Page:The Boston cooking-school cook book (1910).djvu/330

 Bread Sauce

2 cups milk 1/2 cup fine stale bread crumbs 1 onion 6 cloves 1/2 teaspoon salt Few grains cayenne 3 tablespoons butter 1/2 cup coarse stale bread crumbs

Cook milk thirty minutes in double boiler, with fine bread crumbs and onion stuck with cloves. Remove onion, add salt, cayenne, and two tablespoons butter. Usually served poured around roast partridge or grouse, and sprinkled with coarse crumbs browned in remaining butter.

Rice Sauce

3 tablespoons rice 2 cups milk 1/2 onion 3 cloves 2 tablespoons butter Salt and pepper

Wash rice, add to milk, and cook in double boiler until soft. Rub through a fine strainer, return to double boiler, add onion stuck with cloves, and cook fifteen minutes. Remove onion, add butter, salt, and pepper.

Cauliflower Sauce

1/4 cup butter 1/4 cup flour 1 cup White Stock III 1 cup scalded milk Cooked flowerets from a small cauliflower Salt Pepper

Make same as Thin White Sauce and add flowerets.

Mint Sauce

1/4 cup finely chopped mint leaves 1/2 cup vinegar 1 tablespoon powdered sugar

Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of range to infuse. If vinegar is very strong, dilute with water.

Currant Jelly Sauce

To one cup Brown Sauce, from which onion has been omitted, add one-fourth tumbler current jelly and one tablespoon Sherry wine; or, add currant jelly to one cup gravy made to serve with roast lamb. Currant Jelly Sauce is suitable to serve with lamb.