Peel and wash eight potatoes, cut them in slices, and place
them in a stewpan with two ounces of butter, a little salt and
white pepper. Moisten with one pint of white broth, put the
lid on the pan, and let it boil until the broth is reduced. By
that time the potatoes are done. Stir in one-half pint of cream
and with a wooden spoon reduce the puree on the fire to the
consiBtency of mashed potato. Rub it through a wet cloth.
Heat thoroughly and stir in one lump of butter✪ Puree of Potatoes.
Shad Sauoe
See Roast Shad, p. 115.
Shrimp Sauoe
Beat a scant cup of butter to a cream, then stir in two table-
spoonfuls of flour. Beat until light, then pour in one and a half
218 MB8. 8EELT^8 COOK BOOK
tablespoonfulfl of anchovy and one tablespoonful of lemon juice.
Mix thÌ8 with a pint of boiling water. Mix thoroughly and
stir over the fire until it Ì8 just about to boil. Stir in two gills
of fresh shrimp✪ Shrimp Sauce with the tails split and add a dash of cayenne.
Let the sauce get very hot and serve at once.
Sole Sauce
See Sole Normande, p. 118.
Spanish Etauce
Have at hand one generous pint of consommé, three table-
spoonfuls of gelatine dissolved in four tablespoonf uls of flour,
four tablespoonfuls of batter, two tablespoonfuls of finely
chopped onion, one tablespoonful of fìnely chopped carrot, one
tablespoonful of fìnely chopped celery, one ounce of lean ham,
one bay leaf , one sprig of parsley, two whole cloves, a little mace,
salt, and pepper✪ Spanish Etauce. Soak the gelatine in one gill of consommé
for one hour or two. Cook the butter and vegetables for ten
minutes. Do not let them burn. Then add the fiour and cook
until it is brown. Stir constautly. Set the saucepan at the
side of range and gradually stir in the consommé. Boil for
three minutes, stirring ali the time. Set the mixture where it
will simmer for two hours. Then add the gelatine liquid.
Cook flfteen minutes longer. Skim off the grease and strain.
Serve hot.
Puree of Spinach
Pick and wash one peck of spinach and boil it until tender.
Then drain it in a colander and chop and pound it until it
becomes a soft paste. Place it in a saucepan with four ounces
of butter, salt and pepper to taste, and, if desired, a little grated
nutmeg. Cook for eight minutes, then stir in one ladleful of
velouté sauce and one quart of white broth✪ Puree of Spinach. When thoroughly
heated, rub it through a wet cloth. If not used at once set in
oool place. Twenty minutes before serving, see that it is just
SALADa^ SAUCESj AND A8PIC8 219
at the boiling-point, then add a lump of batter and a little bit
of fine sugar. Mix ali very thoroaghly and serve hot.
Supreme Sauoe
Page 124 · 5 recipe records on this page
Presented as published in 1902. 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
Peel and wash eight potatoes, cut them in slices, and place them in a stewpan with two ounces of butter, a little salt and white pepper. Moisten with one pint of white broth, put the lid on the pan, and let it boil until the broth is reduced. By that time the potatoes are done. Stir in one-half pint of cream and with a wooden spoon reduce the puree on the fire to the consistency of mashed potato. Rub it through a wet cloth. Heat thoroughly and stir in one lump of butter.
Shad Sauce See Roast Shad, p. 115.
Shrimp Sauce
Beat a scant cup of butter to a cream, then stir in two tablespoonfuls of flour. Beat until light, then pour in one and a half teaspoonfuls of anchovy and one tablespoonful of lemon juice. Mix this with a pint of boiling water. Mix thoroughly and stir over the fire until it is just about to boil. Stir in two gills of fresh shrimp with the tails split and add a dash of cayenne. Let the sauce get very hot and serve at once.
Sole Sauce See Sole Normande, p. 118.
Spanish Sauce
Have at hand one generous pint of consommé, three tablespoonfuls of gelatine dissolved in four tablespoonfuls of flour, four tablespoonfuls of butter, two tablespoonfuls of finely chopped onion, one tablespoonful of fìnely chopped carrot, one tablespoonful of fìnely chopped celery, one ounce of lean ham, one bay leaf , one sprig of parsley, two whole cloves, a little mace, salt, and pepper. Soak the gelatine in one gill of consommé for one hour or two. Cook the butter and vegetables for ten minutes. Do not let them burn. Then add the flour and cook until it is brown. Stir constantly. Set the saucepan at the side of range and gradually stir in the consommé. Boil for three minutes, stirring all the time. Set the mixture where it will simmer for two hours. Then add the gelatine liquid. Cook fifteen minutes longer. Skim off the grease and strain. Serve hot.
Puree of Spinach
Pick and wash one peck of spinach and boil it until tender. Then drain it in a colander and chop and pound it until it becomes a soft paste. Place it in a saucepan with four ounces of butter, salt and pepper to taste, and, if desired, a little grated nutmeg. Cook for eight minutes, then stir in one ladleful of velouté sauce and one quart of white broth. When thoroughly heated, rub it through a wet cloth. If not used at once set in cool place. Twenty minutes before serving, see that it is just
SALADa^ SAUCESj AND A8PIC8 219
at the boiling-point, then add a lump of butter and a little bit of fine sugar. Mix all very thoroughly and serve hot.
Supreme Sauoe
Records on this page
Puree of PotatoesShrimp SauceSpanish EtauceSupreme SaucePuree of Spinach