The Swedish, French, American cook book

Put a tablespoon butter in a saucepan, add one tablespoon flour; mix well. Then add one cup rich stock that has been heated and a half cup of tomato juice; color with kitchen bouquet and beef extract; let simmer for about twenty minutes slowly (skimming during the time); add four tablespoons sherry, four tablespoons chopped mixed sour pickle, sweet gherkins, four olives, and two tablespoons chopped parsley; let it simmer for another five minutes. This sauce is to be served with fresh tongue, veal, calf’s head, etc. It is also served with steaks and chops. Remoulade Sauce ( Remoulade ) Put one tablespoon butter in a saucepan, add one tablespoon flour, mix well; add one cup broth from veal or chicken, and half cup mushroom juice. Stir the sauce until creamy; flavor with a little garlic, a little mustard, and a tablespoon vinegar; then add four tablespoons cooked chopped mushrooms and one tablespoon chopped parsley. When ready to serve, add half cup rich cream. Serve with any kind of entree or meat for dinner or luncheon. Is also served with fish, but in this case use fish stock instead of the broth. Richelieu Sauce ( Sauce Richelieu ) Put a tablespoon butter in a saucepan; add one tablespoon flour, then one cup game stock, and half cup Rhine wine. Beat the sauce until, creamy; add pepper and salt to taste. Have six small white onions cooked and chopped, add the onions to the sauce, and, just before serving, add four tablespoons rich cream. Serve with any kind of white meat. Currant Sauce ( Sauce aux Raisins de Corinthe ) Put one cup tomato juice in a saucepan with half cup port wine, half glass currant jelly; stir well, then thicken with a tablespoon cornstarch dissolved in half cup water. When done, season with pepper and salt to taste, add a tablespoon of Harvey’s sauce, strain, and then add two tablespoons of cleaned and washed currants and let simmer a few minutes before serving. Serve with any kind of game. Portuguese Sauce ( Sauce Portugaise ) Put a small cup of rich stock in a saucepan; add juice of one lemon, cayenne pepper, salt, and one tablespoon butter; thicken with an even tablespoon of cornstarch dissolved in water. Then beat the sauce very rapidly, adding yolks of two eggs. When ready to serve, add three tablespoons cream. Serve with any kind of entree or fish dish. Pepper Sauce ( Poivrade ) Put one tablespoon butter in a saucepan, add one tablespoon flour, one and a half cups good bouillon, and one tablespoon vinegar or lemon juice; beat the sauce until smooth, season with cayenne pepper and salt. Then add some shredded Spanish pepper, four anchovies (skinned, boned, and cut in julienne style), also two tablespoons cooked ham and three cooked onions (cut in the same way). Color with kitchen bouquet; add three tablespoons sherry, let simmer for a few minutes. Serve with any kind of fish entree. White Sauce ( Sauce blanche ) a la Poivrade Is made the same way as Pepper Sauce {Poivrade), but with milk instead of the broth. Add some cream just before serving the sauce. Cream Parsley Sauce {Bechamel au Persil )