COOKLORE


Sauces



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Pepper Sauce





1880



One gallon of green peppers, six onions, half gallon vinegar, boil until perfectly soft, then strain through a sieve, getting out as much of the pulp as possible; then add three pints vinegar, one teacup sugar; boil fifteen minutes and add celery seed, allspice and garlic to suit the taste.



Pepper Sauce





1886



Two dozen green peppers, twice the bulk in cabbage, one teaspoonful of horseradish, one handful of salt, one desert spoonful of cloves, two tablespoonfuls of sugar, a few blades of mace, two quarts of best vinegar. Cut the peppers, mix with the cabbage, boil the spices and sugar in the vinegar and pour it boiling hot over the other ingredients, and put it away in wide-mouthed glass bottles, tightly corked.



Exquisite Sauce





1915



Catsup

Chili sauce

2 shallots, finely minced

Tarragon

Chervil

2 spoonfuls puree of red pepper

1/4 lb butter

4 egg yolks

Cream

Whole white pepper and cayenne


Put shallots in pan with some good vinegar, crushed white pepper, the stem of the tarragon and a little chervil. Place on heat until vinegar evaporates, then add catsup, chili sauce, and red pepper puree, and cook until reduced to half original volume. Then add some fish broth, blend with the egg yolks, finish the sauce with good butter and cream, and serve.



Whipped Cream Mustard





1932



1/2 cup whipped cream

1/2 cup prepared mustard

2 Tbsp grated horseradish

1/2 tsp celery salt

1 tsp sugar

Salt, pepper, and paprika to taste


Add mustard and horseradish to whipped cream and beat well. Season with seasonings and keep chilled until ready to serve with baked ham, roast beef or boiled beef. Add mayo to convert to salad dressing.



Piquant Sauce





1935



2 onions

1 tablespoonful of butter

1 tablespoonful of consommé or water

2 cloves of garlic

1 sprig each of thyme, parsley and bay leaf

2 pickles, 2 inches in length

1 teaspoonful of strong French vinegar

Salt and pepper to taste

Tabasco


Chop two onions very fine. Smother in a tablespoonful of butter. When well cooked, without burning, add consommé or water. Add garlic, minced fine, and herbs, minced fine. Season to taste with salt, pepper, and tabasco. Cut two pickles into thin slices, add to sauce with vinegar, let boil about five minutes. Serve with beef, beef or pork tongue, or other boiled meats.



mint Sauce





1937



1/2 cup vinegar

1 Tbsp sugar

1/2 cup chopped mint leaves


Heat vinegar, remove from fire, add sugar and stir until dissolved. Add mint leaves and stand in warm place for one hour. More sugar may be used.



Special Sauce





1937



2 egg yolks

3/4 cup sour cream

1 Tbsp tarragon vinegar

Salt

Paprika


Beat egg yolks slightly; add other ingredients and stir over hot water until sauce thickens. Serve on cauliflower, asparagus, broccoli, or fish.



Hollandaise Sauce





1937



1/2 cup butter

2 egg yolks

1 Tbsp lemon juice

1/4 tsp salt

Few grains cayenne


Divide butter into two pieces, put one piece in a saucepan with the egg yolks and lemon juice. Place saucepan in a larger one containing hot water, stir constantly until butter is melted, then add second piece of butter and stir until it thickens. Remove from heat, season with salt and cayenne, and serve at once. When sauce thickens, set aside if you are not ready to use it at once, and reheat, stirring constantly, before serving.


If mixture curdles from overcooking, add 2 Tbsp heavy cream and beat well.


For Bearnaise Sauce, make foundation recipe for Hollandaise, but substitute tarragon vinegar for lemon juice, and add 2 tsp chopped parsley just before serving.


For Mousseline Sauce, make foundation recipe for Hollandaise, and beat in gradually 1/2 cup heavy cream.



Hot Dog Sauce





1938



Fry a little hamburger steak (ground) in beef suet with garlic, dust with flour, add stock or water and cook until slightly thickened. Season with chili powder, salt and paprika to taste.



Creamed Horseradish





1938



2 T butter

2 T flour

1/2 c drained grated horseradish

1 c milk

1/2 tsp salt

1/8 tsp pepper

Dash cayenne


Melt butter and stir in flour; gradually stir in milk and stir until mix boils and thickens. Cook about three minutes longer, stirring occasionally. Add seasonings and horseradish. Place over hot water to keep hot and cover tightly to prevent crust from forming. Use for sauces, vegetables, fish or meat.



Cocktail Sauce





1939



To 1 cup mayonnaise, add 1/2 cup chili sauce, 1/4 cup catsup, 1/2 teaspoon Worcestershire sauce, 4 drops tabasco sauce, 1 teaspoon lemon juice, and 2 teaspoons finely chopped green pepper.


