Page:The Boston cooking-school cook book (1910).djvu/323

 Orange Sauce

1/4 cup butter 1/4 cup flour 1-1/3 cups Brown Stock 1/2 teaspoon salt Few grains cayenne Juice 2 oranges 2 tablespoons Sherry wine Rind of 1 orange, cut in fancy shapes

Brown the butter, add flour, with salt and cayenne, and stir until well browned. Add stock gradually, and just before serving, orange juice, Sherry, and pieces of rind.

Sauce à l'Italienne

Onion       } Carrot      } 2 tablespoons each, finely chopped Lean raw ham } 12 peppercorns 2 cloves Sprig marjoram 2 tablespoons butter 2-1/2 tablespoons flour 1 cup Brown Stock 1-1/4 cups white wine 1/2 tablespoon finely chopped parsley

Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then add gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.

Champagne Sauce

Simmer two cups Espagnole Sauce until reduced to one and one-half cups. Add two tablespoons mushroom liquor, one-half cup champagne, and one tablespoon powdered sugar.

Tomato Sauce I (without Stock)

1/2 can tomatoes or 1-3/4 cups fresh stewed tomatoes 1 slice onion 3 tablespoons butter 3 tablespoons flour 1/4 teaspoon salt 1/8 teaspoon pepper

Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid, add a few grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour together before adding the tomatoes.