The complete Indian housekeeper & cook

Vin Blanc.— Make the velouté half fish stock, half hock ; add 4 units cream, 2 chopped truffles, 2 ham, 2 hard boiled whites of Third Group. Founded on Brown Sauce made with Stock or — Espagnol.— Fifteen units good brown stock strongly flavoured with ham and herbs. One unit sherry, thicken as before with 1 unit butter, 1 unit flour. There are endless sauces with this as their foundation. The following are some ; — Brown Mushroom.— Add 4 units mushrooms. Brown Caper. — Add 1 unit anchovy sauce, 1 unit Harvey, and sufficient capers. Fins herbes. — Add 2 units mixed chopped herbs, 2 lumps sugar, 1 unit lemon juice. Italian. — Add 2 units tomato pulp, 1 salad oil, 2 units onion pulp. Orange. — Add 4 units orange juice, 2 units pulp, 2 units peel shred as for marmalade and boiled, a little sugar. Polish. — Add 2 units claret, 1/2 red currant jelly, 1 sliced mushroom, 1 horse radish, 1 onion, 1 tomato pulp. Pass through the sieve. Fourth Group. Founded on a Sauce made of Egg and Butter only, or Custard Sauces, as — Bearnaise Sauce. — Four units butter melted in a basin over boiling water, add by degrees 4 units yolk of egg. Whisk till stiff. Flavour with 4 units chopped onions boiled in 4 units vinegar and pulped through a sieve ; salt, pepper. Cream. — Three units yolk of egg, 1 butter, 3 cream, 1 unit chopped herbs, 1 unit bechamel. Housekeeper and Cook 257 Dutch.— Four units yolk, 2 units butter, 2 milk, pepper, salt, 1 unit tarragon vinegar. Make as custard. Tartar.— Four units yolk, 2 cream, 2 salad oil, 1/2 anchovy, 1/2 Chili vinegar, 2 units chopped, boiled, or pickled onions or capers. All these sauces are very apt to curdle. A spoonful or two of béchamel will mend matters somewhat. Fifth Guoup. Sauces without special foundation. Bread. Sauce. — Soak 6 units bread-crumbs in 6 of thin white stock for an hour. Heat over the tire until like panada, then thin with good bechamel. (N.B.— Remember that bread sauce is not a poultice !) Hare.— One unit port wine, 2 red currant jelly, 6 strong gravy. Rich. — Twelve units strong iish stock, 1 unit sherry, 2 units claret, 6 whole Norwegian anchovies, 1 unit sliced onion, 1 unit lemon juice. Boil, strain. Thicken with 2 units butter, 1 unit cornflour. Add 2 units tomato pulp, 2 units whipped cream. Robert. — Two units chopped onions, 2 units butter. Fry. Dredge in 1 unit flour ; fry a light brown. Add 14 units stock or milk and 1 of vinegar. This can be made thicker. Poivrade. — Two units chopped lean ham, 2 units chopped carrot, onion, celery. Fry in 1 unit butter. Add 2 units vinegar, boil, tanny. Add 10 units Espagnol sauce and 2 of sherry. Wild Duck.— T wo units port wine, 1 lemon juice, 1 Harvey sauce, ^ onion juice, 2 gravy, pepper, salt. Sixth Group. Cold Sauces, foundation Mayonnaise. Albert. — Si.v whole Norwegian anchovies rut>bed through a sieve, 5 units thick mayonnaise, 5 units whipped cream, 4 units chopped prawns. Mayonnaise (English, very excellent). — The yolks of 2 raw eggs, 3 tablespoons of salad oil, 2 tablespoons vinegar, 3 tablespoons of cream whipped, a seasoning of pepper and salt. Stir the oil and vinegar to tlie eggs alternately drop by drop. When well mixed R 258 The Complete Indian