Cookery

Sauce Maitre d'Hotel. — This is very useful for all sorts of fish and some kinds of meat warmed up, hashed or otherwise. Take a quarter of a pound of butter, a pinch of salt, some pepper, and the juice of half a lemon. Put them over the fire in a saucepan ; when the butter is partly melted draw the saucepan aside, stirring all the while until it is entirely dissolved and amalgamated with the other ingredients. With this, if necessary, mix some sauce blanche , which will produce a well-thickened maitre d'hotel sauce according to the approved style. Sauce Blanche (White Sauce).— Put into a small saucepan a tablespoonful of flour with a little water. When it has been stirred for a few moments put it over the fire, and, stirring still, add gradually a little boiling water, salt, pepper, a small pinch of grated nutmeg, and a piece of butter about the size of a walnut. If this should curdle, add quickly a few drops of cold water, and stir very briskly. Or put into a saucepan one ounce of butter and flour respectively, beat them to a paste, add salt, pepper, and a small tumblerful of hot water. Stir this well over the fire till it thickens, then add about two ounces of butter in small pieces. Draw the saucepan aside when the pieces have all been put in, and continue the stirring until it is completely dissolved. This alone will make an excellent sauce. Sauce Aigre (Sour Sauce). — Mix two or three eggs in a small tumblerful of cold water, and half that quantity of vinegar. Stir this mixture over the fire until it nearly boils. Put in a piece of butter the size of a walnut, having previously worked it with flour, and stir till it is dissolved. The sauce should then be of the consistency of cream and ready to serve. Sauce Robert. — Melt over the fire some butter or good marrow fat (lard will do as well), put in a couple of good-sized onions sliced, and toss them till they are fairly well coloured and tender. Moisten with the necessary quantity of good stock, add salt and pepper to taste, a pinch of nutmeg, the same quantity of mustard powder, and a few drops of vinegar. Let all this simmer over the fire slowly for nearly an hour, stirring occasionally, and serve as required. Sauce au Beurre Noir (Black Butter).— Put a large piece of butter into the frying pan, or any other convenient utensil, and heat it over the fire till it begins to colour; at this moment throw in some sprigs of parsley. Move the pan about all the time, and let the fire be fairly brisk. When the contents are a good dark colour stir in gradually two tablespoonfuls of sharp vinegar. If desired, capers can be added. This is a very good accompaniment to fish, brains, calf’s head, etc. Sauce a la Moutarde (Mustard Sauce). — Brown together a small lump of butter and two tablespoonfuls of fine dry flour, then add one tablespoonful (heaped) of finely-chopped onions ; let these colour too. Into this stir the necessary quantity of stock, salt and pepper, a couple of cloves, a small bay-leaf, and the grated rind of half a lemon ; let this simmer for about half an hour. Before taking it off the fire, add a large tablespoonful of French mustard, and stir the sauce well ; strain before serving.