Scientific cooking with scientific methods

It is well to remember when a sauce is placed on back of range to be used later that a few bits of butter on top will prevent the crust from forming. In using vegetables, to get the flavors, such as onion, carrot, turnip, etc., mince them very fine and cook in the butter a few moments. Skim out before adding your flour. This gives the best flavor you can get from the vegetables. Mix your salt and pepper with the flour. Thin White Sauce. No. 1. 1 cup milk (cold). 1 tablespoon butter (rounded). y4, teaspoon salt. % tablespoon flour (rounded). Dash white pepper. Put butter in saucepan and melt until it bubbles. Add flour and seasoning, and stir until well blended. Pour on milk slowly, first drawing the saucepan to a cool place on the range. Should you pour the milk all in at one time, you will probably have a lumpy sauce that you will have to strain. A wire whisk is best for stirring a sauce. This sauce is about as thick as cream. White Sauce. No. 2, 1 tablespoon butter. 1 cup milk- 1 tablespoon flour. H teaspoon salt. Dash white pepper. Prepare same as thin white sauce. Cream Sauce. Prepare same as thin white sauce, using cream instead of milk, and do not allow it to boil after the cream is added. Thick White Sauce for Cutlets and Croquets. 3 tablespoons butter. 1 cup milk or white stock, or % cup flour. cream and white stock. Salt, pepper and paprika. Prepare as white sauce. Velouté Sauce. Same as white sauce, using chicken stock, flavored with onion, celery, carrot and sweet herbs. Sauce Allemande. To veloute sauce add one-fourth cup mushroom liquor and a few of the mushrooms cut fine, and yolks of two eggs, well beaten with one teaspoon of lemon juice. After the eggs have been added do not let it boil, but keep hot in double boiler. Bechamel Sauce. Make same as velouté sauce, infusing with half cup thick cream just as you send to table. This is what the Earl of Bechamel did just as the chef was sendingthe turbot to the table, and though the Earl has passed away, we still have Sauce Bechamel. Drawn Butter Sauce. % cup butter. 1% cups water. 2 tablespoons flour. i/^ teaspoon salt. Pepper to taste. Divide the butter in halves, using one-half in saucepan, to which add the flour as soon as it bubbles up well, then the water very slowly. Cook for a few moments and add the remaining butter in small pieces- Served with boiled fish. Caper Sauce. To a drawn butter sauce add one-half cup capers, with a little of the vinegar. If to be served with boiled mutton, use the water in which the mutton was cooked for the liquid in making the drawn butter, and if tobe served with fish, you can use some of the water in which the fish was boiled. Egg Sauce. This is prepared same as drawn butter sauce, with the addition of two hard-boiled eggs, cut into slices or chopped rather fine. Brown Sauce. 1 tablespoon butter. 1 cup brown stock. 2 tablespoons flour. H teaspoon salt. Small onion, sliced. Dash white pepper. Cook onion in butter until browned, but not burned ; if the onion has a golden brown, it will add color to the sauce. Remove onion and stir butter until well browned. Add the flour and seasoning, and stir until browned ; then the stock gradually.