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Show ihe m'am Simple Sauces It has been well said that hunger is the best sauce, but any feast is en-, en-, hanced by a mental sauce which is wit. Brillar-Savarin, who will be remembered re-membered as a great wit and as a great epicure, paid his respects to the English by saying they were a nation of a hundred religions but only one sauce. The Frenchman believes in the value of good sauces and dresses his dishes with appetizing ones. Our American cooks delight in learning learn-ing some of those Gallic creations by which they may transform plain food into something seemingly out of the ordinary. The French chef keeps three kinds of roux on hand, ready for sauces. These are brown, a pale cream color and a white. They are Hour and butter but-ter cooked together in various stages. The white sauce is only cooked with the butter long enough to mix well, then the stock, milk or whatever liquid is used is added. With eight ounces of butter and nine ounces of flour the foundation is prepared. pre-pared. For a creme, or that which we call a white or cream sauce, take two tablespoonfuls of the roux and mix with a cupful of milk, a tablespoonful each of finely chopped parsley, shallots shal-lots and chives. Cook fifteen minutes, pass through a colander, add a lump of butter, more chopped parsley and salt and pepper. Mix well with a wooden spoon and it is ready for the table. Sauce Piquante. Cut two onions Into slices, one carrot and two shallots, shal-lots, put into a saucepan with a table-spoonful table-spoonful of butter. While heating add a sprig of thyme,, a tablespoonful of parsley minced, a hayleaf and two or three cloves. When the onions are a golden brown add a tablespoonful of flour, a little plain stock and a tablespoonful table-spoonful of vinegar. Boil up. pass through a sieve and season with salt and pepper. by Western Newspaper Union. |