauce ; boil 5 minutes and serve. Sauce h la Diable. — Place a saucepan with 2 tablespoonfuls fine-chopped white onion and 1 tablespoonful butter over the fire ; add 1 ounce fine-cut boiled ham ; cook 5 minutes ; add Y^ cupful white vinegar, 6 coarsely pounded black peppers, a small bouquet ; cover and cook till reduced to one halt. Melt 1 tablespoonful butter ; add 1 fine-chopped onion, the same of carrot and celery, cook 5 minutes ; add 1 tablespoonful flour, stir, and cook 3 minutes ; then add 1 pint boiling water, 1 tablespoonful liquid beef extract, 1 even teaspoonful salt, Y^ cupful stewed or canned tomatoes, Y4 teaspoonful pepper, and a small bouquet; cook slowly 10 minutes; then strain. Strain also the above essence; mix it with 1 teaspoonful sugar ; add to the sauce ; return it to the fire ; cook 3 minutes ; season with a little Cayenne pepper, add a small piece of butter, and serve. White Chaudfrold Sauce.— Prepare one pint of thick AUemande sauce, remove from fire, add to each pint of sauce 1/2 pint of aspic ; when cold and begins to thicken, dip the articles to be covered in the sauce, lay them in a pan and set on ice till firm, then pour over a little half-set aspic. Brown Chaudfrold Sauce. — Is prepared with Spanish sauce the same way. COLD SAUCES. Remoulade Sauce — Take a sprig of parsley, a little chervil, tarragon, and 1 shallot ; place them into boiling water, to remain therein a minute ; then remove them, inclose in a napkin, and press out all the water ; add 1 tablespoonful capers, and chop the whole as fine as possible. Put the yolk of 2 hard-boiled eggs into a bowl, rub them fine, and mix with 1 raw yolk ; then add slowly 1/2 cupful olive oil ; next add 1 teaspoonful English mustard, 1 even teaspoonful salt, 1/8 even teaspoonful white pepper, 4 tablespoonfuls herb vinegar ; if not handy, add white vinegar ; wash 6 anchovies several times in cold water, free them from skin and bones, and pound fine ; add them with the other ingredients to the sauce ; mix well and serve. Or mix this sauce with 2 pounds fine-chopped boiled ham and use for sandwiches. Sauce Tartare.— Stir the yolk of 2 eggs to a cream ; add gradually while stirring constantly, drop by drop, % cupful oil; then 1 tablespoonful of tarragon vinegar, 1/2 teaspoonful English mustard, 1 even teaspoonful salt, Y4 teaspoonful white pepper, 1 tablespoonful blanched chopped shallots, 1 tablespoonful fine-chopped capers ; 1/8 whipped cream ; mix well and serve.