Trianon Sauce
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 49. The excerpt below is the record exactly as published.
To Hollandaise Sauce, add one cup finely chopped cooked and seasoned onion. Sauce Tartare To one cup of mayonnaise dressing add one tablespoon each of finely chopped parsley, finely chopped olives, finely chopped pickle, and one teaspoon finely chopped chives. Tomato Sauce 4 tablespoons butter 1 tablespoon parsley 2 tablespoons onion ^ teaspoon salt 2 tablespoons carrot 1 cup stock 4 tablespoons flour 1 cup tomato Melt butter; add onion, carrot and parsley. Cook five minutes. Strain. To butter add flour ; when well blended add stock and tomato. Simmer one half hour. Serve. SAUCES FOR MEAT AND VEGETABLES 127 Tomato Cream Sauce 1 cup White Sauce 1 tablespoon kitchen bouquet 1 tablespoon butter 1 teaspoon Worcestershire Sauce 1 tablespoon chopped celery ^ teaspoon lemon juice 1 tablespoon chopped onion 1 cup tomatoes I teaspoon soda Melt butter; add celery and onion, cook five minutes; add tomatoes; cook ten minutes. Strain; add soda. To White Sauce add kitchen bouquet and Worcestershire Sauce; cook five minutes. Combine Tomato Sauce and White Sauce; add lemon juice and serve. Trianon Sauce To Holland aise Sauce, add one half cup sauted mush- rooms and two tablespoons wine
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