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SAUCES

Next to good soups, nothing that is prepared in the kitchen adds to the enjoyment of a meal so much as good, appropriate sauces. Good food is often ruined by being over seasoned, and more good food is ruined through the practice of omitting a little intelligent seasoning.

There are perhaps 1,000 sauces and about 990 too many. A few sauces properly prepared will usually cover all requirements in the average kitchen, either at home or abroad.

Allemande Sauce

2 oz. butter
Lemon juice
2 oz. flour
Chicken stock
Yolk of 3 eggs
Nutmeg
¼ cupful of cream
Salt and pepper

Melt butter, add flour-- when thickening dilute with chicken stock, stir until it boils, let simmer, and then work in yolk of eggs, cream and a little butter, add lemon juice last, and strain thoroughly.

Béchamel Sauce

Two ounces butter, 2 ounces flour-- let this get hot without coming to a boil, then add a pint of boiling milk, 1 teaspoonful onion juice, several cloves and bay leaves, sliced carrots, salt and pinch of nutmeg. Boil for a few minutes, then simmer for one-half hour, strain and add small amount of butter and lemon juice.

Veloutee Sauce (Velvet Sauce)

2 oz. flour
Salt
4 oz. butter
Nutmeg
Rich veal stock
Lemon juice
1 cupful cream

Melt the butter and work in without browning the flour, then add the veal stock, boil slowly for half and hour, skimming often. Just before serving, add the cream and lemon juice. This is a good foundation white sauce.

Maitre D'Hotel Butter

Use best butter, and work into it, when cold, chopped parsley and lemon juice, pinch of salt and paprika. Watercress instead of parsley may be used, and gives variety. Good with fish or meats that are broiled.