| Method: | Mix all the ingredients thoroughly together, and heat the sauce
gradually, by placing the vessel in which it is made in a saucepan of
boiling water. Do not allow it to boil, and serve directly it is ready.
This sauce, if bottled immediately, will keep good for a fortnight, and
will be found excellent.
CONSOMME, or WHITE STOCK FOR MANY SAUCES.
395. Consomme is made precisely in the same manner as stock No. 107,
and, for ordinary purposes, will be found quite good enough. When,
however, a stronger stock is desired, either put in half the quantity of
water, or double that of the meat. This is a very good foundation for
all white sauces.
CRAB SAUCE FOR FISH (equal to Lobster Sauce).
396. |
