Cream sauce

“ Not enough should be used to give a positive garlic flavor.
Pine nuts and sour cream give the cheese flavor. A good quality of macaroni is good without any sauce, just cooked in salted water and eaten slowly with nuts; but it may be served with any desired, tasty sauce. The mushroom sauces, Italian or Boundary Castle are especially delightful with it, but many others are excellent, olive and nut butter, old-fashioned milk gravy, lentil gravy, a good cream sauce, cream of tomato sauce, or any of the nice, meaty flavored sauces, or parsley butter. ”

“ Make a cream sauce of two tablespoons of butter, melted and blended with two tablespoons of flour, add one pint of hot thin cream, one teaspoon of salt, juice of one lemon, and juice pressed from half a small onion, and a dash of pepper, cook thick but remove from fire and add one beaten egg yolk mixed with one cup of whipped cream. ”

“ Most sauces must be stirred continually while on the fire, and especially white sauces, such as Béchamel, Béchamel with cream or cream sauce, and white sauce.
It is necessary to stir all sauces now and then, to prevent the forming of a kind of skin on the surface.
The onions, shallots, garlics, and vinegar, used in sharp sauces, may be prepared as described for piquante sauce.
Sauces can always be made to suit the taste. A thousand can be made as well as a hundred, by merely adding or subtracting one or more of the compounds, or by proceeding differently. ”

“ It can also be served “à la poulette,” by putting a pint of white sauce in a stewpan; you have peeled and cooked about fifty button onions in white broth, to which you have added a little sugar and butter, and a few mushrooms; add the broth, onions, and sauce together, and when on the point of boiling, add a liaison of two yolks of eggs and the juice of a lemon; stir it well round; it ought to be the thickness of cream sauce; pour over the head and serve. ”

“ Cream Sauce
Blend together butter and flour, and add to hot milk; keep stirring until the whole has boiled for at least one minute. Add seasonings to taste, at the beginning of cooking. The proportions for a thin, a medium, and a thick sauce are, respectively: One, two, and four tablespoonfuls of flour to one cup of milk. And an equal volume of butter, or one-third less than the flour, is called for. ”

“ Vegetables which are not perfect enough to serve uncooked, like the broken leaves of lettuce and the green and tough parts of celery, are excellent cooked and served with a cream sauce. Cream sauce makes it possible also to cook enough of a vegetable for two days at once, sending it to the table simply dressed in its own juices or a little butter the first time and making a scalloped dish with cream sauce and crumbs the next day. ”

“ It's used in cream soups, and it's the cream part of creamed vegetables and meat and fish, and then there is a thicker white sauce that is used to bind croquettes—that is, hold the ingredients together. There are really four kinds of white sauces and they are very simple to make. I think everyone should know the right way to make them, for they are useful in preparing so many good things. ”

“ Make one cup of cream sauce and season with chopped parsley and onion juice. Stir one cup chopped meat (chicken, fresh tongue, veal or lamb) into the sauce. When hot, add the beaten yolks of two eggs, cook one minute, and then set away to cool. When cool, stir in the whites, beaten stiff. Bake in a buttered dish about twenty minutes and serve immediately. If for lunch, serve with a mushroom sauce. ”

“ About one tablespoon of flour may be calculated for each cup of water; but for milk, cream or tomato that amount is quite too much.
Do not make sauces too thick. A sauce should not be a paste. The consistency of medium cream is about right for nearly all; some should be thinner, and a few slightly thicker.
As they thicken by standing, make sauces thinner at first than required.
A Roux is a mixture of oil or butter, and flour, heated together for thickening sauces. ”

“ No. 18. Cream Sauce.—This sauce is made by substituting cream or milk for water in the drawn butter sauce (No. 16.)
No. 19. White or White Stock (No. 14) substituted for the water in drawn butter sauce (No. 16) makes this sauce.
No. 20. Acid Sauce.—Lemon juice or vinegar added to the drawn butter sauce (No. 16.)
No. 21. Anchovy Sauce.—Bone four anchovies and bruise in mortar to a smooth paste and stir them in a drawn butter sauce (No. 16,) simmer five minutes, or stir in two teaspoons of essence of anchovy. A little cayenne added is an improvement. ”

