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Show GOOD SAUCES A WELL-MADE sauce, smooth, nlce-ly nlce-ly seasoned, will add much to any dish of meat or vegetables. Often a good white sauce for a foundation may be used with chopped hard-cooked egg, lobster, or cooked mushrooms, parsley, or various other flavor foods, to make a most tasty sauce. Onion Sauce. Melt three tablespoonfuls of butter, add four tablespoonfuls of flour, and two of finely chopped onions. Cook until light brown, then add one-half cupful of good stock, stirring constantly. constant-ly. Mix one teaspoonful each of sugar, made mustard, and tarragon vinegar; add while the sauce Is boiling. German Sauce. Put three tablespoonfuls of butter into a saucepan with a sprig of parsley pars-ley finely chopped, ndd four good-sized tomatoes with seeds removed, or the equivalent of canned tomato. Season with salt and pepper, add one-half cupful of water and bring to the boiling boil-ing point. Serve with foast meats. Dutch Sauce. Put the yolks of two eggs with four tablespoonfuls of butter, one-half cupful cup-ful of water, salt nnd nutmeg to season, sea-son, and mix thoroughly. Do not boil, but simmer until thick, over hot water. wa-ter. Remove from the fire, add a table-spoonful table-spoonful of lemon Juice and serve with fish or calves head. , 1932. Wontem Newspaper Union. |