|
Classic
Cook Books
< last page | next page >
page 353
eggs are used, are apt to curdle when the sauce is stirred too long or when
allowed to stand for even a moment. If this happens it can be remedied by
twirling through the sauce a small piece of ice or a few drops of cold water.
8. Oyster Sauce. Take the beards from the oysters and cook the former in strong
beef bouillon with a little pepper and a bay leaf. Then rub some butter and
flour (see A, No. 3), stir this with the bouillon, nutmeg, 1 glassful of wine,
the juice of a lemon, and just before serving add the oysters with their liquor
as they will stir through the sauce the yolks of a few eggs. 30 oysters are
enough for 6-8 persons.
9. Bechamel Sauce. Take 8-10 onions and some lean ham, cut into small pieces and
stew over a medium fire until tender; add a spoonful of flour rubbed in butter
and 1 quart of milk (it is better to use half cream and half bouillon), let it
boil thoroughly, stir through a colander, add to it a little white pepper and
salt and heat the broth. Instead of using so many onions take half the quantity
of sliced carrots or kohlrabi. The addition of a few finely chopped mushrooms
and using cream instead of milk will greatly improve the sauce.
10. Diplomat's Sauce. Add to a Bechamel sauce 2 spoonfuls of crab butter and 1
spoonful of anchovy butter. This will make a very nice sauce for poultry, stewed
sweetbreads and fish.
11. Yellow Caper Sauce for Pike and Salmon. Stir 1/2 spoonful of flour with a
little water and add to this about 1 1/2 pints of bouillon, 3 lemon slices
without the seeds, a little finely pounded mace, bring to a boil, stirring
constantly, and stir the yolks of 3 eggs through it. Then add 1/2 cupful of
capers, but do not cook the sauce again, and 1/4 pound of fresh butter, stirring
in a little at a time. Serve hot over and with the fish.
12. Pike Sauce with Sour Cream. Take a good-sized piece of butter rub it in
flour, add to this the yolks of 4 eggs, 3 tablespoonfuls of sour cream and as
much bouillon with a little pike broth to make the sauce for proper consistency;
then season with a
< last page | next page >
Classic
Cook Books
|
