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 This is less rich than the vanilla sauce, as it does not call for cream. It can be served either hot or cold accompanying fruitcake or poundcake.

92. ALMOND SAUCE (SOS MIGDAŁOWY). Pound as finely as possible a few bitter almonds, burned and peeled from their shells. Pour over them a glass a boiling milk, letting the almonds soak until the milk cools. Squeeze the mixture through linen. Add two glasses of milk, sugar to taste, and season with a heaping tablespoon of potatoe flour interspersed with tablespoons of cold milk. Bring the mixture to a boil. Serve hot or cold. This sauce can be seasoned with egg yolks, like vanilla sauce.

93. SAUCE WITH FRUIT SYRUP (SOS Z SYROPU OWOCOWEGO). This can be made from any fruit syrup. Dilute the syrup with water to taste. If the syrup was not very sweet, add sugar; if not very sour, lemon juice. Boil the sauce with a tablespoon of potato flour.

Note: All sweet sauces which are thickened with egg yolks, can in winter—when eggs are expensive or not particularly fresh—be thickened instead using so-called "sauce powders," which are merely prepared corn starch. One should always use a domestic product rather than a German one smuggled in through Gdańsk.

94. CUMBERLAND SAUCE (SOS CUMBERLAND). This is the most exquisite cold sauce. It is served with cold mutton, game, and all cold meats and pâtés. Half a glass of currant jelly, a shot glass of Madeira, a tablespoon of grated onion, the grated zest of half a lemon, an orange and its juice, a little paprika, ginger, white pepper, and a tablespoon of French or English prepared mustard. Mix thoroughly over the fire until the sauce is completely smooth. Serve chilled.

95. PROVENÇAL MAYONNAISE SAUCE (SOS MAJONEZOWY (PROVENCAL)). Six egg yolks, half a liter of the best olive oil, half a glass of wine vinegar or the juice of two large lemons. Whip the egg yolks in a bowl with a teaspoon of salt and a tablespoon of vinegar or the juice of half a lemon. Add the oil gradually, drop by drop, as you whip the yolks. The sauce will thicken like butter; when it does, add the remainder of the vinegar or lemon juice. Once the sauce is thoroughly mixed, add salt to taste. Add sugar, more or less to taste, and a little white pepper. Chill until ready to use. This is an expensive sauce and rather finicky, though it gets easier with practice. If it separates, you can fix it by adding a shot glass of very cold water and mixing rapidly until the oil and yolks blend together.

96. MAYONNAISE SAUCE, CHEAPER (SOS MAJONEZOWY, OSZCZĘDNY). This version is not only cheaper, but more reliable as it does not need to be made ahead of time. Make a normal roux using a tablespoon of full-cream butter and a scant tablespoon of flour. Add half a glass of fish or meat broth, or water if neither is available; bring to a boil and let cool. When chilled, add in turns egg yolks, twice as many tablespoons of olive oil, half as many teaspoons of vinegar or lemon juice, and blend together well. Thus, if using four egg yolks, then use eight tablespoons of olive oil, and two tablespoons of vinegar or the juice of two large lemons. Add salt to taste, a tablespoon of sugar, a dash of white pepper, and whisk together for fifteen minutes. The taste of this sauce is slightly different than the previous one, but it costs half as much and is much more useful.

97. TATAR SAUCE (SOS TATARSKI). Chop a sparse handful of gherkins and half that amount of capers. Combine the gherkins and capers, along with two tablespoons of grated horseradish root, and sprinkle with vinegar.