cording to directions given for Drawn-Butter Sauce, using
tomato-juice or stewed and strained canned tomatoes for liquid.
TOMATO SAUCE--II
Chop together capers, pickles, onion, and olives. There should be
half a cupful in all. Add one half cupful of stewed and strained
tomatoes, a teaspoonful each of made mustard and sugar, and salt
and cayenne to season highly. Serve very hot.
TOMATO SAUCE--III
Chop fine an onion and a clove of garlic. Fry in butter and add
half a can of stewed and strained tomatoes. Thicken with butter
and flour cooked together, season with salt and pepper and serve.
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BROWN TOMATO SAUCE
Fry a tablespoonful of chopped onion in butter, add one tablespoonful
of flour and one half cupful each of stock and stewed and strained
tomato. Cook until thick, stirring constantly. Season with salt,
pepper, and kitchen bouquet. Strain and serve.
VELOUTE SAUCE
Cook together three tablespoonfuls each of butter and flour, add
one cupful of white stock and one quarter cupful of cream. Cook
until thick, stirring constantly. Season with salt, cayenne, grated
nutmeg, and minced parsley. Simmer for an hour, strain, and serve.
VENETIENNE SAUCE--I
Cook together for five minutes two tablespoonfuls of tarragon vinegar,
six pepper-corns, a tablespoonful of chopped ham, six parsley roots,
a sprig of thyme and a bay-leaf. Strain, and add to one cupful of
Veloute Sauce. Reheat, add a teaspoonful of minced parsley and
serve.
VENETIENNE SAUCE--II
Add minced parsley, tarragon vinegar,
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grated nutmeg, and a tablespoonful of butter to Allemande Sauce.
VINAIGRETTE SAUCE
Mix four tablespoonfuls of olive-oil with one tablespoonful of
vinegar. Season with salt and paprika and add to it minced parsley,
pickle, and capers.
WHIPPED CREAM SAUCE
Mix a teaspoonful of dry mustard with a tablespoonful of vinegar
and two tablespoonfuls of freshly grated horseradish. Mix with
one fourth cupful of Mayonnaise, and when smooth fold in carefully
one cupful of whipped cream. Season with salt and red pepper and
serve very cold with cold fish.
WHITE SAUCE
Cook together two tablespoonfuls each of butter and flour, add
one cupful of white stock and one half cupful of cream. Cook until
thick, stirring constantly. Season with salt and pepper. One and
one half cupfuls of milk may be used instead of the stock and cream.
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TEN WAYS TO SERVE ANCHOVIES
I
Clean, bone, and trim the
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