Mushrooms, For Garnish (Gouffe)

Separate the button part from the stalk; then peel them with a sharp knife, cutting off merely the skin. Put them into a stew-pan with a table-spoonful of lemon-juice and two table-spoonfuls of water. Toss them well, to impregnate them with the liquid. The object of the lemon-juice is to keep them white. Then put them on a sharp fire in boiling water, with some butter added. When they are boiled tender they are ready for use, i. e., for garnishing and for sauces.

Mushroom Sauce (To Serve With Beefsteaks, Fillets Of Beef, Etc.)

Having prepared the mushrooms by cutting off the stalks, and if they are large, by cutting them in halves or quarters, throw them into a little boiling water, or, what is much better, stock. Do not use more than is necessary to cover them. This must be seasoned with salt, pepper, and a little butter. Boil the mushrooms until they are tender, then thicken the gravy slightly with a roux of butter and flour. Add a few drops of lemon-juice. It is now ready to pour over the meat.

Mushroom White Sauce (To Serve With Boiled Fowls Or Withn Cutlets)

Prepare the mushrooms as for garnishing; boil them tender in rich white stock, made of veal or chicken; thicken with a roux of butter and flour, and add one or two table-spoonfuls of cream.

Mushroom Sauce (Made With Canned Mushrooms)

Put a piece of butter the size of a walnut into a small stew-pan or tin basin, and when it bubbles add a tea-spoonful (not heaping) of flour; when well cooked, stir in a cupful of stock (reduced and strong), and half a tea-cupful of the mushroom-juice from the can; let it simmer for a minute or two; then, after straining it, add half or three quarters of a can of mushrooms, pepper, salt, and a few drops of lemon-juice. When thoroughly hot it is ready to pour over the meat.

A Simple Bechamel Sauce

Put butter the size of a walnut into a stew-pan, and when it bubbles stir in an even table - spoonful of flour, which cook thoroughly without letting it take color. Mix into the roux a cupful of strong hot veal stock (i. e., veal put into cold water and boiled four or five hours), a cupful of boiling cream, and one grating of nutmeg; let it simmer, stirring it well for a few minutes, then strain, and it is ready for use. The sauce would be improved if the usual soup-bunch vegetables were added to the stock while it is being made.

Sauce Aux Fines Herbes

Ingredients: Half a pint of good stock, three table-spoonfuls of mushrooms, one table-spoonful of onions, two table-spoonfuls of parsley, and one shallot, all chopped fine. Fry the shallot and onion in a little butter until they assume a light-yellow color, then add a tea-spoonful of flour and cook it a minute; stir in the stock, mushrooms, and parsley, simmer for five minutes, then add a little Worcestershire sauce, and salt to taste. If no Worcestershire sauce is at hand, add pepper to taste in its place.

Sauce Tartare (A Cold Sauce)

To a scant half pint of Mayonnaise sauce (made with the mustard added) mix in two table - spoonfuls of capers, one small shallot (quarter of a rather small onion, a poor substitute), two gerkins (or two ounces of cucumber pickle), and one table-spoonful of parsley, all chopped very fine. This sauce will keep a long time, and is delicious for fried fish, fried oysters, boiled cod-fish, boiled tongue, or as dressing for a salad.

By making the following simple sauce, one can produce several by a little variation.

A Simple Brown Sauce

Put into a saucepan a table-spoonful of minced onion and a little butter. When it has taken color, sprinkle in a heaping tea-spoonful of flour; stir well, and when brown add half a pint of stock. Cook it a few minutes, and strain. Now, by adding a cupful of claret, two cloves, a sprig of parsley, and one of thyme, a bay-leaf, pepper, and salt, and by boiling two or three minutes and straining it, one has the sauce poivrade.

If, instead of the claret, one should add to the poivrade sauce a table-spoonful each of minced cucumber pickles, vinegar, and capers, one has the sauce piquante.

By adding one tea-spoonful of made mustard, the juice of half a lemon, and a little vinegar to the poivrade, instead of the claret, one has the sauce Robert.