Left-over foods and how to use them

Thin White Sauce

• 2 tablespoons butter.
• 1½ tablespoons flour.
• ½ teaspoon salt.
• Few grains white pepper.
• 1 cup scalded milk.

Process: Melt butter in sauce-pan, add flour mixed with seasonings; stir to a smooth paste; add hot milk slowly while stirring constantly, bring to boiling point and beat until smooth and glossy, using a Gem egg whip. Do not allow sauce to cook after it has reached the boiling point.

White Sauce No. 2

Prepare the same as thin White Sauce, using two tablespoons flour, increasing flour one-half tablespoon.

Thick White Sauce
(Basis of Croquettes and Cutlets.)

• 2½ tablespoons butter.
• 5½ tablespoons flour.
• 1 cup scalded milk.
• ⅓ teaspoon salt.
• Few grains pepper.

Process: Prepare same as thin White Sauce. This sauce is very thick, therefore, great care must be taken that it does not scorch.

Thick Sauce Veloute
(Used for Croquettes and Cutlets)

• 2½ tablespoons butter.
• 5½ tablespoons flour.
• 1 cup hot chicken stock.
• Salt and pepper.

Process: Prepare the same as thin White Sauce, being careful not to scorch while cooking.

Brown Mushroom Sauce

• 1 can button mushrooms.
• 4 tablespoons butter.
• 4 tablespoons flour.
• 2 cups brown stock.
• ½ tablespoon lemon juice.
• 2 tablespoons sherry wine.

Process: Melt the butter in a sauce-pan, brown it richly; add flour and continue browning, stirring constantly. Add brown stock gradually, continue stirring. Add lemon juice and sherry. Heat the mushrooms in their own liquor; if they are the very small button mushrooms they may be used whole, if larger mushrooms are used they may be cut in quarters. Drain from the hot liquor and add them to the sauce. Reserve one half cup of mushrooms from the can to use in croquette mixture.

Veloute Sauce

• 2 tablespoons butter.
• 2 tablespoons flour.
• 1 cup chicken or white stock.
• Salt and pepper.

Process: Prepare same as thin White Sauce.

Creole Sauce

Prepare a Brown Mushroom Sauce. Melt two tablespoons butter in a sauce-pan, add one green pepper, finely chopped, one small onion finely chopped and cook five minutes. Add two tomatoes cut in pieces or one cup of canned tomatoes, and ten olives pared from the pit in one continuous curl. Cook three minutes. Add the Brown Sauce and bring to the boiling point. Add two tablespoons sherry wine. Do not strain the sauce. Serve with steaks, chops and Fillet of Beef.

Tomato Sauce No. 1

• ½ can tomatoes or 2 cups fresh stewed tomatoes.
• 1 slice onion.
• 3 tablespoons butter.
• 3 tablespoons flour.
• ½ teaspoon salt.
• ⅛ teaspoon pepper.
• 3 drops Tobasco Sauce.

Process: Cook tomatoes and slice of onion fifteen minutes, rub through a strainer. Melt butter in a sauce-pan, brown it richly, add flour and when well browned add seasoning and tomato pulp. A few grains of soda may be added if tomatoes are too acid. Stir until sauce is smooth and reaches the boiling point, then pour over Breaded Tongue.

Tomato Sauce No. 2.

• 4 tablespoons butter.
• 5 tablespoons flour.
• 1 slice onion.
• 1 small clove garlic.
• 2 slices carrot.
• Small piece bay leaf.
• Spring parsley.
• Spring thyme.
• 1 cup stewed and strained tomato pulp.
• 1 cup brown stock.
• Salt, pepper.
• Few drops Tobasco Sauce.

Process: Brown the butter in a sauce-pan, with onion, carrot, garlic, bay leaf, parsley and thyme. Remove seasonings. Add flour and continue browning, stirring continually; add tomatoes, stock and seasonings. Heat to boiling point and strain.

Egg Sauce
(Drawn Butter Sauce.)

• 5½ tablespoons butter.
• 3 tablespoons flour.
• 1½ cups boiling water.
• ⅓ teaspoon salt.
• ⅛ teaspoon pepper.
• 3 egg yolks, slightly beaten.

