The art of cookery

Anchovy Sauce. — To one cup of White Sauce No. i add a tablespoonful each of lemon juice and anchovy paste, heat to boiling point, season, and serve. Egg, parsley, caper, lobster, shrimp, and anchovy sauce are all used as sauces for boiled fish, and are all excellent, but the most popular of all fish sauces is : Sauce Hollandaise No. i. — To one cup of White Sauce No. i add a quarter of a teaspoonful of ground mace, a teaspoonful of onion juice, and a tablespoonful of lemon juice or vinegar. Bring to boiling point, then stir in the yolks of three eggs, well beaten, with a tablespoonful of water. Add the eggs slowly and continue the cooking, after the eggs is all in, for about a minute. Remove from the fire, add a tablespoonful of butter, season, and serve. Sauce Hollandaise No. 2. — Prepare as in last formula, and add the whites of the eggs, beaten stiff, after removing the sauce from the fire. Sauce Tartare. — To one cup of mayonnaise dressing seasoned with mixed seasoning, add a teaspoonful of French mustard and a tablespoonful each of pickled onions, capers, water cress, and parsley minced fine before measuring, also a teaspoonful of tarragon vinegar. Mix all well together and serve. Glaze. — Put a quart of simple or compound stock into a granite-ware or porcelain-lined sauce-pan, and cook very slowly until as thick as syrup and light brown in color. Let cool and use. Tomato Sauce No. i. — Simmer gently for an hour four medium-sized tomatoes cut in slices, one tablespoonful of minced onion, and three cloves. Rub through a sieve, add a cup of water with which a teaspoonful of cornstarch is mixed, and a teaspoonful of sugar. Simmer five minutes, add a tablespoonful of butter, season, and serve. This sauce is especially appropriate with boiled tongue, ham, or corned beef Tomato Sauce No. 2. — Cook together one tablespoonful of butter and two tablespoonfuls of flour, add one cup of cooked, strained tomato, and one cup of compound stock. Simmer five minutes, season, and serve. Tomato Sauce No. 3. — Cook together one tablespoonful of butter and two tablespoonfuls of flour, add one cup of strained tomato, and one cup of celery or chicken broth. Simmer five minutes, season, and serve. This is an appropriate sauce for chicken croquettes, veal cutlets, and fried or sauted sweetbreads. Tomato Sauce No. 4. — Cook together one table- Meat Sauces. 135 spoonful of butter and two tablespoonfuls of flour, add one cup of strained tomato, simmer five minutes, add one cup of sweet cream, bring to boiling point, season to taste, and serve. This sauce can be served appropriately with either croquettes or cutlets of chicken, sweetbreads, lobster, or fish. Tomato Sauce No. 5. — Cook together one tablespoonful of butter and two tablespoonfuls of flour until brown, add one cup of strained tomato, one cup of mixed stock, and a tablespoonful each of sugar caramel and glaze, or extract of beef Simmer five minutes, season to taste, and serve. This is an appropriate sauce to serve with mutton chops, Hamburg steak, or croquettes of beef, veal, or mutton. CHAPTER XII. FRYING.