Many Ways for Cooking Eggs by Mrs. S.T. Rorer
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SAUCES
The philosophy of a sauce, when understood, enables even an untrained
cook to make a great variety of every day sauces from materials
usually found in every household; to have them uniform, however,
flavorings must be correctly blended, and measurements must be rigidly
observed. Two level tablespoonfuls of butter or other fat, two level
tablespoonfuls of flour, must be used to each half pint of liquid. If
the yolks of eggs are added, omit one tablespoonful of flour or the
sauce will be too thick. Tomato sauce should be flavored with onion, a
little mace, and a suspicion of curry. Brown sauce may be simply
seasoned with salt and pepper, flavored and colored with kitchen
bouquet. Spanish sauce should also be flavored with mushrooms, or if
you can afford it, a truffle, a little chopped ham, a tablespoonful of
chives, shallot and garlic. Water sauce, drawn butter and simple sauce
Hollandaise, when they are served with fish, must be flavored with a
dash of tarragon vinegar, salt and pepper.
ENGLISH DRAWN BUTTER
3 tablespoonfuls of butter
1/2 pint of boiling water
2 tablespoonfuls of flour
1/2 teaspoonful of salt
1 dash of pepper
Rub two tablespoonfuls of butter and the flour together, add the
boiling water, stir until boiling, add the salt and pepper; take from
the fire, add the remaining tablespoonful of butter and it is ready
for use. It must not be boiled after the last butter is added.
PLAIN SAUCE HOLLANDAISE
Make English drawn butter and add to it, when done, the yolks of two
eggs beaten with two tablespoonfuls of water; cook until thick and
jelly-like, take from the fire and add one tablespoonful of tarragon
vinegar or the juice of half a lemon.
ANCHOVY SAUCE
Rub two teaspoonfuls of anchovy essence with the butter and flour and
then finish the same as English drawn butter.
SAUCE BECHAMEL
2 tablespoonfuls of butter
1 yolk of an egg
1/2 cup of milk
1 saltspoonful of pepper
1 tablespoonful of flour
1/2 cup of stock
1/2 teaspoonful of salt
Rub the butter and flour together, add the stock and the milk and stir
until boiling; add the salt and pepper, take from the fire and add the
beaten yolk of the egg, heat for a moment over hot water, and it is
ready for use.
TARRAGON SAUCE
Add two tablespoonfuls of tarragon vinegar to an English drawn butter.
HORSERADISH SAUCE
Make an English drawn butter, and, just at serving time, add a half
cupful of freshly grated horseradish. If you are obliged to use that
preserved in vinegar, press it perfectly dry before using it.
CREAM OR WHITE SAUCE
2 tablespoonfuls of butter
1/2 pint of milk
2 tablespoonfuls of flour
1/2 teaspoonful of salt
1 saltspoonful of pepper
Rub the butter and flour together, add the milk cold and stir until
boiling; add the pepper and salt and it is ready for use.
BROWN BUTTER SAUCE
6 tablespoonfuls of butter
1 teaspoonful of mushroom catsup
1 tablespoonful of vinegar
4 tablespoonfuls of stock
Melt the butter, brown it and then skim; pour it carefully into a
clean saucepan, add the vinegar, catsup and stock, boil a minute, and
it is ready for use.
SAUCE PERIGUEUX
4 tablespoonfuls of butter
1/2 pint of stock
1 glass of white wine
1/2 teaspoonful of salt
2 tablespoonfuls of flour
1 bay leaf
2 chopped truffles
1 saltspoonful of pepper
1 teaspoonful of kitchen bouquet
Chop the truffles and put them with the bay leaf and wine in a
saucepan on the back of the stove. Rub half the butter and flour
together, add the stock, stir until boiling and add one teaspoonful of
kitchen bouquet, the salt and pepper, and then the truffles; cook ten
minutes, add the remaining quantity of butter and use at once.
TOMATO SAUCE
Rub together two level tablespoonfuls of flour and two of butter. Add
a half pint of strained tomatoes. Stir until boiling. Add a
teaspoonful of onion juice, a half teaspoonful of salt and a
saltspoonful of pepper. Strain and use.
PAPRIKA SAUCE
Rub together two level tablespoonfuls of flour and two of butter, with
a tablespoonful of paprika. Add a half pint of chicken stock. Stir
until boiling. Add a half teaspoonful of salt, and strain. This sauce
may be used over chicken as well as eggs.
CURRY SAUCE
Chop fine one onion. Cook it with two level tablespoonfuls of butter
until soft. Do not brown. Add two level tablespoonfuls of flour, one
teaspoonful of curry powder and a half teaspoonful of salt. Mix and
add a half pint of boiling water. Stir until boiling, and strain.
ITALIAN SAUCE
Chop sufficient carrot to make a tablespoonful; chop one onion. Place
them in a saucepan with three level tablespoonfuls of butter, a bay
leaf and a blade of mace. Shake the pan over the fire until the
vegetables are slightly browned. Drain off the butter and add to it
two level tablespoonfuls of flour, a half cupful of good stock, a half
cupful of strained tomatoes, and bring to a boil. Add a half
teaspoonful of salt and a dash of cayenne. Strain. Stir until boiling,
strain again and add four tablespoonfuls of sherry.
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