THE RIGHT RECIFE

Evening Star, Issue 22881, 12 February 1938, Page 26

THE RIGHT RECIFE

PIQUANT SAUCES There are many sauces, although only two constitute the foundation of nearly all —white sauce and brown sauce. These can. be most easily prepared if care is taken in learning. All other sauces are based more or less on these two principal ones, and consequently the quality of the others must depend upon them. A well-made sauce tends to the enjoyment of the meal. It is by the well-judged blending of the ingredients of a sauce that the palate is pleased and the appeal to the sense of taste is successfully made. Sauce Flavourings. To convey delicate flavourings to sauces, gravies, soups, stews, stuffings, roast and broiled meats, the use of sage, parsley, garden mint, horse radish, eschalots, onions, garlic, marjoram, thyme, lemon thyme, mixed herbs, sweet herbs, and tomato will be of material assistance. Plain White Sauce. Take loz flour, loz butter, 2 gills milk, or milk and water, pepper and salt. Melt the fat in a saucepan, add the flour, and mix together until smooth. Add the liquid (cold) and stir until the sauce boils. Season to taste. Simmer for sis minutes.

FISH SAUCES

Cheese Sauce. Make some white sauce, and stir in grated cheese after the sauce comes to the boil. Use about 3oz cheese to half a pint of sauce. Anchovy Sauce. Make some white sauce, and stir in anchovy essence. Do not use any salt, as anchovy essence is rather salt._ Use one small teaspoonful to half a pint of sauce. Add a drop or two of cochineal to improve the colour. I Egg Sauce. Make a white sauce as before explained. Allow about two eggs to threequarters to one pint of _ sauce. Boil them for 15 minutes until hard. Remove the shells, cut the eggs in halves, and take out the yolks. Chop the egg whites into rough pieces and add to the sauce before serving. Pour the sauce over the fish. Rub the egg yolks through a sieve to a powder, and sprinkle over the top. Bechamel Sauce. Take half a pint milk, one tablespoonful cream, one ounce butter, one ounce flour, one eschalot, one bayleaf, four peppercorns, three-quarters gill fish stock (made from bones). Slice the eschalot and code it gently in the milk and stock with the peppercorns and bayleaf for 15min. Strain into a basin.. Melt the butter, add the flour, and mix smoothly. Add the strained liquid and stir the sauce till it boils. Boil for five minutes, season to taste, and add the cream. Hollandaise Sauce. Take one and a-half ounces butter, half an ounce flour, one and a-half gills milk, two egg yolks, fhree teaspoonfuls lemon juice. Melt the butter in a saucepan, mix in the flour until quite smooth. Add the milk gradually and stir until the sauce comes to the boil. Cook slowly for about six minutes, then draw it off the gas and cool slightly. Whisk each egg yolk into the sauce separately, and cook slowly for a few minutes, but do not let it boil, or the eggs will curdle. Add the seasoning and stir in the lemon juice and the sauce is ready. The sauce should be quite thick and smooth when finished. After the egg yolks are added it is advisable to finish cooking in a double saucepan or in a jug in a saucepan of water. Mustard Sauce. 1 Take one ounce butter, _ one ounce flour, one tablespoonful vinegar, one gill fish stock, two teaspoonfuls mustard, salt and pepper to taste, one gill milk. Melt the butter and add the flour and mustard. Mix well and add the milk and stock gradually. Stir till it boils, and season to taste. Boil for three minutes and add the vinegar and season, Maitre d’Hotel Butter. Take two ounces fresh butter, one lemon, one tablespoonful chopped parsley, white pepper, salt. Mix the butter with very finelychopped parsley, wring quite free from moisture. Add the strained lemon juice, a dust of white pepper, and a little salt, and work together until thoroughly

