Fat Emulsions As Sauces

Sauces are used to add richness to dishes deficient in this quality and there are a few choice sauces made of butter or oil emulsified by means of egg yolks with a little acid and sometimes broth, cream or water. The sauces made with oil are usually cold sauces such as mayonnaise or variations of this sauce. The sauces made of butter are cooked at a low temperature, on account of the nature of both egg yolks and butter. The cooking is carried out over water just below the boiling point and the saucepan containing the mixture must be lifted often during the cooking. Too long cooking or neglect during the cooking will cause a separation which entirely ruins the appearance of the sauce. All sauces of this class must be served as soon as completed (or be served cold); thus they must not be cooked until after the dishing of the article with which they are to be served. It may be needless to add that the water should be made hot and all preliminary preparations be completed before the actual cooking of the sauce is begun.

Half-Glaze Sauce

1 quart of brown sauce (1)

1 quart of brown stock (standard broth, beef) 1/3 cup of sherry wine

Let the sauce and stock simmer in an open saucepan until reduced to a scant quart; remove from the fire and stir in the wine. Occasionally additional butter, in little bits, or cream, is beaten into the hot sauce. This sauce is particularly good with vegetables.

Veloute Sauce, No. 1

½ cup of clarified butter 1 cup of pastry flour 2 teaspoonfuls of salt

2 teaspoonfuls of pepper 2 quarts of veal stock or chicken broth

Melt the butter, add the flour, salt and pepper, and stir and cook about ten minutes, without allowing the flour to brown (blond roux), then stir in the broth. Continue stirring until the sauce is smooth and boiling, then move to a cooler part of the range and dispose in such a manner that boiling will be confined to one point. Let cook for an hour or longer, skimming as needed. Fish veloute is the same as the above, except that the stock or broth is made of fish.

One Pint Of Ordinary White Or Cream Sauce

¼ cup of clarified butter ¼ cup of pastry flour ½ teaspoonful of salt

½ teaspoonful of pepper 1 pint of milk

Prepare a white roux of the first four ingredients; add the milk and stir until smooth and boiling throughout.

Sauces Derived From The Mother Sauces

Brown Sauce Derivatives Poivrade Sauce, No. 1

Cut an ounce of fat salt pork or bacon, two slices of onion, and a piece of carrot into tiny bits. Put these into a saucepan with one-fourth a bay leaf, a dozen peppercorns, and a sprig of parsley. Let cook until lightly browned. Then drain off the fat and add one-fourth a cup of vinegar, and let stand until reduced one-half. In the meanwhile make a cup and a half of brown sauce. Add the vinegar and vegetables, and let boil up once. For Tournedos of Beef, Modern, strain over half a cup of cooked sultana raisins and three or four tablespoonfuls, each, of currant jelly and Madeira wine.