Fast day and vegetarian cookery / by E.M. Cowen and S. Beaty-Pownall.

  • Cowen, E. M.
Date:
1895
Catalogue details

Licence: Public Domain Mark

Credit: Fast day and vegetarian cookery / by E.M. Cowen and S. Beaty-Pownall. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    D’Orleans, Sauce a la.—Bring two tablespoonfuls of vinegar to the boil, add a spoonful of good Espagnole sauce, and let it get quite wainn; now work in by degi-ees l|oz. of fresh butter, a dust of caster sugar, and a good pinch of minced parsley, and use. Egg Sauce.—Boil four eggs for seven minutes, then throw them into cold water, shell them, rub the yolks thi-ough a Avire sieve, and cut the whites into tiny shi-eds; have ready half a pint of boiling melted butter, stir into it half a gill of cream, a dust of cayenne, salt, the strained juice of half a lemon, mix into it the eggs, and serve. Fennel Sauce.—Chop and blanch a handful of fennel; have ready half a pint of boiling melted butter in the bain maiie; stir the fennel. 4oz. of butter, a seasoning of pepper and salt, and a little lemon juice into it, and serve when the butter is perfectly melted. Fines Herbes, Sauce aux.—Chop separately a gravy- spoonful of peeled white mushrooms, three shalots, and a handful of parsley ; fry these for five minutes in an oimce of fiesh butter, with a pinch of mignonette pepper, salt, and a grate of nutmeg ; then add to it halt a pint of Espagnole or of veloutc sauce, according to which colour you Avish the sauce to be ; bring it quickly to the boil, add a dash of lemon juice, and use. Genevaise, Sauce.—Boil together for ten minutes half a pint of good broAvn sauce, a chopped shalot, a desserispoonful of essence of anchovy, a pinch of caster sugar, and a Avine- glassful of claret; then tammy it, add a teaspoonful of chopped parsley, and by degrees stir into it l|oz. of fresh butter. Grand’ Hotel, Sauce.—Boil doAvn four tablespoonfuls of tarragon vinegar, a pinch of mignonette pepper, and tAvo bay leaves to one half; then add a gill of thick tomato sauce and half a gill of Avhite Aviue oi- fish stock (the stock in Avhich the hsh has been steAved answers admirably for this), and stir it in the bain marie till quite hot; then Avork into it ifoz. of butter, tammy, and use. Green Gooseberry Sauce.—Pick oA'er and blanch a pint of young green gooseberries, let them boil till the benaes are