Latest Recipe:

Feb 17th, 2012:
Bread Cheesecake

Sauces



Apple sauce

Method; Peel, core and slice the apples, place in a pan with water and boil until soft. Add the butter and sugar, then rub the pulp through a sieve, reheat the sauce and serve.

Arrowroot Sauce

Method; First mix the arrowroot with a little of the cold milk, then add to the other boiling milk or water in the saucepan with the sugar, mix. Boil the mixture for a further four minutes and add a tablespoonful of brandy or sherry or any flavouring to taste.

Brandy sauce

Method; Melt the butter in a pan and stir in the flour, then add the milk, sugar and lemon rind and stir until smooth. Boil for five minutes, then add the brandy, reheat and pour into a dish.

Butter sauce

Method; Melt one and a half ounces of butter in a pan and stir in the flour then add the water, salt and nutmeg, bring to the boil, stirring continuously. Pass through a wire sieve, pour back into the pan and add little by little the remaining butter.

Cherry sauce

Method; Boil the sugar and the water for ten minutes, then add the cherries and boil until they are tender. Rub through a hair sieve a, then add the arrowroot which has been moistened with a little water. Add a little cochineal if required and heat for a further three minutes, serve.

Chestnut sauce

Method; Roast the chestnuts and remove their skins, then pound and add the cream, pepper and salt. Pre heat [boiling] the milk and add the chestnuts etc. Reheat and serve with fowl etc. Either poured over or in a dish.

Green sauce

Method; Rub the yolk of the hardboiled egg through a sieve and place in a bowl, add the mustard, vinegar, salt and pepper to taste, stir, add the oil chervil and chive [finely minced] and mix well. The sauce may be served with cold meat, boiled fish or calf’s head.

Italian sauce

Method; Chop the onion and fry lightly in butter together with the mushrooms, add the gravy and wine and boil well, add the truffles, parsley, pepper and cayenne to taste, and serve.

Marmalade sauce

Method; Boil the sugar and water for ten minutes and stir in the marmalade, then serve.

Onion sauce

Method; Boil the onions until soft in water containing a little salt, stir and chop finely or rub through a sieve. Melt the butter in a pan and add the flour, milk and seasoning, bring the water to the boil and add the onions, serve hot.

Orange sauce

Method; Put all the ingredients in a pan and boil for ten minutes, then rub through a sieve and serve.

Raspberry sauce

Method; Boil all ingredients together for ten minutes, then pass through a sieve. If fresh fruit is in season, half a pint of raspberries may be used instead of jam.

Robert sauce

Method; Heat the butter in a saucepan and fry the onions and herbs unto they are brown, stir in the flour then add the stock and remaining ingredients, boil up and cook gently for thirty to forty minutes. Pass through a sieve and reheat then serve.

Spanish sauce

Method; Slice the vegetables and fry in the butter, then add the flour, stock, salt and pepper, then boil up and cook for fifteen minutes and finally pass through a sieve before serving.