Page:The Boston cooking-school cook book (1910).djvu/325

 Tomato Cream Sauce

1/2 can tomatoes Sprig of thyme 1 stalk celery 1 slice onion Bit of bay leaf 1 cup White Sauce I 1/2 teaspoon salt Few grains cayenne 1/4 teaspoon soda

Cook tomatoes twenty minutes with seasonings; rub through a strainer, add soda, then White Sauce. Serve with Baked Fish or Lobster Cutlets.

Spanish Sauce

2 tablespoons finely chopped lean raw ham 2 tablespoons chopped celery 2 tablespoons chopped carrot 1 tablespoon chopped onion 1/4 cup butter 1/4 cup flour 1-1/3 cups Brown Stock 2/3 cup stewed and strained tomatoes Salt and pepper

Cook ham and vegetables with butter until butter is well browned; add flour, stock, and tomatoes: cook five minutes, then strain. Season with salt and pepper.

Béchamel Sauce

1-1/2 cups White Stock 1 slice onion 1 slice carrot Bit of bay leaf Sprig of parsley 6 peppercorns 1/4 cup butter 1/4 cup flour 1 cup scalded milk 1/2 teaspoon salt 1/8 teaspoon pepper

Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.

Yellow Béchamel Sauce

To two cups Béchamel Sauce add yolks of three eggs slightly beaten, first diluting eggs with small quantity of hot sauce, then adding gradually to remaining sauce. This prevents the sauce from having a curdled appearance.