The Blue Grass Cook Book

page 130

worked into it. Set back on the stove, and cook till about like cream. Serve
hot.

      TRUFFLE SAUCE
E. D. P.

  1 pound can of truffles,

  1 pint of clear soup,

  1 tablespoon of butter,

  1 teaspoon of white flour,

  1 teaspoon of browned flour,

  2 tablespoons of sherry wine,

  Salt and pepper to the taste.

Chop the truffles and put them with their liquor into a saucepan with the soup.
Boil steadily for 1/2 hour. Rub flour and butter together, stir in truffles, and
simmer till thick; then add wine, salt, and cayenne pepper.

Delicious for meats or entrées.

      VENISON SAUCE

  1/2 pound brown sugar,

  1/2 pound butter,

  1/2 pint currant jelly,

  1/2 pint claret wine,

  1 tablespoon ground mace and cinnamon.

Boil well.

< last page | next page >

Classic
Cook Books