Scientific cooking with scientific methods

Brown Mushroom Sauce. To one cup of brown sauce add one-half cup of mushrooms cut in two or three pieces according to size, and, if liked, a tablespoon of lemon juice is very nice. Sauce Piquante. To one cup brown sauce add two tablespoons chopped shallot or very mild onion, two tablespoons chopped parsley, three tablespoons vinegar, and cayenne pepper to taste (using care not to get too much, as it is very pungent), one tablespoon of capers and two of finely minced cucumber pickle. Tomato Sauce. 2 cups tomatoes. 2 tablespoons butter. 1 small onion (minced). 3 tablespoons flour. 1 tablespoon minced ham. 1/4 teaspoon salt. White and cayenne pepper. Cook onion and ham with the tomatoes for ten or fifteen minutes, then rub through strainer fine enough to catch all the seeds. Cook flour and butter together with the seasonings until well blended. If tomatoes are very acid, add sugar to develop a pleasant acid, then add them slowly to the butter and flour. Tomato sauce wants to be quite thick. Orange Sauce. 2 tablespoons butter. Juice 1 orange. 3 tablespoons flour. Rind 1 orange. 1 1/2 cups brown stock. % cup sherry wine. Season with salt, pepper and cayenne. Brown butter, add flour with seasonings, and stir until well browned. Add stock gradually, and just as you send to table the orange juice, orange rind cut in fancy shapes, and the sherry. This is fine for duck. Currant Sauce. 1 cup brown stock. Juice 1 lemon, 1 tumbler currant jelly. 1 teaspoon salt. 2 tablespoons butter. 1/4 teaspoon pepper. 2 tablespoons corn starch. Melt butter, add cornstarch, and when it cooks for a moment add cup of stock slowly, then the salt and pepper, lastly the jelly ; and as soon as all is well mixed and hot it is ready to serve with venison, mutton, goose or domestic duck. Chutnee Sauce. 1 cup granulated sugar. 1/2 tablespoon ground ginger. • 2 cups vinegar. 1 large onion. 1 clove garlic. i/4 teaspoon mustard. 15 tart apples. % cup chopped raisins. Pare, core and quarter apples, and stew in just enough of vinegar to cover until they are very soft, and mash fine. Chop onion and garlic together (very fine), and add with the sugar, ginger, mustard, raisins, one-half teaspoon salt. Thoroughly mix, bottle and cork tightly, and keep in cool place. Serve with meat or fish. Olive Sauce. Cover one dozen olives with boiling water, and let them stand for one hour on back of range. Wipe and remove the pits with sharp knife by paring them round and round. Add them to two cups of brown sauce, and simmer for three or four minutes. Spanish Sauce. 2 tablespoons butter. 1 green Spanish pepper, cut 2 tablespoons flour. fine. 1 cup brown stock. 2 tablespoons each of celery, 2 cups strained tomatoes, onion and carrot. 1 teaspoon sugar. 2 tablespoons lean ham (raw). Salt and pepper to taste. Cook ham and vegetables with butter until well browned; add flour, stock and tomatoes. Strain and season with sugar, pepper and salt. Tomato Cream Sauce. 2 cups tomatoes. 1 slice onion. 1 cup white sauce. Little thyme and bay leaf. % cup cream. H teaspoon soda. 1 stalk celery. Salt, pepper and cayenne.