The Skilful Cook Part 13

The Skilful Cook Part 13

A few capers, or a chopped gherkin.


Pepper and salt.


If liked, a teaspoonful of ready-made mustard.


_Method._--Proceed as in making Mayonnaise Sauce; adding when the sauce is ready the parsley, capers, mustard, and seasoning.


Egg Sauce.


_Ingredients_--1 oz. of b.u.t.ter.


oz. of flour.


pint of milk.


Lemon juice.


Pepper and salt.


1 or 2 hard-boiled eggs.


_Method._--Melt the b.u.t.ter in a small stewpan.


Mix in the flour smoothly.


Add the milk, and stir and cook well.


Then add the lemon juice, seasoning, and the chopped whites of the eggs.


If a very thick sauce is required, take 1 oz. of flour. Cream may be added if desired.


Brown Sauce.


_Ingredients_--2 oz. of b.u.t.ter.


1 oz. of flour.


A small piece of carrot, turnip, and onion.


A few b.u.t.ton mushrooms.


1 pint of good stock.


A few drops of lemon juice.


Seasoning to taste.


_Method._--Put the b.u.t.ter into a stewpan and fry the vegetables in it.


Then mix in the flour and fry that.


Add the stock; stir and cook well.


Squeeze in the lemon juice, and add the seasoning.


Strain through a tammy-cloth or fine strainer.


Genoise Sauce.


_Ingredients_--1 oz. of b.u.t.ter.


oz. of flour.


1 gills of stock.


winegla.s.s of port.


A tiny piece of carrot, turnip, and onion.


teaspoonful of anchovy sauce.


teaspoonful of Harveys sauce.


Pepper and salt.


_Method._--Melt the b.u.t.ter in a small stewpan, and fry the vegetables in it.


Then add the flour, and fry that.


Pour in the stock; stir and cook well.


Then add the wine and other ingredients,


Stir until it boils again, and then strain it.


Bechamel Sauce.


_Ingredients_--2 oz. of b.u.t.ter.


1 oz. of flour.


1 pint of good white stock.


pint of cream.


A few drops of lemon juice.


Pepper and salt.


_Method._--Melt the b.u.t.ter in a stewpan.


Mix in the flour smoothly.


Add the stock.


Stir and cook well.


Then stir in the cream; let it boil in the sauce; and add lemon juice, pepper, and salt.


Strain through a tammy-cloth.


Milk may be subst.i.tuted for the white stock, if more convenient. To flavour it, a small piece of carrot, turnip, and onion, and 6 b.u.t.ton mushrooms should be boiled in it.


Sauce Hollandaise.


_Ingredients_-- pint of plain white sauce.


The yolks of 4 eggs.


A little cayenne pepper and salt.


A few drops of lemon juice, or taragon vinegar.