Cut the thin peel of an orange into a fine " Julienne,"
parboil in water for five minutes, then drain well, and
put into a small saucepan with a little sherry wine and
the juice of an orange. Add a pinch of Cayenne pepper
and one pint of Demi Glace. Boil for a few minutes
more, then add the juice of one-half a lemon and one
ounce of table butter.
REMOULADE SAUCED
To a pint of Mayonnaise Sauce add the yolks of four
hard-boiled eggs finely chopped, a teaspoonful of chopped
parsley and chives, and a teaspoonful of French mustard.
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
tablespoonfuls of sherry wine, and a teaspoonful of
chopped parsley. Do not let it boil, or it will curdle.
May be served with broiled meats or fish.
CREOLE SAUCED
Cut one large green pepper, one onion, two fresh mush-
rooms, and one red pepper into strips about an inch long.
Fry the green pepper, onion, and mushrooms in one
tablespoonful of olive-oil and one of butter. Add two
cloves of crushed garlic to it, then the red pepper (pi-
mento), and lastly three peeled tomatoes cut in small
pieces. Moisten the whole with a wineglassful of sherry
wine, and let it simmer for ten minutes. Add one pint
of Espagnole Sauce. Cook for a few minutes longer and
finish it with the juice of one-half a lemon and a tea-
spoonful of chopped parsley.
CUMBERLAND SAUCED
This sauce is served with venison or similar game, and
also with small tenderloin steak, " Marinee." Cut two
ounces of blanched and peeled almonds in strips, add two
ounces of French cherries cut in four, one ounce citron
cut in strips, and two ounces of sultana raisins. Put
them in a saucepan with a gill of Madeira wine, cover
the pan and stew slowly for ten minutes, then add to it
a pint and a half of port wine sauce, and boil for five
minutes. Before serving, add the juice of half an orange.
DEVILLED SAUCERS
Reduce two tablespoonfuls of vinegar, with one table-
spoonful of chopped shallot onions and a clove of garlic,
to a glace. Add half a pint of Espagnole Sauce and half
a cup of gravy, and let it boil for ten minutes, then add
a teaspoonful of mustard✪ Mayonnaise Sauce or Dressing mixed with Worcestershire
sauce, a pinch of Cayenne, a dash of claret, and an ounce
of butter. Strain through a sieve.
FRESH MUSHROOM SAUCE
Peel and slice one-half a pound of fresh mushrooms.
Fry them in two ounces of butter for a few minutes, then
52
T
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
moisten with a gill of sherry wine, cover the saucepan
and let simmer for ten minutes, and then add one pint
of brown sauce. Boil for five minutes more, skim well,
season with salt and Cayenne pepper, and lastly add a
tablespoonful of freshly chopped parsley✪ Fresh Mushroom Sauce.
SAUCE ITALIENNE^S
Chop finely a medium-sized onion, four shallot onions, and
a clove of garlic. Fry in two tablespoonfuls of olive-oil.
Add two ounces of chopped mushrooms, moisten with a
glass of white wine, boil for a few minutes, then add one
pint of Espagnole Sauce and one-half a pint brown stock
or gravy, and boil for twenty minutes. Add a tablespoon-
ful of chopped parsley, the juice of one-half a lemon,
and season with salt, pepper, and Cayenne. May be used
with broiled meat or fish au gratin, Italian style.
PORT WINE SAUCE ^
Page 28 · 2 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the thin peel of an orange into a fine " Julienne," parboil in water for five minutes, then drain well, and put into a small saucepan with a little sherry wine and the juice of an orange. Add a pinch of Cayenne pepper and one pint of Demi Glace. Boil for a few minutes more, then add the juice of one-half a lemon and one ounce of table butter.
REMOULADE SAUCE
To a pint of Mayonnaise Sauce add the yolks of four hard-boiled eggs finely chopped, a teaspoonful of chopped parsley and chives, and a teaspoonful of French mustard.
When Served.
Guests.
Remarks.
tablespoonfuls of sherry wine, and a teaspoonful of chopped parsley. Do not let it boil, or it will curdle. May be served with broiled meats or fish.
CREOLE SAUCE
Cut one large green pepper, one onion, two fresh mushrooms, and one red pepper into strips about an inch long. Fry the green pepper, onion, and mushrooms in one tablespoonful of olive-oil and one of butter. Add two cloves of crushed garlic to it, then the red pepper (pimento), and lastly three peeled tomatoes cut in small pieces. Moisten the whole with a wineglassful of sherry wine, and let it simmer for ten minutes. Add one pint of Espagnole Sauce. Cook for a few minutes longer and finish it with the juice of one-half a lemon and a teaspoonful of chopped parsley.
CUMBERLAND SAUCE
This sauce is served with venison or similar game, and also with small tenderloin steak, " Marinee." Cut two ounces of blanched and peeled almonds in strips, add two ounces of French cherries cut in four, one ounce citron cut in strips, and two ounces of sultana raisins. Put them in a saucepan with a gill of Madeira wine, cover the pan and stew slowly for ten minutes, then add to it a pint and a half of port wine sauce, and boil for five minutes. Before serving, add the juice of half an orange.
DEVILLED SAUCE
Reduce two tablespoonfuls of vinegar, with one tablespoonful of chopped shallot onions and a clove of garlic, to a glace. Add half a pint of Espagnole Sauce and half a cup of gravy, and let it boil for ten minutes, then add a teaspoonful of mustard mixed with Worcestershire sauce, a pinch of Cayenne, a dash of claret, and an ounce of butter. Strain through a sieve.
FRESH MUSHROOM SAUCE Peel and slice one-half a pound of fresh mushrooms. Fry them in two ounces of butter for a few minutes, then
T
When Served.
Guests.
Remarks.
moisten with a gill of sherry wine, cover the saucepan and let simmer for ten minutes, and then add one pint of brown sauce. Boil for five minutes more, skim well, season with salt and Cayenne pepper, and lastly add a tablespoonful of freshly chopped parsley.
SAUCE ITALIENNE^S
Chop finely a medium-sized onion, four shallot onions, and a clove of garlic. Fry in two tablespoonfuls of olive-oil. Add two ounces of chopped mushrooms, moisten with a glass of white wine, boil for a few minutes, then add one pint of Espagnole Sauce and one-half a pint brown stock or gravy, and boil for twenty minutes. Add a tablespoonful of chopped parsley, the juice of one-half a lemon, and season with salt, pepper, and Cayenne. May be used with broiled meat or fish au gratin, Italian style.
PORT WINE SAUCE ^
Records on this page
Mayonnaise Sauce or DressingFresh Mushroom Sauce