Samples:
Italian 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.
Italian Soups
No. 1. Clear Soup
Ingredients: Stock meat‚ water‚ a bunch of herbs (thyme‚ parsley‚
chervil‚ bay leaf‚ basil‚ marjoram)‚ three carrots‚ three turnips‚
three onions‚ three cloves stuck in the onions‚ one blade of mace.
Cut up three pounds of stock meat small and put it in a stock pot
with two quarts of cold water‚ three carrots‚ and three turnips cut
up‚ three onions with a clove stuck in each one‚ a bunch of herbs
and a blade of mace. Let it come to the boil and then draw it off‚
at once skim off all the scum‚ and keep it gently simmering‚ and
occasionally add two or three tablespoonsful of cold water. Let it
simmer all day‚ and then strain it through a fine cloth.
Some of the liquor in which a calf's head has been cooked‚ or even
a calf's foot‚ will greatly improve a clear soup.
The stock should never be allowed to boil as long as the meat and
vegetables are in the stock pot.
