But amateur sauces should, on the whole, be discouraged.
Although said to be of enormous value in sauces and ragouts, I shall always maintain that the mushroom is best when eaten all by his quaint self.
Is it toilettes orsauces madame wishes me to make for her guests?
But the days held more for Patsy thansauces and entrées and pastries; they held gossip as well.
Pepper, mustard, and other hot saucesare very harmful to the kidneys.
Mustard, pepper, and all hot sauces and spices have a tendency to injure the brain and nerves.
Sauces and Dressings Cream Sauce If cream sauce is to be made in small quantities, the butter should be melted, the flour added, the two rubbed into a smooth paste, the milk added slowly while the pan is on the fire.
Sauces especially suitable for Fowls, though they may be used for any kind of Meats.
In making sauces for fish, never use the water in which the fish has been boiled.
This is an error, for there is always a sufficient quantity of natural gravy in good meat to render the use of foreign sauces superfluous.
And yet the world is eating practically the same old things, and in the same old way, the difference being confined mainly to the sauces added to please the taste.
Small fruits and fruit sauces may also be carried in jelly glasses.
Highly seasoned sauces should be served only with foods that are insipid in taste, but valuable for their nutritive properties.
Cooking in water and using the water which must be drained away after cooking for sauces and soups.
Sweet Saucesusually contain sugar and butter and are thickened with a powdered cereal.
The flavor of sweet foods such as cakes and sweet sauces is invariably improved by the addition of a small quantity of salt.
As has been mentioned, grapes, the small fruits such as strawberries and raspberries, sliced pineapple, or fruit sauces may be carried in jelly glasses.
Give two reasons for using well seasonedsauces and stuffing with fish (see Comparison of Beef with Fish).
Tomato, cheese, and brown saucesare tasty with most croquettes.
The quantity of fat used with the flour of White Sauces (see below) is a little less than that of the flour.
Thus, Cream Soups and Purees are simply White Sauces to which vegetable pulp is added.
Water in which the meat has been cooked, and "left over" gravy, should be utilized in makingsauces for cooked meats.
A valuable addition to sauces and gravies when fresh mushrooms are not obtainable.
This flavoring ingredient, if genuine and well prepared, is one of the most useful store sauces to the experienced cook, and no trouble should be spared in its preparation.
Grate the rind of 12 lemons; mix the grated lemon peel with 1 pound powdered sugar; put into well closed jars and set in a cool place; is used for cake sauces and puddings instead of freshly grated lemon peel.
Both of these sauces are excellent with cherry pudding.
This color is used for coloring soups, saucesand sometimes jellies.
And I can hardly be mistaken in saying that sweet sauces are nowhere mentioned in Homer.
People who are to be comfortable are accustomed to lie on sofas, and dine off tables, and they should have sauces and sweets in the modern style.
High sauces and spices are fetched from the Indies.
As many dishes of curdled custards and sauces are caused by this fact, the right way in this case is very important.
Sauce à la Normande is one of the most delicious sauces for baked fish of any kind, although usually associated with sole.
In making all these sauces with eggs the same precaution is required as in making custard.
In the next chapter we will make acquaintance with the miscellaneous sauces which are not built on the foundation of either white or brown sauce.
But it may be safely said that in high-class dark sauces water should play no part; its place must be taken by stock of good quality, which is often enriched by reducing or adding glaze.
The sauces so far given are what French cooks call “grand sauces.
For sauces that have vinegar or lemon juice, it is better that the velouté, or white sauce, should have no cream until the last minute, or it may curdle.
This flavouring ingredient, if genuine and well prepared, is one of the most useful store sauces to the experienced cook, and no trouble should be spared in its preparation.
Ducklings are trussed and roasted in the same manner, and served with the same sauces and accompaniments.
Drain well, remove the string, dish on a hot napkin, and serve with the same sauces as above.
The vegetables and sauces must be ready with the dishes they are to accompany, and in order that they may be suitable, the smallest oversight must not be made in their preparation.
It is called by old authors the "barren onion," and is used in sauces and pickles, soups and made dishes, and as an accompaniment to chops and steaks.
Be this as it may, it is one of the most pleasant sauceswhich come to table, and should be most carefully and intelligently prepared.
Following the saucesis a department of "garnishings," for which there are 133 recipes.
His Book of Sauces is the most complete work of the kind that has ever been produced.
Hundreds of the dishes listed are given with their bill-of-fare names only, as the cooks understand the basic work in preparing dishes, and the sauces and garnishes are treated separately, with information as to their component parts.
In this book Mr. Kientz tells in concise manner how to cook practically every kind of fish that is brought to the American market; and not only explains the method of cooking, but also the making of the sauces and the manner of service.
It treats the subject thoroly from every angle and covers all kinds of sauces for meat, poultry, fish and salad dishes; also sweet sauces.
In some sauces wine is necessary, but in all cases it is as difficult to regulate as garlic, and requires the utmost vigilance on the part of the cook.
If mustard in saladsauces occasion sickness, or otherwise disagrees, cayenne pepper will often prove an excellent substitute.
The following saucesfor fish will be found excellent.
Some cooks merely thicken their soups and sauces with flour, or the farina of potatoe; and others use the fat skimmings off the top of broth, as a substitute for butter.
The fish may also be boiled without flaking, and served with either of the sauces as above.
In some houses, one dish at a time is sent up with the vegetables, or sauces proper to it, and this in succession hot and hot.
Keep it in a bottle, and it will be found an agreeable addition to any brown sauces or soups.
This is a very agreeable addition tosauces and soups, and to the mixture usually made for salads.
All sauces should be sent to table as hot as possible, for nothing is more unsightly than the surface of a sauce in a frozen state, or garnished with grease on the top.
It gives a fulness on the palate to gravies and sauces at hardly any expense, and is often used to thicken melted butter instead of flour.
The ingredients for compound sauces should be so nicely proportioned, that no one may be predominant, but that there may be an equal union of the combined flavours.
The sauces usually sent to table with boiled meat, not poured over the dish, but put into boats, are the following.
If those cooks of the soul had any skill, if they served their clients with delicate meats, theological essences, gravies of prayer, concentrated sauces of ideas, they would vegetate misunderstood by their flocks.
On the other hand they resembled in nothing those at St. Sulpice, where the modern sauces spoilt the very essences of the plain chants.
Acid sauces and pickles are the proper additions to fish, from their power of retarding the progress of putrefaction, and of correcting the relaxing tendency of large quantities of oil and butter.
In serving fish of the finer kinds, no other additions are required than melted butter and the ordinary fish sauces and pickles.
If not injured by the addition of rich sauces or fats, this is usually a very digestible method of preparing certain kinds of meat.
Pour the preparation marked part 1, into this, gradually stirring until the sauces are thoroughly mixed; cool and use.
TO be roasted either larded or plain, and served up with gravy under, and bread and egg sauces in separate boats.
Directions are not given for serving the fish sauces with any particular kind of fish,--such as turbot or salmon with lobster sauce, &c.
LET it be particularly observed that fish sauces should be of the thickness of light batter, so that it might adhere to the fish when dressed, it being a frequent error that they are either too thick or too thin.
The above sauces may be served up in dishes with fried bread round the celery heads, as an entree of itself.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "sauces" in a variety of sentences. We hope that you will now be able to make sentences using this word.
