Proportions Of The Ingredients In Sauces Recipe

Ingredients for Proportions Of The Ingredients In Sauces

• Sometimes we may wish a very rich and buttery sauce; and, for some uses, a very thick sauce, as in making croquettes; for general use, however, no matter how the sauce is put together, the proportions of the various ingredients are the same, i.e.: For one cup of sauce, take
• 2 tablespoons of fat
• ¼ teaspoon of pepper
• 2 tablespoons of flour
• 1 cup of liquid
• ¼ teaspoon of salt
• 1. QUICK SAUCE

Instructions

1. Melt the fat in a small saucepan, set directly over the fire; add the flour, salt and pepper, and stir until frothy throughout, then add the cold liquid and stir constantly and vigorously until the mixture is smooth, thick and boiling.
2. The liquid may be added hot, if the hot mixture of butter and flour be cooled before such addition.
3. 2.
4. Heat milk or cream over hot water (in double boiler), other liquids directly over the fire.
5. Beat the butter to a cream; gradually heat into it the flour and seasonings; dilute this with a little of the hot liquid, and stir until the ingredients are evenly blended; then turn into the rest of the hot liquid and continue to stir (over the fire) until the sauce boils and is smooth, or (in double boiler) until the sauce thickens and is smooth, then cover and let cook ten minutes or longer, stirring occasionally.
6. 3.
7. Use a little of the cold liquid in stirring the flour and seasonings into a smooth batter.
8. Scald the rest of the liquid, if it be cream or milk, over hot water, or heat other liquids to the boiling point directly over the fire.
9. Stir the batter into the hot liquid -- dilute first with a little of the hot liquid, then when smooth stir into the rest of the hot liquid.
10. If the double boiler be used, stir and cook until smooth, then cover and let cook ten or fifteen minutes, stirring occasionally; if cooked directly over the fire stir and cook until boiling.
11. Just before serving, add the butter in little bits, beating in each bit thoroughly before the next is added.
12. THEORY OF THE THREE WAYS OF MAKING SAUCES
13. By the first method the sauce is very quickly made; thus, when time is an object, this way should be employed.
14. The temperature of hot fat is considerably higher than that of scalding milk or boiling water or broth; thus, when the flour (starch) is cooked in hot fat, it is cooked more quickly and thoroughly than when it is cooked in liquid.
15. But fat that has been heated to a high temperature is not very easily digested, and thus the first method of making a sauce should not be chosen, when the food is designed for children or those of weak digestion.
16. What is gained in the thorough cooking of the starch is more than lost in the overheating of the fat.
17. In cooking starch in the liquid considerably more time must be allowed.
18. In following the last method the flavor of the butter is more nearly retained.
19. All sauces made by these formulas are known as white sauces.
20. When milk or cream is used as the liquid, the sauce is called cream sauce; when tomato is used tomato sauce.
21. When the broth (veal, chicken or fish) is flavored with vegetables the sauce is called V eloute.
22. HOW TO ADD YOLKS OF EGG TO A SAUCE
23. Any of these sauces may be enriched by adding yolks of eggs or butter.
24. The yolks, well beaten, will curdle, if they be stirred into the sauce while it is boiling.
25. Wait until the sauce is finished and it is time to serve it.
26. Have it standing in boiling water, or on some part of the range where it will not boil.
27. Put a few spoonfuls into the egg, mix thoroughly, then stir into the rest of the sauce.
28. Continue to stir until the sauce thickens a little, which shows that the egg is cooked.
29. Then serve at once.