Page:Zupy i sosy.djvu/29

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(Gruyère), parmesan, or green cheese.[1] Add salt to taste, and white pepper for sharpness. For a richer sauce, beat 2-3 whole eggs or yolks with two tablespoons of cooled sauce. Cover the meat or fish with the sauce and sprinkle with plain grated cheese. Place in the oven for a few minutes until the sauce hardens into a thin, browned shell. You can also serve this sauce in its liquid form, without baking. You should take care not thicken it as much, and add a small sliced and fried onion (though not browned), along with two tablespoons of finely sliced cooked ham.

 

78. SAUCE FINES HERBES (SOS "AUX FINES HERBES"). Serve with meat and cooked fish. Fry a finely-chopped onion and a handful of chives in a tablespoon of butter. Sprinkle in a tablespoon of flour and fry together. Add equal quantities of broth and white wine and bring to a boil. Sprinkle with a large handful of green parsley and dill. Stir in a piece of butter and serve.

 

79. MADEIRA SAUCE (SOS MADEROWY). Add half a glass of madeira, a bit of pepper, and the juice of half a lemon to plain red sauce. Bring to a boil and finish with creamed butter. Serve with beef tenderloin, rump roast, rib-eye steak, etc.

 

80. ORANGE SAUCE (SOS POMARAŃCZOWY). Served with game meats, cooked duck, and English roast. Finely mince the yellow skin of an entire orange and fry it in a teaspoon of butter. Add to plain red sauce, along with the juice of one orange, the juice of half a lemon, salt to taste, a tablespoon of sugar, and a little pepper. Cook together and serve.

 

81. HUNGARIAN PAPRIKA SAUCE (WĘGIERSKI SOS PAPRYKOWY). Served with boiled chicken and veal, veal schnitzel, or veal cutlets. Starting with plain white sauce, add a heaping tablespoon of mild or hot paprika, based on whether you prefer it to be more or less spicy. Add half a glass of good sour cream, bring to a boil, and finish with a piece of butter.

 

82. SAUCE POULETTE (SOS "POULETTE"). A simple white sauce, seasoned not with cream, but with sweet cream, two egg yolks, and the juice of a whole lemon. Serve on chicken and veal dishes, or with a calf's head.

 

83. SAUCE SAINTE-MENEHOULD (SOS "SAINT MENEHOULD"). Served on fried leg of veal, cooked calf's head, and left-over veal. Dissolve a piece of bouillon in two tablespoons of water and add to Béchamel sauce along with a dozen button mushrooms sautéed in butter. Cook together and sprinkle with a handful of green parlsey. Add a piece of butter and remove from the heat.

 

84. POTATO SAUCE (SOS KARTOFLANY). This is a special sauce for meat courses. Peel and cube 0.30 kilograms of mealy potatoes. Cook very lightly in broth; add finely chopped green parsley

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  1. Green cheese, zielony ser, is a historical preparation of cheese, which involved reconstituting grated dry cheese mixed with horseradish leaf, fenugreek, and cream. It would be pressed and air-dried over a period of 1-2 weeks. By the late 19th century, it could be bought ready-made at delicatessens. There is no modern equivalent.