Harper's cook book encyclopædia

If white roux is wanted, proceed as above, but be careful to remove the paste from the fire before it has acquired any color. White roux is used for white sauces. Allemand Sauce. — Put into a saucepan one pint of white stock, with a little salt, six mushrooms, a thin strip of lemon-peel, and a little parsley. Let it boil, then draw it to the side of the fire, and allow it to simmer slowly for half an hour or more. Thicken it with a little flour, let it boil for a few minutes, and strain. Add the beaten yolks of three eggs, and replace it on the fire. Stir it constantly, and make it thoroughly hot ; but it must not boil up again or the sauce will be spoiled. When off the fire, stir a little butter into it, and the juice of half a lemon. Anchovy Sauce for Beef. — Wash four anchovies, dry them well, remove the bones, and cut the flesh into small pieces. Sift some flour over these, and fry them in butter over a gentle fire for five or six minutes. Pour half a pint of broth over them, add salt and pepper if required, and an inch of cucumber cut into dice. Simmer the sauce, and before sending to table stir into it a teaspoonful of bruised capers. Time to simmer, twenty minutes. Apple Sauce. — Pare, core, and slice a dozen apples ; place them in a saucepan with just enough water to keep them from burning. Let them simmer, stirring frequently, until they are reduced to pulp. Turn them into a bowl, and beat them well with one teaspoonful of sugar, the juice of a lemon, and a small piece of butter. Time, half an hour to simmer. Asparagus Sauce. — Cut the green ends from twenty-five stalks of asparagus, and boil them in salt and water until they are tender. Drain well, make a little melted butter, using stock instead of water, putting with it a lump of sugar and the juice of a lemon. Fry the asparagus points in a little boiling butter, press them through a sieve, add them to the melted butter, and let all boil up together. A few leaves of young spinach mixed in a mortar with pounded sugar will improve the color. Time to boil the asparagus, ten minutes. To fry it, six or seven. Bearnaise Sauce. — Five yolks of eggs, i oz. of butter, a pinch of salt ; stir on a slow fire. When the eggs begin to thicken, take away from the fire and add another ounce of butter. Let it warm again, and again add I oz. of butter, some chopped parsley and fine herbs, and a teaspoonful of vinegar. Bearnaise Sauce (Mile. Fran- £oise’s). — Put in a stewpan a dozen BSarnaise Sauce Brown Sauce shallots, a seasoning bouquet, a little muscade, and a teaspoonful of freshly ground pepper, the whole moistened with a glassful of vinegar. Boil down, and then strain through a sieve. Now take a small saucepan, and put in it a big lump of butter of the best quality, three yolks of very fresh eggs ; add two tablespoonfuls of the liquid already prepared as above, and put the whole over a very gentle fire ; turn it briskly with a wooden spoon, until the sauce gets thick, and take it off the fire very sharply, before it turns oily.