Page:Meier - The Art of German Cooking and Baking.djvu/173

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No. 26—BACON GRAVY.

Quantity for 6 Persons.

  • ⅛ lb. of bacon
  • 2 tbsps. of flour
  • ¾ pt. bouillon
  • ¼ onion
  • Salt
  • 6 pepper-corns
  • 1 clove
  • 1 bay-leaf
  • 2 tbsps. of vinegar
  • Sugar

Preparation: Cut the bacon into small cubes and fry to a nice yellow color, add the finely sliced onion and fry a little while, add the flour and bouillon and season with salt, pepper, cloves, bay-leaf, vinegar and sugar. Cook for 15 minutes and serve with potatoes in their jackets.


No. 27—HERB GRAVY.

Quantity for 6 Persons.

  • 3 tbsps. of minced herbs
  • 1 tbsp. of minced parsley
  • 1 tsp. of minced onions
  • 1 spray of thyme
  • 6 pepper-corns
  • 2 tbsps. of flour
  • 1¼ pts. of bouillon
  • ½ tsp. meat extract
  • 1 tsp. lemon juice
  • Salt to taste
  • 2 tbsps. of butter

Preparation: Parsley, onion, thyme, pepper-corns are fried in butter, the flour stirred in and browned; add the bouillon and meat extract and boil down to ½ the quantity, strain through a fine sieve, heat again and put in the herbs. Season with lemon juice and salt and stir in a small piece of butter.


No. 28— BROWN CHAMPIGNON SAUCE.

Quantity for 6 Persons.

  • 1/12 lb. of butter
  • 2 tbsps. of flour
  • 1 tsp. of sliced onion
  • 1 pt. of bouillon
  • 1 tsp. of meat extract
  • ½ cup champignon liquor
  • ¼ cup of red wine or
  • 4 tbsps. of Madeira
  • 1 tbsp. lemon juice
  • Salt to taste
  • 1 pinch of sugar
  • ½ pt. of champignons

Preparation: Brown the butter, stir in flour and onion and cook 1 minute, add the bouillon and champignon liquor, season with meat extract, red wine or Madeira, lemon juice and cook for ½ hour. Strain the gravy, add the champignons, which may be quartered if they are too large, set aside to simmer gently. Now flavor with salt, sugar and lemon juice.