European and American cuisine

Sauce PoiTrade. — Place a saucepan with 1 fine-chopped onion and 1 ounce butter over the fire ; cook 5 minutes ; add 1 ounce fine-cut ham, 1 bay leaf, 12 coarsely pounded peppers, 1 sprig of thyme and parsley, 1 gill of herb vinegar, 1 gill of white broth ; cover, and cook slowly till reduced to one half; then strain the essence through a cloth. Melt in another saucepan 1 ounce butter, add 1 tablespoonful flour, stir, and cook 3 minutes ; add 17^ cupful consommé, or boiling water, with Y^ teaspoonful beef extract, 1 even teaspoonful salt ; cook 5 minutes ; add the essence, continue to cook 5 minutes longer, and serve. If this sauce is wanted for fish, add lYs ounce butter in small pieces just before serving. Horseradish Sauce. — Melt in a small saucepan 1 ounce butter ; add 1 heaping tablespoonful flour, stir this for a few minutes ; then add Ys pint veal or chicken broth ; tie together 1 sprig of parsley, Yt blade of mace, 1 clove, Y* sprig of thyme, Yi bay leaf, and 6 whole peppers ; add it to the sauce with Ys cupful mushroom liquor ; boil slowly 5 minutes ; then strain it into a clean saucepan ; add Ys ounce butter in small portions, a little nutmeg, Ys cupful cream, and 3 tablespoonfuls grated horseradish ; cook 2 minutes, and serve. Fine Sauce Hollandaise. — Put the yolks of 4 eggs in a small saucepan ; mix them with Ys teaspoonful salt, Ys teaspoonful nutmeg ; set the saucepan in a vessel of hot water ; add by degrees 4 ounces butter in small pieces ; stir constantly ; then place the saucepan for a few minutes over the fire, and stir till the sauce is smooth SAUCBS. 91 and thick (care mnst be taken not to let it boil) ; remove the saucepan, add Vs tablespoonful lemon juice, and serve ; and Vs gill of whipped cream. Sauce HoUandaise. — Place a small saucepan with 2 ounces butter over the fire ; add 2 tablespoonfuls fine-chopped onion ; cook 5 minutes without browning; add 1 heaping tablespoonful flour, cook and stir 3 minutes ; then add 2 cupfuls chicken or veal broth, also a small bouquet, and cook ten minutes ; strain the sauce into another saucepan ; mix the yolks of 2 eggs with 2 tablespoonfuls lemon juice ; add it to the sauce ; season with % teaspoonful salt and Vi teaspoonful nutmeg, let it get hot, but do not allow to boil ; add Yt tablespoonful butter in small portions ; mix well and serve. Helgalander Sauce. — Peel 4 medium-sized white onions, cut them into quarters ; place them with 2 tablespoonfuls fine-cut ham in a saucepan ; add 1 bay leaf, 1 blade of mace, 2 cloves, 6 coarsely pounded peppers ; cover with water, and boil till the onions are tender and boiled nearly dry ; then press them through a sieve. In the meantime melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour; stir 3 minutes; add 1 pint white broth, Vt pint milk; season with 1 even teaspoonful salt, V4 teaspoonful Cayenne pepper ; add a small bouquet, and, if handy, Vs gill mushroom liquor ; cook 10 minutes ; then strain ; add the onion purée, return the sauce to the fire ; let it cook a few minutes ; add 2 tablespoonfuls cream, a little nutmeg, and a small piece of butter ; stir until well mixed ; then serve with boiled mutton, boiled ham, or corned beef.