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WINE SAUCE RECIPE

A recipe for making wine sauce – One cup of white wine, half a cup of water, grated peel of lemon, teaspoon of potato flour wet with cold water, add the yolks of two eggs, stirring constantly; when thick, add the beaten whites and serve.

WHITE SAUCE

(2). 1/2 pint of milk, a dessertspoonful of cornflour or potato flour, a little vanilla essence, 1 teaspoonful of sugar. Boil the milk, thicken it with the cornflour previously smoothed with a little water, add sugar and vanilla, boil up, and serve with the pudding.

WHITE SAUCE

(1). 3/4 pint of milk, 1 dessertspoonful of fine wheatmeal, sugar to taste. Boil 1/2 pint of the milk with sugar, mix the meal smooth in the rest of the milk, add this to the boiling milk and keep stirring until the sauce has thickened, cook for 3 to 4 minutes, strain it through a …

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WHITE SAUCE RECIPE

A recipe for making white sauce – Cook together two tablespoonfuls each of butter and flour, add one cupful of white stock and one half cupful of cream. Cook until thick, stirring constantly. Season with salt and pepper. One and one half cupfuls of milk may be used instead of the stock and cream.

WHITE BORDELAISE SAUCE RECIPE

A recipe for making white bordelaise sauce – Fry a tablespoonful of chopped onions in butter, add a wineglassful of white wine and a cupful of Veloute Sauce. Season to taste, boil for five minutes, take from the fire, add one tablespoonful each of minced parsley, lemon-juice, and butter.

VENETIENNE SAUCE

I Cook together for five minutes two tablespoonfuls of tarragon vinegar, six pepper-corns, a tablespoonful of chopped ham, six parsley roots, a sprig of thyme and a bay-leaf. Strain, and add to one cupful of Veloute Sauce. Reheat, add a teaspoonful of minced parsley and serve.

VELOUTE SAUCE

Cook together three tablespoonfuls each of butter and flour, add one cupful of white stock and one quarter cupful of cream. Cook until thick, stirring constantly. Season with salt, cayenne, grated nutmeg, and minced parsley. Simmer for an hour, strain, and serve.

TOMATO SAUCE

Place one-half can of tomato soup in a saucepan and add One-half cup of water, Two level tablespoons of cornstarch. Stir to dissolve the starch and then bring to a boil and cook for five minutes.

TOMATO SAUCE

6 Tomatoes. 1 oz. Butter. 1 1/2 oz. Flour 1/2 spoonful Sugar 1/2 spoonful Salt. Time–5 Minutes. If the tomatoes are ripe they need not be cooked; but if at all hard, boil them for five minutes. Then slice up and rub through a sieve. Put the butter into a small saucepan, and when it …

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TOMATO SAUCE RECIPE

A recipe for making tomato sauce – Brown one tablespoon butter 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 …

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TOMATO SAUCE RECIPE

A recipe for making tomato sauce – (2). Cut up fresh or tinned tomatoes, cook with water and finely chopped onions; when done rub through a sieve, boil up again, thicken with fine wheatmeal made into a paste with water. Add a little butter, pepper, and salt. Eat with vegetables or savoury dishes.

TOMATO SAUCE RECIPE

A recipe for making tomato sauce – (1). 1/2 a canful of tinned tomatoes or 1 lb. of fresh ones, a tablespoonful of fine wheatmeal, 1/2 oz. of butter, pepper and salt to taste. If fresh tomatoes are used, slice them and set them to cook with a breakfastcupful of water. For tinned tomatoes a …

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TOMATO SAUCE

Chop fine an onion and a clove of garlic. Fry in butter and add half a can of stewed and strained tomatoes. Thicken with butter and flour cooked together, season with salt and pepper and serve.

TOMATO SAUCE

Chop together capers, pickles, onion, and olives. There should be half a cupful in all. Add one half cupful of stewed and strained tomatoes, a teaspoonful each of made mustard and sugar, and salt and cayenne to season highly. Serve very hot.

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