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Tomato Sauce 02

Tomato Sauce 02
Author: 
Difficulty: e
 
Ingredients
  • 6 large tomatoes
  • 1 tablespoon of flour
  • large pinch of salt
  • 3 oz. butter
  • 1 tablespoon of chopped onion
  • 2 tablespoons of grated Parmesan cheese, or very strong cheddar
Instructions
  1. Put the tomatoes in a pan and stew until soft and pulpy.
  2. Rub the tomatoes through a sieve.
  3. Put the butter and the chopped onion in a hot pan and stir together.
  4. When the butter is well melted, add the salt, flour and cheese.
  5. Mix well whilst heating to boiling point.
  6. When boiling, pour the tomatoes puree over the butter mix.
  7. Bring back to the boil.
  8. Serve with paste or rice.
 

Tomato Sauce 01

Tomato Sauce 01
Author: 
Difficulty: Easy
 
Ingredients
  • 1 lb of tomatoes (canned or fresh)
  • 1 bacon bone or a few bacon rinds
  • 1 small onion
  • 2 level teaspoons of sugar
  • 1 oz. butter
  • salt
  • pepper
Instructions
  1. In a saucepan, melt the butter and add the tomatoes.
  2. Add the bacon rinds or bacon bone, the sugar and the onion.
  3. Stir well whilst cooking slowly, until tender.
  4. Rub the mixture through a sieve.
  5. If the sauce is too thick, add a little milk.
  6. Add salt and pepper to taste.
  7. Serve
 

Tartar Sauce

Tartar Sauce
Author: 
Difficulty: Easy
 
Ingredients
  • 1 gill of cold white sauce (see White Sauce)
  • 1 gill of mayonnaise, or salad dressing
  • Chopped parsley
  • 1 tablespoon of chopped gherkins
  • 1 tablespoon of chopped capers
  • 1 teaspoon of tarragon vinegar
Instructions
  1. Mix all the ingredients well.
  2. Serve
  3. Excellent with fish.
 

Piquante Sauce

Piquante Sauce
Author: 
Difficulty: Easy
 
Ingredients
  • Brown sauce
  • 1 table spoon of vinegar
  • 2 gherkins
  • Scrape of nutmeg
Instructions
  1. Make a brown sauce (see Brown Sauce)
  2. Add the vinegar.
  3. Add the gherkins, well chopped into little pieces.
  4. Add a scrape of nutmeg just before serving.
  5. Serve.
 

Parsley Sauce

Parsley Sauce
Author: 
Difficulty: Easy
 
Ingredients
  • ½ pint of white sauce
  • 2 teaspoons of chopped parsley
  • Salt
  • Pepper
Instructions
  1. Make some white sauce (see White Sauce)
  2. When the white sauce is cooked and boiling, add the well chopped parsley.
  3. Add salt and pepper to taste.
  4. Serve
 

Oyster Sauce

Oyster Sauce
Author: 
Difficulty: Easy
 
Ingredients
  • "1/2 pint of white sauce (see White Sauce)
  • Pinch of cayenne pepper
  • 12 oysters
  • Squeeze of lemon juice
Instructions
  1. Beard the oysters.
  2. Cut each of the oysters into 3 or 4 pieces, taking care to save the juice from the shells.
  3. If using pre-prepared white sauce, place it in a pan and heat until very hot but not boiling.
  4. To the white sauce, add the oysters, the juice, the cayenne and a squeeze of lemon juice.
  5. Heat the sauce well, but do not bring to the boil.
  6. Serve
 

Brown Onion Sauce

Brown Onion Sauce
Author: 
Difficulty: Easy
 
Ingredients
  • 1 large onion
  • 1 oz. butter
  • 1 dessertspoon of rice flour
  • Pepper
  • Salt
Instructions
  1. Slice or chop the onion.
  2. Fry the onion pieces in the butter until they are golden brown.
  3. Add a little water, and the salt and pepper.
  4. Simmer for 2 minutes.
  5. Rub the sauce through a sieve.
  6. Thicken the mix by adding the rice flour.
  7. Serve
 

Onion Sauce

Onion Sauce
Author: 
Difficulty: Easy
 
Ingredients
  • 2 or 3 sliced onions
  • 1 oz. butter
  • pepper
  • salt
  • ½ pint of milk
  • 1 dessertspoon of corn flour or 1 tablespoon of flour
Instructions
  1. Put the onions and milk into a saucepan and simmer until tender.
  2. Add a little water to the flour to form a smooth paste.
  3. Add the paste to the onion and milk, stirring all the time.
  4. Bring slowly to the boil and cook for 5 minutes.
  5. For a smooth sauce, rub the mix through a coarse sieve, otherwise leave the bits and lumps as they are.
  6. Add the seasoning and butter, stir briefly, and serve.
 

Mustard Sauce

Mustard Sauce
Author: 
Difficulty: Easy
 
Ingredients
  • 1 gill of white sauce (see White Sauce)
  • 1 oz. butter
  • 1 teaspoon of mustard
  • 1 tablespoon of vinegar
  • pinch of salt
  • pinch of sugar
Instructions
  1. Make the white sauce, and add the mustard, butter and sugar whilst making it.
  2. Allow the sauce to cool a little, then add the vinegar and a pinch of salt.
  3. Serve.
 

Mushroom Sauce

Mushroom Sauce
Author: 
Difficulty: Moderate
 
Ingredients
  • ½ pound of mushrooms
  • 3 or 4 bacon rinds - or a small bacon bone
  • a small piece of onion
  • 1 oz. butter
  • pepper
  • salt
  • a little water
  • milk and corn flour (optional)
Instructions
  1. Clean the mushrooms then put them in a pan with just enough water to cover them.
  2. Add the onion, bacon and seasoning.
  3. Simmer for about ten minutes - until the onion is tender.
  4. Remove the bacon and onion.
  5. Put the mushrooms through a sieve.
  6. Return the mushroom puree to the saucepan and re-heat it, but do not allow it to boil.
  7. When very hot, add the butter.
  8. Serve.
  9. If the sauce is too thick add a little milk, and if it is too thin, add a little corn flour.