Liverpool School of Cookery recipe book

Method : Put the yolk, mustard, salt, pepper and cayenne into a small basin. Mix thoroughly till the mixture begins to thicken, then add the oil gradually, either dropping it in very slowly and working with a wooden spoon, or putting in 1 teaspoonful at a time and whisking well with a small wire whisk between each addition. When finished it should be the consistency of soft butter. If used for salads, etc., add the vinegar and lemon juice just before using. It is important that the oil should be of best quality and kept in a cold place, also the sauce must be made in a cool place — set on ice if possible, as warmth makes it liable to curdle. If curdled, add another yolk at once, work it well in, then add oil as before in proportion to the added yolk. Tomato Sauce. 1 pint of tinned tomatoes. 1 bay leaf. Slice of onion. 1 clove of garlic. 1 teaspoonful butter. 1 teaspoonful potato flour. Salt and pepper. Cayenne and sugar. 1 teaspoonful vinegar. Method : Put the tomatoes, bay leaf, onion and garlic into a white-lined pan and set over gentle heat. When the flavouring of onion is sufficiently extracted, rub the tomatoes through a hair sieve and reheat. Mix the butter and potato flour smoothly together with a knife or spoon, and thicken the sauce with the mixture. Have the sauce almost at boiling point, add the thickening in three or four portions, mixing in one thoroughly before adding another. Cook about 10 minutes, but do not let the sauce actually boil, or the butter may separate and come to the top. Season to taste with sugar, cayenne, pepper and salt, and add 1 teaspoonful of vinegar. If fresh tomatoes are used, cut them into small pieces, and use 1 pint of the cut-up fruit to the above quantities. Fresh tomatoes must be cooked without water till the pieces are quite soft and resemble tinned tomatoes. Hollandaise Sauce. 2 bay leaves. 8 crushed peppercorns. 2 tablespoonfuls vinegar. 3 oz. fresh butter. 2 yolks. Pinch of salt if needed. Method : Put the bay leaves, peppercorns and vinegar into a small pan, and set over very gentle heat till the vinegar is well flavoured and reduced to about 1 dessertspoonful. Strain into a bowl or enamel pan, add the butter and yolks, place in a pan of hot water and stir with a whisk or a wooden spoon till the sauce thickens. The butter will generally supply all the salt that is needed. White Chaudfroid Sauce. |r pt. white sauce. | I pt. aspic. Method: Reduce the sauce by boiling to about £ pt., then add the aspic and boil up. A tablespoonful of cream may be added if liked. Tammy, and use for masking. SWEET SAUCES. White Sauce for Puddings. 1 oz. butter. § oz. flour. J pint milk and water. 2 teaspoonfuls sugar. Flavouring required. Method : The same as white sauce (p. 68). Jam Sauce. 1 tablespoonful raspberry or other jam. ^ pint water. 1 teaspoonful lemon juice. 1 tablespoonful sugar. Method : Put the jam, sugar and water into an enamel or bright metal pan. Boil till reduced to about half quantity — 10 or 15 minutes. Skim carefully. Add the lemon juice, and strain. • Method : Put the milk on to boil in a white-lined pan, when boiling, remove from the fire, cool slightly, then mix with the well- beaten eggs and sugar. Return the whole to the pan, cook till the egg thickens, stirring all the time with a wooden spoon. Add the flavouring, and strain.