Text 9614, 84 rader
Skriven 2011-04-16 04:54:00 av Dave Drum (1:124/311)
Ärende: DP 270
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: New Orleans 003 Sauces
 Categories: Sauce
      Yield: 1 servings
 
      1    Info
 
  HOT MAYONNAISE
  
  One teaspoon of salt, one-fourth teaspoon of mustard, dash of Cayenne,
  one tablespoon of lemon juice, one of vinegar, one egg yolk, one cup
  of oil.  Beat dry ingredients into the egg, for about one minute.
  Add the oil, a few drops at a time, till it thickens.  Then a little
  vinegar, and so on.  When mayonnaise is made, add two tablespoons of
  boiling water.
  
  MINT SAUCE
  
  Eight tablespoons of chopped mint, eight teaspoons of sugar, eight
  tablespoons vinegar, pepper and salt to taste.  Mix together,
  stirring in the vinegar gradually.
  
  Serve with lamb.
  
  ORANGE SAUCE FOR WILD DUCK
  
  Add two cups of water and one minced onion to gravy in the pan in
  which duck was cooked.  Cook and the parboiled peel of an orange
  which has been cut into tiny slivers, and two tablespoons of lemon
  juice.  Boil and serve with duck, and garnish with sliced orange.
  
  BELL PEPPER SAUCE
  
  Three bell peppers, boiled and pressed through a sieve.  Remove the
  white part and seeds.  Cream into half cup of butter, and add a pinch
  of salt. If you like, use only one-fourth cup of butter, and add two
  tablespoons of mayonnaise.
  
  BREAD SAUCE
  (Panade)
  
  Half a cup of dried bread crumbs, one onion, stuffed with six cloves,
  one cup milk, one of white sauce made with water, one teaspoon of
  salt, dash of Cayenne, dash of mace or nutmeg.  Cook in double boiler
  for thirty minutes; then remove onion in which the cloves were stuck.
  Add two tablespoons of butter and serve.
  
  If a richer sauce is wanted, use cream or milk stock.
  
  PIQUANT SAUCE
  
  This is used with left-over fish, meats, etc.  Put one tablespoon of
  butter into saucepan and when hot, add ten chopped shallots.
  
  Stir until lightly colored.  Add two tablespoons of vinegar, and
  reduce to a glaze.  Add to this two tablespoons of sauterne and
  one-fourth cup of brown sauce.  Beat until smooth.  When it comes to
  a boil, salt and pepper to taste. Let boil for ten minutes.
  
  Before serving, add one tablespoon of sour pickles, chopped, and one
  teaspoon of capers, if you like.
  
  PEPPER SAUCE
  (Poivrade)
  
  Three tablespoons of minced ham, three of minced onions, three of
  minced mushrooms, two of butter, one of parsley, one half tablespoon
  of thyme, two cloves, and one half tablespoon of peppercorns.  Half a
  cup of white stock, one tablespoon of vinegar, three of red wine, and
  half a cup of brown sauce.  Just before serving, add two tablespoons
  of glaze.
  
  Recipe:  "New Orleans Recipes" by Mary Moore Bremer of Waveland, Miss.
  Published by Dorothea Forshee -- Copyright 1932
  
  From: D. Pileggi                      Date: 11 Jan 94
 
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