Sauces
Foundation Recipe:
White Sauce
- 1 oz butter
- 1 oz flour
- ½ pint milk or stock and milk
- Seasonings
- Melt the butter, add the flour, and mix to a smooth paste, stirring over the gas for a few minutes. On no account allow the flour to brown.
- Add the milk-stirring until the sauce reaches boiling point. Allow to simmer for a few minutes.
- Season carefully.
This recipe forms the foundation of numerous sauces. Variations are given below:-
- Caper: White Sauce + 2 teaspoonfuls chopped capers and vinegar
- Cheese: White Sauce + 2 oz grated cheese
- Dutch: White Sauce + 1 yolk of egg and either lemon juice or vinegar
- Egg: White Sauce + 2 chopped hard-boiled eggs
- Onion: White Sauce + 2 cooked and sieved onions
- Oyster: White Sauce + Oysters (6-12), cream and lemon
- Parsley: White Sauce + chopped parsley and lemon juice
- Shrimp: White Sauce + 12-15 chopped shrimps, 1 yolk of egg and a little cream
- Supreme: White Sauce + 1 tablespoonful mushroom liquor, 2 tablespoonfuls cream and lemon juice.
Brown Sauce
- ½ oz dripping
- Small piece turnip
- Small onion
- ½ oz flour
- Small piece carrot
- Salt and pepper
- 1 ½ gills good stock
Slice the carrot and turnip, fry well; add the chopped onion and fry slightly. Add the flour and fry all slowly till of a rich brown colour. Add the stock and salt, bring to boiling point, skim well and simmer for about half-an-hour. Remove all fat and scum from the top. Season nicely and strain ready for use.
