Take two ounces of bread-crumbs ; be careful there is
no crust as the sauce must be very white ; put them in
half a pint of rich milk, with six peppercorns and a
medium-sized onion ; let them boil at the back of the
stove ten minutes ; then take out the onion and pepper
corns ; stir in a tablespoonful of butter; or two of tMch
cream if you have it ; stir till the butter is dissolved ; if
liked, a suspicion of nutmeg✪ English Bread Sauce may be added. Serve hot
in a sauce tureen. Never prepare this sauce till wanted,
as if it stands it will get pappy.
BROWl^ SAUCE, OR ESPAGKOLE (SPANISH SAUCE)
(GOUFEi).
This sauce is one of the two sauces called by the
French ^^ mother sauces," because these two sauces are
the foundation of nearly all others. If you succeed in
making them well, you can make the most dainty and
most elaborate sounding French sauces which may
frighten you to think of, yet which are very easy.
For true Espagnole (I use the French name here, that
219
2 2 O Practical Recipes.
when some book orders you to ^' take half a pint of
Espagnole " you may remember the brown sauce you
can make so easily is the identical thing) is required
good stock or else glaze (see Chapter IV).
Dissolve a piece of glaze the size of a walnut in half
a pint of water, or else take a pint of strong soup or
stock. Put into it half a carrot, an onion — both cut
fine — a bouquet of herbs, and a lump of sugar ; boil
slowly till reduced to one-half the liquid ; then strain,
pressing the vegetables to get all the liquid out. Put
in another saucepan one ounce of butter✪ Brown Sauce (Espagnole), and scant one
of flour ; let them brown, stirring them to prevent
burning ; when a light brown, pour the stock to the
flour and butter and stir till it is smooth. This is
Espagnole. If you have brown flour at hand and use it
instead of white, you will not need to wait for the flour
and butter to brown.
A SIMPLE AND QUICK BKOWN SAUCE.
Cut up an onion,' put it in a saucepan with a tea-
spoonful of butter, fry it brown ; put in two cloves, a
stick of celery, or six celery seeds, a bouquet of herbs,
and a teaspoonful of gelatine ; boil all in a pint of water
till the gelatine is dissolved; take off the liquid and stir
in it a large teaspoonful of Liebig's extract of beef;
thicken with brown thickening, and put in half a tea-
spoonful of sal✪ Simple and Quick Brown Saucet.
Eemember, although good sauces always call for stock
and this may sometimes seem to preclude the possibility
of making them, there generally is iu most families the
means of making stock in the house — the bones from a
roast of beef, or of a turkey or chicken, or even a leg of
mutton bone, will all, or any, yield half a pint of stock.
Sauces, 221
taking care to break them up as small as possible; add
to them a carrot, an onion, and a bouquet of herbs. A
little arrangement is to be found at the best hardware
stores for cracking up bones, which is a great economy
in any family and would soon pay for itself.
The following are a few of the sauces made from
brown sauce, and which, solely on account of their
name, I think, people living near the great caterers buy
by the pint, at a very high price.
BORDELAISE (GOUFFE).
Page 111 · 3 recipe records on this page
Presented as published in 1885. 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
Take two ounces of bread-crumbs ; be careful there is no crust as the sauce must be very white ; put them in half a pint of rich milk, with six peppercorns and a medium-sized onion ; let them boil at the back of the stove ten minutes ; then take out the onion and pepper corns ; stir in a tablespoonful of butter; or two of thick cream if you have it ; stir till the butter is dissolved ; if liked, a suspicion of nutmeg may be added. Serve hot in a sauce tureen. Never prepare this sauce till wanted, as if it stands it will get pappy.
BROWN SAUCE, OR ESPAGNOLE (SPANISH SAUCE)
(GOUFEi).
This sauce is one of the two sauces called by the
French ^^ mother sauces," because these two sauces are
the foundation of nearly all others. If you succeed in
making them well, you can make the most dainty and
most elaborate sounding French sauces which may
frighten you to think of, yet which are very easy.
For true Espagnole (I use the French name here, that
2 2 O Practical Recipes.
when some book orders you to "take half a pint of Espagnole " you may remember the brown sauce you can make so easily is the identical thing) is required good stock or else glaze (see Chapter IV).
Dissolve a piece of glaze the size of a walnut in half a pint of water, or else take a pint of strong soup or stock. Put into it half a carrot, an onion — both cut fine — a bouquet of herbs, and a lump of sugar ; boil slowly till reduced to one-half the liquid ; then strain, pressing the vegetables to get all the liquid out. Put in another saucepan one ounce of butter, and scant one of flour ; let them brown, stirring them to prevent burning ; when a light brown, pour the stock to the flour and butter and stir till it is smooth. This is Espagnole. If you have brown flour at hand and use it instead of white, you will not need to wait for the flour and butter to brown.
A SIMPLE AND QUICK BKOWN SAUCE.
Cut up an onion,' put it in a saucepan with a teaspoonful of butter, fry it brown ; put in two cloves, a stick of celery, or six celery seeds, a bouquet of herbs, and a teaspoonful of gelatine ; boil all in a pint of water till the gelatine is dissolved; take off the liquid and stir in it a large teaspoonful of Liebig's extract of beef; thicken with brown thickening, and put in half a teaspoonful of salt.
Eemember, although good sauces always call for stock and this may sometimes seem to preclude the possibility of making them, there generally is in most families the means of making stock in the house — the bones from a roast of beef, or of a turkey or chicken, or even a leg of mutton bone, will all, or any, yield half a pint of stock.
Sauces, 221
taking care to break them up as small as possible; add to them a carrot, an onion, and a bouquet of herbs. A little arrangement is to be found at the best hardware stores for cracking up bones, which is a great economy in any family and would soon pay for itself.
The following are a few of the sauces made from brown sauce, and which, solely on account of their name, I think, people living near the great caterers buy by the pint, at a very high price.
BORDELAISE (GOUFFE).
Records on this page
English Bread SauceBrown Sauce (Espagnole)Simple and Quick Brown Sauce