BE SAUCE-MINDED.

Auckland Star, Volume LXVII, Issue 292, 9 December 1936, Page 15

BE SAUCE-MINDED.

LEARN FROM THE FRENCH. BROWN AND WHITE ROUX. The sauce does not only make the pudding, but is also most important in so far as meats, fish and vegetables are concerncd. None realises this better than the French, who can never understand the British cook's passion for serving nothing more exciting than bread saucje, onion, caper saiice just occasionally interspersed with a.mixture of brown sugar, mustard and vinegar, and eaten with brawn. Although many young cooks seem dubious about attempting sauces, no one need really have any fears, for the" foundation of most sauces is the same and very simple. The technical name for it is roux, white roux for white sauces, and brown roux for dark sauces, the brown being merely cooked rather longer than the white. For white roux put a piece of butter the size of an egg and a tablespoonful of flour into a saucepan, stir with a wooden spoon for a few minutes, but do not let it brown, for if it becomes brown it then makes brown roux.

Brown roux is the basis of such sauces as Robert, espagnole and curry, while ordinary brown sauce to serve with cutlets, etc., is made by adding to the roux half a pint of stock, half a teaspoonful of salt, the same quantity of pepper. Tlie roux and stock are stirred continuously until the mixture boils, and the seasoning is addecT at the last minute. When making sauce care \ should be taken to see j that it is "neither too thick nor too thin,; not as watery as • gravy, but on the qther hand, never so thick that it will - not pour from the sauce boat. The time for making it should always be-' carefully 7 -chosen, as, while most sauces should be served hot, they do not kcep~ Jf it is not used at once, it should be kept warm in the oven, hut put into a double, saucepan or in a covered basin inside a pan of hot water, to prevent a skin from forming on top. - , Curry Sauce. ; Cut up one pound and a half of onions. Put a piece ob butter in a saucepan, and when dissolved put in the onions and gently simmer for two hours till brown. Rub the onions through a wire sieve, then add a teaspoonful of curry powder, and half a pint of stock or water. Put the contents in a saucepan, and let it simmer for a quarter of an hour; then add half a teaspoonful of chutney. This- recipe j? will do for an Indian curry by adding the meat last of all, and when nearly cooked adding more butter. If preferred," the chutney may be left out. ' Roman Sauce. Roman saucfe is delicious served with either meat or fish, or with macaroni or spaghetti; Half a pint of stock or water will be required, one ounce of butter, one of flour, an onion, carrot and some chopped parsley, pepper, salt, a few chopped mushrooms. Put the butter into-'a saucepan, add the chopped onion and carrot, and fry light brown. Add the flour, mix well, and pour in the sock or water and boil for about quarter of an hour. Rub through a fine sieve, add the chopped mushrooms, chopped pareley, pepper and salt, and simmer again for ten minutes. Anchovy Sauce. Anchovy, sauce is delicious served_with boiled fish. About twenty-four anchovies are required (they may be bought by the pound, not only in glass containers and are then very much cheaper), ten sliced shallots, four blades of mace, one sliced lemon, twelve cloves, a quarter of an ounce whole black popper, a-quart of vinegar and a quart ..of-water. This sauce, of course, can-be bottled and put aside, and may ;be used just when required. ''■'i ' ' 7\fPut all the into a saucepan and simmer with the lid -on until the liquid is reduced to one quart. Strain and bottle until required. If it is intended to store, the" sauce for any length of time, add a-quarter ounce of cayenne pepper to the other ingredients. Apricot Sauce. This sauce is delicious with cold meat. Take a pound of apricot or plum , jam (if the latter is used the stones must be removed), one ounce ,of .-.chopped almonds, a small chopped onion, half a pint of vinegar, salt and cayenne to taste. Mix - weU together and cook slowly to boiling point. -