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

Melt butter in saucepan; add flour, and when it browns add the broth slowly and then the vinegar, stirring the sauce smooth. Season with salt and pepper and cook slowly 10 minutes, until the raw taste of the flour disappears. Add the peppers, the parsley, tarragon and lemon juice, and take from fire. Serve with roast beef, mutton, or game. BROWN SAUCE (Salsa Rubid) 1 tablespoon flour 2 cups richly seasoned 1 tablespoon fat of cooked fowl, broth beef or mutton Brown flour in the fat, not too dark, and add the broth slowly. Cook 5 minutes. Serve with poultry or meat. SAUCE FOR ROASTED BIRDS, PIGEONS, ETC. (Salsa para Aves Asadas) 3 shallots, minced l/2 cup Spanish sauce 1 quart white wine Pepper Cook shallots gently in wine until liquid is reduced one-third. Add Spanish sauce and simmer a few minutes longer. Pepper well and serve. SAUCE TO SERVE WITH RABBIT {Salsa Para Liebre) i tablespoon sweet butter 3 tomatoes, chopped 1 tablespoon flour Rabbit liver 2 slices bacon, minced Salt and pepper 1 garlic clove, crushed % cup vinegar il/2 cups water Melt butter and add flour. Stir over low flame until delicate brown. Add bacon, garlic, and the tomatoes. Stir the sauce and cook slowly. Broil the rabbit liver, mash it and add to the sauce. Season with salt and pepper. Add the vinegar and water, and allow the sauce to simmer 1 hour, then strain. The Spanish cook saves the blood of the rabbit and mixes a little vinegar with it to prevent it from coagulating. It is then strained and added gradually to the sauce just before serving. WHITE SAUCE (Salsa Blanco) 1 tablespoon flour 1 cup white wine 2 peppercorns, ground 3 tablespoons butter, melted l/2 teaspoon salt 2 egg yolks, well beaten ⅓ cup chicken or veal broth Juice of 1 lemon Melt 1 tablespoon butter. Add flour. Season. Add broth and wine. Simmer 10 minutes, stirring constantly. Beat 2 tablespoons melted butter with the egg yolks and lemon juice. Remove from fire and add to egg mixture. Finish cooking in double boiler. Serve at once with vegetables or white meat. GREEN SAUCE (Salsa Verde) 2 cups chopped spinach 1 sprig parsley, minced 1 cup chopped watercress 1 sprig chevril, minced 2 tarragon leaves, minced 54 CUP salted boiling water 1 cup mayonnaise Cook the greens, closely covered, in their own juices, for 5 minutes. Drain well, mash thoroughly and add the salted boiling water, making a thick puree. Pass through a fine wire sieve and whip into the mayonnaise. SAUCE TO ACCOMPANY FRESH KIDNEY BEANS {Salsa Para Judias Verdes) 1 clove of garlic 1 teaspoon minced parsley 1 sweet pepper 2 tablespoons vinegar 1 cooked tomato l/z teaspoon saffron 1 large cooked potato 2 tablespoons beef broth Yi cup cooked squash Salt and pepper Put the garlic and pepper through the meat grinder. Strain the tomato, mash the potato and squash. Put all of the ingredients together and mix thoroughly. Season with salt and pepper and serve in a sauce boat. TOMATO SAUCE NO. 1 {Salsa de Tomates No. 1) 1 slice ham or salt pork 1 bay leaf, minced 1 tablespoon fat 12 ripe tomatoes, peeled 2 garlic cloves, minced Salt and pepper 1 onion, minced 1 pint beef broth 2 carrots, minced 1 tablespoon flour