fire in a saucepan of boiling water, and then to stir the ingredients
constantly until the sauce is thickened sufficiently to serve.
Yolks of eggs, 3; juice, 1 lemon; butter, 3 oz. ; little salt and
nutmeg ; water, 1 wineglassful✪ Dutch Sauce % cayenne at pleasure.
Obs. — A small cupful of veal gravy, mixed with plenty of blanched
and chopped parsley, may be used instead of water for this sauce,
when it is to be served with boiled veal, or with calf’s head.
FRICASSEE SAUCE.
Stir briskly, but by degrees, to the well-beaten yolks of two large
or of three small fresh eggs, half a pint of common English white
sauce ; put it again into the saucepan, give it a shake over the fire,
but be extremely careful not to allow it to boil, and just before it is
served stir in a dessertspoonful of strained lemon-juice✪ Fricassee Sauce. When meat
or chickens are fricasseed, they should be lifted from the saucepan
with a slice, drained on it from the sauce, and laid into a very hot
dish before the eggs are added, and when these are just set, the sauce
should be poured on them.
BREAD SAUCE.
Pour quite boiling, on half a pint of the finest bread crumbs, an
equal measure of new milk ; cover them closely with a plate, and let
the sauce remain for twenty or thirty minutes ; put it then into a
delicately clean saucepan, with a small saltspoonful of salt, half
as much pounded mace, a little cayenne, and about an ounce of
fresh butter ; keep it stirred constantly over a clear fire for a few
minutes, then mix with it a couple of spoonsful of good cream, give it
a boil, and serve it immediately. When cream is not to be had, an
additional spoonful or two of milk must be used. The bread used for
sauce should be stale, and lightly grated down into extremely small
crumbs, or the preparation will look rough when sent to table. Not
only the crust, but all heavy-looking or imperfectly baked portions of
it, should be entirely pared off, and it should be pressed against the
grater only so much as will reduce it easily into crumbs. When stale
bread cannot be procured, the new should be sliced thin, or broken up
small, and beaten quite smooth with a fork after it has been soaked.
jVs some will absorb more liquid than others, the cook must increase
a little the above proportion should it be needed. Equal parts of
milk and of thin cream make an excellent bread sauce : more butter
can be used to enrich it when it is liked.
Bread-crumbs and new milk, each \ pint (or any other measure) ;
soaked 20 to 30 minutes, or more. Salt, small saltspoonful ; mace,
half as much ; little cayenne ; butter, 1 oz. ; boiled 4 to 5 minutes.
2 to 4 spoonsful of good cream✪ Bread Sauce (or milk) : 1 minute. Or : bread-
crumbs, \ pint ; milk and cream, each £ pint ; and from 2 to 4 spoons-
ful of either in addition.
CHAP. V.]
SAUCES.
113
Ohs. — Very pale, strong veal gravy is sometimes poured on the
bread crumbs, instead of milk; and these, after being soaked, are
boiled extremely dry, and then brought to the proper consistence
with rich cream. The gravy may be highly flavoured with mush-
rooms when this is done.
BREAD SAUCE WITH ONION. ✪ Bread Sauce with Onion
Page 124 · 4 recipe records on this page
Presented as published in 1884. 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
fire in a saucepan of boiling water, and then to stir the ingredients constantly until the sauce is thickened sufficiently to serve.
Yolks of eggs, 3; juice, 1 lemon; butter, 3 oz. ; little salt and nutmeg ; water, 1 wineglassful % cayenne at pleasure.
Obs. — A small cupful of veal gravy, mixed with plenty of blanched and chopped parsley, may be used instead of water for this sauce, when it is to be served with boiled veal, or with calf’s head.
FRICASSEE SAUCE.
Stir briskly, but by degrees, to the well-beaten yolks of two large or of three small fresh eggs, half a pint of common English white sauce ; put it again into the saucepan, give it a shake over the fire, but be extremely careful not to allow it to boil, and just before it is served stir in a dessertspoonful of strained lemon-juice. When meat or chickens are fricasseed, they should be lifted from the saucepan with a slice, drained on it from the sauce, and laid into a very hot dish before the eggs are added, and when these are just set, the sauce should be poured on them.
BREAD SAUCE.
Pour quite boiling, on half a pint of the finest bread crumbs, an equal measure of new milk ; cover them closely with a plate, and let the sauce remain for twenty or thirty minutes ; put it then into a delicately clean saucepan, with a small saltspoonful of salt, half as much pounded mace, a little cayenne, and about an ounce of fresh butter ; keep it stirred constantly over a clear fire for a few minutes, then mix with it a couple of spoonsful of good cream, give it a boil, and serve it immediately. When cream is not to be had, an additional spoonful or two of milk must be used. The bread used for sauce should be stale, and lightly grated down into extremely small crumbs, or the preparation will look rough when sent to table. Not only the crust, but all heavy-looking or imperfectly baked portions of it, should be entirely pared off, and it should be pressed against the grater only so much as will reduce it easily into crumbs. When stale bread cannot be procured, the new should be sliced thin, or broken up small, and beaten quite smooth with a fork after it has been soaked. jVs some will absorb more liquid than others, the cook must increase a little the above proportion should it be needed. Equal parts of milk and of thin cream make an excellent bread sauce : more butter can be used to enrich it when it is liked.
Bread-crumbs and new milk, each \ pint (or any other measure) ; soaked 20 to 30 minutes, or more. Salt, small saltspoonful ; mace, half as much ; little cayenne ; butter, 1 oz. ; boiled 4 to 5 minutes. 2 to 4 spoonsful of good cream (or milk) : 1 minute. Or : breadcrumbs, \ pint ; milk and cream, each £ pint ; and from 2 to 4 spoonsful of either in addition.
Ohs. — Very pale, strong veal gravy is sometimes poured on the bread crumbs, instead of milk; and these, after being soaked, are boiled extremely dry, and then brought to the proper consistence with rich cream. The gravy may be highly flavoured with mushrooms when this is done.
BREAD SAUCE WITH ONION.
Records on this page
Dutch SauceFricassee SauceBread SauceBread Sauce with Onion