The International Jewish Cook Book Part 14

Mix one tablespoon of b.u.t.ter and one of flour in a saucepan and add gradually half a pint of boiling water. Stir until it just reaches the boiling point; take from the fire and add the yolks of two eggs. Into another saucepan put a slice of onion, a bay leaf, and a clove of garlic; add four tablespoons of vinegar, and stand this over the fire until the vinegar is reduced one-half. Turn this into the sauce, stir for a moment; strain through a fine sieve; add half a teaspoon of salt and serve. This sauce may be varied by adding lemon juice instead of vinegar, or by using the water in which the fish was boiled. It is one of the daintiest of all sauces.

MUSTARD SAUCE

Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil or b.u.t.ter melted, pepper and salt to taste. Add this to two hard-boiled eggs chopped fine, with a small onion and about the same quant.i.ty of parsley as eggs; and mix all well together.

MAiTRE D'HoTEL b.u.t.tER

Work into one-half cup of b.u.t.ter all the lemon juice it will take, and add a teaspoon of minced parsley.

PICKLE SAUCE

Cream two tablespoons of b.u.t.ter, add one teaspoon of salt and one tablespoon of chopped pickle. A speck of red pepper may be added.

SARDELLEN, OR HERRING SAUCE

Brown a spoon of flour in heated fat, add a quant.i.ty of hot fish stock and a few sardellen chopped fine, which you have previously washed in cold water, also a finely-chopped onion. Let this boil a few minutes, add a little vinegar and sugar; strain this sauce through a wire sieve and add a few capers and a winegla.s.s of white wine and let it boil up once again and thicken with the yolk of one egg.

SAUCE VINAIGRETTE

Rub the mixing bowl with a clove of garlic, add one-half teaspoon of salt, dash of white pepper, and a teaspoon of cold water or a bit of ice, then four tablespoons of oil. Mix until the salt is dissolved, remove the ice and add ten drops of tabasco sauce, two tablespoons tarragon vinegar, one tablespoon grated onion, one tablespoon chopped parsley and one chopped gherkin.

ANCHOVY SAUCE

Mix six tablespoons of melted b.u.t.ter and one and one-half teaspoons anchovy paste, place in double boiler and allow to boil for about six minutes. Flavor with lemon juice.

SAUCE PIQUANTE

To one pint of drawn b.u.t.ter add one tablespoon each of vinegar and lemon juice and two tablespoons each of chopped capers, pickles, and olives, one-half teaspoon onion juice, a few grains cayenne pepper.

SAUCE TARTARE

Add to a half pint of well-made mayonnaise dressing two olives, one gherkin and one small onion, chopped fine. Chop sufficient parsley to make a tablespoonful, crush it in a bowl and add it first to the mayonnaise. Stir in at least a tablespoon of drained capers and serve with fried or broiled fish.

WHITE SAUCE (FOR VEGETABLES)

Place two tablespoons of b.u.t.ter in a saucepan; stir until melted: add two tablespoons of flour mixed with one-fourth of a teaspoon of salt and a few grains of pepper. Stir until smooth. Add one cup of milk gradually and continue to stir until well mixed and thick. Chopped parsley may be added. Used for creamed vegetables--potatoes, celery, onion, peas, etc.

CREAM MUSTARD SAUCE

Make white sauce as directed above. Mix one tablespoon of mustard with a teaspoon of cold water and stir into the sauce about two minutes before serving. The quant.i.ty of mustard may be increased or diminished, as one may desire the flavor strong or mild.

CURRY SAUCE

Use one teaspoon of curry in the flour while making white sauce.

SPANISH SAUCE

Cook one onion and green pepper chopped fine in hot b.u.t.ter; add four tablespoons of flour, stir until smooth. Add two cups of strained tomatoes. Season with salt and pepper.

TOMATO SAUCE

Brown one tablespoon b.u.t.ter with one minced onion, then add one tablespoon of flour. When brown stir in two cups of tomatoes which have previously been cooked and strained, add also one teaspoon of sugar, a pinch of salt, pepper, and red pepper, also one tablespoon of vinegar and one tablespoon of tomato catsup.

*SAUCES FOR MEATS*

APPLE SAUCE

Pare and quarter tart apples. Put them in a saucepan with just enough water to keep them from burning; bring to a boil quickly and cook until the pieces are soft. Then press through a colander and add four tablespoons of sugar (or less) to each pint of apples.

If desired, cinnamon or grated nutmeg may be sprinkled over the top after the apple sauce is in the serving dish, or a little stick cinnamon or lemon peel may be cooked with the apples. Serve with goose.

BROWN SAUCE

Fry one tablespoon chopped onion in one tablespoon fat. Add one tablespoon of flour, one cup of soup stock, one teaspoon lemon juice, salt and pepper to taste. Strain before serving.

The following sauces can be made by using brown sauce as a foundation:

*Mushroom Sauce.*--Add one-half cup mushrooms.

*Olive Sauce.*--Add a dozen olives, chopped fine.

*Wine Sauce.*--Add one-half cup wine and one tablespoon currant jelly.

Thicken with flour.

CRANBERRY SAUCE

To one pint of cranberries take one and one-quarter cups of water.

Put the cranberries on with the water and cook until soft; strain through a cloth; weigh and add three-fourths of a pound of sugar to every pint of juice. Cook ten minutes; pour into molds and set aside to cool. Serve with poultry, game or mutton.