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
