Lowney's cook book

Melt butter; add onion, carrot and parsley. Cook five minutes. Strain. To butter add flour ; when well blended add stock and tomato. Simmer one half hour. Serve. SAUCES FOR MEAT AND VEGETABLES 127 Tomato Cream Sauce 1 cup White Sauce 1 tablespoon kitchen bouquet 1 tablespoon butter 1 teaspoon Worcestershire Sauce 1 tablespoon chopped celery ^ teaspoon lemon juice 1 tablespoon chopped onion 1 cup tomatoes I teaspoon soda Melt butter; add celery and onion, cook five minutes; add tomatoes; cook ten minutes. Strain; add soda. To White Sauce add kitchen bouquet and Worcestershire Sauce; cook five minutes. Combine Tomato Sauce and White Sauce; add lemon juice and serve. Trianon Sauce To Holland aise Sauce, add one half cup sautéd mushrooms and two tablespoons wine. Veloute Sauce 4 tablespoons butter nutmeg 4 tablespoons flour 1 cup white stock ^ teaspoon salt ' ^ cup cream I cup mushrooms Melt butter; add mushrooms, flour, salt, nutmeg and white stock; simmer ten minutes. Add cream and cook in double boiler one half hour. Just before serving add one tablespoon butter. CHAPTER IX Chicken Force Meat 1 cup cooked chicken ^ cup soft bread crumbs salt, pepper I cup hot milk lemon juice, onion juice 2 eggs 1 teaspoon chopped parsley Chop meat and press through a sieve. Soak bread in milk; add it with remaining ingredients to chicken; season highly and use as a filling in fontage cups, or shape in balls and poach in hot water, or shape in balls, roll in flour, and saute. Tomato Force Meat 1 tomato finely chopped 2 tablespoons butter 1 pimento finely chopped 1 tablespoon flour 1 cup raw fish finely chopped \ teaspoon salt 1 tablespoon chopped onion Melt butter; add onion, cook three minutes; add remaining ingredients, cook ten minutes. Use as filling for fish sandwiches, or spread over fish chops, or poach and serve with White Sauce. Aspic Jelly 2 quarts consomme 2 tablespoons granulated gelatine 1 tablespoon lemon juice ^ cup hot water Boil consomme with lemon juice until reduced to one quart. Season well and clear. Soak gelatine in two tablespoons cold water and dissolve in hot water, add to clear consomme, strain, and use as a mold for fish, meats and salads. It is very necessary that the consomme be highly seasoned, as the success of the aspic depends on the flavor. Quick Aspic Jelly A quick and satisfactory aspic is made by dissolving three tablespoons Liebig's beef extract in one quart boiling water, seasoning well with lemon juice, onion juice, sherry wine, salt and pepper. Clear, add two tablespoons dissolved gelatine, and use the same as Aspic Jelly. Chicken Souffle \\ cups chicken ^ cup chicken stock \ cup mushrooms \ cup cream 2 tablespoons butter salt and cayenne 4 tablespoons flour 1 teaspoon parsley \ cup bread crumbs 3 egg whites 3 egg yolks \ cup sheriy Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs ; cook ten minutes ; add egg yolks and cut and fold in whites beaten until stiff, and the sherry. Bake in buttered baking dish forty minutes. Serve immediately with or without Mushroom Sauce. Chicken Timbales 2 cups raw chicken meat \ teaspoon salt \ cup bread crumbs — soft few grains cayenne 1 cup beaten cream 4 egg whites beaten until stiff