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Classic
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page 58
PREPARATION.--1st. Let brown one onion chopped with one tablespoonful butter,
sprinkle over 2 tablespoonsful flour, add 1 glassful red wine, some thyme and
laurel, 1/3 handful parsley, let cook slowly for about 1/2 hour. 2d. Pass the
whole through a sifter, pour the pap obtained in another sauce pan, add little
by little about 1/2 lb butter and 2 anchovies broken fine in some of the butter.
Don't allow to boil again and serve apart.
159. SAUCE POLONAISE.
POLISH SAUCE. (Yellow.)
PROPORTIONS.--For five persons:
Butter...........3/4 lb.
Hard eggs.......Three.
Parsley..........1/4 handful.
Time.--10 minutes.
PREPARATION.--Let the butter melt; add the eggs and the parsley, both chopped
fine; stir well the whole and serve in a sauce bowl apart.
160. SAUCE PROVENCALE.
TOMATO SAUCE A LA PROVENçALE. (Red.)
PROPORTIONS.--For five persons:
Onion.........One.
Garlic clove..One.
Butter........4 tablespoonsful.
Tomato sauce..3 tablespoonsful.
Parsley.......1/4 handful.
Time.--
PREPARATION.--Chop the onion and garlic; let them brown with 1 tablespoonful
butter; add 3 tablespoonsful tomato catsup, 2 tablespoonsful butter and hashed
parsley. 2d. Stir well the whole and pour over the fish.
161. MAITRE D'HOTEL.
MELTED BUTTER WITH CHOPPED PARSLEY. (Yellow.)
We call a maitre d'hotel some fresh butter mixed with chopped parsley, which you
place not melted over some fish or meat. It should be melted by the heat of the
dish.
162. SAUCE MAYONNAISE.
MAYONNAISE SAUCE. (Yellow.)
PROPORTIONS.--For five persons:
Yolks...........Two.
Oil..............1/2 pint.
Vinegar..........1 tablespoonful.
Salt and pepper..A little.
Time.--1/4 hour.
PREPARATION.--1st. Place in a bowl 2 yolks, which you beat well with some salt
and white pepper; then add, drop by drop, and while
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