Mrs. Maclurcan's cookery book

319— GENEVESE SAUCE. J lb. butter 1 tablespoonful tomato 1 tablespoonful anchovy sauce sauce 1 lemon (juice) Cayenne 1 egg. Mode. — Put the butter with the cayenne (half a saltspoonful) and juice of the lemon into a saucepan ; when it boils add the anchovy and tomato sauce ; stir very briskly as the butter takes some time to mix smoothly with the other ingredients ; beat up an egg and add just before serving. 320— TOMATO SAUCE. 12 large tomatoes 1 desertspoonful of salt A saltspoonful of cayenne. Mode. — Put the tomatoes into a saucepan, with the cayenne and salt ; boil for two hours ; strain through a hair sieve ; put back into the saucepan, and when boiling thicken with a little flour. Sauces. 321— MUSHEOOM SAUCE. 1 2 mushrooms or a tin of black ^ pt. milk English mushrooms 1 teaspoonful butter Pepper and salt. : Mode. — Wash the mushrooms well, skin, put into a saucepan with the milk, pepper and salt, allotv them to stew for half an hour or until tender ; cut the mushrooms into small pieces, thicken with a little flour, and just before serving add the butter, 322— SAUCE ESPAGNOLE. 6 tomatoes 1 egg 2 onions Butter Cayenne and salt. Mode. — Slice the onions, put them into a saucepan with A tablespoonful of butter ; when the onions are well cooked, slice the tomatoes, and add with the salt and cayenne to the onions ; close the saucepan tightly, and allow to boil for half an hour. Just before serving beat the egg and add, but do not let it boil again. To be served with steak, chops, cutlets or fish 323— SAUCE PIQUANTE. ^ cupful mustard pickles 1 teaspoonful brown sugar Small cupful white sauce Little cayenne and juice of lemon. Mode. — Chop up the pickles rather small, put in the white sauce, sugar, juice of a lemon and cayenne, allow all to come to a boil ; serve with cutlets or fish. 324— SAUCE TARTARE. 1 hard boiled egg 1 lemon (juice) 2 tablespoonfuls vinegar A few pickles chopped 4 tablespoonfuls best salad 1 teaspoonful mustard oil Black pepper and salt 1 tablespoonful cream. Sauces. Mode.— Rub the yolk of the egg the mustard and cream with a wooden spoon in a basin until quite smooth, then add a little of the oil (drop at a time), stirring all the while, then a little of the vinegar (drop at a time), until you have used all the oil and vinegar ; it should be quite smooth, and about the thickness of rich cream, great care must be taken that it does not curdle ; squeeze in the juice of the lemon, a little pepper and salt, chop up about half a cupful mustard pickles and a fresh tomato (if you have it), put these into a tureen and pour the sauce over them ; serve with fried or boiled fish. 325— PAWPAW SAUCE. 1 pawpaw Black pepper 2 tablespoonfuls Worcester ^ cupful vinegar sauce J cupful water 1 teaspoonful mustard. Mode. — Get a good sized pawpaw not quite ripe, cut into small pieces, put in the saucepan with the sauce, water and vinegar, boil for two hours ; if the pawpaw is not quite dissolved take it out and pound up until quite smooth, add the mustard and black pepper, stir the pawpaw back into the saucepan, take care there are no lumps, allow to boil again for ten minutes. When cold put into a bottle ; sorve with cold meat. 326— BECHAMEL SAUCE. J pt. milk 3 or 4 leaves parsley ^ pt. water or white stock 3 cloves 1 onion A little flour