Method.—Wash and pick the sorrel, put it into a saucepan without any water, and cook until tender. Chop finely, and rub through a hair sieve. Have the sauce boiling in a saucepan, add to it the purée, stir and cook for 3 or 4 minutes, season to taste, and serve.
Time.—50 to 60 minutes. Average Cost. 4d.
211.—SOUBISE SAUCE. (Fr.—Sauce Soubise.)
Ingredients.—½ a pint of Béchamel Sauce, or other good white sauce, 2 tablespoonfuls of white stock, 2 Spanish onions, sugar, salt and pepper.
Method.—Peel and parboil the onions in salted water, then drain well and chop them finely. Put the prepared onions and stock into a stewpan, cover closely, cook slowly until reduced to a pulp, and add the sauce. Simmer gently until reduced to the right consistency, then add a pinch of sugar, season to taste, and use as required.
Time.—About 1 hour. Average Cost, 6d. to 7d.
212.—SUPREME SAUCE. (Fr.—Sauce Suprême.)
Ingredients.—1 oz. of butter, 1 oz. of flour, 1½ pints of chicken stock, 1 small onion, 1 clove, ½ a bay-leaf, 1½ ozs. of fresh butter, 1 tablespoonful cream, 1 yolk of egg, the juice of ½ a lemon.
Method.—Melt the butter in a stewpan, add the flour, cook well over fire, but do not let it brown, then add stock, onion, clove, and bay-leaf. Stir until boiling, simmer for 15 minutes, and skim well. Now work in the fresh butter, cream, and yolk of egg, cook for 3 minutes, but do not let the sauce boil. Add the lemon-juice, pass the sauce through a tammy-cloth, warm, and serve.
Time.—About ½ an hour. Average Cost, 6d. exclusive of the stock.
213.—TARTARE SAUCE. (Fr.—Sauce Tartare.)
Ingredients.—¼ of a pint of Mayonnaise sauce, 1 tablespoonful of chopped gherkin or capers, ½ a teaspoonful of very finely-chopped shallot (this may be omitted).
Method.—Stir the gherkin and onion lightly into the mayonnaise, and use as required.
Time.—25 minutes altogether. Average Cost, 5d. to 7d.
214.—TOURNÉE SAUCE. (Fr.—Sauce Tournée.)
Ingredients.—1 pint of white stock, 2 ozs. of butter, 1½ ozs. of flour, 6 spring onions, 6 small mushrooms coarsely-chopped, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper.
Method.—Melt the butter in a saucepan, add the flour, stir and cook
