Asparagus Sauce

Ingredients

• one small onion
• one tablespoonful of butter
• two tablespoonfuls of flour
• one pint of either veal or chicken broth
• one tablespoonful of salt
• a grating of nutmeg
• the yolks of two eggs
• a little lemon juice
• some butter in small pieces

Method

1. 1

   Mince onion and cook in butter without browning.

2. 2

   Add flour and seasoning, then broth.

3. 3

   Beat in egg yolks gradually after removing from fire.

4. 4

   Strain, add butter, and serve.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 119. The excerpt below is the record exactly as published.

Asparagus Sauoe One of the best sauces to serve with asparagus is made in this manner : Mince one small onion and cook it in one table- spoonf ul of butter f or five or six minutes, but do not brown it. Add two tablespoonfuls of flour and a seasoning of white pep- per and cook a few moments longer. Add one pint of either yeal or ehicken broth, one tablespoonful of salt, and a grating of nutmeg. Beat up the yolks of two eggs and a little lemon juice. Remove the saucepan containing the sauce from the fire and beat in the egg yolks gradually. Strain the sauce, add some butter in small pieces, and serve. Béamaise Bauoe Mix one gill of vinegar and two ounces of finely chopped shallots. Put in a covered saucepan and cook until the vine- 207 208 MB8. 8EELT'8 COOK BOOK gar ÌB almost ali redaced. Set it away until oold, then stir in the yolks of f our raw eggs^ and season with salt and white pep- per. Cook over a slow fire, stirring ali the timo, and gradually adding one and one-half ounces of clarified butter and the same quantity of olive oil. Ali butter may be used. Stir mixture with wire whisk. Strain through a cloth, stir in some finely chopped tarragou and parsley, and serve hot. This sauce should be as thick as a mayonnaise dressing. Béohamel Sauoe Take two ounces of butter and two ounces of flour mixed together over the fire. Do not let it brown. Add one quart of milk, a little salt, white pepper, grated nutmeg, and one bay leaf . Boll, stirring constantly f or ten minutes. Then add f our ounces of butter and one pinch of sugar. Mix thoroughly and strain through a wet cloth. Biffarade Sauoe Cover the carcasses of two or more roasted ducks with water, season to tasto. Boil until it is of a strong flavor. Then strain, olarify, and reduce to a demiglaze. To this add one small cup of thick Espagnole sauce, the juice of one orange, and the rind of two others entirely f ree f rom the white pith. Cut the rind into small diamond shapes, and blanch them in boiling water for three minutes before adding to the sauce. Boil ali together for five minutes in a doublé boiler. White Bordelaise Ektuoe Take one tablespoonful of finely chopped shallots fried in a little butter, half a pint of velouté sauce, one small glass of white wine, salt and white pepper to taste, and boil five minutes. Add a little lemon juice, finely chopped parsley, and a small pat of butter. Mix well and serve hot. 8ALAD8, 8AUCS8^ AND A8PW8 209 Brandy Sauoe Take one cup of powdered sugar, one tablespoon of butter. Rub them to a cream and moisten with oue tablespoon of cream. Beat until very light. Then gradually stir in one wine-glass of brandy. Place the saucepan in pan of hot water and stir the mixture until it comes to a boil. Serve hot in a sauce-boat. Bread Bauce Boil half an onion, and half a cup of fine white bread crumbs in one pint of milk until the desired consistency. Re- move the onion without breaking it, add one tablespoon of butter, one-half teaspoon of salt, and a dash of white pepper. Brown Bauce Take one pint of clear brown stock, one dove, one piece of carrot, onion and celery cut in inch squares. Stir over the fire until they come to a boil. Blend two level tablespoonfuls of corn-starch with five tablespoonfuls of water, stir with the stock, and cook for fifteen minutes. Then add two tablespoonfuls of butter,

Cook this with the app: pantry check, scaling, and the assistant.