Show EXPERT OFFERS TIPS ON SAUCES what they are and how to make alake them explained by leading expert the word sauce lias has in culinary matters divers meanings it may be fruit cooked with sugar until it la Is of the consistency of a white sauce or it may have the pieces of the fruit or whole berries unbroken in a rich liquid of delectable flavor it may be a mellow smooth thin paste highly seasoned and variously colored a rich sauce for meat or fish or fowl or it may be a sweet creamy liquid tor for puddings and de desserts a the time for discrimination in the significance of the word has come however some sauces are in reality compotes comiotes com potes this Is when the berries or cut fruits remain unbroken or as nearly so as the kind permits F for or example applesauce Is not a sauce but a compote when pieces are unbroken it Is a much more epicurean dish among cooked fruits than the sauce which Is of stra strained ined fruit and Is used much as Is a relish Ap applesauce plesance Is a side dish tor for pork and other ments meats A compote compete of apples may be so served but it may L ze be served for a dessert with cake or rich cookies each has its place and Is a favorite dish many of 0 the dishes once termed sauces have evolved into relishes for example spiced fruits are accounted relishes today while mashed ripe fruits or slightly cooked and lavishly sweetened fruits become sauces well liked for lee ice creams and other desserts it Is the sweet sauce that Is featured for desserts the sauce with zest Is for meat or fish entrees of like kind and for poultry and birds etc for the group of sauces with zest there Is one foundation a roux which may be white while or brown according to whether the flour has been browned in the butter or not A rich roux has equal parts butter and flour which Is thinned with stock or with milk the french chefs use stock and scorn a sauce of this kind that Is otherwise made creamy water can be used for thinning a foundation of one tablespoonful tablespoon tul of 0 butter and one of flour or two of flour but such a sauce Is scarcely worthy the name dame it Is so inferior roux of either kind Is a basic sauce from which many others can be made a de another group of sauces with zest have nothing in common with the roux group mint sauce for or mutton and larob lamb Is one this has vinegar and mint AS principal ingredients with sugar to mellow it then there are various kinds with mayonnaise as a base or the mayonnaise itself a very rich sauce for salads meats and fish tartar sauce chiefly for or fish has mayonnaise for or a foundation with other ingredients added such as a little onion parsley olives capers and pickles sill all minced there we endless kinds of 0 salad sauces with mayonnaise mayonna lse as the base such as russian Ilus dressing creole sauce thousand island dressing or a boiled dressing may be substituted for the olive oil mayonnaise 0 bell syndicate service |