The philosophy of a sauce, when understood, enables even an
untrained
cook to make a great variety of every day sauces from materials
usually found in every household; to have them uniform, however,
flavorings must be correctly blended, and measurements must be rigidly
observed. Two level tablespoonfuls of butter or other fat, two level
tablespoonfuls of flour, must be used to each half pint of liquid. If
the yolks of eggs are added, omit one tablespoonful of flour or the
sauce will be too thick. Tomato sauce should be flavored with onion, a
little mace, and a suspicion of curry. Brown sauce may be simply
seasoned with salt and pepper, flavored and colored with kitchen
bouquet. Spanish sauce should also be flavored with mushrooms, or if
you can afford it, a truffle, a little chopped ham, a tablespoonful of
chives, shallot and garlic. Water sauce, drawn butter and simple sauce
Hollandaise, when they are served with fish, must be flavored with a
dash of tarragon vinegar, salt and pepper.

Tags: seafood mexican vintage

3 tablespoonfuls of butter
1/2 pint of boiling water
2 tablespoonfuls of flour
1/2 teaspoonful of salt
1 dash of pepper

Rub two tablespoonfuls of butter and the flour together, add the
boiling water, stir until boiling, add the salt and pepper; take from
the fire, add the remaining tablespoonful of butter and it is ready
for use. It must not be boiled after the last butter is added.

Tags: vintage

Make English drawn butter and add to it, when done, the yolks of two
eggs beaten with two tablespoonfuls of water; cook until thick and
jelly-like, take from the fire and add one tablespoonful of tarragon
vinegar or the juice of half a lemon.

Tags: vintage

Rub two teaspoonfuls of anchovy essence with the butter and flour and
then finish the same as English drawn butter.

Tags: vintage

2 tablespoonfuls of butter
1 yolk of an egg
1/2 cup of milk
1 saltspoonful of pepper
1 tablespoonful of flour
1/2 cup of stock
1/2 teaspoonful of salt

Rub the butter and flour together, add the stock and the milk and stir
until boiling; add the salt and pepper, take from the fire and add the
beaten yolk of the egg, heat for a moment over hot water, and it is
ready for use.

Tags: vintage

Add two tablespoonfuls of tarragon vinegar to an English drawn butter.

Tags: vintage

Make an English drawn butter, and, just at serving time, add a half
cupful of freshly grated horseradish. If you are obliged to use that
preserved in vinegar, press it perfectly dry before using it.

Tags: vintage

2 tablespoonfuls of butter
1/2 pint of milk
2 tablespoonfuls of flour
1/2 teaspoonful of salt
1 saltspoonful of pepper

Rub the butter and flour together, add the milk cold and stir until
boiling; add the pepper and salt and it is ready for use.

Tags: dessert vintage

6 tablespoonfuls of butter
1 teaspoonful of mushroom catsup
1 tablespoonful of vinegar
4 tablespoonfuls of stock

Melt the butter, brown it and then skim; pour it carefully into a
clean saucepan, add the vinegar, catsup and stock, boil a minute, and
it is ready for use.

Tags: vintage

4 tablespoonfuls of butter
1/2 pint of stock
1 glass of white wine
1/2 teaspoonful of salt
2 tablespoonfuls of flour
1 bay leaf
2 chopped truffles
1 saltspoonful of pepper
1 teaspoonful of kitchen bouquet

Chop the truffles and put them with the bay leaf and wine in a
saucepan on the back of the stove. Rub half the butter and flour
together, add the stock, stir until boiling and add one teaspoonful of
kitchen bouquet, the salt and pepper, and then the truffles; cook ten
minutes, add the remaining quantity of butter and use at once.

Tags: drink vintage