238.—CHUTNEY SAUCE. (Fr.—Sauce au Mangul.)
Make a sauce the same as for venison (see page 251) omitting the red currant jelly, and adding instead 1 heaped-up tablespoonful of mango chutney, chopped rather finely.
239.—CIDER SAUCE. (Fr.—Sauce au Cidre.)
Ingredients.—½ a pint of cider, ¾ of a pint of brown sauce, 2 cloves, 1 bay-leaf, salt and pepper.
Method.—Simmer the whole until reduced to the desired consistency, then pass through a fine strainer or tammy cloth, re-heat, and serve as a substitute for champagne sauce for braised ham or duck.
Time.—About ½ an hour. Average Cost, 6d. to 9d.
240.—CURRANT SAUCE. (Fr.—Sauce au Corinthe.)
Ingredients.—2 ozs. of currants cleaned, 2 ozs. of butter, 1½ ozs. of flour, ¾ of a pint of water, 1 glass of red wine, 1 dessertspoonful of lemon-juice, ½ a teaspoonful of finely-grated lemon-rind, ¼ of a teaspoonful of ground ginger, sugar to taste.
Method.—Melt the butter in a saucepan, add the flour, and cook gently until it acquires a light brown colour. Put in the wine and water, bring to the boil, add the lemon-rind and lemon-juice, ginger, currants, and sugar to taste. Simmer gently for 10 minutes, then serve without straining.
Time.—About ½ an hour. Average Cost, 6d. to 8d.
241.—CURRY SAUCE. (Fr.—Sauce au Kari.)
Ingredients.—¾ of a pint of good stock, 1½ ozs. of butter, 1 tablespoonful of curry powder, 1 dessertspoonful of flour, 1 tomato sliced, 1 small onion sliced, salt.
Method.—Melt the butter in a saucepan, fry the onion until lightly browned, then add the flour and curry powder. Stir and cook gently for a few minutes, then add the stock, and bring to the boil. Put in the tomato, and seasoning to taste. Simmer gently for 20 minutes, then strain and serve.
Time.—From 35 to 40 minutes. Average Cost, 8d. to 10d.
242.—DEMI-GLACE SAUCE (Half Glaze). (Fr.—Sauce Demi-Glace.)
Ingredients.—½ a pint of Espagnole sauce, ¼ of a pint of good gravy.