European and American cuisine

Tomato Sauce à l'Allemande.—Open a can of tomatoes, and turn the contents into a saucepan ; add 1 even teaspoonful salt, Yt tablespoonful butter, 2 teaspoonfuls sugar, and let it cook 30 minutes. Mix 1 teaspoonful comstaroh with a little cold water, add it to the tomatoes, cook 2 minutes; then strain through a sieve. Mix the yolks of 2 eggs in a saucepan, with 2 tablespoonfuls cold water, add gradually the tomatoes, while stirring constantly ; return the tomatoes for a few minutes to the fire ; heat it to a boiling point, but do not allow it to boil ; add Vs gill of cream. Serve at once. Tomato Sauce à la Française.— Place a small saucepan with 1 tablespoonful butter or poultry fat over the fire ; add 2 tablespoonfuls fine-cut carrots, 1 fine-cut onion, Ys bay leaf, 2 cloves, 1 blade of mace, 6 whole peppers, 1 sprig of thyme ; stir and cook 10 minutes ; add 1 tablespoonful fiour, and cook 2 minutes ; add 1 can tomatoes, 1 teaspoonful salt, 1 even teaspoonful pepper, 1 teaspoonful sugar ; cook slowly 10 minutes, stirring constantly, then strain, and serve. Sauce de Gourmets. — Melt y^ tablespoonful butter, add 1 tablespoonful fine-chopped onions, the same of carrots and raw ham ; cook 6 minutes ; add Y, tablespoonful flour, cook 8 minutes ; add 2 fine-cut tomatoes, Y, pint of boiling water, Y2 teaspoonful salt, Ya teaspoonful pepper, 1 tablespoonful liquid beef extract; cook 10 minutes ; strain and add 1 tablespoonful crawfish butter. In the meanwhile peel and boil 4 shallots in salted water, drain and chop them fine; dip 1 sprig of parsley and 4 leaves of tarragon into boiling water ; remove, chop fine, and add this to the sauce ; season with a little Cayenne pepper, and salt to taste. If the sauce should be too thick, add more bouillon or boiling water, with a little beef extract. Serve this sauce with boiled or baked fish only. English Bread Sauce. — Place a saucepan with 1 cupful milk over the fire; add a small white onion, 2 tablespoonfuls grated bread crumbs, 6 whole peppercorns, and a little salt ; cook 10 minutes ; take out the onion ; add 1 tablespoonful butter in small pieces, cook for a few minutes longer ; then strain through a sieve add a few spoonfuls cream, and serve with boiled poultry. 96 SAUCBa Oyster Sauce. — Melt 1 tablespoonful butter in a saucepan; add 1 tablespoonful flour; cook and stir 3 minutes without browning ; then add Vt pint of white broth, 1 even teaspoonful salt, 6 coarsely pounded peppers, a small- bouquet, and Vt giU mushroom liquor ; boil 5 minutes ; then strain into a clean saucepan ; mix the yolks of 2 eggs with y^ cup cream ; add it to the sauce. In the meantime put 1 dozen medium-sized oysters, without their liquor, in a saucepan ; add Ys tablespoonful butter, 1 tablespoonf ul lemon juice, Vi teaspoonf ul white pepper, and the same of salt ; cook until the oysters begin to ruffle ; then add them to the sauce and serve. Mushroom Sauce, No. 1 — Melt 2 ounces butter in a saucepan ; add 1 tablespoonful flour, cook and stir 3 minutes ; add 1 pint boiling consomm6 or broth (and, if neither should be at hand, add to 1 pint of boiling water 1 teaspoonful beef extract) ; stir until smooth ; then add % can of mushrooms ; season with salt and pepper, and cook 15 minutes ; add last 1 tablespoonful lemon juice, and serve with broiled beefsteak.