|
Classic
Cook Books
< last page | next page >
page 106
scalded in advance in boiling water and skinned; add also 1/2 lb. ham cut in
dices, some salt and pepper; cook for 1 hour and pour over the steaks,
beefsteaks or veal chops.
320. SAUCE POIVRADE.
PEPPER SAUCE. (Brown.)
PROPORTIONS.--For five persons:
Onion.............1.
Carrot............1.
Flour.............1 tablespoonful.
Vinegar...........1 glassful.
Stock.............1 glassful.
Cayenne pepper....A little.
Salt and pepper...To suit the taste.
Time.--3/4 hour.
PREPARATION.--Melt in a sauce pan 1 tablespoonful butter, add 1 onion and 1
carrot, both chopped fine and cook for 5 minutes. 2d. Sprinkle over 1
tablespoonful flour, stir well and add 1 glassful vinegar, 1 glassful stock,
some thyme and laurel, some salt and pepper, and cook slowly for 1/2 hour. 3d.
Sift the whole through a sifter, add a little cayenne pepper and serve apart or
pour over the meat.
This sauce should be highly seasoned.
321. SAUCE PIQUANTE.
(Brown.)
PROPORTIONS AND PREPARATION.--As for the above, No. 321, but add 6 gerkins
sliced quite fine.
322. SAUCE ROBERT.
(Brown.)
PROPORTIONS.--For five persons:
Onion..............1.
Butter.............1 tablespoonful.
Flour..............1 tablespoonful.
Mustard............3 tablespoonsful.
Parsley............1/2 handful.
White wine.........1 glassful.
Salt and pepper....To suit the taste.
Time.--1/4 hour.
PREPARATION.--Brown 1 chopped onion with 1 tablespoonful butter, sprinkle over 1
tablespoonful flour, add 3 tablespoonsful mustard, 1 glassful stock, some salt
and pepper, some chopped parsley and boil the whole for 1/4 hour.
323. SAUCE MENTHE.
MINT SAUCE. (Green.)
PROPORTIONS.--For five persons:
Mint leaves.....1 handful.
Vinegar.........1/2 glassful.
Sugar...........1 tablespoonful.
PREPARATION.--Chop the mint leaves and mix them in a sauce boat with the vinegar
and the sugar. Serve with the mutton leg.
< last page | next page >
Classic
Cook Books
|
