Tomato Cream Sauce
1/2 can tomatoes
Sprig of thyme
1 stalk celery
1 slice onion
Bit of bay leaf
1 cup White Sauce I
1/2 teaspoon salt
Few grains cayenne
1/4 teaspoon soda
Cook tomatoes twenty minutes with seasonings; rub through a strainer, add soda, then White Sauce. Serve with Baked Fish or Lobster Cutlets.
Spanish Sauce
2 tablespoons finely chopped lean raw ham
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 tablespoon chopped onion
1/4 cup butter
1/4 cup flour
1-1/3 cups Brown Stock
2/3 cup stewed and strained tomatoes
Salt and pepper
Cook ham and vegetables with butter until butter is well browned; add flour, stock, and tomatoes: cook five minutes, then strain. Season with salt and pepper.
Béchamel Sauce
1-1/2 cups White Stock
1 slice onion
1 slice carrot
Bit of bay leaf
Sprig of parsley
6 peppercorns
1/4 cup butter
1/4 cup flour
1 cup scalded milk
1/2 teaspoon salt
1/8 teaspoon pepper
Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.
Yellow Béchamel Sauce
To two cups Béchamel Sauce add yolks of three eggs slightly beaten, first diluting eggs with small quantity of hot sauce, then adding gradually to remaining sauce. This prevents the sauce from having a curdled appearance.
