Mrs. Elmore 8. Forbes,
One tablespoonful of flour, one tablespoonful of but-
ter, one-half pint of cream or rich milk or white stock.
Stir the butter and flour together, with a little salt, over
the fire until the butter melts and then stir in gradually
the cream or stock. Keep stirring constantly and if it
becomes too thick more cream may be added. Boil about
five minutes.
SAUCE POULETTE.
Mrs. E. P. Forbes.
The same as cream sauce, except that in place of
cream or stock use equal parts of water and white wine.
MINT SxVUCE.
Mrs. F. D. Gray.
Chop six sprays of mint very fine, and add to half a
cupful of vinegar in which have been dissolved two
tablespoonfuls of white sugar and a dash of pepper.
Serve cold with roast lamb.
MINT SAUCE.
Mrs. Woodhull Condict.
Two tablespoonfuls of chopped green mint, one
tablespoonful of granulated sugar, and a quarter of
8 pint of vinegar. Pick and wash the green mint very
clean, and chop it fine ; mix the sugar in a sauce-tureen ;
put in the mint and let it stand.
ONION OR SOUBISE SAUCE.
Mrs. F. JD. Gray.
Boil two onions of fair size in two waters and until
soft all through ; mince and mix with a cupful of drawn
butter. Season with pepper and salt, beat to a cream
over the fire, and when very hot, serve.
246 KIRMESS COOK BOOK.
BUSSUN SAUCE.
Melt two tablespoonfuls of butter, add two tablespoon-
fuls of flour, stir and cook for three minutes without
browning. Gradually add one pint of veal stock and
stir until smoothly thickened, then stand over hot water.
Just before serving add the juice of a half lemon and
four tablespoonfuls of freshly grated horseradish, mixed
with one tablespoonful of melted butter. Season with
salt and pepper, take from the Are, pour a portion on
the platter, arrange the broiled meat on it and garnish.
Serve the remainder of the sauce in a boat.
DRAWN BUTTEB ("WHITB SAUCE.")
Marion Harland.
Heat two tablespoonfuls of butter in a saucepan.
When it bubbles put in (all at once) two tablespoonfuls
of flour, and stir from the sides towards the center of
the pan until the ingredients are well mixed. Have
ready-heated a cupful of milk, add to this the "roux'*
gradually, and beat to a smooth cream. Season with
white pepper and salt, and, if you like, a little onion
juice.
EGG SAUCE.
Marion Harland.
Mix together three ounces of butter, two ounces of
flour, a little nutmeg, and salt, and pepper. Do not melt
the butter. Add one pint of boiling water, and stir with
whip to get sauce smooth. Then boil for a moment.
Stir in the yolks of two eggs, four ounces butter, ana a
little lemon juice. Press through a wet cloth and add
two hard-boiled eggs, chopped fine.
SAUCES. 247
EGG 8AU0E.
Make as above^ beating the yolks of two raw eggs into
the thickened milk and if for fish, adding the yolk and
white of a hard-boiled egg chopped fine, also a little
minced parsley.
BEABNAISE SAUCE. ✪ Drawn Butter (White Sauce)
Page 105 · 3 recipe records on this page
Presented as published in 1907. 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
Mrs. Elmore 8. Forbes, One tablespoonful of flour, one tablespoonful of butter, one-half pint of cream or rich milk or white stock. Stir the butter and flour together, with a little salt, over the fire until the butter melts and then stir in gradually the cream or stock. Keep stirring constantly and if it becomes too thick more cream may be added. Boil about five minutes.
SAUCE POULETTE.
Mrs. E. P. Forbes. The same as cream sauce, except that in place of cream or stock use equal parts of water and white wine.
MINT SAUCE.
Mrs. F. D. Gray.
Chop six sprays of mint very fine, and add to half a cupful of vinegar in which have been dissolved two tablespoonfuls of white sugar and a dash of pepper.
Serve cold with roast lamb.
MINT SAUCE. Mrs. Woodhull Condict. Two tablespoonfuls of chopped green mint, one tablespoonful of granulated sugar, and a quarter of a pint of vinegar. Pick and wash the green mint very clean, and chop it fine ; mix the sugar in a sauce-tureen ; put in the mint and let it stand.
ONION OR SOUBISE SAUCE.
Mrs. F. JD. Gray. Boil two onions of fair size in two waters and until soft all through ; mince and mix with a cupful of drawn butter. Season with pepper and salt, beat to a cream over the fire, and when very hot, serve.
RUSSIAN SAUCE.
Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, stir and cook for three minutes without browning. Gradually add one pint of veal stock and stir until smoothly thickened, then stand over hot water. Just before serving add the juice of a half lemon and four tablespoonfuls of freshly grated horseradish, mixed with one tablespoonful of melted butter. Season with salt and pepper, take from the fire, pour a portion on the platter, arrange the broiled meat on it and garnish. Serve the remainder of the sauce in a boat.
DRAWN BUTTER ("WHITE SAUCE.")
Marion Harland.
Heat two tablespoonfuls of butter in a saucepan. When it bubbles put in (all at once) two tablespoonfuls of flour, and stir from the sides towards the center of the pan until the ingredients are well mixed. Have ready-heated a cupful of milk, add to this the "roux'* gradually, and beat to a smooth cream. Season with white pepper and salt, and, if you like, a little onion juice.
EGG SAUCE.
Marion Harland.
Mix together three ounces of butter, two ounces of flour, a little nutmeg, and salt, and pepper. Do not melt the butter. Add one pint of boiling water, and stir with whip to get sauce smooth. Then boil for a moment. Stir in the yolks of two eggs, four ounces butter, ana a little lemon juice. Press through a wet cloth and add two hard-boiled eggs, chopped fine.
EGG SAUCE.
Make as above, beating the yolks of two raw eggs into the thickened milk and if for fish, adding the yolk and white of a hard-boiled egg chopped fine, also a little minced parsley.
BEABNAISE SAUCE.
Records on this page
Drawn Butter (White Sauce)Bearnaise SauceEgg Sauce