| 307 | 308 | 309 | 310 | 311 |
| 1 | 180 | 359 | 539 | 718 |
|
Chapter XVIII − FISH AND MEAT SAUCES
THE French chef keeps always on hand four sauces,−White, Brown, Béchamel, and
Tomato,−and with these as a basis is able to make kinds innumerable. Butter and flour are
usually cooked together for thickening sauces. When not browned, it is called roux; when
browned, brown roux. The French mix butter and flour together, put in saucepan, place over
fire, stir for five minutes; set aside to cool, again place over fire, and add liquid, stirring
constantly until thick and smooth. Butter and flour for brown sauces are cooked together mich
longer, and watched carefully lest butter should burn. The American cook makes sauce by
stirring butter in saucepan until melted and bubbling, adds flour and continues stirring, then
adds
butter
are
liquid, gradually stirring or beating until the boiling−point is reached. For Brown Sauce,
should be stirred until well browned; flour should be added and stirred until butter until both
browned before the addition of liquid. The secret in making a Brown Sauce is to have butter
flour well browned before adding liquid.
and
1
It is well worth remembering that a sauce of average thickness is made by allowing two
tablespoons each of butter and flour to one cup liquid, whether it be milk, stock, or tomato.
For
Brown Sauce a slightly larger quantity of flour is necessary, as by browning flour its
thickening
property is lessened, its starch being changed to dextrine. When sauces are set away, put a
few
bits of butter on top to prevent crust from forming.
2
Thin White Sauce
2
1
tablespoons butter
1
cup scalded milk
1/2 tablespoons flour
1
/4 teaspoon salt
Few grains pepper
Put better in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and
until thoroughly blended; then pour on gradually while stirring constantly the milk, bring to
boiling−point and let boil two minutes. If a wire whisk is used, all the milk may be added at
stir
the
once.
3
Cream Sauce
Make same as Thin White Sauce, using cream instead of milk.
Chapter XVIII − FISH AND MEAT SAUCES
306
Page
Quick Jump
|