It is a well-recognised fact that one of the reasons for the
excellence of Continental cookery is the art with which foreign
cooks make use of sauces. By this means they make meat and
fish palatable, and greatly add to the gastronomic and dietetic
value of vegetables. A well-made sauce is a work of art and
a help to digestion.
In the half-dozen recipes the cook will find special help, as
they all contain Plasmon, and are therefore nourishing. So
that by using these sauces not only will the dishes be made
more tasty, but even such “watery ” vegetables as marrows and
turnips will have a nutrient value added to them.
59
135 FRENCH WHITE SAUCE (B6chamel).— Ingre-
dients : 2 Pints white Plasmon stock; i pint cream ; i table-
spoonful Plasmon arrowroot ; i small bunch herbs ; i small
bunch parsley ; 2 cloves; half a bay-leaf. ; a few mushrooms or
a little grated cheese; salt to flavour ; a few peppercorns (not
pepper, as that s would spoil the white colour of this sauce).
Method. — Put the sweet herbs, parsley, bay-leaf, cloves, and
peppercorns (tied loosely in a piece of muslin) to boil in the
Plasmon stock until the stock has extracted the flavour of the
herbs etc. : remove the muslin bag of herbs, and allow the
stock’to boil till nearly half is reduced. Now mix the arrow-
root smoothly with the cream, pour it to the reduced stock,
simmer slowly for io minutes if the sauce be thick; if too thin,
stir briskly till it thickens. Always make it thick, as it may be
thinned by adding milk, cream, or Plasmon stock. Add
grated cheese to this stock, if liked, and served over a
cauliflower, turnips, etc.
136. BROWN SAUCE (Espagnole).— Ingredients : 2
slices lean ham; 1 lb. veal; 1 \ pint Plasmon stock ; 2 or 3
sprigs parsley; half a bay-leaf ; 2 tfr 3 sprigs savoury herbs;
6 small green onions; 3 eschalots; 2 cloves; 1 blade mace; 2
glasses sherry or madeira; 2 oz. butter ; 2 oz. flour ; 1 or 2
tablespoonf uls sauce ; salt to sauce.
Method. — Fry the veal and ham (cut into neat pieces) a
good brown, till a nicely coloured glaze is produced in the pan,
then add the remainder of the stock and all the herbs, etc.,
and allow it to simmer for 1 hour. Strain and skim off every
particle of fat ; fry the flour a nice brown, add the strained
stock, cook a few minutes, then add the salt, cayenne, and last
of all the wine, and serve.
137. CREAM SAUCE (for Vegetables).— Ingredients :
1 oz. Plasmon arrowroot ; 1 pint Plasmon stock; 4 pint cream ,
salt ; any fresh vegetables — carrot ✪ White Sauce, turnip , onion — and bunch
sweet herbs.
Methods.— Put all the vegetables, nicely cut, into 1 pint
water, and cook gently till the flavour of vegetables is extracted ;
strain the vegetables away from stock, and use equal parts of
cream and vegetable stock or Plasmon stock ; thicken with
1 i oz. arrowroot to each pint ; season, and add a few drops
of lemon juice, if liked. Previous to adding the stock blend
6o
smoothly the arrowroot with cold milk to a paste. This sauce
is excellent for asparagus, artichokes, young carrots and turnips,
marrows, and various kinds of beans.
138. TOMATO SAUCE. — Ingredients : 3 doz. tomatoes ;
i oz. garlic ; i oz. eschalot ; 2 oz. salt ; 1 green capsicum ;
g teaspoonful cayenne ; 2 pickled gherkins ; 6 pickled onions ;
1 pint vinegar ; 1 gill Plasmon stock ; juice of 6 lemons✪ Tomato Sauce. To
each 1 lb. of tomato pulp allow x pint chilli vinegar.
Page 29 · 5 recipe records on this page
Presented as published in 1904. 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
It is a well-recognised fact that one of the reasons for the excellence of Continental cookery is the art with which foreign cooks make use of sauces. By this means they make meat and fish palatable, and greatly add to the gastronomic and dietetic value of vegetables. A well-made sauce is a work of art and a help to digestion.
In the half-dozen recipes the cook will find special help, as they all contain Plasmon, and are therefore nourishing. So that by using these sauces not only will the dishes be made more tasty, but even such “watery ” vegetables as marrows and turnips will have a nutrient value added to them.
135. FRENCH WHITE SAUCE (Béchamel).— Ingredients : 2 Pints white Plasmon stock; i pint cream ; i tablespoonful Plasmon arrowroot ; i small bunch herbs ; i small bunch parsley ; 2 cloves; half a bay-leaf. ; a few mushrooms or a little grated cheese; salt to flavour ; a few peppercorns (not pepper, as that s would spoil the white colour of this sauce).
Method. — Put the sweet herbs, parsley, bay-leaf, cloves, and peppercorns (tied loosely in a piece of muslin) to boil in the Plasmon stock until the stock has extracted the flavour of the herbs etc. : remove the muslin bag of herbs, and allow the stock’to boil till nearly half is reduced. Now mix the arrowroot smoothly with the cream, pour it to the reduced stock, simmer slowly for io minutes if the sauce be thick; if too thin, stir briskly till it thickens. Always make it thick, as it may be thinned by adding milk, cream, or Plasmon stock. Add grated cheese to this stock, if liked, and served over a cauliflower, turnips, etc.
136. BROWN SAUCE (Espagnole).— Ingredients : 2 slices lean ham; 1 lb. veal; 1 \ pint Plasmon stock ; 2 or 3 sprigs parsley; half a bay-leaf ; 2 tfr 3 sprigs savoury herbs; 6 small green onions; 3 eschalots; 2 cloves; 1 blade mace; 2 glasses sherry or madeira; 2 oz. butter ; 2 oz. flour ; 1 or 2 tablespoonf uls sauce ; salt to sauce.
Method. — Fry the veal and ham (cut into neat pieces) a good brown, till a nicely coloured glaze is produced in the pan, then add the remainder of the stock and all the herbs, etc., and allow it to simmer for 1 hour. Strain and skim off every particle of fat ; fry the flour a nice brown, add the strained stock, cook a few minutes, then add the salt, cayenne, and last of all the wine, and serve.
137. CREAM SAUCE (for Vegetables).— Ingredients : 1 oz. Plasmon arrowroot ; 1 pint Plasmon stock; 4 pint cream , salt ; any fresh vegetables — carrot , turnip , onion — and bunch sweet herbs.
Methods.— Put all the vegetables, nicely cut, into 1 pint water, and cook gently till the flavour of vegetables is extracted ; strain the vegetables away from stock, and use equal parts of cream and vegetable stock or Plasmon stock ; thicken with 1 i oz. arrowroot to each pint ; season, and add a few drops of lemon juice, if liked. Previous to adding the stock blend
6o
smoothly the arrowroot with cold milk to a paste. This sauce is excellent for asparagus, artichokes, young carrots and turnips, marrows, and various kinds of beans.
138. TOMATO SAUCE. — Ingredients : 3 doz. tomatoes ; i oz. garlic ; i oz. eschalot ; 2 oz. salt ; 1 green capsicum ; g teaspoonful cayenne ; 2 pickled gherkins ; 6 pickled onions ; 1 pint vinegar ; 1 gill Plasmon stock ; juice of 6 lemons. To each 1 lb. of tomato pulp allow x pint chilli vinegar.
Records on this page
White SauceFrench White Sauce (Béchamel)Brown Sauce (Espagnole)Cream Sauce (for Vegetables)Tomato Sauce