Process: Press the butter in a circular piece; divide it equally in two parts. Melt one part in a sauce-pan, add flour mixed with salt and pepper, stir to a smooth paste and add boiling water gradually, while stirring constantly; bring to boiling point, remove from range and beat in remaining butter, adding it in small bits, while beating constantly. Add egg yolks, continue beating. Do not allow sauce to boil after adding egg yolks.

Supreme Sauce

• ¼ cup butter.
• ¼ cup flour.
• 1½ cups chicken stock.
• ½ cup hot cream.
• 2 tablespoons mushroom liquor.
• ¾ tablespoon lemon juice.
• Salt and pepper.

Process: Melt butter in a sauce-pan, add flour and stir to a smooth paste, let cook one minute (without browning), add gradually the hot chicken stock, stirring briskly; add the hot cream, continue stirring. Reduce one-third cup mushroom liquor to two tablespoons by simmering slowly, add reduced liquor to sauce, add lemon juice and season to taste with salt and pepper. Lemon juice may be omitted and a few grains of nutmeg added. Whip sauce until smooth and glossy.

Bechamel Sauce

• 1½ cups highly seasoned chicken stock.
• ¼ cup butter.
• ¼ cup flour.
• ¾ cup scalded thin cream.
• ½ teaspoon salt.
• ⅛ teaspoon pepper.
• Few grains nutmeg.
• Yolks three eggs.

Process: Mix butter in sauce-pan, add flour mixed with seasonings, stir to a smooth paste and let cook one minute, then add hot stock, stirring constantly, add hot cream, continue stirring. Beat yolks of eggs slightly, dilute with some of the hot sauce. Combine mixture, beat again, but do not allow the sauce to boil after adding egg yolks. Omitting yolks of eggs make White Bechamel Sauce.

Sauce Saubise

• 2½ cups sliced onions.
• 1 small clove garlic.
• 1 cup Veloute Sauce.
• ½ cup hot cream.
• ½ teaspoon salt.
• ⅛ teaspoon pepper.

Process: Cover onions and garlic with boiling water; boil five minutes, drain and cover again with boiling salted water and let cook until tender, rub through a pure strainer (there should be one cup pulp). Bring sauce to boiling point, add onion and hot cream; add salt and pepper. Garlic may be omitted.

Sauce Bearnaise

Prepare a rule of Hollandaise Sauce, using Tarrigon vinegar instead of lemon juice and add one teaspoon each of finely chopped parsley, capers and fresh tarrigon. Serve with lamb croquettes, chops, steaks, broiled birds, smelt and boiled salmon, cod or haddock.

Hollandaise Sauce

• ½ cup unsalted butter.
• Yolks two eggs.
• ¾ tablespoon lemon juice.
• ¼ teaspoon salt.
• Few grains cayenne.
• ¼ cup hot water.

Process: Work the butter in the hands, in a bowl of cold water, until it is of a “waxy” consistency. Divide it into three pieces of equal size. Put one part in a sauce-pan with the yolks of eggs and lemon juice; place saucepan in a larger pan containing hot water, stir constantly with a Gem egg whip until butter is blended with the yolks, add the second piece of butter and as sauce thickens add the third piece. At this point in the process the mixture should be the consistency of boiled custard. Add hot water and seasoning, beating constantly. The water in the larger sauce-pan should be kept just below the boiling point.

Sauce Tartare

To one cup Mayonnaise Dressing add one finely chopped shallot, two tablespoons each of finely chopped capers, gerkins, olives and one-half tablespoon finely chopped parsley, one teaspoon fresh or one-half teaspoon powdered tarrigon. Onion juice may be used in place of the shallot.

Bacon Sauce

Melt five tablespoons strained left-over bacon fat in a sauce-pan; add two tablespoons flour, one-eighth teaspoon paprika and one-half teaspoon salt; stir to a smooth paste. Add, gradually, one-fourth cup vinegar and two-thirds cup hot water, beating constantly and let come to boiling point; remove from range and add the yolks of two eggs lightly beaten. Do not allow sauce to boil after egg yolks are added. Chill and thin with cream. Serve with spinach, dandelion, endive, corn and string bean salad.