Sauce Recipes

WINE SAUCE RECIPE

admin — Tue, 10 Nov 2009 06:15:11 +0000

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.

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WHITE WINE SAUCE RECIPE

admin — Tue, 10 Nov 2009 06:14:59 +0000

A recipe for making wine sauce – No. 2 Melt one tablespoon of butter in a saucepan, stir in one tablespoon of flour, then add one-half cup of cold water, stirring constantly until smooth. Then add one cup of white wine, one ounce of chopped citron. Remove from fire, let cool, flavor with one teaspoon each of pistache and vanilla. If desired, one teaspoon of red Curacao or Maraschino liquor can be added for flavoring.

COOKING WHITE SAUCE

admin — Tue, 10 Nov 2009 06:14:48 +0000

1/2 pint Milk. 1 oz. Butter. 1/2 oz. Flour Salt and Pepper. -2 1/2 d. Time Minutes. Put the butter into a small saucepan, and when it is dissolved put in the flour; mix well and pour on the cold milk and stir till it boils. Let it boil for two minutes and it is ready. It may be served either as a sweet or savoury sauce, putting either sugar or pepper and salt, as required.

WHITE SAUCE

admin — Tue, 10 Nov 2009 06:14:37 +0000

(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.

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WHITE SAUCE

admin — Tue, 10 Nov 2009 06:14:25 +0000

(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 gravy strainer, re-heat, and flavour with vanilla or almond essence.

WHITE SAUCE RECIPE

admin — Tue, 10 Nov 2009 06:14:14 +0000

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.

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WHITE SAUCE (SAVOURY)

admin — Tue, 10 Nov 2009 06:13:52 +0000

3/4 pint of milk, 1 good dessertspoonful of fine wheatmeal, a small piece of butter, size of a nut, pepper and salt to taste. Bring part of the milk to the boil, mix the meal smooth with the rest, add the butter and seasoning, and thicken the sauce. Let it cook gently a few minutes after adding the meal, and serve.

WHITE SAUCE (FOR VEGETABLES)

admin — Tue, 10 Nov 2009 06:13:40 +0000

Place two tablespoons of butter 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.

WHITE BORDELAISE SAUCE RECIPE

admin — Tue, 10 Nov 2009 06:13:29 +0000

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.

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WHIPPED CREAM SAUCE RECIPE

admin — Tue, 10 Nov 2009 06:13:17 +0000

A recipe for making whipped cream sauce – Mix a teaspoonful of dry mustard with a tablespoonful of vinegar and two tablespoonfuls of freshly grated horseradish. Mix with one fourth cupful of Mayonnaise, and when smooth fold in carefully one cupful of whipped cream. Season with salt and red pepper and serve very cold with cold fish.