Seasonable Sauces

Manawatu Times, Volume 63, Issue 49, 28 February 1938, Page 11

Seasonable Sauces

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 3-pint brown stock or gravey, 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 to 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. Hollandaise Sauce. Take one and a-half ounces butter, half an ounce flour, one and a-half gills milk, two egg yolks, three 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.