KITCHEN AND COOKERY 652 c ©: Continued from page £43, Part 4 HOT SAUCES BROWN SAUCES (Continued) TOMATO SAUCE Required : One pound of tomatoes. One ounce of butter. One ounce of cornflour. One onion. Two ounces of ham or bacon. A bunch of parsley and herbs. ' One bay leaf. One pint of stock. Salt and pepper. Four peppercorns. IWfELT the butter in a stewpan, chop the onion, and cut the ham in dice ; add these, with the spice and herbs, and fry all gently for a quarter of an hour. Next add the sliced tomatoes, the stock, and the corn- flour, mixed thoroughly with a little cold stock or water. Let the sauce simmer gently for a quarter of an hour, keeping it well stirred. Season carefully, then rub it through a hair or fine wire sieve. Serve in a hot tureen. PIQUANTE SAUCE Required : Half a pint of Espagnole or brown sauce. Two tablespoonfuls of vinegar. Two teaspoonfuls of Harvey or other bottled sauce. One teaspoonful of chopped gherkins. One teaspoonful of chopped capers. A few drops of anchovy essence. Any Espagnole or brown sauce already made can be employed, but if made on purpose, add the vinegar after the flour has been fried, and boil it until it is reduced to half. Then add the stock, and stir until the sauce boils. Season carefully, and let it simmer gently for a quarter of an hour, keeping it well skimmed. Next pour through a strainer, and, lastly, add the gherkins, capers, bottled sauce, and anchovy essence. N.B. — If a plainer sauce is preferred, leave out the capers and gherkins. BROWN CAPER SAUCE Required : Half a pint of brown sauce. One tablespoonful of capers. Salt, pepper, and nutmeg. After straining the sauce, add the capers, which should be cut in halves, and a careful seasoning of salt, pepper, and nutmeg. Serve in a hot tureen. BIGARADE SAUCE Required : Half a pint of brown sauce. One Seville orange. Quarter of a pint of port wine. One teaspoonful of red currant or rowan jelly. A pinch of castor sugar. Salt and pepper. Pare the rind very thinly off the orange, cut it into thin shreds, put into boiling water, and boil them for five minutes, then drain off the water. Put the sauce into a pan, strain in the juice of the orange, add the peel, jelly, wine, sugar, and salt and pepper to taste. Allow the mixture to boil for three or four minutes, then pour it into a hot tureen. N.B. — This sauce is specially delicious served with wild-fowl. WHITE SAUCES « BECHAMEL SAUCE A Rich White Foundation Sauce Required : One pint of milk or equal parts of milk and white stock. Quarter of a pint of cream. Two ounces of butter One and a half ounces of flour. One small onion. Half a small carrot. A bunch of parsley and herbs. A bay leaf. Half a blade of mace. Six peppercorns. Salt, pepper, and nutmeg. Peel the onion and carrot, put them in a saucepan with the milk, herbs, and spice, and let all simmer gently for about a quarter of an hour, or until the milk is nicely flavoured. Meanwhile, melt the butter in another pan, mix in the flour smoothly, and stir both over the fire for about five minutes, taking care not to let them brown in the least. When the milk is sufficiently flavoured, strain it, and stir gradually into the flour, etc., whisking it over the fire until it boils. Season carefully with salt, pepper, and a grain or two of nutmeg. Then pass it either through a hair sieve or a tammy cloth. Reheat carefully, add the cream, and it is ready for use. N.B. — If the sauce is to be served with fish, use fish stock ; if with meat or poultry, any white meat stock. A PLAIN WHITE FOUNDATION SAUCE Required : One pint of milk or half milk and half white stock. Two ounces of butter. Two ounces of flour. Half a small onion. One bay leaf. A little lemon- juice. Salt and pepper. Melt the butter gently in a saucepan, stir in the flour smoothly, and cook both for three or four minutes over a slow fire, taking care that they do not get in the least brown, j then add the milk, and stir until it boils. . Put in the onion and bay-leaf, and let the sauce simmer gently for ten minutes. Season it carefully, strain, and it is ready, N.B. — If served with fish, use stock made from the bones and trimmings of the fish. CAPER SAUCE. Required : One pint of Uquor in which meat has been boiled. One ounce of flour. One ounce of butter. Two teaspoonfuls of caper vinegar. Two tablespoonfuls of capers. Salt and pepper. Melt the butter in a saucepan, add the flour, and cook for a few minutes over a
