Page:Zupy i sosy.djvu/30

 or dill, and a piece of good butter. Mix together thoroughly with a spoon and serve. The sauce should be thick, but free of chunks.

85. ANCHOVY SAUCE (SOS SARDELOWY). Two anchovies, washed and deboned, or one pink Dutch herring, chopped and fried in a tablespoon of butter with a large onion, grated. The fish will gradually lose their structure and dissolve into a mass of flesh; once this occurs, sprinkle on a heaping tablespoon of flour and fry together. Add a glass of water and a glass of cream and let cook. Add a little pepper; for a richer sauce, beat two egg yolks with two tablespoons of water and mix in. Heat through, but do not let cook further. This sauce is perfect for fasting, or for serving with boiled potatoes, pasta, noodles, etc. When mixed with two tablespoons of red meat sauce or a, this sauce can accompany a meat course or an English meal.

86. FRUIT SAUCES (SOSY OWOCOWE). Currants, gooseberries, raspberries, strawberries, cherries, plums, cranberries, etc. Boil the fruit in water, one liter of water per 0.4 kg fruit. Pour through a strainer, pressing the fruit pulp strongly against the mesh, and sweeten to taste. Mix two tablespoons of potato flour with a cup of chilled fruit juice, and pour into the rest of the sauce. Bring to a boil, and serve either hot or cold over pudding, rice, groats, etc. Stone fruit should be cooked unpitted, as the seed adds to the aroma.

87. APPLESAUCE (SOS JABŁECZNY). This sauce is made in the same manner as other fruit sauces. Cook the apples, uncored and unpeeled, so that they retain the desired aroma. You can also add a pair of cloves, cinnamon, and a piece of lemon peel. Before adding flour to thicken the sauce, pour in a shot glass of fruit wine, or half a short of rum.

88. CHAUDEAU SAUCE (SOS SZODONOWY (CHAUDEAU)). Primarily used for hot puddings. Cream five egg yolks with a glass of sugar, powdered sugar if possible. Stir in one-and-a-half glasses of white wine and a shot glass of cognac or rum. Pour into a saucepan and heat on a baking sheet, whisking until it thickens nicely. Heat thoroughly, but be careful not let it boil or the sauce will curdle.

89. CHOCOLATE SAUCE (SOS CZEKOLADOWY). Cook half a liter of milk with 0.15 kg of good white chocolate. If not very aromatic, add an entire piece of vanilla. Cream two or three egg yolks with a scant cup of sugar. Mix gradually with slightly chilled milk, and then pour into the rest of the sauce. Whisk over low heat until it thickens, taking care not to let it boil. This sauce can be served hot or cold.

90. VANILLA SAUCE (SOS WANILJOWY). Boil two glasses of cream with a two-inch piece of vanilla. Cream four egg yolks with a cup a sugar, then mix in some of the cream. Combine both mixtures in a pot and cook over low heat, stirring constantly, until the sauce thickens. Do not allow the sauce to boil or it will curdle.

91. MILK SAUCE (SOS MLECZNY). Boil three glasses of milk and a heaping tablespoon of wheat flour. Beat this mixture with two tablespoons of cold milk and a piece of vanilla. Cream two egg yolks with a half glass of sugar. Mix with all together, but do not let the sauce cook or else it will curdle.