The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text.

  • Fairclough, M. A. (Margaret Alice)
Date:
[between 1910 and 1919?]
Catalogue details

Licence: In copyright

Credit: The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    86. SAUCE AURORE (AURORA SAUCE). J pint Bechamel sauce (No. 4). 1 gill fish stock. , 1 gill thick tomato sauco 1 oz. lobster butter (No. 179). I | gill cream. | (No. 77). Put the Bechamel sauce into a stewpan with the fish stock and cream, reduce to a good consistency, then add the tomato sauce. Season to taste, and then stir in by degrees the lobster butter. It is then ready to serve. Average cost, Is. Time required, 15 minutes. 87. BROWN FISH SAUCE. 1 oz. butter. I 1 onion. I 4 mushrooms. I salt and pepper. I oz. flour. I \ pint flsh stock. | 1 giU claret. | fish-bones. Break up the fish-bones, and fry them in the butter with the onion, cut in slices ; add the flour, brown it a little ; put in the mushrooms, chopped ; dilute vdth the claret and stock. Stir until it bods, and cook gently for fifteen to twenty minutes. Strain through a fine sieve or strainer ; season to taste, and serve. Average cost, 8d. Time required, 30 minutes. 88. SAUCE BLANC (WHITE SAUCE). 1 oz. butter. I 1 gill fish stock. I 2 tablespoonfuls cream. I 1 shallot. I lemon-juice. I oz. flour. I pepper and salt. | small piece of mace. | 1 clove. | 1 gill milk. Boil the milk with the fish Uquor, the shallot (peeled), clove, and mace. ]\Ielt the butter in a small stewpan ; stir in the flour. When the milk boils, whisk in the flour and butter ; when thoroughly mixed, take out the whisk, and stir with a wooden spoon. Simmer gently for ten minutes. Strain into a clean saucepan ; season with lemon-juice, salt, and pepper ; heat up, and add the cream, but do not let it boil again. The cream may be omitted. Average cost, 7d. Time required, 20 minutes. 89. SAUCE BLANCHE!. 1 teaspoonful anchovy essence. I 1 teaspoonful Harvey sauce, j cayenne. I 1 teaspoonful mushroom 1 teaspoonful Worcester sauce. | 1 wineglassful sherry. I 2 ozs. butter. | ketchup. Melt the butter in a saucepan ; add the sherry, anchovy essence, Harvey and Worcester sauces, and mushroom ketchup. Make this very hot, and season with -♦.ayenne pepper. This sauce is served with baked and fried fish. Average cost, 6d. Time required, 5 minutes. 90. SAUCE CARDINAL. I pint Bechamel sauce I juice of ^ lemon. I ^ gill eream. I salt. (No. 4). I ^ gill flsh stock. 1 1 oz. lobster butter (No. 179). | pepper. Warm up the Bechamel sauce, add the fish stock, and reduce to a good consis- tency ; season with salt and pepper. Mix in the cream and lemon-juice, then whisk in the lobster butter ; stir until smooth. Strain through a hair sieve or tammy. Return to the saucepan, and keep hot until required. Average cost, 9d. Time required, 15 minutes. 91. DUTCH SAUCE. 2 yolks raw eggs. I 1 teaspoonful tarragon vinegar. I pepper. 1 oz. butter. | 1 tablespoonful cream. | salt. Put all the ingredients into a small stewpan ; place it within another stewpan of larger size, containing half a pint of hot water ; then proceed to whisk the sauce swiftly, until it begins to thicken and is of a creamy appearance. Great care must be taken to prevent the sauce from curdling. If this accident should occur, it may be remedied by adding another yolk of egg or a spoonful of white sauce.
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