CHAPTER X

SAUCES AND STUFFINGS FOR FISH AND MEATS

180.--ANCHOVY SAUCE

Add to Drawn b.u.t.ter (see No. 194) one and one-half teaspoons of anchovy paste and one tablespoon of lemon juice.

181.--BANANA SAUCE

2 bananas Few grains cayenne 1 tablespoon b.u.t.ter Few grains salt 1 teaspoon sugar 2 teaspoons Worcestershire sauce Juice of 1/2 lemon 1 teaspoon horseradish

Peel and sc.r.a.pe bananas, and force through coa.r.s.e sieve; melt b.u.t.ter, add sugar, lemon juice, seasonings, and bananas; stir until hot, and serve with cold roast beef.

182.--BECHAMEL SAUCE

1 cup white stock 2-1/2 tablespoons flour 1 slice onion 1/2 teaspoon salt 1 slice carrot Few grains cayenne Sprig of parsley 1 teaspoon b.u.t.ter 1 tablespoon shortening

Simmer stock, onion, carrot, and parsley fifteen minutes, and strain; melt shortening, add flour, and blend well; add stock and seasoning, and stir until smooth; add b.u.t.ter just before serving.

183.--BLACK b.u.t.tER

1/3 cup b.u.t.ter 1/4 teaspoon Worcestershire or 2 tablespoons vinegar Brand's A 1 sauce 1/4 teaspoon onion juice

Cook b.u.t.ter until brown, but do not burn; simmer vinegar, onion juice, and sauce five minutes, and add to b.u.t.ter. Serve with cauliflower, celery, fried eggs, or fish. A tablespoon of chopped capers or parsley may be added.

184.--BREAD SAUCE

1-1/2 cups milk Sprig of parsley 1/2 onion 1/4 teaspoon paprika 2 cloves 1/2 teaspoon salt Bit of bay leaf 1/3 cup soft bread crumbs

Scald milk and seasonings, except salt, in double boiler half an hour, strain, add salt and soft crumbs, and simmer ten minutes.

185.--BROWN SAUCE

1 cup brown stock 1/4 teaspoon salt 1 slice onion chopped 1/8 teaspoon pepper 1 slice carrot chopped 1-1/2 tablespoons b.u.t.ter 1 sprig parsley 2-1/2 tablespoons flour 2 cloves

Simmer stock, vegetables, and seasonings for fifteen minutes, and strain; brown the b.u.t.ter, add flour, and brown, add stock, and beat until smooth. Any stock may be colored with a few drops of kitchen bouquet, and used; or beef cubes or extract may be used with water instead of stock, but in that case less salt and pepper should be used.

186.--CAPER SAUCE

To recipe for Drawn b.u.t.ter (see No. 194) add one-fourth cup of capers.

187.--CELERY SAUCE

1 cup celery chopped 1/8 teaspoon pepper 1 teaspoon grated onion 1/2 cup milk 1 cup boiling water 1 tablespoon b.u.t.ter 1/4 teaspoon salt 2 tablespoons flour

Simmer celery, onion, water, and salt for half an hour; add pepper and milk, and thicken with b.u.t.ter and flour creamed together.

188.--CHEESE SAUCE

1 tablespoon b.u.t.ter 1/4 teaspoon salt 1-1/2 tablespoons flour 1/4 teaspoon mustard 1 cup milk 1/4 teaspoon paprika 1/3 cup cheese cut fine

Melt b.u.t.ter, add flour, and blend well; add milk and stir until smooth; add cheese and seasonings, and stir until cheese is melted.

189.--CHEESE SAUCE WITH CHIVES

Follow directions for Cheese Sauce (see No. 188), and just before serving add one tablespoon of finely chopped chives. Serve with any white fish, or with plain omelet.

190.--CIDER SAUCE

2 tablespoons bacon fat 1/4 teaspoon paprika 2 tablespoons flour 1/8 teaspoon salt 1 cup cider 1/8 teaspoon mustard

Blend bacon fat and flour, add cider, and stir until boiling point is reached; add seasonings and simmer one-half hour. Serve with roast pork or ham.

191.--CREOLE SAUCE

1/2 can tomatoes 1 tablespoon flour 2 tablespoons bacon fat 1/4 teaspoon salt 1/2 onion 1 teaspoon Worcestershire sauce 1 green pepper

Cook tomatoes until reduced to one cup; peel and finely chop onion; remove seeds and veins from pepper, chop, and cook with onion in bacon fat for ten minutes; add flour, salt, and Worcestershire sauce, and stir well; add tomato, and simmer five minutes.

192.--CROQUETTE SAUCE

3 tablespoons shortening 1/4 teaspoon salt 1/3 cup bread flour 1/8 teaspoon pepper 1 cup milk

Proceed as for White Sauce (see No. 207). Stock may be used in place of milk, and the seasonings may be varied according to the croquette material, using a few drops of onion juice, a dash of nutmeg, cayenne, paprika, or a small quant.i.ty of table sauce or ketchup.

193.--CUc.u.mBER SAUCE

Pare and grate two small cuc.u.mbers, drain, and season with salt, pepper, and vinegar. Serve with fish.

194.--DRAWN b.u.t.tER

2 tablespoons b.u.t.ter 1/4 teaspoon salt 2 tablespoons flour 1/8 teaspoon pepper 1 cup hot water 1 teaspoon b.u.t.ter