The Swedish, French, American cook book

Make one and a half cups rich brown sauce from butter, flour, and stock; add quarter pound grated Parmesan cheese, and a small half teaspoon mustard. Color with kitchen bouquet a rich brown shade. Serve with different entrees or fish dishes. Ham Sauce ( Sauce au Jamhon) Make a rich brown sauce from bouillon, butter, and flour; flavor with sherry. To one and a half cups sauce add half cup shredded cooked smoked ham, three tablespoons chopped shallots, two tablespoons chopped green lettuce; let simmer for a few min¬ utes. Then serve with any kind of entree or meat dish. Italian Sauce (Sauce Italienne ) This sauce can be made either white or brown. The brown is made from stock, butter, and flour, the white with milk. Flavor with Madeira wine; let the sauce simmer for a few minutes. Have ready some chopped cooked shallots and mushrooms, add them to the sauce with a tablespoon chopped parsley. Serve with dif¬ ferent entrees or fancy fish dishes. Curry Sauce ( Sauce au Cari ) Put two tablespoons curry powder in a small saucepan, add one cup strong rich stock, put on top of tea kettle and stir the broth in gradually, allowing the curry to swell; add pepper and salt. Serve with rice, chicken, fricassee, etc. Lyonnaise Sauce ( Sauce Lyonnaise ) Strain one and a half cups tomato juice; put in a saucepan on stove to boil. Then put one tablespoon butter in a saucepan, add a tablespoon flour, stir until the butter and flour are well mixed; then add the tomato juice (heated); flavor with pepper and salt; add half cup chopped cooked Portuguese onions and, when ready to serve, add half cup whipped cream. Serve with veal, lamb, and chicken. Is also served with boiled and steamed fish. English Bread Sauce ( Sauce au Pain a V Anglaise) Put two cups fresh bread crumbs in a double boiler with one cup milk; add one grated onion, let stew for thirty minutes; when ready to serve, add two tablespoons butter, two tablespoons rich cream, pepper and salt, stir well. Put up in a sauceboat, sprinkle with bread crumbs that have been browned in oven with butter. Serve with any kind of birds. Robert Sauce ( Sauce Robert ) Put one tablespoon butter in a saucepan; add one tablespoon flour; stir until dissolved; add one and a half cups good brown stock, half cup chopped cooked onions, half teaspoon mustard, vinegar to taste, pepper and salt. Serve with fish, calf’s head, and sweetbreads. White Sauce with Chestnuts ( Sauce blanche aux Marrons ) Put nice fresh chestnuts on stove in hot water, cook for ten minutes; remove shells and the thin skin that is around the chest¬ nut. Put one pound in a saucepan with about two cups water, some butter, and a little sherry wine. Let stew until quite tender, then mash through a very fine strainer. Make a thin cream sauce from one tablespoon butter, one tablespoon flour, and one and a half cups milk, also add the juice from the chestnuts, then add the puree of chestnuts, beat until creamy, flavor with a little onion juice, pepper and salt to taste. When ready to serve, add some cream. In place of fresh chestnuts, chestnut flour can be used; in that case use no other flour. Brown Sauce with Chestnuts ( Beurre noir aux Marrons)