“ Remove the tubes and fatty particles and then place in a saucepan. Cover with boiling water and cook for twenty minutes. Blanch under cold running water and let cool. Pat dry and then place in icebox until needed.
Prepare one pint of cream sauce as follows: Place one pint of milk in a saucepan and add six tablespoons of flour. Stir with a wire spoon or fork to dissolve the flour, then place on the stove and bring to a boil. Now add
One level tablespoon of salt. ”

“ Whipped Cream Sauce.—Beat together with an egg beater until of a stiff froth one cup of sweet cream which has been cooled to a temperature of 64° or less, one teaspoonful of vanilla or a little grated lemon rind, and one half cup of powdered white sugar, and the whites of one or two eggs. The sauce may be variously flavored with a little fruit jelly beaten with the egg, before adding to the cream.
TABLE TOPICS.
Whether or not life is worth living, all depends upon the liver.—Sel. ”

“ Work the whole with a whisk until the yolks thicken and have the consistence of cream. Then remove the saucepan to a tepid place and gradually pour the butter on the yolks while briskly stirring the sauce. When the butter is absorbed, the sauce ought to be thick and firm. It is brought to the correct consistence with a little water, which also lightens it slightly, but the addition of water is optional. The sauce is completed by a drop of lemon juice, and it is rubbed through a tammy. ”

“ The milk helps to keep it white and gives it a richer flavor.
To serve whole, trim off the outside leaves, leaving the inside green leaves on, and cut the stalk close. When done, lay carefully in a round dish and pour sauce over or around it. If the head is a perfect one, do not cover its beauty with sauce.
Sauce 16, 18 or 75 or 34 plain or with lemon juice, are all suitable for the heads, and when broken into flowerets it is delightful with hot rich cream poured over it. Salt and oil, with or without lemon juice may also be used. ”

“ If you have not liquor enough, add a little melted butter, or cream (see No. 388) , or milk beat up with the yelk of an egg (this must not be put in till the sauce is done) . Some barbarous cooks add pepper, or mace, the juice or peel of a lemon, horseradish, essence of anchovy, Cayenne, &c.: plain sauces are only to taste of the ingredient from which they derive their name. ”

“ If the mixing is not perfect, the sauce will be lumpy. The milk, stock, or water, is then poured in, and the sauce is stirred one way, until it has boiled three minutes. If cream is used, it is then added, and allowed just to boil in the sauce.
In making economical sauces, when less butter and flour are used (see Economical Family Sauce) , the method employed is different. The flour is then mixed very smoothly54 with a little of the milk, water, or whatever is used, and then added to the remainder, which may be cold or boiling ”

“ To combine desserts and sauces properly requires true artistic skill. As a rule, a rich sauce should be served with a plain pudding and a simpler or neutral sauce with a richer pudding, or with one having a characteristic or delicate flavor. Cream—almond, Brazil nut, cocoanut or dairy is the only thing that will develop the flavor of some desserts, while some puddings are too good to be spoiled with any sauce.
★ Creamy (Apple Dumpling) Sauce 1⁄2 cup butter 1 cup sugar 1⁄2 cup milk 1 teaspn. ”

“ Or the chutney can be simply chopped up fine and added to the butter sauce without rubbing through the wire sieve.
Mayonnaise Sauce.—This is the most delicious of all cold sauces. It is composed entirely of raw yolk of egg and oil, flavoured with a dash of vinegar. When made properly it should be of the consistency of butter in summer time. Many women cooks labour under the delusion that it requires the addition of cream. Mayonnaise sauce is made as follows:— Break an egg and separate the yolk from the white, and place the yolk at the bottom of a large basin. ”

“ Drain it well on the fish-plate as it is lifted out, and dish it on a napkin, the white side upwards, and serve it quickly with anchovy, shrimp, or lobster sauce. It may also be sent to table thickly covered with the Cream Fish Sauce, Caper Fish Sauce, or Lady’s Sauce, of Chapter VI.; though this is a mode of service less to be recommended, as the sauce cools more speedily when spread over the surface of the fish: it is, however, the continental fashion, and will therefore find more favour with some persons. ”

