Page:Mrs Beeton's Book of Household Management.djvu/268

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HOUSEHOLD MANAGEMENT

Note.—Brown Chaud-Froid sauce may also be made by substituting equal quantities of good brown sauce and tomato sauce for the Béchamel. Green Chaud-Froid is composed of Béchamel and a few drops of spinach greening, and pink Chaud-Froid is made by adding a few drops of carmine to the Béchamel sauce. The aspic jelly and gelatine are added to give brightness and stiffness to the sauces.

187.—CHESTNUT SAUCE. (Fr.Sauce aux de Marrons.) (For Chicken or Turkey.)

Ingredients.—½ a pint of white stock, ¼ of a pint of cream or milk, ½ a lb. of chestnuts, a thinly cut strip of lemon-rind, cayenne, salt.

Method.—Cut the tops off the chestnuts and roast or bake them for about 20 minutes. Remove the outer and inner skins, put them into a saucepan with the stock and lemon-rind, and let them simmer until tender (about ½ hour). Rub through a fine sieve, return to the saucepan, add seasoning to taste, and re-heat. Stir in the cream, and use as required. If milk is used, mix with it a teaspoonful of cornflour or ordinary flour, stir it into the purée when boiling, and simmer for 5 minutes to cook the flour. Season with salt and a tiny pinch of cayenne.

Time.—1¼ to 2 hours. Average Cost, 10d. per pint with cream. Sufficient for a boiled turkey.

Note.—Brown chestnut sauce may be made by substituting ½ a pint of brown sauce and a ¼ of a pint of brown stock for the white stock and cream.

188.—CREAM SAUCE. (Fr.Sauce à la Crème.) (For Sweetbreads, Chickens, Soles.)

Ingredients.—3 tablespoonfuls of Béchamel sauce, 2 tablespoonfuls of cream, 1 oz. of butter, 2 yolks of eggs, a few drops of lemon-juice, salt and pepper.

Method.—Put all the ingredients except the lemon juice into a small saucepan, which must be placed either in a bain-marie or in a larger shallow pan, half full of boiling water. Stir the mixture until it acquires the consistency of thick cream, then pass through a tammy-cloth, reheat, add the lemon juice, and use.

Time.—20 to 30 minutes. Average Cost, 6d. to 7d.

189.—CUCUMBER SAUCE (Hot). (Fr.Sauce aux Concombres [Chaude].)

Ingredients.—½ a pint of Béchamel sauce (see page 220) 1 cucumber, 1 oz. of butter, a little spinach greening, salt and pepper.

Method.—Peel the cucumber, cut into thick slices, and remove the seeds. Melt the butter in a stewpan, put in the cucumber, cover