Fry the chopped apple and onion in the
butter, add the curry powder and rice-flour,
and fry them well without browning. Gradu-
ally add the stock, and allow the sauce to
simmer for forty minutes. Strain and reheat
the sauce ; add lemon juice and cream.
[ 170 ]
DEMI-GLACE SAUCE.
^ pint Espagnole sauce.
1 gill gravy from roast meat, or ^ gill liquid meat glaze.
Put the sauce and gravy into a saucepan
and reduce for five minutes ; strain and reheat
Cut the bacon into small pieces, and melt
it in a pan with the butter. Add the vege-
tables sliced, and fry well ; then the flour, and
make a rich brown colour. Add the stock
and seasonings, and simmer for two or three
hours. Add the tomato pulp when half-
cooked. Tammy ; add sherry and reheat.
— The outstanding flavour should be
ham. This sauce is the foundation of many
brown sauces.
ESPAGNOLE SAUCE.
2 oz. butter.
2 oz. flour.
2 oz. ham or bacon.
1 onion.
1 small carrot.
6 mushrooms.
1 pint brown stock.
Pepper and salt.
1 gill tomato pulp.
i „ sherry.
[ 171 J
HOLLANDAISE SAUCE.
^ pint Bechamel sauce or Lemon juice.
melted butter sauce. Cayenne and salt.
2 yolks.
Have the sauce hot, but not boiling ; stir in
the yolks singly, and cook till they are
thickened without boiling. Add the lemon
juice and seasonings.
HORSE-RADISH SAUCE.
2 tablespoonfols grated horse-
radish.
1 gill cream.
Salt and pepper.
Good pinch of sugar.
Vinegar and lemon juice.
Whip the cream fairly stiff and stir in the
other ingredients.
ITALIENNE SAUCE.
1 oz. butter.
1 oz. flour.
6 mushrooms.
^ small onion.
Sprig of thyme.
1 bay leaf.
^ gill sherry,
i pint stock.
Pepper and salt.
Slice the mushroom and the onion, and fry
well in the butter. Add the flour, thyme.
[ 172 ]
and bay leaf, and stir all to a rich brown
colour. Add the sherry, and boil all till well
reduced. Add the stock and seasonings, and
simmer for one hour at least. Tammy, and it
is ready for use.
2V.S. — The outstanding flavour should be
mushrooms, and trimmings of fresh mush-
rooms may be used.
MADEIRA SAUCE.
^ pint Espagnole sauce. Cayenne pepper.
1 teaspoonful liquid glaze. Salt.
^ gill of Madeira.
Boil aU together for fifteen minutes.
Tammy and reheat.
MAiTRE D’HOTEL SAUCE.
1 oz. butter
I oz. flour
^ pint fish stock
1 teaspoonful chopped parsley
Lemon juice.
Pepper and salt.
1 tablespoonful cream
Make a foundation sauce with the butter,
flour, and fish stock. Cook well, and add the
parsley, lemon juice, and cream.
]V.B. — Milk may be substituted for fish
stock.
V
[ 178 ]
MELTED BUTTER SAUCE.
1 oz. butter.
^ oz. flour.
^ pint cold water.
Pinch of salt.
Prepare in same manner as for a white
sauce. A teaspoonful of sugar may be added
instead of salt, and the sauce may be flavoured
with vanilla essence, lemon essence, or lemon
juice.
Put all the ingredients except the white of
egg into a pan, and whisk over a gentle heat
till the sauce is thickened and frothy. Fold
in the beaten white and use at once.
N,.B. — If the Mousseline sauce is for a
sweet dish, substitute sugar and vanilla for
the seasonings and nutmeg.
MOUSSELINE SAUCE,
^ gill cream.
^ oz. butter.
Lemon juice.
3 yolks.
Pinch of nutmeg.
Pepper and salt.
1 beaten white of egg.
[ 174 ]
PIQUANTE SAUCE.
2 chopped shallots.
2 „ gherkins.
^ tablespoonful chopped
capex’S.
1 bay leaf.
1 sprig of thyme.
1 gill vinegar.
\ pint Espagnole sauce.
Cayenne and salt.
