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ITALIAN SAUCE

(Cooking Of Eggs) - (Many Ways For Cooking Eggs)







Chop sufficient carrot to make a tablespoonful; chop one onion. Place
them in a saucepan with three level tablespoonfuls of butter, a bay
leaf and a blade of mace. Shake the pan over the fire until the
vegetables are slightly browned. Drain off the butter and add to it
two level tablespoonfuls of flour, a half cupful of good stock, a half
cupful of strained tomatoes, and bring to a boil. Add a half
teaspoonful of salt and a dash of cayenne. Strain. Stir until boiling,
strain again and add four tablespoonfuls of sherry.

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No. 6. Italian Sauce

Ingredients: Chablis, mushrooms, leeks, a bunch of herbs,
peppercorns, Espagnole sauce, game gravy or stock, lemon.
Put into a stewpan two glasses of Chablis, two tablespoonsful of
mushroom trimmings, a leek cut up, a bunch of herbs, five
peppercorns, and boil till it is reduced to half. In another
stewpan mix two glasses of Espagnole (No. 1) or Velute sauce (No 2)
and half a glass of game gravy, boil for a few minutes then blend
the contents of the two stewpans, pass through a sieve, and add the
juice of a lemon.

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Italian Sauce

Ingredients: Chablis, mushrooms, leeks, a bunch of herbs, peppercorns,

Espagnole sauce, game gravy or stock, lemon.



Put into a stewpan two glasses of Chablis, two tablespoonsful of

mushroom trimmings, a leek cut up, a bunch of herbs, five peppercorns,

and boil till it is reduced to half. In another stewpan mix two glasses

of Espagnole (No. 1) or Velute sauce (No 2) and half a glass of game

gravy, boil for a few minutes then blend the contents of the two

stewpans, pass through a sieve, and add the juice of a lemon.

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Italian Sauce

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Italian Sauce

Put into a stewpan two spoonfuls of sweet oil, a handful of mushrooms

cut small, a bunch of parsley, scallions, and half a laurel-leaf, two

cloves, and a clove of garlic; turn the whole a few times over the fire,

and shake in a little flour. Moisten it with a glass of white wine and

twice as much good cullis; let it boil half an hour; skim away the fat,

allowing it to cool a little for that purpose; set it on again, and

serve it; it will be found to eat well with any white meat.









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