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CREAM SAUCE

(Belgian) - (The Belgian Cook-book)







This sauce is indispensable to any one who wishes to use up slices of
cold mutton. Trim your slices, take away skin and fat and pour on them
the following cold sauce. Hard-boil three eggs, let them get cold.
Crumble the yolks in a cup, adding slowly a tablespoonful of oil, salt,
pepper, a little mustard, a teaspoonful of vinegar; then chop the whites
of egg, with a scrap of onion, and if you have them, some capers. Mix all
together and pour it over the cold meat.

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SPINACH WITH CREAM SAUCE

Cook as directed, drain through colander, and grind through machine,
make a rich cream sauce. Stir spinach in this sauce, add pepper, salt,
nutmeg to taste, and garnish with slices of hard-boiled egg.

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VANILLA OR CREAM SAUCE

Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on
them slowly pour one cup of scalding milk, stirring all the time. Cook
and stir in a double boiler for ten minutes; then set aside to cool.
When ready to use stir in one teaspoon of vanilla and the white of one
egg, stiffly beaten. Serve in place of whipped cream.
In making frozen desserts attention to detail is the essential thing to
perfect success.

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FRIED TOMATOES WITH CREAM SAUCE

Cut large, solid, ripe tomatoes in half-inch slices; one ordinary
tomato makes 3 slices. Dredge thickly with flour. Fry several slices
of bacon in an iron pan, take bacon from pan when fried and put in
warming oven. Lay the well-floured slices of tomatoes in hot bacon fat
and one tablespoon of butter and fry brown on both sides. Serve on hot
platter with bacon. Or fry slices of well floured tomato in pan
containing just enough butter and drippings to keep them from sticking
to the bottom of pan, over a hot fire. Fry quickly, browning on each
side. Season with salt and pepper. If the tomatoes are very sour,
sprinkle a _very little_ sugar over them before frying. When brown,
lift the tomatoes carefully from pan and place in a circle around the
inside edge of a warm chop plate, add a lump of butter to the pan and
a small half cup of sweet milk. Let come to a boil, thicken with a
little flour mixed smoothly with a little cold milk, and cook until
the consistency of thick cream. Season with salt and pour in centre of
chop plate, surrounded with fried slices of tomatoes. Dust pepper over
top and serve hot.
This is a delicious way of serving tomatoes. Or slices of the fried
tomatoes may be served on slices of crisply toasted bread over which
place a couple tablespoons of the cream dressing.

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COMMON "CREAM SAUCE"

Young housekeepers will be surprised to learn of the various
attractive, appetizing dishes which may be prepared by combining them
with a "cream sauce." After cooking vegetables until tender in salted
water, they should be drained and served with a cream sauce poured
over. The art of making a smooth, creamy sauce of the proper
consistency is easily acquired. A good rule for "common cream sauce"
is 1 cup of milk, water, or meat broth, thickened with 1 tablespoonful
to 1-1/2 tablespoonfuls of flour, or a combination of flour and
cornstarch. Mix flour, or cornstarch, with a small quantity of cold
milk or water, to a smooth paste, before adding it to liquid; add,
usually, one tablespoonful of butter. Place the mixture in a saucepan
and cook until the consistency of cream, add 1/2 teaspoonful of salt
just before removing from the fire, and dust pepper over when serving.
When mixing gravy to serve with roast beef or veal, omit butter. For a
thick sauce use either 2 or 3 tablespoonfuls of flour and the same
amount of butter. This thick sauce may be used to mix with meat for
croquettes in the proportion of 1 cup of sauce to 2 cups of chopped
cold roast lamb, beef, veal or chicken. Should a richer sauce be
desired, add 1 or more yolks of eggs to the cream sauce. Some of the
numerous dishes which might be served by the young housewife to vary
the daily bill of fare by the addition of "cream sauce," are: Small,
new potatoes, cauliflower, onions, cabbage asparagus tips, thinly
sliced carrots, celery, mushrooms, fish, oysters, chicken, veal and
sweetbreads. All of these, when coked, may be served on slices of
toasted bread, or served in Pattie-cases, with cream sauce, or served
simply with cream sauce.

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EGGS IN CREAM SAUCE

Four eggs, boiled hard, cut in halves lengthwise, then across, each
egg cut in four pieces. A cream sauce was made using 1/2 cups sweet
milk, 1-1/2 tablespoons flour, 1 generous tablespoon of butter,
seasoned with salt. After letting milk come to a boil and adding flour
mixed smoothly with a little cold milk or water, add butter and cook
until a thick creamy consistency, then add the quartered eggs to
sauce. Stand a few minutes until heated through. Pour the creamed eggs
over four or five slices of nicely-toasted bread. Sprinkle a little
finely-chopped parsley and a pinch of pepper over top and serve at
once. This is a delicious and quickly prepared luncheon dish.
A very wholesome and digestible way to prepare an egg is to put yolk
and white of a fresh egg together in a bowl, beat lightly, pour over
the egg a pint of rich milk, which has been heated to the boiling
point. Add a pinch of salt. Stir constantly while slowly adding the
milk. The hot milk should slightly cook the egg. Eat slowly with
crackers or toasted bread.

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THIN CREAM SAUCE

1 tablespoon drippings or butter
2 tablespoons chopped onions
1 quart finely chopped apples
4 cups stale bread crumbs
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon pepper
1/8 teaspoon paprika
1 egg
Put drippings and onion into frying pan, cook a few minutes and add
apples. Cover bread with cold water a few minutes, drain and press out
all water. Put into pan, add seasoning and beaten egg; mix well until
thoroughly cooked.

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THICK CREAM SAUCE

1 tablespoon butter
1 tablespoon flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Melt butter in saucepan, add flour and mix well; add cold milk slowly,
stirring until smooth and creamy; add seasoning and boil about 3
minutes.

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Peas With Cream Sauce

MRS. STOCKING.



Put one quart of peas in a kettle of salted boiling water and cook

fifteen minutes; drain, put a tablespoon of butter in a saucepan, add a

tablespoon of flour, mix; add a cup of milk; stir constantly until

boiling; add salt, pepper and then the peas; stand over boiling water

about five minutes and serve as garnish to baked, broiled or fried

sweetbreads.

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Smelts With Cream Sauce

Clean two selected smelts and cut five diagonal gashes on sides of

each. Season with salt, pepper, and lemon juice. Cover and let stand

ten minutes. Roll in cream, dip in flour, and saute in butter. Remove

to serving dish, and to fat in pan add two tablespoons cream. Cook

three minutes, season with salt, pepper, and a few drops lemon juice.

Strain sauce around smelts and sprinkle with finely chopped parsley.

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Roast Beef Horseradish Cream Sauce

Serve a slice of rare roast beef with Horseradish Cream Sauce.



Horseradish Cream Sauce.--Beat one tablespoon heavy cream until stiff.

As cream begins to thicken, add gradually three-fourths teaspoon

vinegar. Season with salt and pepper, then fold in one-half tablespoon

grated horseradish root.









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