MEAT OR FISH SAUCES Celery Sauce.
1 tablespoonful flour, 2 tablespoonfuls butter, 9 cupfuls milk, 1 head celery.
Cut celery into pieces two inches long- and boil in salted water for an hour. Mix smoothly flour, butter, and milk, stir until boiling; add the celery pulp, season with salt and pepper and a little mace; let it boil quickly for two minutes. Strain.
Anchovy Sauce.
Bone 4 anchovies and bruise in a mortar to a smooth paste; stir them in a drawn-butter sauce, simmer five minutes, or stir in 2 teaspoonfuls es sence of anchovy. A little cayenne is an improvement.
Cardinal Sauce.
2 tablespoonfuls butter, 1 tablespoonful flour, 2 cupfuls stock, teaspoonful onion juice, 1 bay leaf.
Cardinal sauce is, as a rule, made from lobsters and colored with coral; so, if possible, purchase lobsters con taining coral. Boil the lobster, open and remove the coral, and press it through a sieve. Put the butter into pan and let melt. Add flour without browning, then add stock, onion juice, and bay leaf. Stir constantly until it boils. Take out bay leaf, add salt and pepper, the coral, and little of the red part of the lobster chopped fine.
Sauce Soubise.
3 onions, 2 tablespoonfuls butter, 1 tablespoonful flour.
Peel and chop onions, simmer with butter for three quarters of an hour, but do not let them color very much. Add flour, salt, pepper, and a pinch of mace, and mix all together; moist en with a cup of fish liquor and the same quantity of hot cream or milk. Serve in tureen.
Sauce Allemande.
4 tablespoonfuls butter, 4 tablespoonfuls flour, 2 cupfuls white stock, Yolks 3 eggs.
Melt butter and mix thoroughly with flour over a gentle fire; add stock and a little salt and pepper; stir, boil fifteen minutes, remove from fire, skim off grease carefully, add eggs mixed in a little water, and stir in with egg beater to make sauce light.
Spanish Sauce.
4 tablespoonfuls butter, 4 tablespoonfuls flour, 2 cupfuls white stock, 2i tablespoonfuls lean raw ham, 1 carrot, 1 onion sliced, 1 stalk celery, 2 cloves.
Melt butter in saucepan, add flour, and stir over a gentle fire until nicely browned; mix with white stock, ham, carrot, sliced onion, celery, cloves, a pinch of salt and pepper; stir until beginning to boil, then simmer gently on back of stove for one hour; skim off grease before serving.
Sauce Piquante.
4 tablespoonfuls butter, 1 small carrot, 6 shallots, 1 bunch savory herbs, Parsley, bay leaf, 2 slices lean bacon, a cloves, 6 peppercorns, 1 blade mace, 3 allspice berries, 4 tablespoonfuls vinegar, 1 cupful stock, teaspoonful sugar, Cayenne and salt to taste.
Put the butter into saucepan with the carrot and shallots cut into small pieces, add the herbs, bay leaf, spices, and ham minced fine; let these in gredients simmer slowly until the bot tom is covered with a brown glaze, keep stirring and put in remaining ingredients, simmer gently fifteen minutes, skim off every particle of fat. This is an excellent recipe when a sharp but not too acid sauce is required.
Cucumber Cream Sauce.
1 cucumber, teaspoonful salt, teaspoonful chopped parsley, teaspoonful chopped onion, 1 tablespoonful tarragon vinegar, cupful cream.
Chop cucumber, season with salt, parsley, onion, and vinegar. Mix thoroughly and drain in colander half an hour. When ready to serve, add cream beaten stiff.
Sauce Tartare.
1 cupful mayonnaise, a sweet pickled cucumbers, 3 olives, 1 tablespoonful chopped water cress, 1 teaspoonful capers, teaspoonful onion juice.
Stir into the mayonnaise the cu cumbers, olives, water cress, capers, and onion juice.
Brown Sauce.
1 tablespoonful butter, 1 tablespoonful flour, 2 cloves, 1 bay leaf, 1 teaspoonful chopped onion, 1 teaspoonful chopped parsley.
Heat stock; blend together butter and flour, add to hot stock with doves, bay leaf, parsley, and onion. Cook for a few minutes. Strain, and serve hot with cannelon of beef or rolled beef.
Hollandaise Sauce.
cupful butter, Yolks 2 eggs, i cupful boiling water, teaspoonful salt, Dash cayenne, 1 tablespoonful lemon juice.