Delicious Italian Dishes by Mrs. W. G. Water - HTML preview

Modern Italian Sauces

No. 1. Fish Sauce

Add one dessert-spoonful of the sauce to a quarter pint of melted

butter sauce.

No. 2. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)

One dessert-spoonful to a quarter pint of ordinary brown or white

stock. It may be thickened by a roux made by frying two ounces of

butter with two ounces of flour.

No. 3. Sauce for Venison, Hare, &c.

Two dessert-spoonsful of New Century Sauce to half a pint of game

gravy or sauce, and a small teaspoonful of red currant jelly.

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Delicious Italian dishes

No. 4. Tomato Sauce Piquante

Fry three medium-sized tomatoes in one and a half ounce of butter.

Pass this through a sieve, then boil it up in a bain-marie till it

thickens, and add one dessertspoonful of New Century Sauce.

No. 5. Sauce for Roast Pork, Ham, &c.

Add to any ordinary white or brown sauce one dessert-spoonful of

New Century Sauce and two of port or Burgundy if the sauce is

brown, two of Chablis if white.

No. 6. For masking Cutlets, &c.

Making a roux by frying two ounces of butter with two ounces of

flour, and add two tablespoonsful of boiling stock. Stir in one

dessert-spoonful of New Century Sauce. Let it get cold, and it

will then be quite firm and ready for masking cutlets, &c.