✪ Reform Sauce
Page 36 · 11 recipe records on this page
Presented as published in 1912. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Fry the chopped apple and onion in the
butter, add the curry powder and rice-flour,
and fry them well without browning. Gradu-
ally add the stock, and allow the sauce to
simmer for forty minutes. Strain and reheat
the sauce ; add lemon juice and cream.
[ 170 ]
DEMI-GLACE SAUCE.
^ pint Espagnole sauce.
1 gill gravy from roast meat, or ^ gill liquid meat glaze.
Put the sauce and gravy into a saucepan
and reduce for five minutes ; strain and reheat
Cut the bacon into small pieces, and melt
it in a pan with the butter. Add the vege-
tables sliced, and fry well ; then the flour, and
make a rich brown colour. Add the stock
and seasonings, and simmer for two or three
hours. Add the tomato pulp when half-
cooked. Tammy ; add sherry and reheat.
— The outstanding flavour should be
ham. This sauce is the foundation of many
brown sauces.
ESPAGNOLE SAUCE.
2 oz. butter.
2 oz. flour.
2 oz. ham or bacon.
1 onion.
1 small carrot.
6 mushrooms.
1 pint brown stock.
Pepper and salt.
1 gill tomato pulp.
i „ sherry.
[ 171 J
HOLLANDAISE SAUCE.
^ pint Bechamel sauce or Lemon juice.
melted butter sauce. Cayenne and salt.
2 yolks.
Have the sauce hot, but not boiling ; stir in
the yolks singly, and cook till they are
thickened without boiling. Add the lemon
juice and seasonings.
HORSE-RADISH SAUCE.
2 tablespoonfols grated horse-
radish.
1 gill cream.
Salt and pepper.
Good pinch of sugar.
Vinegar and lemon juice.
Whip the cream fairly stiff and stir in the
other ingredients.
ITALIENNE SAUCE.
1 oz. butter.
1 oz. flour.
6 mushrooms.
^ small onion.
Sprig of thyme.
1 bay leaf.
^ gill sherry,
i pint stock.
Pepper and salt.
Slice the mushroom and the onion, and fry
well in the butter. Add the flour, thyme.
[ 172 ]
and bay leaf, and stir all to a rich brown
colour. Add the sherry, and boil all till well
reduced. Add the stock and seasonings, and
simmer for one hour at least. Tammy, and it
is ready for use.
2V.S. — The outstanding flavour should be
mushrooms, and trimmings of fresh mush-
rooms may be used.
MADEIRA SAUCE.
^ pint Espagnole sauce. Cayenne pepper.
1 teaspoonful liquid glaze. Salt.
^ gill of Madeira.
Boil aU together for fifteen minutes.
Tammy and reheat.
MAiTRE D’HOTEL SAUCE.
1 oz. butter
I oz. flour
^ pint fish stock
1 teaspoonful chopped parsley
Lemon juice.
Pepper and salt.
1 tablespoonful cream
Make a foundation sauce with the butter,
flour, and fish stock. Cook well, and add the
parsley, lemon juice, and cream.
]V.B. — Milk may be substituted for fish
stock.
V
[ 178 ]
MELTED BUTTER SAUCE.
1 oz. butter.
^ oz. flour.
^ pint cold water.
Pinch of salt.
Prepare in same manner as for a white
sauce. A teaspoonful of sugar may be added
instead of salt, and the sauce may be flavoured
with vanilla essence, lemon essence, or lemon
juice.
Put all the ingredients except the white of
egg into a pan, and whisk over a gentle heat
till the sauce is thickened and frothy. Fold
in the beaten white and use at once.
N,.B. — If the Mousseline sauce is for a
sweet dish, substitute sugar and vanilla for
the seasonings and nutmeg.
MOUSSELINE SAUCE,
^ gill cream.
^ oz. butter.
Lemon juice.
3 yolks.
Pinch of nutmeg.
Pepper and salt.
1 beaten white of egg.
[ 174 ]
PIQUANTE SAUCE.
2 chopped shallots.
2 „ gherkins.
^ tablespoonful chopped
capex’S.
1 bay leaf.
1 sprig of thyme.
1 gill vinegar.
\ pint Espagnole sauce.
Cayenne and salt.