Tartare Sauce





1949



2 cups mayonnaise

2 sour pickles or about 1/2 cup chopped

2 Tbsp capers, finely chopped

1 Tbsp prepared mustard

1 Tbsp mixed chopped parsley, tarragon, and chervil


Make sure pickles and capers are finely chopped and free of moisture (dry on paper towel). Combine all ingredients.



Sauce Au Beurre Noir (for fish)





1949



Take 2 Tbsp butter, melt in pan and cook until it is very dark, without burning; add 2-3 branches parsley which is cooked in this butter. Pour over fish and while pan is still hot, pour in it a spoonful of vinegar, heat, then pour again over fish.


Sauce for Cracked Crab





1951



Mix together:

1 medium Bermuda onion, grated

1/2 tsp dry mustard

1 Tbsp prepared French mustard

2 tsp Worcestershire sauce

1/4 tsp fresh ground black pepper

4 Tbsp homemade mayonnaise



Red Wine-Mushroom Sauce (for fish)





1955



1 small can sliced mushrooms

1 Tbsp butter

1 onion, sliced

1 carrot, sliced

1 sprig parsley

1/2 cup dry red wine

1 Tbsp butter

1/2 Tbsp flour


Drain mushrooms and reserve liquid. Melt butter, add onion and carrot, cover pan and simmer a few minutes until vegetables are soft. Add parsley, wine and mushroom liquid. (Add enough water to liquid to make 1/2 cup.)


Cook slowly until reduced to 3/4 cup. Add butter creamed with the flour and bring back to boiling point. Add mushrooms. Season to taste and pour over broiled fish.



Steak Sauce





1955



1 cup soyu sauce

1 to 1 1/2 cups sugar

4 Tbsp sherry

Ginger root, the size of a walnut

Tabasco, a few drops

2 Tbsp peanut oil

Salt to taste

1 to 1 1/4 ounces Worcestershire sauce


Wash ginger root, cut into pieces and mash. Add all ingredients and taste. Dilute with water if too strong or salty. Soak meat in sauce 4-5 hours. Enough for 4 T-bone steaks or a chicken.



Laperouse Sauce (for steak)





1958



Mix in a saucepan 1 Tbsp red wine garlic vinegar, 2 tsp finely chopped onion, 1 cup dry white wine, 1/8 tsp crushed peppercorns, a very small bay leaf, and 2-3 sprigs parsley. Bring to a boil, and reduce by one half. Stir in 2 Tbsp good commercial meat extract, 2 Tbsp butter, and let simmer 5 minutes. Strain, add chopped chives, and brush over freshly grilled steaks, chops, or chicken.



Marchand de Vin Sauce (Wine Dealer Sauce)





1958



Put in a saucepan 2 cups good red wine, 1 cup finely chopped shallots, 1 small bouquet garne composed of a few pieces of bay leaf, a few sprigs parsley, a small sprig thyme, and 2 whole cloves, a tiny pinch of allspice, 5-6 peppercorns, 1 whole crushed kernel garlic. Bring to boil and reduce to half. Add 3/4 cup rich brown sauce, 1 Tbsp meat extract. Let simmer 10 minutes, then add 2 tsp sweet butter. Whip well, strain through fine sieve, add 1/3 cup poached beef marrow cut into small cubes and 1 Tbsp chopped parsley. Serve very hot. (Steak sauce.)



Louise Sauce (for pork)





1958



Heat 2 Tbsp butter, stir in 2 Tbsp finely chopped onion, and cook until onion is light brown. Sprinkle in 1 Tbsp flour. Blend thoroughly, stir constantly, then add 2 cups beef consommé, 1 cup white wine, 1/2 cup chopped green olives, 2 Tbsp prepared mustard, 1 Tbsp brown sugar, salt and pepper to taste, and let simmer 10 minutes.



Sauce de Colgiene





1958



3/4 lb butter

1/4 lb blue cheese

1/8 tsp smoke salt

1 tsp chopped onion

2 tsp chopped mushrooms

1/8 tsp garlic salt

1 tsp crushed peppercorn

1/2 tsp Worcestershire sauce

2 drops Tabasco

1/2 tsp paprika


Mix well with wooden spatula and form into a roll about the circumference of a silver dollar. Wrap in wax paper and chill. Slice into desired thickness, and put on steaks once they are taken off the grill. Spread with a fork. (Harvey D. Colgin)



Newburg Sauce (for seafood)





1959



Sauté 3 Tbsp flour in 1/4 lb melted butter, adding 8 ounces warm milk and 8 ounces warm cream. Simmer until it thickens and add salt and a pinch of paprika. (An ounce of sherry may then be added.)



Pineapple Raisin Sauce (for Ham)





1959



Combine 3/4 cup drained crushed pineapple, 4 Tbsp seedless raisins, 4 Tbsp orange juice, 1 tsp grated orange rind, and 4 Tbsp brown sugar in a pan, and simmer gently for about 10 minutes. Spread over sliced ham at serving time. Serves 4.