European and American cuisine

Trnffle Sauce. — Melt in a small saucepan 1 ounce butter, add 1 tablespoonf ul fine-chopped onion, the same of carrots, Yt hay leaf, small Ys spng of thyme, 3 coarsely pounded black peppers, cook 6 minutes ; then add Yt tablespoonf ul flour, stir and cook 3 minutes ; add 1 cupful boiling water, Yt teaspoonful beef extract, Yt e^^i^ tea- spoonful salt, cook 10 minutes ; then strain, place Yt cup sherry or Madeira wine in a small saucepan over the fire, add 2 tablespoon- f uls fine-chopped truffles, reduce by boiling to one half ; add it to the sauce, let it boil up, and serve. Sance an Salmis.— Put 2 tablespoonfuls fine^ut carrot, the same of raw ham and onion, in a saucepan ; add 2 ounces butter ; place the saucepan over the fire, cook until light brown; add 1 tablespoonful flour, stir a few minutes ; then add 2 pints of broth, Yt pii^t Madeira wine, some fine-chopped carcasses of birds, prairie chickens, or rabbits, and a bouquet ; cover, and cook 46 minutes ; strain the sauce into a clean saucepan ; if a few livers of prairie chicken or of any kind of birds are on hand, cook them in a little broth, then mash them fine, and add to the sauce ; finish with the juice of Yt lemon, and serve. Sauce Poivrade. — Set a small saucepan with 1 ounce butter over the fire ; add 2 tablespoonfuls fine-chopped shallots or onions, the same of boiled ham, cook 5 minutes ; then add Yt cupful stock or broth, 3 tablespoonfuls herb vinegar, 6 crushed black peppers, and a small bouquet ; cover, and reduce by boiling to one half. In the meantime melt Yt tablespoonful butter in a saucepan, add y^ tablespoonful fiour, stir and cook 3 minutes ; then add Yt V^^ ^^1* ing water, 1 teaspoonful beef extract, Yt even teaspoonful salt, cook 5 minutes ; add the onion, cook a few minutes ; then strain and serve. SAUCES. 105 Sauce Robert* — Cat a medium-sized white onion. into small pieces ; place it in a saucepan with Vt tablespoonf ul butter ; cook until they obtain a delicate brown color ; then add Vt cup bouillon or stock, and cook 10 minutes. Place in another small saucepan Vt tablespoonf ul butter, add Vt tablespoonf ul flour; stir a few minutes ; add Vt pii^t boiling water, 1 teaspoonful beef extract, Vt eyen tea8i)oonful salt, 4 tablespoonf uls white wine, 1 teaspoonful mushroom essence ; cook slowly 6 minutes ; then strain ; add the onions and 1 teaspoonful English mustard (mixed), or 1 table- spoonful French mustard. This sauce may be served as it is, or strained. Sauce & la Yenaison. — Put in a saucepan 2 cloves, 4 coarsely pounded black peppers, 1 tablespoonf ul fine-cut onions, Vt ^7 ^^9 Vs cup white vinegar ; place the saucepan over the fire ; reduce by boiling to one third ; then strain ; set this essence aside until the following sauce is prepared : Place a saucepan with 1 ounce butter OTer the fire ; add 1 chopped onion, a little carrot, and fine-chopped bam ; cook 5 minutes ; add 1 tablespoonf ul flour, stir, and cook 3 minutes ; add 1 pint of soup stock, a bouquet, Vt teaspoonful salt, Vi teaspoonful pepper; cook 10 minutes; add the prepared essence, cook 3 minutes, then strain; add Vt cupful currant jelly and 1 tablespoonf ul lemon juice. This sauce is served with game; if stock is not handy, take water and beef extract; or prepare a little stock of the remnants of the game.