Bechamel Recipe

Make a velouté sauce, using equal quantities of chicken stock and cream as the liquid. If the chicken stock has not been flavored with vegetables, etc., fry a generous tablespoonful of vegetables, carrot, onion, parsley, etc., in the butter, before adding the flour, do not, however, allow them to color; strain before serving.

Yellow Bechamel Recipe

To a pint of sauce add, as in Allemande sauce, from two to four yolks of eggs, diluted with a tablespoonful of cream to each yolk.

Cheese Sauce Recipe

For baked or boiled fish, or chicken, boiled cauliflower, macaroni, or rice with or without oysters, or by the omission of part of the cream a filling for cheese patties)

Let half a cup of Bechamel sauce, three fourths cup of cream, dash of paprika and one fourth pound of Gruyere or Cheddar cheese, cut into thin shavings, stand over hot water, until the cheese is melted; stir until smooth and serve at once. A Welsh rarebit, made rather thin, is often used as a sauce.

White Mushroom Sauce Recipe

(canned mushrooms)

To a pint of velouté sauce add a generous half cup of mushrooms, cut in halves or chopped. Do not let boil after the mushrooms are added.

Velouté Sauce Recipe For Boiled Fish

Use the water in which the fish was cooked, fish stock, in making the usual velouté sauce; cook a bay leaf, a slice of onion, and part of a carrot with the fish, or fry the vegetables in the butter used for the roux. The ordinary velouté sauce made with veal and chicken stock, may also, be used with the fish. For egg sauce, add two hard-boiled eggs cut in slices.

Asparagus Sauce Recipe For Broiled Chicken Or Fish

Pass a cup of cooked asparagus tips through a sieve and add to a pint of velouté sauce. Heat to the boiling point, add salt and pepper and, if desired, the beaten yolks of two eggs.

Soubise Sauce Recipe

(for lamb, mutton or pork chops)

Slice four onions, cover with cold water and drain after boiling five minutes; let cook with two stalks of parsley in boiling water until very soft, pass through a sieve and add to a cup of white sauce made with cream, or milk, or add to a cup of velouté sauce.

Celery Sauce Recipe

(for boiled fowl)

Boil a cup of celery, cut in bits, in salted water until tender; drain and add to a cup of white sauce made with cream or milk scalded with celery leaves, or use half a cup of cream and half a cup of the water in which the celery was cooked.

Cauliflower Sauce Recipe

(for boiled fowl)

To a pint of white sauce made with milk or cream, or to a pint of velouté sauce, add a generous cup of cooked cauliflower flowerets; reheat and when ready to serve beat in a teaspoonful of butter and a tablespoonful of lemon juice.

Tomato Sauce Recipe (White)

To a pint of velouté sauce add half cup of tomato purée. For the purée, let simmer a generous cup of strained tomato pulp until reduced one half. Or make a white sauce, using half cup, each, milk and tomato purée as the liquid. A few grains, less than one fourth teaspoonful, of soda may be added with the tomato. Scald the milk with a slice of onion, a stalk of celery, and a bit of bay leaf.

Tomato Sauce Recipe

Cook a can of tomatoes, half an onion with a clove in it, half a teaspoonful of salt, a stalk of celery, a sprig of parsley, and a bay leaf twenty minutes; strain and cool. For each cup of purée make a white roux with two tablespoonfuls, each, of butter and flour; then when cool add the purée and half a teaspoonful of meat extract; or use part stock and part purée. A tomato sauce is usually made quite thick, almost a purée. If the tomato pulp be thin, use more flour in the roux.

Cheese Sauce Recipe 2

(For Halibut Or Other White Fish, Baked)

1 tablespoonful of butter. 1 egg. 1 tablespoonful of cornstarch. 1/2 pound of grated cheese. 3/4 cup of milk. Salt, mustard and cayenne to taste.

Make a sauce of the first three ingredients; add the cheese and seasoning and stir until melted; add a beaten egg and serve as soon as the egg is blended with the sauce; do not let boil after the cheese is added.

Oyster Sauce Recipe

(For Boiled Fowl Or Fish, Baked Fish, Fish Timbales, Etc.)

Scald a dozen and a half of oysters in their own liquor; skim carefully, drain and keep hot. When ready to serve, add to a pint of white sauce made with a cup, each, of strained oyster broth and milk or cream. Or add to a pint of velouté sauce. Onion, celery, and carrot, a bay leaf, etc., may be scalded in the milk. Also add a tablespoonful of lemon juice, if desired.

Lobster Sauce Recipe, No, 1.

(For Boiled Fish, Fish Timbales,Etc.)

To a cup and a half of velouté made with chicken or lobster Stock, or of white sauce made with milk or cream, or part lobster or fish stock, add half a cup of lobster meat cut in cubes, and if convenient, beat in a tablespoonful of lobster butter, add also a dash of paprika and a teaspoonful of lemon juice. Shrimp sauce may be made in the same way.

Horseradish Sauce

To a cup of velouté sauce add one fourth cup of hot cream and one third cup of fresh-grated horseradish; let heat without boiling.