Louis' every woman's cook book

Remarks. SAUCES ESPAGNOLE OR SPANISH BROWN SAUCE <s£ This sauce is the foundation of sauces, and most of the brown sauces are made of it. If properly made it can be kept in the ice-box for a week. In a copper saucepan (with a thick bottom) melt a pound of butter, add a pound of flour, and cook slowly together, stirring most of the time, for about twenty-five minutes, so as to obtain a brown colour. This is called a " roux." When partly cooled off, moisten with four quarts of brown stock, stirring well to obtain a smooth sauce. Add a pint of puree of tomatoes, and let cook slowly for three hours (set it on the side of the range so that it will only boil partially), skimming off the fat occasionally; then strain through a fine sieve into a bowl. Stir frequently until nearly cold, and then put away for further use. DEMI GLACE OR HALF GLACE ^ Prepare a small " mirpoix " of vegetables, adding a few small pieces of veal bones and mushroom stems. When nicely browned, add a glass of sherry and one of Sauterne wine, and boil it down to a glace. Then add a quart of Espagnole Sauce, and dilute with a quart of brown stock. Boil slowly for an hour or more, skimming off the grease occasionally. When reduced to about half the quantity, strain through a fine sieve and set aside for further use. This sauce should be just thick enough to adhere to the meats like a glace. MAYONNAISE SAUCE OR DRESSING Put the yolks of four eggs into a bowl. Add a teaspoonful of mustard, one-half a teaspoonful of salt, a pinch of Cayenne pepper, and a few dashes of vinegar. Work this together with a wire whisk or a wooden spoon, and then add gradually one pint of olive-oil, pouring it in very slowly from the beginning. If the dressing gets too When Served. Guests. Remarks. thick add a few dashes of vinegar, but keep working it all the time vigorously, so as to obtain a thick sauce. Lastly add the juice of a lemon. Keep in a cool place. TARTAR SAUCE <& Add to one pint of thick mayonnaise dressing one teaspoonful of chopped parsley, one tablespoonful of chopped pickles, one of chopped capers, and a teaspoonful of very finely chopped onions. BORDELAISE SAUCE ^ Fry two tablespoonfuls of finely chopped shallot onions and a clove of crushed garlic in oil, moisten with a glass of Bordeaux wine, let boil to half its quantity, then add a pint of Espagnole Sauce and a cup of gravy and boil together for twenty minutes, skimming off the fat. When ready to use, add a tablespoonful of chopped parsley, one ounce of table butter, the juice of one-half a lemon, and twelve slices of marrow of beef, previously plunged in boiling water for two minutes and well drained. This sauce is served with steaks, tenderloin of beef, or Fillet Minion. SAUCE COLBERT *& Melt two tablespoonfuls of meat extract in a saucepan, and when hot stir into it three or four ounces of butter, using a wire whisk. Then add the juice of a lemon, two BIGARAD SAUCE ^3