Practical gastronomy and culinary dictionary

Peel the onions, parboil in salted water, strain off the water, drain and chop very finely. Keturn to the stewpan, and stir over the fire until all moisture is absorbed, then add the stock and cook till tender. Now add the sauce and reduce to the desired consistency, season with pepper, salt, and a pinch of castor sugar. 181. Sauce Maitre d'Hotel. — h pint bechamel or Veloute sauce, 3 oz. butter, J lemon, 1 teaspoonful chopped parsley, seasoning. Put the sauce into a stewpan, add a little water, stir until it boils, and reduce well. Whisk in the butter a little at the time, and rub through a tammy cloth or fine hair sieve. Return to the stewpan, add the parsley and lemon juice, season with pepper and salt. 182. Sauce Raifort, chaude (Horseradish Sauce, hot). — 2 tablespoonsfuls grated horseradish, ^ pint bechamel sauce, h teaspoonful castor sugar, pinch cayenne and salt, ^ teaspoonful vinegar. Moisten the horseradish with the vinegar, mix with the sauce, and boil up whilst stirring. Add the sugar and cayenne, allow it to simmer a few minutes, taking great care that the sauce does not curdle ; if found too thick, add a tablespoonful of cream or milk. Serve with hot roast beef, &c. 183. Sauce au Pain (Bread Sauce). — Four oz. fresh breadcrumbs; 1 small onion, 1 clove, 4 peppercorns, 1 pint of milk, J oz. fresh butter, salt, 2 tablespoon- ful s cream. Peel the onion, stick in it the clove ; put the onion and milk in a saucepan, boil up, stir in the breadcrumbs, add the peppercorns, and cook for fifteen minutes. Eemove the onion and peppercorns, stir in the cream and butter, season mth a iDinch of salt, and keep hot until required for serving. If liked the onion may be cooked longer, passed through a sieve, and added to the sauce ; the SAUCES AND FOECEMEATS. 429 cream can be omitted ; if found too thick, a little liot water can be added. Bread sauce is usually served with roast fowl, turkey, and game birds. X 184. Sauce Espagnole. — Espagnole, or Spanish^ sauce, is one of the grandes sauces — it forms the principal ingredient in a large number of small sauces (petites sauces), and it is advisable that particular care and attention be paid to the preparation of this important sauce. The ingredients given will produce about half a gallon of Espagnole sauce. A smaller quantity can be prepared by reducing the quantities in proportion. It is, however, prudent to have at all times a supply of this sauce handy. Three quarts rich stock, 4 oz. lean veal, 1 bouquet garni, 12 peppercorns, 4 oz. butter, 4 oz. raw ham or lean bacon, 1 carrot, 1 onion, 2 cloves, \ pint tomato pulp, -J gill claret, 1 glass sherry, 4 oz. flour, some mushrooms. Wash and peel the carrot, turnip, and onion, cut up small and put in a stewpan with the bouquet of savoury herbs, peppercorns, cloves, and the veal and ham, both cut into pieces. Add an ounce of butter, and stir over the fire until of a nice light brown colour ; this forms a true mirepoix ; pour off the fat, moisten the mirepoix with the stock, claret, sherry, and tomato pulp, boil gently for about an hour. Skim occasionally.