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buttered cracker crumbs, and bake in a hot oven until crumbs are brown.
96
Mock Terrapin
11/2 cups cold cooked chicken or veal, cut in dice Whites 2 hard-boiled
eggs, chopped
1 cup White Sauce I 3 tablespoons Sherry wine
Yolks 2 hard-boiled eggs, finely chopped 1/4 teaspoon salt
Few grains cayenne
Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two
minutes, and add wine.
97
Chicken Soufflé
2 cups scalded milk 2 cups cold cooked chicken, finely chopped
1/3 cup butter
1/8 cup flour Yolks 3 eggs, well beaten
1 teaspoon salt 1 tablespoon finely-chopped parsley
1/8 teaspoon pepper
1/2 cup stale soft bread crumbs Whites 3 eggs, beaten stiff
Make a sauce of first five ingredients, add bread crumbs, and cook two minutes;
remove from fire, add chicken, yolks of eggs, and parsley, then fold in whites
of eggs. Turn in a buttered pudding-dish, and bake thirty-five minutes in a slow
oven. Serve with White Mushroom Sauce. Veal may be used in place of chicken.
98
Chicken Hollandaise
11/2 tablespoons butter 1/3 cup finely chopped celery
1 teaspoon finely chopped onion 1/4 teaspoon salt
2 tablespoons corn-starch Few grains paprika
1 cup chicken stock 1 cup cold cooked chicken, cut in small cubes
1 teaspoon lemon juice
Yolk 1 egg
Cook butter and onion five minutes, add corn-starch and stock gradually. Add
lemon juice, celery, salt, paprika, and chicken; when well heated, add yolk of
egg slightly beaten, and cook one minute. Serve with buttered Graham toast.
99
Chicken Chartreuse
Prepare and cook same as Casserole of Rice and Meat, using chicken in place of
lamb or veal. Season chicken with salt, pepper, celery salt, onion juice, and
one-half teaspoon finely chopped parsley.
100
Scalloped Turkey
Make one cup of sauce, using two tablespoons butter, two tablespoons flour, one-
fourth teaspoon salt, few grains of pepper, and one cup stock (obtained by
cooking in water bones and skin of a roast turkey). Cut remnants of cold roast
turkey in small pieces; there should be one and one-half cups. Sprinkle bottom
of buttered baking-dish with seasoned cracker crumbs, add turkey meat, pour over
sauce, and sprinkle with buttered cracker crumbs. Bake in a hot over until
crumbs are brown. Turkey, chicken, or veal may be used separately or in
combination.
101
Minced Turkey
To one cup cold roast turkey, cut in small dice, add one-third cup soft stale
bread crumbs. Make one cup sauce, using two tablespoons butter, two tablespoons
flour, and one cup stock (obtained by cooking bones and skin of a roast turkey).
Season with salt, pepper, and onion juice. Heat turkey and bread crumbs in
sauce. Serve on small pieces of toast, and garnish with poached eggs and toast
points.
102
Salmi of Duck
Cut cold roast duck in pieces for serving. Reheat in Spanish Sauce.
103
Spanish Sauce. Melt one-fourth cup butter, add one tablespoon finely chopped
onion, a stalk of celery, two slices carrot cut in pieces, and two tablespoons
finely chopped lean raw ham. Cook until butter is brown, then add one-fourth cup
flour, and when well browned add two cups Consommé, bit of bay leaf, sprig of
parsley, blade of mace, two cloves, one-half teaspoon salt, and one-eighth
teaspoon pepper; cook five minutes. Strain, add duck, and when reheated add
Sherry wine, stoned olives, and mushrooms cut in quarters. Arrange on dish for
serving, and garnish with olives and mushrooms. Grouse may be used in place of
duck. 104
Chapter XVIII.
FISH AND MEAT SAUCES.
THE French chef keeps always on hand four sauces, White, Brown, Béchamel, and
Tomato, and with these as a basis is able to make kinds innumerable. Butter and
flour are usually cooked together for thickening sauces. When not browned, it is
called roux; when browned, brown roux. The French mix butter and flour together,
put in saucepan, place over fire, stir for five minutes; set aside to cool,
again place over fire, and add liquid, stirring constantly until thick and
smooth. Butter and flour for brown sauces are cooked together mich longer, and
watched carefully lest butter should burn. The American cook makes sauce by
stirring butter in saucepan until melted and bubbling, adds flour and continues
stirring, then adds liquid, gradually stirring or beating until the boiling-
point is reached. For Brown Sauce, butter should be stirred until well browned;
flour should be added and stirred until butter until both are browned before the
addition of liquid. The secret in making a Brown Sauce is to have butter and
flour well browned before adding liquid. 1
It is well worth remembering that a sauce of average thickness is made by
allowing two tablespoons each of butter and flour to one cup liquid, whether it
be milk, stock, or tomato. For Brown Sauce a slightly larger quantity of flour
is necessary, as by browning flour its thickening property is lessened, its
starch being changed to dextrine. When sauces are set away, put a few bits of
butter on top to prevent crust from forming. 2
Thin White Sauce
2 tablespoons butter 1 cup scalded milk
11/2 tablespoons flour 1/4 teaspoon salt
Few grains pepper
Put better in saucepan, stir until melted and bubbling; add flour mixed with
seasonings, and stir until thoroughly blended; then pour on gradually while
stirring constantly the milk, bring to the boiling-point and let boil two
minutes. If a wire whisk is used, all the milk may be added at once.
3
Cream Sauce
Make same as Thin White Sauce, using cream instead of milk.
4
White Sauce I
2 tablespoons butter 1 cup milk
2 tablespoons flour 1/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
5
White Sauce II
2 tablespoons butter 1 cup milk
3 tablespoons flour 1/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
6
Thick White Sauce (for Cutlets and Croquettes)
21/2 tablespoons butter 1 cup milk
1/4 cup corn-starch or 1/4 teaspoon salt
1/3 cup flour Few grains pepper
Make same as Thin White Sauce.
7
Velouté Sauce
2 tablespoons butter 1 cup White Stock
2 tablespoons flour 1/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
8
Sauce Allemande
To Velouté Sauce add one teaspoon lemon juice and yolk one egg.
9
Soubise Sauce
2 cups sliced onions 1/2 cup cream or milk
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