204.—NORMANDY SAUCE. (Fr.—Sauce Normande.)
Ingredients.—¾ pint white stock, ½ pint fish stock (No. 5), 2 oz. butter, 1 oz. flour, 2 yolks of eggs, lemon juice.
Method.—Melt 1 oz. of butter in a stewpan, add 1 oz. of flour, stir sufficiently long to cook the flour, moisten with the stock, and allow it to boil for 10 minutes. Skim well, and finish with a liaison or binding of 2 yolks of eggs. Stir in bit by bit 1 oz. of butter and a few drops of lemon-juice. Pass through a fine strainer or tammy-cloth, and use as directed.
Time.—10 minutes. Probable Cost, 1s. Sufficient for 1 large dish.
205.—ONION SAUCE. (Fr.—Sauce aux Oignons.)
Ingredients.—½ a pint of milk, 2 tablespoonfuls of cream, 1 oz. of butter, ¾ oz. of flour, 2 onions (about ½ a lb.), salt and pepper.
Method.—Peel the onions, put them into cold water, bring to the boil, and strain. Return to the saucepan with ½ a teaspoonful of salt and sufficient boiling water to cover them, and boil until tender (about 1 hour). When the onions are sufficiently cooked they must be well drained and chopped coarsely. Melt the butter in a saucepan, stir in the flour and cook for 2 or 3 minutes, then add the milk and stir until it boils. Add the onion to it, season to taste, simmer for a few minutes, then stir in the cream, and serve.
Time.—1½ to 1¾ hours. Average Cost, 4d. to 5d.
206.—PARSLEY SAUCE. (Fr.—Sauce de Persil.) (For Boiled Fowl, Veal, Calf's Head, etc.)
Ingredients.—½ a pint of the liquor in which the meat has been cooked, ¼ of a pint of milk, 1 oz. of butter, 1 oz. of flour, 1 tablespoonful of chopped parsley, salt and pepper.
Method.—Melt the butter in a saucepan, stir in the flour, cook for 2 or 3 minutes, then add the liquor and milk, and stir until it boils. Simmer for a few minutes, season to taste, add the parsley, and use as required. If the parsley is allowed to boil in the sauce it will lose some of its green colour.
Time.—20 to 25 minutes. Average Cost, 3d.
Parsley (Fr.: Persil).—The common parsley is a well-known garden vegetable, and has long been cultivated for seasoning and garnishing dishes, and for flavouring soups. The leaf-stalks of one variety of parsley, the celery-leaved, are blanched and eaten like celery. Parsley was known to the ancient Greeks, reference being made to it in the Iliad, and among the Romans it was used as a symbol of mourning, and placed on the tables at funeral feasts. The Carthagenians found it in Sardinia, and introduced the herb to the inhabitants of Marseilles. There are various quaint superstitions connected with parsley, some of which survive to the present day in England and Scotland.
