Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Peel and slit, each in four pieces, six nice cucumbers. Remove the seeds and cut in slices. Parboil, drain, and put in a saucepan with one ounce of butter, and stir on the fire until thickened. Add two ounces of flour, kneaded in butter, salt, white pepper, and a little sugar. Dilute with a pint of milk. Stir until the mixture boils, remove, and rub through a sieve. Add one ounce of butter and serve hot. Curry Sauce Put two ounces of butter in a saucepan with one finely chopped onion, a small bunch of parsley, and one ounce of chopped raw ham. Cook over a slow fire until the onion is soft, add one tablespoonful of flour, and a tablespoonful of curry powder; mix well. Stir in one and one-half pints of white broth. Boil fifteen minutes. Rub through a fine sieve, boil again, then add a thickening of two egg yolks, two ounces of butter. Mix well, without boiling, and serve. Custard Sauce Put one pint of milk in a saucepan with a small bit of vanilla bean. Stir over a slow fire until the milk comes to a boil. Remove the bean and add three eggs, thoroughly beaten, and granulated sugar to taste. Stir constantly over the fire until the sauce becomes of the desired consistency. Egg Sauce Mix together three ounces of butter, two ounces of flour, a little nutmeg, and salt, and pepper. Do not melt the butter. Add one pint of boiling water, and stir with whip to get sauce smooth. Then boil for a moment. Stir in the yolks of two eggs, four ounces butter, and a little lemon juice. Press through a wet cloth and add two hard-boiled eggs, chopped fine. Espagnole Sauce Cut in small pieces, two carrots, two onions, one-half pound of veal, — no fat, — one hock of ham, and place in a saucepan with four ounces of butter, a few peppercorns, and one bouquet. Stir over a hot fire until a light brown. Drain the butter off and moisten the mixture with half a pint of Sherry wine, six quarts of beef broth, and three-fourths pint of tomatoes. Boil one hour and skim and strain. Melt seven ounces of butter, add one-half pound of wheat flour. Stir over a slow fire until a light brown, using wooden spoon. When partially cool add gradually the strained preparation of meat, vegetables, etc. Stir until the mixture comes to a boil, then set at the side and let it boil slowly for one hour. Add more broth if the sauce is too thick. Skim, press through a damp cloth, and stir occasionally until it is cold. The above makes four quarts of liquid. A smaller quantity can be made by reducing the proportions exactly. SALADS, SAUCES, AND ASPICS 218 How to make Glace Boil one quart of rich consommé until it becomes a thick, gluelike substance. You should have about half a pint. A demiglaze is made with one quart of consommé, boiled down to one pint. The glaze gives a smooth, shiny surface to cooked meats. When used, it should be melted over a pan of boiling water and applied with a brush. Demiglaze Sauce One glassful — small — of mushroom liquor, one pint Espagnole sauce, one small glassful Madeira wine, one bouquet, one scant teaspoonful pepper. Remove the fat carefully and cook for thirty minutes. Strain and use wben needed. Herb Sauce See Broiled Shad, p. 113. Horseradish Sauce See Sucking Pig à la Russe, p. 177. Ham Sauce See Baked Ham, p. 174. Sauoe for Devilled Ham, eto.