Sultan Sauce

Ingredients

• one ounce butter
• one tablespoonful of flour
• one tablespoonful of sugar
• two tablespoonfuls of stoned and chopped raisins
• two tablespoonfuls of dried currants
• a small quantity of pounded cinnamon
• grated lemon peel
• bruised cloves
• one and a half breakfast-cupfuls of red wine

Method

1. 1

   Melt butter, add flour and sugar, stir until browned.

2. 2

   Mix in raisins, currants, almonds, cinnamon, lemon peel, cloves, and red wine.

3. 3

   Boil gently for fifteen minutes.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 262. The excerpt below is the record exactly as published.

one tablespoonful of flour, stir well, pour in a gill of cream, three saltspoonfuls salt, one salt- spoonful cayenne, and a saltspoonful grated nutmeg ; mix with wooden spoon till it comes to a boil, then add two tablespoonfuls of fresh breadcrumbs, one egg yolk, and mix well while heating for three minutes. When cold fill the mushroom tops with it. Neatly smooth tops carefully, dip in melted butter, then in bread- crumbs, place on a tin, set in oven for eight minutes. Salata. (Salad.) Wash two bunches of watercress, and keep them in ice water until crisp ; then take them out, shake all the 656 TURKEY water from them, and tear them into pieces. Chop four hard-boiled eggs, and prepare a salad cream, mixing one teaspoonful of sugar with it. Place a layer of the water- cress in a dish, put in a few nasturtium flowers or but- tercups, sprinkle over half the egg, and pour in half the dressing. Repeat this, put a wreath of flowers round and a few in the centre, and serve. Taaze Fasoulia. (French Beans.) Prepare three breakfastcupfuls of French beans, put them into a saucepan of slightly salted water, and boil them until tender. In the meantime put the yolks of three eggs into a basin, and beat them with two tablespoonfuls of cream. Add two ounces of warm butter, beat well, pour the mixture into a saucepan on the fire, and when it is very hot mix in one or two tablespoonfuls of vinegar, two small pieces of garltc well crushed with a wooden spoon, some parsley and chopped shallot finely minced, a little pepper and salt, together with the beans. After they have been drained, remove the pan to the side of the fire, and steam them gently for six or seven minutes, stirring constantly. When done, turn the preparation out on to a dish, and serve at once. Talli Kadaif. (Puff Paste.) Sift one pound of flour, mixed up with a little salt and sugar into a basin, and mix in four ounces of melted butter or oil, and a small quantity of water, working well into a smooth frying paste or batter. Have ready several cornets made with stiff paper, put 657 2T BANQUETS OF THE NATIONS the paste in them, and squeeze it out about the size of vermicelli on to a well-buttered pan or sheet, taking great care not to let the strips touch one another. Put the pan or sheet on a trivet on a moderate fire and let them set ; or as they are squeezed out they may fall upon the pan or sheet on the trivet over the fire, re- moving them when set to make room for others. Let them all get cold. Well butter a flat biscuit mould, place the strips of paste in it, pour over clarified butter, and bake in a slack oven for twenty minutes. Take out the mould, turn the contents out on a dish, and serve with kymac. Kymac. (Curdled Cream.) Stand a quart of new milk in a china dish about an inch in depth for twelve or fourteen hours in a cool place, taking very great care not to disturb the milk. Now put the dish of milk, with an asbestos mat under- neath it, on a closed range for an hour. Very great care must be taken that the milk does not boil, or the pre- paration will be spoiled ; it must be brought to a heat just before boiling point. Place the dish in a cool place, and stand for other twelve hours. Remove the thick cream carefully from the top and roll it up as neatly as possible, and serve with pastry, preserved fruits, or any kind of puddings or sweets. Sakai Locmassi. (Sultan Quenelles.) Pass through a sieve, into a basin, twelve ounces of flour ; mix with a little salt, a little sugar, a few table- spoonfuls of melted butter, and two or three yolks of 658 TURKEY eggs. Dilute it with tepid water by the aid of a spoon, giving it the consistence of a frying paste ; at this degree add to it four ounces of yeast. Cover the basin, let the paste rise in a mild temperature to nearly double its volume ; now knead it. When cool divide it into little bits, the size of a fine filbert, which roll to a round shape, and plunge into a frying pan with clarified butter or oil. Two minutes after, drain the quenelles. When cold, plunge them again into hot fat ; as soon as of a nice colour, drain and place them in a basin, largely moisten with thick syrup, perfumed with orange ; when soaked well, dish the quenelles, and pour over Sultan sauce. Sultan Sauce. Melt one ounce butter in a saucepan, then put in one tablespoonful each of flour and sugar, and stir them over the fire until browned. Mix with the above about two tablespoonfuls each of stoned and chopped raisins and dried currants, well washed and blanched, thinly shred almonds, a small quantity of pounded cinnamon, grated lemon peel, bruised cloves, and one and a half breakfast- cupfuls of red wine

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