Recipes Tried and True/Sauces for Fish, Meats and Puddings

by Freda R. Lavine

 

"God bless our wives.
They keep our hives
In little bees and honey;
They darn our socks,
They soothe life's shocks,
And don't they spend the money!"

 

SAUCES FOR FISH, MEATS AND PUDDINGS

 

A LA NEWBURG SAUCE

• 1 tablespoon flour,
• ½ cup butter,
• 1 pint milk,
• 2 eggs,
• 1 wine glass sherry,
• Salt, paprika,
• Chopped parsley.

Dilute flour in water; melt butter. Strain one pint milk. Beat yolks of eggs, add sherry, then a little hot milk to which flour and butter with salt and paprika have been added. Add remainder of milk, parsley and boil altogether for a few minutes.

 

BRANDY SAUCE

• 1 small cup sugar,
• 1 egg,
• 1 tablespoon flour,
• Piece of butter size of walnut,
• 2 tablespoons cold water,
• ½ pint boiling milk.

Beat ingredients together and pour into boiling milk or water. Flavor with brandy to taste.

 

BROWN SAUCE

Brown two tablespoons butter or other fat, if desired add one small onion chopped and brown; add two tablespoons flour, brown and add gradually one cup hot water, meat, fish or vegetable stock. Makes one cup sauce.

 

CAPER SAUCE

• 2 tablespoons butter,
• 3 tablespoons flour,
• Salt,
• Cayenne pepper,
• 1½ cups boiling water,
• ¼ cup capers,
• Few drops of onion juice,
• 1 tablespoon butter.

Melt butter, add flour, salt, pepper and gradually boiling water. Cook ten minutes. Add chopped capers, onion juice and just before serving, add butter.

 

CHOCOLATE SAUCE

• l½ tablespoons cornstarch,
• 3 cups milk,
• 2 ounces butter chocolate,
• 2 eggs,
• ⅔ cup powdered sugar.

Mix cornstarch with ½ cup milk. Add remainder gradually. Cook in double boiler until thick. Add melted chocolate, beaten whites, sugar and unbeaten yolks. Stir well; cook one minute. Add vanilla and cool before serving.

 

CREAM SAUCE

Prepare white sauce and pour gradually over the beaten yolks of two eggs and cook slowly until thick, stirring constantly. Two tablespoonfuls wine may be added to flavor. Serve at once, hot, over cooked green peas, asparagus, fish, meat or poultry.

 

CURRY SAUCE

Dissolve two tablespoonfuls butter, add two tablespoonfuls flour and two of curry powder; rub smooth and add enough white sauce or hot water to make a very creamy sauce. Very good for left over lamb cuts in cubes.

 

EGG SAUCE

• 2 hard boiled eggs,
• 2 tablespoons butter,
• 1 tablespoon flour,
• 1 cup boiling water.

When cold, chop egg fine: melt butter, mix flour; pour in boiling water and add eggs. Cook until thick, and serve plain or on toast. Season to taste.

 

FRENCH DRESSING

Mix ½ teaspoon salt, ¼ teaspoon pepper, l½ tablespoons vinegar, three or four tablespoons olive oil. Blend well and serve cold. More or less vinegar or olive oil may be used.

 

HARD SAUCE

Cream one-third cup butter, one-third cup sugar, one-third teaspoonful lemon extract, two-thirds teaspoonful vanilla. Put on ice.

 

HOLLANDAISE SAUCE

Same as "Lemon Sauce for Fish" using boiling water instead of fish.

 

HOT HORSERADISH SAUCE

• 4 tablespoons horseradish,
• 4 tablespoons finely powdered cracker crumbs,
• ½ cup cream,
• 1 teaspoon each sugar, salt
• 2 teaspoons vinegar,
• 2 dashes pepper.

Put in double boiler. Stir well and heat thoroughly.

 

LEMON SAUCE FOR PUDDINGS

• 1 cup sugar,
• 2 tablespoons cornstarch,
• 2 cups boiling water,
• Rind and juice of 1 lemon,
• 2 tablespoons butter.

Mix sugar and cornstarch, add water and cook ten minutes. Add lemon and butter.

 

LEMON SAUCE FOR FISH

• 1 lemon,
• 2 eggs,
• 1 tablespoon butter,
• 1 tablespoon flour,
• 1 cup fish stock.

