Sauce of Catalan (Salsa de Catalana)

Ingredients

• 2 shallots
• 1 1/2 cups Spanish sauce
• 5 chestnuts, blanched and peeled

Method

1. 1

   Mince the shallots fine and put in a saucepan with the Spanish sauce.

2. 2

   Cook for 20 minutes and add the chestnuts, sliced thin.

3. 3

   Simmer, taking care that chestnut slices remain whole.

4. 4

   Serve hot, with meat or fowl.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 69. The excerpt below is the record exactly as published.

SAUCE OF CATALAN (Salsa de Catalana) 2 shallots iYi cups Spanish sauce 5 chestnuts, blanched and peeled Mince the shallots fine and put in a saucepan with the Span- ish sauce. Cook for 20 minutes and add the chestnuts, sliced 166 THE EUROPEAN COOKBOOK thin. Simmer, taking care that chestnut slices remain whole. Serve hot, with meat or fowl. OLIVE SAUCE {Salsa de Aceitunas) i cup black olives i tablespoon ham or bacon fat i cup beef juice J4 teaspoon each salt and pepper Wash the olives well, remove the pits and mince fine. Mix them with the beef juice, ham fat and seasonings. Cook over a low flame for 5 minutes, and serve. Fine with roast beef. SAUCE TO ACCOMPANY A STEW (Salsa Para el Cocido) 1 small onion 2 tablespoons olive oil Sprig of parsley 1 tablespoon vinegar l/i sweet pepper l/4 teaspoon salt Chop onion, parsley and pepper and mix with the oil, vinegar and salt. Serve in sauce boat. This recipe is multiplied in proportion to the quantity de- sired. RADISH SAUCE (Salsa de Rdbanos) 1 cup light cream % cup grated radish (large, white, sharp-flavored variety) Bring the cream slowly to a boil and add the grated radish. Stir well and serve at once on top of a meat roast. Excellent with saddle of mutton. SPANISH 167 PIQUANT SAUCE {Salsa Picante) 1 teaspoon butter Salt and pepper 1 teaspoon flour 2 sweet peppers, minced % cup beef broth l/2 teaspoon each minced % cup vinegar parsley and tarragon Y2 teaspoon lemon juice Melt butter in saucepan; add flour, and when it browns add the broth slowly and then the vinegar, stirring the sauce smooth. Season with salt and pepper and cook slowly 10 minutes, until the raw taste of the flour disappears. Add the peppers, the parsley, tarragon and lemon juice, and take from fire. Serve with roast beef, mutton, or game. BROWN SAUCE (Salsa Rubid) 1 tablespoon flour 2 cups richly seasoned 1 tablespoon fat of cooked fowl, broth beef or mutton Brown flour in the fat, not too dark, and add the broth slowly. Cook 5 minutes. Serve with poultry or meat. SAUCE FOR ROASTED BIRDS, PIGEONS, ETC. (Salsa para Aves Asadas) 3 shallots, minced l/2 cup Spanish sauce

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