well mixed. Make into a nice shape with butter pats or roll into balls. If possible, stand oni ice until required. This can be, used as a garnish, or can be served in small lumps with meat or fish. In the latter case the dish must be served quickly, if it is warm, so that the butter does not melt. MEAT SAUCES Brown Onion Sauce. Take 3 large onions, 2oz butter, goz flour, f-pint good gravy, pepper and salt, lemon juice if liked. Peel and slice finely the onions and put them into a stewpan with the butter. Stir them gently over the fire until they are a light brown. Sift the flour over them and mix it well in. Now add the gravy and let it simmer gently until the onions are quite tender. Rub all through a fine sieve, return to the saucepan, and add seasoning to taste. If it should not be quite thick enough reduce it by boiling quickly. A few drops of lemon may be added just before serving. Robert Sauce. Take 2oz onions, 2oz butter, J-pint stock, loz flour, 1 teaspobnful made mustard, 1 teaspoonful vinegar, castor sugar, 1 teaspoonful lemon juice. Chop the onion finely. Melt the butter in a saucepan. Put in the minced onion and fry together until the onion turns a pale brown. Add the flour and mix well together. Stir in the stock gradually. Add a seasoning of salt and pepper, also a pinch of castor sugar. Mix thoroughly and simmer for 20 minutes. _ Pour through a strainer. Lastly stir in the vinegar, lemon juice, and mustard. This sauce is very good with roast pork, goose, cutlets, or a grill. Tomato Butter Sauce. Take 4 large tomatoes, 1 teaspoonful chopped eschalot, loz butter, pepper, salt, and a little cochineal. Slice the tomatoes and put them in a pan with the butter, three drops of cochineal, eschalots, and salt and pepper to taste. Cover with a lid and cook them gently on a low heat until they become a pulp. Rub the pulp through a fine sieve, reheat, and serve with cutlets. Chutney Sauce. Take i-pint brown stock or gravy, 1 small onion, 2 tablespoonfuls chutney, loz butter, ioz flour, salt to taste. Chop the onion finely. Melt the butter in a saucepan, put in the onion, and fry gently for 10 or 15 minutes, then 'stir in the flour. Add by degrees the stock, and stir until it boils. Now add the chutney and salt to taste, and simmer gently for another 15 minutes. Strain through a fine strainer. If a very sweet chutney is used a few drops of lemon juice may be added. SWEET SAUCES Almond Sauce. Take 3oz ground almonds, 2oz castor sugar, 1 pint milk, 2 egg yolks, 1 dessertspoonful flour, 3 drops essence of almonds or 2 bitter almonds. Put the ground almonds and the bitter ones (finely pounded) into a\sauqepan with half the milk, and bring them to the boil. Then keep the saucepan over a moderate heat for 15 minutes. Strain off all the milk, leaving the almonds as dry as possible. Remove the almonds and pour the almond milk back in the saucepan. Mix the flour smoothly with the remaining cold milk and add this to the milk in the sauce-' pan, also add the sugar. Stir constantly till boiling, and let it boil for five minutes. Beat the two egg yolks well, mix a little of the sauce with them, then add them to the sauce in the saucepan, but do not let it boil after the egg is added. If essence of almond is being used add it first before serving. Raspberry Sauce. Take Jib raspberry jam, juice 1 lemon, 1 tablespoonful arrowroot, J-pint water, sugar to taste, few drops of cochineal. Dissolve the jam in nearly all the water. Bring it to the boil and let it boil for five minutes, then strain and rub it through a fine sieve. Mix the arrowroot with a little of the cold water. Reboil the sauce, stir in the mixed arrowroot, also a few drops of cochineal to make it a good colour. Boil for a few minutes and use as required. Orange Sauce. Take loz lump sugar, 1 orange, 1 pint boiling water, 1 small dessertspoonful arrowroot, a squeeze of lemon. Rub the sugar on the orange until all the outer rind is removed. Put the sugar into a saucepan with just over a pint of boiling water. Mix the arrowroot into a smooth liquid with a little cold water. Add it to the saucepan gradually, stirring well, to prevent lumps from forming. Boil for one minute, and then add the strained juice from the orange and a squeeze of lemon.