No. 226. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)
One dessert-spoonful to a quarter pint of ordinary brown or white
stock. It may be thickened by a roux made by frying two ounces of
butter with two ounces of flour.
No. 227. Sauce for Venison, Hare, &c.
Two dessert-spoonsful of New Century Sauce to half a pint of game
gravy or sauce, and a small teaspoonful of red currant jelly.
No. 228. Tomato Sauce Piquante
Fry three medium-sized tomatoes in one and a half ounce of butter.
Pass this through a sieve, then boil it up in a bain-marie till it
thickens, and add one dessertspoonful of New Century Sauce.
No. 229. Sauce for Roast Pork, Ham, &c.
Add to any ordinary white or brown sauce one dessert-spoonful of
New Century Sauce and two of port or Burgundy if the sauce is
brown, two of Chablis if white.
No. 230. For masking Cutlets, &c.
Making a roux by frying two ounces of butter with two ounces of
flour, and add two tablespoonsful of boiling stock.
Pages:
241
242
243
244
245
246
247
248
249
250
251
252
253
254