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No. 29—TRUFFLE SAUCE.
Quantity tor 6 Persons.
- 1/12 lb. of butter
- 3 tbsps. of flour
- 1 tsp. of chopped onion
- 1 pt. bouillon or beef gravy
- 1 cup red wine
- ½ cup Madeira
- 2 cloves
- 1 bay-leaf
- 1 pinch of sugar
- Salt to taste
- 1 small can of truffles
- ½ tsp. meat extract
- 6 pepper-corns
Preparation: Butter and onion are browned, flour stirred in and bouillon added, together with red wine, Madeira, pepper, meat extract, cloves, bay-leaf and put in the peelings of truffles, cook slowly for 1 hour, strain through a fine sieve. Chop the peeled truffles and add them, season with salt and a little sugar.
No. 30—MOREL SAUCE.
Quantity for 6 Persons.
- 1 lb. of fresh morels or
- ½ can of morels
- 1 pt. of bouillon
- 2 tbsps. of butter
- 2½ tbsps. of flour
- 1 tsp. onion
- 1 pinch of pepper
- ½ pt. morel liquor
- ½ tsp. meat extract
- ⅛ lb. raw, lean ham
- 1 tsp. minced parsley
- 1 tsp. of butter
- Salt
Preparation: The fresh morels are cleaned, washed in lukewarm water and put on the fire with lukewarm water, stirring carefully while heating the water. Then they are poured into a colander. This process is repeated until there is no more sand on the morels. The last water is put aside. After a while pour it off carefully from the settlings and boil down to ½ pt. The ham and onion are cut into small dice, fried brown in 2 tablespoonfuls of butter, the flour stirred in and browned 1 minute, then add the bouillon and morel liquor and cook slowly for 45 minutes. Add the meat extract, pepper, salt and strain it. Cut up the morels, put them into the gravy, let it come to boil again, add parsley and serve very hot.
No. 31—PARSLEY GRAVY.
Quantity for 6 Persons.
- 1/12 lb. of butter
- 1 tbsp. chopped onion
- 2½ tbsps. of flour
- 1 pt. bouillon
- 1 tbsp. of lemon juice
- 1 pinch of pepper
- Salt
- 4 tbsps. of finely chopped parsley
Preparation: The finely chopped onions and flour are browned in butter, bouillon added and cooked 10 minutes, stir-
