| E-book Category: Cooking
E-book Title: 200 Recipes for Italian Dishes
Book Description: Samples:
Part II -- Recipes
Sauces
As the three chief foundation sauces in cookery, Espagnole or brown
sauce, Velute or white sauce, and Bechamel, are alluded to so often
in these pages, it will be well to give simple Italian recipes for
them.
Australian wines may be used in all recipes where wine is
mentioned: Harvest Burgundy for red, and Chasselas for Chablis.
No. 1. Espagnole, or Brown Sauce
The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game. Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of
lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,
three peppercorns, mushroom trimmings, a tomato, a carrot and a
turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig
of thyme, parsley and marjoram. Put the lid on the stewpan and
braize well for fifteen minutes, then stir in a tablespoonful of
flour, and pour in a quarter pint of good boiling stock and boil
very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and
let it get cold. If it is not rich enough, add a little Liebig or
glaze. Pass through a sieve again before using.
No. 2. Velute Sauce
The same as above, but use , white stock, no beef, and only
pheasant or fowl trimmings, button mushrooms, cream instead of
glaze, and a chopped shallot.
No. 3. Bechamel Sauce
Ingredients: Butter, ham, veal, carrots, shallot, celery bay leaf,
cloves, thyme, peppercorns, potato flour, cream, fowl stock.
Prepare a mirepoix by mixing two ounces of butter, trimmings of
lean veal and ham, a carrot, a shallot, a little celery, all cut
into dice, a bay leaf, two cloves, four peppercorns, and a little
thyme. Put this on a moderate fire so as not to let it colour, and
when all the moisture is absorbed add a tablespoonful of potato
flour. Mix well, and gradually add equal quantities of cream and
fowl stock, and stir till it boils. Then let it simmer gently.
Stir occasionally, and if it gets too thick, add more cream and
white stock. After two hours pass it twice slowly through a tamis
so as to get the sauce very smooth.More... | |
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