Practical West African cookery

Sauces. — The proper amalgamation and cooking of the flour and butter and the right degree of colour (pale yellow for a white sauce, deep brown for a brown one), at the moment when the milk, stock or water is poured in, is the whole secret of sauce making. Once the cook has mastered it, the number of varied sauces he can produce becomes only a question of different seasonings and extra ingredients. The proportions given in the following recipes will make a teacupful of sauce ; if more is wanted, double the proportions. The quantity of butter required will vary according to the amount of moisture left in it after it has been washed ; only boiled native butter is free from water. We have given the average quantity required, but the cook must use his judgment. White Sauce. (I). 1 teacup milk, or 1 dessertspoon Ideal to a teacupful of water. £ tablespoon flour. £ tablespoon butter or lard. A pinch of salt and pepper. 1. Melt the butter in the small enamel saucepan. When it is melted and just begins to sing, but before it turns at all brown, very lightly shake in the flour. Stir quickly with a wooden spoon until the flour and the butter are mixed to a smooth paste, looking like honey. 2. Pour in the milk by degrees, stirring all the time. It is good to warm the milk slightly beforehand by standing it near the fire. Add the salt and pepper and let the sauce come slowly to a boil. Keep boiling for two or three minutes, always stirring it, then stand it by the side of the fire to keep warm, but do not let it boil again. ] 40 A white sauce is improved by adding to it a very few drops of vinegar or of fresh lime juice, it is always good to pass the same through the fine sieve when done, to remove any lumps that might be left. Note. White sauce served with fish can be made with a teacupful of the water the fish has boiled in instead of milk. White sauce served with fowl can be made with a teacupful of the water the fowl has boiled in. Parsley Sauce. — To make a parsley sauce, make the sauce in exactly the same way and add a teaspoonful of chopped parsley before serving. Caper Sauce. — To make a caper sauce, add a dessertspoonful of capers just before serving. They must not be allowed to boil. Anchovy Sauce. — To make an anchovy sauce, add before serving a teaspoon of anchovy essence. Egg Sauce. — To make an egg sauce, add to the white sauce after it has finished boiling, one hard-boiled egg lightly broken up with a fork. Cheese Sauce. (II). This is made in exactly the same way as the white sauce, only adding, after it has finished boiling, a dessertspoonful of grated Parmesan cheese. Let it cook for a few minutes with the sauce but do not let it boil again. Curry Sauce. (I). 1 teacup milk or 1 dessertspoonful Ideal to a teacup of water. i tablespoon flour. i tablespoon butter, lard or ground nut oil if nothing else is available. 1 teaspoon curry powder. A pinch of pepper. (Half a lime if obtainable). 1. Melt the butter in the small enamel saucepan. When it is melted and begins to sing, add the curry powder. Stir quickly with a wooden spoon, and when it is well mixed with the butter, shake in the flour and continue stirring until you have a smooth paste looking like honey, but a little darker.