Milanaise Sauce

Ingredients

• 3 tablespoons butter
• 1 tablespoon capers
• 3 tablespoons chopped mushrooms
• 3 tablespoons flour
• 1.5 cups stock
• 1 teaspoon anchovy paste
• few grains cayenne
• salt
• 2 tablespoons wine

Method

1. 1

   Cook mushrooms, capers and anchovy in butter five minutes.

2. 2

   Add flour, stock, seasonings, and simmer one half hour.

3. 3

   Add wine and serve.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 46. The excerpt below is the record exactly as published.

few grains cayenne 1 cup milk or white stock \ teaspoon pepper Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. Boil five minutes, beating constantly. Brown Sauce 3 tablespoons butter 1 cup milk or brown stock 4 tablespoons flour i teaspoon salt few grains pepper Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all of the time. Allemande Sauce Use same ingredients as for Veloute Sauce, adding the yolks of two eggs and one teaspoon chopped parsley. Cook one minute. Bechamel Sauce 2 tablespoons butter bit of bay leaf 2 tablespoons flour I teaspoon salt 1 teaspoon chopped onion ^ teaspoon pepper 1 teaspoon chopped carrot 1 cup white stock Saute vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes. A richer sauce is made by adding one half cup cream. 118 sauc:es for meat and vegetables 119 Bearnaise Sauce 4 egg yolks 4 tablespoons oil or butter 1 teaspoon salt 1 tablespoon tarragon vinegar cayenne 1 tablespoon hot water 1 teaspoon chopped parsley Mix yolks and water ; add butter and set in a dish of hot water ; stir constantly until mixture thickens ; add season- ings and serve immediately. Tomato Bearnaise Sauce To Bearnaise Sauce add one fourth cup tomato puree. Both Bearnaise and Tomato Bearnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth. The sauce should be creamy and of the consistency of mayonnaise dressing. Bread Sauce 2 tablespoons butter sprig of parsley 1 cup bread crumbs ^ teaspoon salt 2 tablespoons chopped onion ^ teaspoon pepper 3 cloves If cups milk bit of bay leaf bit of mace Scald milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game. Browned Bread Sauce Use same rule as for Bread Sauce, adding one cup crumbs, which have been sauted a light brown in butter. Black Butter Sauce 4 tablespoons butter 1 tablespoon parsley few grains cayenne 2 tablespoons vinegar Brown butter, add remaining ingredients. Serve. 120 LOWNEY'S COOK BOOK Caper Sauce 2 tablespoons butter few grains cayenne 4 tablespoons flour li cups boiling water ^ teaspoon salt I cup capers few drops onion juice 1 tablespoon butter Melt the two tablespoons batter, add flour, seasonings, and water. Cook ten minutes ; add capers and just before serving a tablespoon butter. Celery Sauce Use recipe for White Sauce, using instead of one cup of milk, one half cup of milk and one half cup of water in which celery was cooked. Add just before serving two cups of chopped celery which has been boiled until tender. Champagne Sauce Add to Brown Sauce, one half cup of champagne and two tablespoons finely chopped pimentoes. Chestnut Sauce 2 tablespoons butter ^ teaspoon salt 2 tablespoons flour ^ teaspoon paprika 1 cup stock 1 cup mashed chestnuts Melt butter; add flour and seasonings. When smooth, add stock; boil five minutes; add chestnuts; reheat and serve. Currant Jelly Sauce To Brown Sauce add one half cup currant jelly, one tea- spoon lemon juice and a few drops onion juice. Boil five minutes and serve. Curry Sauce Add to White Sauce one tablespoon curry and a few drops of onion juice. There is less liability of the curry lumping if blended with the flour before adding to butter. SAUCES FOB MEAT AND VEGETABLES 121 Cucumber Sauce Grate two cucumbers to pulp; add one teaspoon salt, one fourth teaspoon pepper, few grains cayenne, few drops onion juice, and two tablespoons vinegar. Egg Sauce To White Sauce add two hard-cooked eggs finely chopped. Yellow Egg Sauce To White Sauce add few drops of onion juice and the yolks of three eggs; salt and pepper if necessary. Espagnole Sauce Melt two tablespoons butter; add two tablespoons each of onion, celery, ham, red pepper, and parsley, three table- spoons flour, one half teaspoon salt, few grains cayenne and two cups white stock. Cook one hour. Strain, serve. HoUandaise Sauce 4 egg yolks \ teaspoon pepper ^ cup butter few grains cayenne I teaspoonf ul salt i cup cold water 2 tablespoons lemon juice Put all ingredients, except the lemon juice, into a sauce- pan; set saucepan into a larger one of hot water. Beat constantly until mixture thickens, keeping water below the boiling point all the time. Add lemon juice and serve immediately. HoUandaise Sauce No. 2 I cup butter { teaspoon salt 1 tablespoon lemon juice ^ teaspoon paprika 4 egg yolks few grains cayenne Cream butter; add lemon juice, yolks of eggs, one by one. When well blended add seasonings and cook over boiling water, just long enough to thoroughly heat the 122 lowney's cook book mixture. Should the mixture become overcooked, add two teaspoons cold water and beat vigorously. Horse-radish Sauce I cup freshly grated horse- 1 cup White Sauce radish ^ teaspoon paprika J cup soft bread crumbs 2 tablespoons lemon juice I teaspoon salt 1 tablespoon vinegar Mix horse-radish, bread crumbs, salt, paprika and White Sauce. When hot, add lemon juice and vinegar. Horse-radish Hollandaise To Hollandaise Sauce add a few drops of onion juice and five tablespoons grated horse-radish. Lobster Sauce To White Sauce, add one half tablespoon lemon juice, one cup chopped lobster meat, and the dried and pounded lobster coral. Lobster Hollandaise To Hollandaise Sauce, add few gratings of nutmeg, one cup chopped lobster meat, and the dried and pounded coral. Madeira Sauce 1 cup Brown Sauce 1 tablespoon chopped pimento 1 teaspoon kitchen bouquet 4 tablespoons Madeira 1 tablespoon chopped celery few grains cayenne Combine all ingredients, except Madeira; simmer one half hour. Add Madeira and serve. Maitre d'Hotel Sauce 3 tablespoons butter ^ teaspoon salt 3 tablespoons lemon juice \ teaspoon paprika 3 tablespoons parsley cayenne Cream the butter and add remaining ingredients. SAUCES FOR MEAT AND VEGETABLES 123 Milanaise Sauce 3 tablespoons butter 1 tablespoon capers 3 tablespoons chopped 3 tablespoons flour mushrooms 1| cups stock 1 teaspoon anchovy paste cayenne salt 2 tablespoons wine

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