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Other Recipes from SAUCESSpanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Devil For Boiled Ham Or Fowl
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce
Onion Sauce(Sauces) - (Joe Tilden's Recipes For Epicures)
Boil three good sized onions, one hour. Drain and put in a stewpan
with one-half pint of milk and one teaspoonful of salt. Simmer for
fifteen minutes, then rub through a sieve and put back in the pan with
one-half pint of cream and one ounce of butter.
Simmer ten minutes and serve very hot.
ONION SAUCE.Slice finely, and brown in a little oil, two or three onions; put them
in a little beef gravy, and add cayenne pepper, salt, and the juice of
a lemon. This is a nice sauce for steaks.
ONION SAUCEStew some finely-chopped onions in fat; you may add half a clove of
garlic, cut extremely fine; brown a very little flour in this, season
with salt and pepper and add enough soup stock to thin it.
ONION SAUCE3 Small Onions--1/2d.
1 oz. Butter--1d.
1/2 pint Milk
1 oz. Bread Crumbs
Pepper and Salt--1 1/2d.
Peel the onions, put them into cold water, and let them boil for a
minute. Strain away the water, cover again with cold water, boil up and
cook till soft; take out the water, chop small. Put the butter and milk
into a saucepan, and when it boils put in the bread crumbs and onions.
Cook slowly for five minutes, season with pepper, salt, and a few drops
of lemon juice, and it is ready to serve.
Peas With Onion Sauce(Piselli alla francese)
The following recipe is good for one of fresh peas. Take two young
onions, cut them in half, put some stems of parsley in the middle and
tie them. Then put them into the fire with a piece of butter and when
they are browned, pour over a cup of soup stock. Make it boil and when
the onions are softened rub them through a sieve together with the gravy
that you will then put on the fire with the peas and two whole hearts of
lettuce. Season with salt and pepper and let it simmer. When the peas
are half cooked add another piece of butter dipped in a scant
tablespoonful of flour and pour in some broth, if necessary. Before
sending to the table put in two yolks of eggs dissolved in a little
The following recipe is simpler than the preceding, but not so delicate.
Cut an onion in very thin slices and put it on the fire in a saucepan
with a little butter. When it is well browned add a pinch of flour, mix
and then add according to the quantity, a cup or two of soup stock or
water with bouillon cubes and allow the flour to cook. Put in the peas,
season with salt and pepper and add, when they are half cooked, one or
two whole hearts of lettuce. Let it simmer, seeing that the gravy is not
Before serving remove the lettuce.
Eggs With Onion Sauce(Uova trippate)
Prepare some hard boiled eggs, shell and cut into disks one third of an
Melt in a saucepan a piece of butter in which brown half an onion cut
into thin slices, to be removed from the butter when browned. Then add
to the butter two teaspoonfuls of flour, mix but don't allow to brown,
thin with a cup of hot broth, add salt and pepper and let simmer for ten
minutes. Put the sliced eggs in the sauce to warm them, stir a little,
but carefully to avoid breaking them, and do not boil again. Just before
serving add to the sauce a teaspoonful of cream and stir carefully.
Mutton Cutlets With Onion SauceCut the cutlets very small; trim all round, taking off all the fat; cut
off the long part of the bone; put them into a stewpan, with all the
trimmings that have been cut off, together with one onion cut in slices;
add some parsley, a carrot or two, a pinch of salt, and six
table-spoonfuls of mutton or veal jelly, and let them stew till the
cutlets are of a brown colour all round, but do not let them burn. Take
out the cutlets, drain them in a sieve, and let them cool; then strain
the sauce till it becomes of a fine glaze, and re-warm them. Have ready
some good onion sauce; put it in the middle of the dish; place the
cutlets--eight, if they are small--round it, and serve the glaze with
them; take care it does not touch the onion sauce, but pour it round the
Onion SauceLet the onions be peeled; boil them in milk and water, and put a turnip
into the pot; change the water twice: pulp them through a colander, or
chop them as you please; then put them into a saucepan, with butter,
cream, a little flour, and some pepper and salt.
Brown Onion SaucePeel and slice the onions, to which put an equal quantity of cucumber or
celery, with an ounce of butter, and set them on a slow fire; turn the
onions till they are highly browned; stir in half an ounce of flour; add
a little broth, pepper, and salt; boil it up for a few minutes; add a
spoonful of claret or port, and some mushroom ketchup. You may sharpen
it with a little lemon-juice. Rub through a tamis.
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