Choice Cookery. Catherine Owen

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СКАЧАТЬ ounce, but weight only should be relied on for fine cooking). Let these melt over the fire, stirring them so that the butter and flour become well mixed; then let them bubble together, stirring enough to prevent the flour sticking or changing color. Three minutes will suffice to cook the flour; add a pint of clear hot white stock that has been strained through a cloth. This stock must not be poured slowly, or the sauce will thicken too fast. Hold the pint-measure or other vessel in which the stock may be in the left hand, stir the butter and flour quickly with the right, then turn the broth to it all at once. Let this simmer an hour until very thick, then add a gill of very rich cream, stir, and the sauce is ready.

      This is undoubtedly the best way to make white sauce, which is to serve as a foundation for others, or is intended to mask meat or poultry, the long, slow simmering producing an extreme blandness not to be attained by a quicker method. But circumstances sometimes prevent the previous preparation of the sauce, in which case it may be made exactly in the same way, only instead of a pint of broth, but three gills should be poured on the butter and flour, and a gill of thick cream stirred in when it boils; the sauce is finished when it again reaches the boiling-point.

      This is the foundation for the following “grand” sauces: Poulette, Allemande, Uxelles, Soubise, Ste. Ménehould, Périgueux, Suprême, besides all the simpler ones, which take their name from the chief ingredient, such as caper, cauliflower, celery, lobster, etc., etc.

      For sauces that have vinegar or lemon juice, it is better that the velouté, or white sauce, should have no cream until the last minute, or it may curdle. My object in giving the recipes for sauces in the way I intend—that is to say, by building on to, or omitting from, one foundation sauce—is to dispel some of the confusion which exists in the minds of many people about the exact difference between several sauces differing from each other very slightly—a confusion which is only added to by reading over the fully written recipes for each, as many a painstaking, intelligent woman’s headache will testify. As we progress, the exact difference between each will be explained.

      Béchamel.—This sauce differs from the white sauce only in the fact that the white stock used for the latter need not be very strong; for béchamel it should either be very strong or boiled down rapidly to make it so, and there should always be half cream instead of one third, as in white sauce, and when required for fish the stock may be of fish. White sauce is frequently (perhaps most frequently) made with milk, or milk and cream, in place of stock, in this country, and answers admirably for many purposes, but would not be what is required for the kind of cooking intended in these pages.

      Most readers know how “to stir,” and it may seem quite an unnecessary matter to go into. Yet if only one reader does not know that to stir means a regular, even, slow circling of the spoon, not only in the centre of the saucepan, but round the sides, she will fail in making good sauce. Stir, then, slowly, gently, going over every part of the bottom of the saucepan till the sides are reached, pass the spoon gently round them, thence back to the middle, and so on. In this way the sauce gets no chance to stick to any particular spot. A small copper saucepan is the best possible utensil for making sauce, as it does not burn.

      The rule for seasoning is a level salt-spoonful of salt to half a pint; pepper, one fourth the quantity. This, however, is only when the stock is unseasoned; if seasoned, only salt enough must be added to season the cream and eggs.

      Allemande.—Take half a pint of white sauce, add to it half the liquor from a can of mushrooms, and half a dozen of the mushrooms chopped fine. Let them simmer—stirring all the time—five minutes, then remove from the fire. Set the saucepan into another containing boiling water. Have the yolks of three eggs ready beaten, put a little of the sauce to them, beat together, then add the eggs gradually to the rest of the sauce, which must be returned to the fire, and stirred until the eggs begin to thicken; then it must be quickly removed, and stirred until slightly cool. Season with a saltspoonful of salt, a fourth of one of pepper, and strain carefully.

      It must never be forgotten that in thickening with eggs the sauce or soup must not boil after they are added, or they will curdle. Yet if they do not reach the boiling-point they will not thicken. Only keen attention to the first sign of thickening will insure success. If a failure is made the first time, look upon it as the first step to success, for you have learned what the danger looks like. Make the sauce again as soon as possible, so that your eye may not lose the impression. It is worth considerable effort (and it is really only a matter of a few minutes each time) to make Allemande sauce well, for in doing so you also learn to make Hollandaise and several choice sauces, as will be seen by those that follow.

      Poulette Sauce.—Make Allemande sauce as directed in the foregoing recipe; add a wineglass of white wine. If sweetbreads or chicken are to be cooked in the sauce, as is not unusual, of course the eggs must be left out until the last thing. Anything served with this sauce is called à la poulette.

      Sauce à la d’Uxelles.—Chop fine a dozen small button mushrooms, or half a dozen large ones; parsley and chives, of each enough to make a teaspoonful when finely chopped; of lean ham a tablespoonful, and one small shallot. Fry gently in a tablespoonful of butter, but do not let them brown. Stir these into half a pint of white sauce, simmer three or four minutes, then add two yolks of eggs, as for Allemande, and the last thing a half-teaspoonful of lemon-juice, and just enough glaze to make the sauce the shade of a pale Suède glove. This sauce is used cold to coat meats that have to be cooked in paper, and many that are afterwards to be fried in bread-crumbs, for which directions will be given in the entrées. Dishes termed à la d’Uxelles are among the most recherché productions of the French kitchen.

      Villeroi Sauce.—Make half a pint of white sauce, which, as in the case of béchamel, may be made of fish stock when for use with fish; chop half a dozen mushrooms, and add a gill of the liquor to the sauce, half a saltspoonful of powdered thyme (or one sprig, if fresh), two sprigs of parsley, and half a bay-leaf; simmer for fifteen minutes; strain through a scalded cloth; replace on the fire; add a piece of glaze as large as a hazel-nut, or a tablespoonful of strong meat-gravy, just enough to give it the shade of palest café au lait; thicken with two yolks of eggs, as for Allemande sauce. All articles served with this sauce are termed à la Villeroi. It differs from d’Uxelles only in having no ham, nor acidity from the lemon; also, all flavor of onion is omitted.

III.

       WHITE SAUCES.

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      Suprême sauce gives its name to several dishes dear to epicures—suprême de volaille, suprême de Toulouse, etc. It is made with a pint of thick white sauce, a pint of very strong chicken broth, four stalks of parsley, and six white pepper-corns, boiled down to half a pint. Stir sauce and broth together until thoroughly blended, then boil rapidly down till thick again, taking great care it does not burn. Add one gill of double cream, and half a saltspoonful of salt (if the stock was already seasoned). Boil up till thick enough to mask the back of a spoon, strain, and the last thing add a small teaspoonful of lemon juice.

      When the white sauce has to be made expressly for the suprême, it is easier to use strong chicken broth in place of ordinary white stock; then it is not necessary to add it after. The term “to mask the back of a spoon” is a common one to indicate the proper thickness for sauces, but to the untrained eye it may not be easy to decide just what “masking” means. Most sauces should be thin enough to run quite freely from the spoon, yet not so thin as to leave the color of the spoon visible through the coating of sauce it will retain if it be dipped into it; there should be a thin opaque coating or “mask” to the back of the spoon. Sauce of this thickness is produced by using one ounce (exact weight) of flour of fine quality to half СКАЧАТЬ