The European cookbook for American homes (from Italy, Spain, Portugal and France)

1 onion, minced Nutmeg 1 tablespoon flour 1 teaspoon pepper sauce Melt butter in a saucepan. Put in the parsley and onion. Fry gently until the onion is a delicate brown, then stir in the flour and gradually add the cream or milk. Season with salt, a grating of nutmeg and the pepper sauce. Cook gently 15 minutes. An excellent sauce for codfish or potatoes. FISH SAUCE {Salsa Para Pescados) 1 tablespoon olive oil 2 cups boiling water, or fish 2 tablespoons butter broth 1 cup chopped mushrooms 2 tablespoons capers 2 teaspoons flour Salt and pepper Heat olive oil in saucepan until it smokes. Cool a little and add the butter, then the mushrooms and simmer gently until tender. Stir in the flour and cook slowly for 10 minutes. Add the boiling broth gradually. Put in the capers, season to taste and serve. SAUCE FOR OMELET (Salsa Para Tortilla de Huevos) 1 pint consomme 1 tablespoon catsup 1 tablespoon butter l/2 teaspoon onion juice 1 tablespoon flour Salt 1 tablespoon Worcestershire Pepper sauce 1 tablespoon sherry Boil consomme until reduced one-half. Melt butter, add flour, then consomme, stirring continually while the sauce cooks 10 minutes. Then add the Worcestershire sauce, catsup and onion juice. Season to taste with salt and pepper. Take from fire, add the sherry and pour over omelet. SPECIAL SAUCE FOR MEATS (Salsa Especial) 1 large sweet onion 1 cup white wine 2 tablespoons butter 1 cup Spanish sauce Slice the onion thin and fry to a golden brown in the butter. Add wine, and cook until onion is tender and the liquid reduced two-thirds. Then add the Spanish sauce and cook 10 minutes before serving. SAUCE OF CATALAN (Salsa de Catalana) 2 shallots iYi cups Spanish sauce 5 chestnuts, blanched and peeled Mince the shallots fine and put in a saucepan with the Spanish sauce. Cook for 20 minutes and add the chestnuts, sliced thin. Simmer, taking care that chestnut slices remain whole. Serve hot, with meat or fowl. OLIVE SAUCE {Salsa de Aceitunas) i cup black olives i tablespoon ham or bacon fat i cup beef juice J4 teaspoon each salt and pepper Wash the olives well, remove the pits and mince fine. Mix them with the beef juice, ham fat and seasonings. Cook over a low flame for 5 minutes, and serve. Fine with roast beef. SAUCE TO ACCOMPANY A STEW (Salsa Para el Cocido) 1 small onion 2 tablespoons olive oil Sprig of parsley 1 tablespoon vinegar l/i sweet pepper l/4 teaspoon salt Chop onion, parsley and pepper and mix with the oil, vinegar and salt. Serve in sauce boat. This recipe is multiplied in proportion to the quantity desired. RADISH SAUCE (Salsa de Rábanos) 1 cup light cream % cup grated radish (large, white, sharp-flavored variety) Bring the cream slowly to a boil and add the grated radish. Stir well and serve at once on top of a meat roast. Excellent with saddle of mutton. PIQUANT SAUCE {Salsa Picante) 1 teaspoon butter Salt and pepper 1 teaspoon flour 2 sweet peppers, minced % cup beef broth l/2 teaspoon each minced % cup vinegar parsley and tarragon Y2 teaspoon lemon juice