Melt butter. Add flour, fish stock and cook until thick. Take from fire. Add rind and juice of lemon and beaten yolks. Season to taste.

 

MAYONNAISE

• Butter size of egg,
• 1 tablespoon flour,
• 1 cup milk,
• 3 eggs,
• 1 teaspoon mustard,
• ⅛ teaspoon red pepper,
• 1 cup vinegar.

Melt butter, blend flour; add gradually milk. Cook in double boiler until thick. Then add three whole eggs well beaten with remainder of ingredients. Cook a few minutes longer. This will make one pint. If it thickens too much, a little milk can be added to thin it.

 

MUSTARD DRESSING FOR BOILED FISH

• 5 hard boiled eggs,
• 1 tablespoon butter,
• 1 teaspoon sugar,
• 1 teaspoon dry mustard,
• Red & black pepper,
• 1 lemon,
• 1 small onion,
• ¼ pint cream.

Mash yolks until smooth; add all ingredients. Cook in double boiler; add cream. Garnish fish with chopped parsley and white of egg chopped fine. Pour over fish when ready to serve.

 

MUSTARD SAUCE

Boil ½ bottle mustard with one cup fish stock adding salt, pepper, one teaspoonful sugar and paprika; when thick, add yolk of one or two eggs and served cold with chopped parsley. Good for salmon.

 

MUSHROOM SAUCE

Brown two tablespoonfuls butter or fat with two tablespoonfuls flour; add pepper and salt and one cup mushroom liquid: add one-fourth can mushrooms, drained, rinsed and cut in quarters or slices, with a little chopped parsley. Serve hot over meat.

 

ROULETTE SAUCE

Make a cream sauce, add one large tablespoonful of catsup and mushrooms.

 

OIL MAYONNAISE

• 1 teaspoon mustard,
• 1 teaspoon powdered sugar,
• ¼ teaspoon salt,
• ⅛ teaspoon cayenne pepper,
• Yolk of 1 egg,
• 1 tablespoon vinegar, or 1 tablespoon lemon juice.

Mix first 4 ingredients, add egg, beat well. Add oil gradually drop by drop, beating constantly. As mixture thickens, add oil, vinegar or lemon juice alternately until very thick. Keep cold.

 

SCHARFE FISH SAUCE

Melt one tablespoonful butter, add one tablespoonful flour and one cup hot fish stock. Remove from fire and pour very gradually on the beaten yolk of one egg. Pour while hot over fish or fishballs.

 

SWEET AND SOUR SAUCE

• 2 tablespoons flour,
• 2 tablespoons butter or fat,
• 2 tablespoons dark brown sugar,
• 2 tablespoons vinegar,
• 1 cup hot vegetable liquid, or soup stock,
• Salt and pepper.

Brown butter or fat. Blend flour; add other ingredients and cook until smooth. Pour over string beans, cabbage, soup, meat, and white beans and boil for awhile. For tongue and fish, raisins, almonds, cinnamon and cloves may be added.

 

TARTAR SAUCE

• 1 tablespoon lemon juice,
• 1 tablespoon Worcestershire sauce,
• 1 tablespoon vinegar,
• ¼ teaspoon salt,
• ⅓ cup butter.

Mix the first four ingredients and heat in double boiler. Brown butter and strain into mixture. Serve cold over fish.

 

TOMATO SAUCE

Cook one teaspoonful of chopped onion and one can of tomatoes for fifteen minutes. Melt two tablespoonfuls butter; add to it two tablespoonfuls flour, a little salt and pepper, stirring constantly. Strain tomatoes, add to butter and flour mixture. Cook together till smooth.

 

WHITE SAUCE

Melt two tablespoonfuls butter, remove from fire and mix with two tablespoonfuls flour. Cook until it bubbles, then add two-thirds cup of hot milk at once and the other one-third, gradually, and boil, stirring constantly until thick enough. Season with pepper and salt.

 

WINE SAUCE

Heat one cup of sherry or Maderia wine to the boiling point and pour slowly into two eggs that have been beaten light with three-fourths of a cup of sugar, stirring all the time. Cook until thick, pour in dish and keep warm till ready for use.

 

CARAMEL SAUCE

• 2 cups granulated sugar,
• 5 cups boiling water.

Melt sugar in saucepan and heat, stirring constantly until golden brown. Then add boiling water and cook three minutes.