“ Add the milk and stir until a thin, smooth white sauce is formed. In the meantime soak the gelatine in the cold water for 5 minutes, then add to the hot sauce and stir until the gelatine is dissolved. Cool and add the mayonnaise, lemon juice, chicken, grapes, celery, and almonds. Whip the cream until thick but not stiff, fold into the mixture, and season to taste with salt. ”

“ Return it to the fire and stir until the sugar is dissolved and the mixture is smooth, then cook without stirring until a little dropped into cold water can be taken up and rolled into a ball between the fingers. Do not let it cook any farther, but keep the pan in hot water until ready to serve, then turn it into a hot sauce-dish. It will harden and form a crust when turned over the cream. ”

“ Hard Sauce Cream the butter, add sugar gradually, and flavoring.
Sterling Sauce Cream the butter, add sugar gradually, and milk and flavoring drop by drop to prevent separation.
Wine Sauce Cream the butter, add sugar gradually, and wine slowly; pile on glass dish, and sprinkle with grated nutmeg.
Brandy Sauce Cream the butter, add sugar gradually, then brandy very slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard, pour on to beaten whites. ”

“ As you become more expert, you can develop your own variations.
White sauce 1 cup
Melt butter, margarine, or other fat in heavy saucepan. Blend in flour until smooth. Add salt. Add milk slowly, stirring rapidly to prevent lumping. Bring mixture to a boil, stirring constantly. Reduce heat and cook 1 minute, stirring constantly. Remove from heat.
Thin white sauce is used in cream soup, gravy, and in creamed and scalloped vegetables, eggs, fish, and meat.
Medium white sauce is also used in gravy and in creamed and scalloped vegetables, eggs, fish, and meat. ”

“ The sauce is either white sauce, plain or varied, or a cream soup. The starch may be noodles, spaghetti, macaroni, crackers, potatoes or potato chips, bread crumbs or a cereal. The protein food may be meat, fish, poultry or cheese. Often the vegetables and protein foods are leftovers which are cleverly combined to appear dressed-up in a new attire.
For the majority of casserole dishes, a medium white sauce is the right consistency—the proportions being 2 tablespoons butter to 2 tablespoons flour, 1⁄2 teaspoon salt, few grains pepper, and 1 cup milk. ”

“ Ingredients.—1⁄2 pint of stiff Mayonnaise sauce, 1⁄2 a teaspoonful made English mustard, 1⁄2 gill Béchamel sauce, 1⁄2 gill of cream, a few leaves of tarragon and chervil 1 teaspoonful of spinach greening, a pinch of cayenne or paprika pepper, a pinch of salt, 1⁄2 a lemon. ”

“ These substances combined in different proportions are quite sufficient to make an endless variety of picquant sauces, as pleasant to the palate and stomach, as the most compound foreign sauces in which every thing has the same taste, and none its own taste. The aim of the English cooks, as far as it regards sauces, appears to be to let [159] every sauce display a decided character, so as to taste only of the material from which it derives its name. Compound sauces are seldom employed, but in the learned foreign dishes. ”

“ Ordinary brown sauce, like ordinary white, is often made without stock—simply an ounce of flour, one of butter, browned together, and half a pint of boiling water added, then boiled till thick and smooth. But it may be safely said that in high-class dark sauces water should play no part; its place must be taken by stock of good quality, which is often enriched by reducing or adding glaze. ”

“ You will never get a good white sauce unless you season it well and let it simmer for a quarter of an hour. Strain it, heat it again, and serve it for fish, potatoes, chicken.
SAUCE MAÎTRE D'HÔTEL
Every one likes this sauce for either meat or fish. In a double saucepan melt a lump of butter, flavor it with salt, pepper, some minced parsley that you had first rubbed on a raw slice of onion, and some lemon-juice. Use vinegar instead of the lemon if you wish, but do not forget that it does not require so much vinegar. Mix it with a fork and serve it warm; do not let it bubble. ”

“ The secret of making a good white sauce is in cooking the flour until the starch grains have burst, which removes the raw and pasty taste one finds where this care is not used. There is no difficulty in making it smooth if the milk is turned in slowly, as directed above. A common way of making this sauce is to rub the butter and flour together, and then stir them into the boiling milk, but this does not give as good a result as when a roux is made. The intense heat of frying butter cooks the flour quickly, while milk boiled long enough to cook the flour is changed in flavor. ”