Parsley Sauce No. 1

Ingredients

• a tablespoonful of butter
• a tablespoonful of flour
• a cup of chicken broth
• a teaspoonful of minced parsley

Method

1. 1

   Cook together butter and flour, add chicken broth and minced parsley.

2. 2

   Simmer five minutes, add another tablespoonful of butter, season, and serve with boiled chicken.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 57. The excerpt below is the record exactly as published.

a cup of chicken broth and a teaspoonful of minced parsley. Simmer five min- utes, add another tablespoonful of butter, season, and serve with boiled chicken. Parsley Sauce No. 2. — Make as before directed, and just before serving add a hard-boiled ^'gg chopped fine. Caper Sauce No. i. — Cook together a tablespoonful each of butter and flour, add one cup of lamb broth, one tablespoonful of capers, and one hard-boiled ^g% chopped fine. Simmer five minutes, add another table- spoonful of butter, season, and serve with boiled lamb. Caper Sauce No. 2. — To the ingredients used in the last formula add a tablespoonful of minced parsley and a tablespoonful of vinegar from the capers. Use mutton instead of lamb broth and serve with boiled mutton. Fish Sauce. — Cook together a tablespoonful each of butter and flour, add one cup of water and a tablespoon- Meat Sauces. 131 ful of minced parsley. Simmer five minutes, add an- other tablespoonful of butter, a tablespoonful each of minced onion and lemon juice, and, if liked, one of bottled fish sauce. Season and serve with boiled or steamed fish. Oyster Sauce. — To one cup of drawn butter made with water add a dozen medium-sized oysters and simmer five minutes, or until the thin edges wrinkle and sepa- rate. Season and serve with boiled codfish, boiled turkey, capon, or chicken. Celery Sauce — To one cup of drawn butter made with celery stock add one cup of white celery, cut in dice, and cooked tender. Simmer five minutes, season, and serve with boiled or roasted turkey, chicken, or veal. Salsify Sauce. — To one cup of drawn butter made with salsify stock add one cup of salsify, cut in small pieces and cooked until tender. Season and serve in place of oyster sauce. WHITE SAUCES. White sauces resemble drawn butter sauces, but differ from them in one particular — they invariably contain milk or cream. White sauces may be made distinctive and unlike each other by the use of different flavorings. But the flavoring should always be suited to the food with which the sauce is to be served, and should not darken the color of the sauce. Milk may be used in place of cream in making white sauces, but in such cases an additional spoonful of butter should be added to give richness to the sauce. White sauces made with milk or 132 The Art of Cookery. cream may be used as a substitute for drawn butter, for ^%%t oyster, celery, or salsify sauce. Bread Sauce No. i. — To one cup of sifted bread crumbs add half a cup of finely minced onion and one cup of sweet milk. Simmer ten minutes, add a cup of sweet cream, bring to boiling point, season, and serve. Bread Sauce No. 2. — To one cup of sifted bread crumbs add one cup of celery broth, simmer ten min- utes, add one cup of cream and one cup of cooked celery, bring to boiling point, season, and serve. White Sauce No. i. — Cook together until well mixed one tablespoonful each of butter and flour, add a cup of sweet cream, simmer five minutes, season, and serve. White Sauce No. 2. — Cook together until well mixed two tablespoonfuls each of butter and flour, add a cup of cream, simmer five minutes, season, and serve. White Sauce No. 3. — Cook together two tablespoon- fuls each of butter and flour, add one cup of white soup stock, simmer five minutes, add one cup of sweet cream, heat to boiling point, season, and serve. White Sauce No. 4 — Cook together until well mixed one tablespoonful of butter and one teaspoonful of flour, add a cup of sweet cream, simmer five minutes, season, and serve. Shrimp Sauce. — To one cup of White Sauce No. i add two tablespoonfuls of lemon juice and two dozen shrimps that have been cooked and prepared, heat to boiling point, season, and serve. This sauce may be varied occasionally by adding to it a teaspoonful of anchovy paste. Meat Sauces, 133 Lobster Sauce No. i. — To one cup of White Sauce No. I add one cup of cooked lobster, picked into small pieces, two tablespoonfuls of lemon juice, and a salt spoonful of mustard. Heat to boiling point, season, and serve. The coral of the lobster mashed to a smooth paste with a little butter and added to this sauce improves it. Lobster Sauce No. 2. — To one cup of White Sauce No. I add half a cup of strained cooked tomato and one cup of cooked lobster meat cut in small pieces, or pounded and rubbed through a sieve, heat to boiling point, season, and serve. Anchovy Sauce. — To one cup of White Sauce No. i add a tablespoonful each of lemon juice and anchovy paste, heat to boiling point, season, and serve. Egg, parsley, caper, lobster, shrimp, and anchovy sauce are all used as sauces for boiled fish, and are all excellent, but the most popular of all fish sauces is : Sauce Hollandaise No. i. — To one cup of White Sauce No. i add a quarter of a teaspoonful of ground mace, a teaspoonful of onion juice, and a tablespoonful of lemon juice or vinegar. Bring to boiling point, then stir in the yolks of three eggs, well beaten, with a table- spoonful of water. Add the eggs slowly and continue the cooking, after the ^^% is all in, for about a minute. Remove from the fire, add a tablespoonful of butter

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