Take one-half pint of veal or any white broth, thicken it with two
ounces of butter blended with one and one-half ounces of flour; add, when
it boils, some minced parsley, three eggs boiled hard and chopped sep-
arately, yolks from whites, one-half teaspoonful of pepper and a squeeze
of lemon juice. Take the sauce off the fire and stir into it another ounce
of butter. Serve in a tureen. If liked, the egg whites only may be stirred
into the sauce; the hard yolks may be pressed through a wire sieve upon
the meat. This is a nice sauce for calf's head. Phebe.
EGG SAUCE✪ Egg Sauce— No. 3.
This sauce is to serve with boiled fish. Take a small cupful of butter,
and rub into it one-half teaspoonful of flour, then pour upon it about a gill
of boiling water, stirring it fast. Let it boil up once. If it is allowed to
boil long it will become oily. Pour it over two eggs boiled hard and cut
fine. S. E. W.
5HALL0T SAUCE.
Chop three young onions very fine, add a little pepper, a small tea-
spoonful of cider vinegar and the juice of three lemons✪ Shallot Sauce. This is a fine
sauce for oysters on the half-shell. E. L. S.
CAPER SAUCE.
Take one ounce of butter and a teaspoonful of flour, add a glassful of
cold water, salt and pepper. Put the saucepan on back of stove, stir now
and then, and as soon as it boils beat till smooth. Add two ounces of
butter and one tabkrspoonful of capers✪ Caper Sauce. This should be served in a hot
bowl. E. F. I.
i
MEAT AND FISH SAUCES AND GARNISHJNGS. 393
BECHAMEL SAUCE.
Cut up all sorts of soup vegetables, with two cloves and a little grated
nutmeg. Cook them in butter but do not let them brown. Boil one quart
of milk with a little salt and sugar. While it is boiling add the mirepoix
(the above vegetables), cover and set it aside where it will not boil any
more. Make a roux with butter and flour✪ Bechamel Sauce, cook slowly and do not let it
burn, for it must be white. Add gradually a sufficient quantity of veal and
chicken blonde. Skim off all the fat and strain through a fine strainer.
Set aside to cool but stir it frequently so it will be very smooth; keep in a
cool place. Mrs. Henri Marquise.
HOLLANDAISE SAUCE.
Rub one-half cupful of butter to a cream. Add four well-beaten ^g^
yolks, then the juice of one-half of a lemon, one-half teaspoonful of salt
and a dash of cayenne. Pour a cupful of hot water✪ Hollandaise Sauce in slowly. Mix and
set it in a saucepan of hot water. Stir until the sauce becomes a thick
cream. Do not allow it to boil. Stir a few minutes after removing from
the fire. It is a fine sauce for fish, asparagus, or cauliflower.
Jennie Hills.
CELERY SAUCE.
Twelve heads of celery, twelve green tomatoes, six large white onions,
two green peppers, one-half teaspoonful of mustard, one-half ounce of
curry-powder, three cupfuls of brown sugar, one-quarter teaspoonful of
cayenne, five cloves of garlic, two quarts of vinegar, one-half teaspoonful
of black pepper, salt to taste✪ Celery Sauce; chop separately, mix and boil one and one-
half hours. Bottle while hot. Mrs. Smith.
GARIBALDI SAUCB.
Four pounds of tomatoes, one pound of raisins, three pounds of sugar,
one pound of apples, one-quarter pound red peppers, one-half pound of
onions, one lemon, one small cupful of salt, three pints of vinegar✪ Garibaldi Sauce. Chop
all fine and cook. Mrs. Kellan.
CHUTNEY SAUCE. ✪ Chutney Sauce
Page 277 · 10 recipe records on this page
Presented as published in 1917. 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
Take one-half pint of veal or any white broth, thicken it with two ounces of butter blended with one and one-half ounces of flour; add, when it boils, some minced parsley, three eggs boiled hard and chopped separately, yolks from whites, one-half teaspoonful of pepper and a squeeze of lemon juice. Take the sauce off the fire and stir into it another ounce of butter. Serve in a tureen. If liked, the egg whites only may be stirred into the sauce; the hard yolks may be pressed through a wire sieve upon the meat. This is a nice sauce for calf's head. Phebe.
EGG SAUCE— No. 3.
This sauce is to serve with boiled fish. Take a small cupful of butter, and rub into it one-half teaspoonful of flour, then pour upon it about a gill of boiling water, stirring it fast. Let it boil up once. If it is allowed to boil long it will become oily. Pour it over two eggs boiled hard and cut fine. S. E. W.
SHALLOT SAUCE.
Chop three young onions very fine, add a little pepper, a small teaspoonful of cider vinegar and the juice of three lemons. This is a fine sauce for oysters on the half-shell. E. L. S.
CAPER SAUCE.
Take one ounce of butter and a teaspoonful of flour, add a glassful of cold water, salt and pepper. Put the saucepan on back of stove, stir now and then, and as soon as it boils beat till smooth. Add two ounces of butter and one tablespoonful of capers. This should be served in a hot bowl. E. F. I.
BECHAMEL SAUCE.
Cut up all sorts of soup vegetables, with two cloves and a little grated nutmeg. Cook them in butter but do not let them brown. Boil one quart of milk with a little salt and sugar. While it is boiling add the mirepoix (the above vegetables), cover and set it aside where it will not boil any more. Make a roux with butter and flour, cook slowly and do not let it burn, for it must be white. Add gradually a sufficient quantity of veal and chicken blonde. Skim off all the fat and strain through a fine strainer. Set aside to cool but stir it frequently so it will be very smooth; keep in a cool place. Mrs. Henri Marquise.
HOLLANDAISE SAUCE.
Rub one-half cupful of butter to a cream. Add four well-beaten egg yolks, then the juice of one-half of a lemon, one-half teaspoonful of salt and a dash of cayenne. Pour a cupful of hot water in slowly. Mix and set it in a saucepan of hot water. Stir until the sauce becomes a thick cream. Do not allow it to boil. Stir a few minutes after removing from the fire. It is a fine sauce for fish, asparagus, or cauliflower.
Jennie Hills.
CELERY SAUCE.
Twelve heads of celery, twelve green tomatoes, six large white onions, two green peppers, one-half teaspoonful of mustard, one-half ounce of curry-powder, three cupfuls of brown sugar, one-quarter teaspoonful of cayenne, five cloves of garlic, two quarts of vinegar, one-half teaspoonful of black pepper, salt to taste; chop separately, mix and boil one and onehalf hours. Bottle while hot. Mrs. Smith.
GARIBALDI SAUCE.
Four pounds of tomatoes, one pound of raisins, three pounds of sugar, one pound of apples, one-quarter pound red peppers, one-half pound of onions, one lemon, one small cupful of salt, three pints of vinegar. Chop all fine and cook. Mrs. Kellan.
CHUTNEY SAUCE.
Records on this page
Egg SauceEgg Sauce No. 3Egg SauceShallot SauceCaper SauceBechamel SauceHollandaise SauceCelery SauceGaribaldi SauceChutney Sauce