A stock is a liquid containing some of the soluble nutrients and flavours, which are extracted by prolonged and gentle simmering (except fish).

 

STOCKS

Stock is the liquid obtained after the long, slow cooking of meat and/or bones with water and flavouring. It is used for soups and gravies. The kinds most generally used are known as household stocks.

 

Kind	Main Ingredients	Flavouring	Liquid	Time	Uses
Meat and Bone	i.                     450g uncooked meat or bones or ii.                   450g cooked meat or bones or iii.                  Giblets, neck, carcase, etc of poultry	225g fresh vegetables cut into large pieces	1.2L water	3-4 hrs 2-3 hrs 1-2 hrs	Soups, gravies or savoury sauces.
Fish	i.                     1 cod’s head or ii.                   450g cheap white fish or iii.                  skin and bones of fish	1 onion or leek I stick of celery	1.2L water	¾ - 1 hr	Fish soups or sauces.
Vegetable	450g mixed fresh vegetables	I bunch mixed herbs	1.2L water	1-1.5 hrs	Vegetable soups and sauces.

 

Preparation of stock

 

1. Meat

(a)     Wipe uncooked meat and cut into even sized pieces, removing any fat.

(b)     Remove fat from cooked meat and cut into even sized pieces.

 

2. Bones

 

Break up into moderate sized pieces removing any fat.

 

3. Giblets, neck etc.

 

Soak in salt water (1 tsp salt to 600mL water) for about 5 minutes. In the case of the gizzard, cut through the thickest part to inner lining, taking care not to cut through the inner bag. Remove the inner bag and soak the remainder of gizzard with other giblets.

4. Fish

 

Break up the bones and wash together with the skin.

 

5. Vegetables

 

Wash, peel or scrape and cut into large pieces.

 

Method

 

1. Cover the main ingredients with the water, bring to the boil and skim.
2. Add the vegetables; bring to the boil and simmer slowly.
3. Remove the vegetables from the meat or bone stock after 1 ½ hours or the flavour will be spoilt.
4. Simmer for the required length of time.
5. Strain through a sieve or colander.

 

 

Fish stock fumet

 

Use head and bones

Only simmer for 20 mins. because it goes cloudy

 

Glace

Reduced simmer stock to a past. For strengthening sauces, soups, etc. ¼ the original volume.

 

Stocks – (Fonds)

White	Brown
Fond Blanc or Find de marmite White beef stock	Fond Bran or estouffade Brown beef stock

 

General proportions of ingredients for all stocks ex. fish

4 L water (1)

2 kg raw bones (½)

½ kg vegetables (onion, carrot, celery, leek) (¼)

1 bouquet garni (thyme, bay leaf, parsley, stalks)

-          wrapped and tied in leak stalk with string

12 pepper corns

 

General method for all brown stocks

1. Chop the bones and brown well on all sides.
1. Placing in a roasting in oven or
2. Carefully browning in a little fat in a frying pan.
2. Drain off any fat and place in stockpot.
3. Brown any sediment that may be in the bottom of the tray deglace (swill out) with ½ L of boiling water, simmer for a few minutes and add to the bones.
4. Add cold water, bring to the boil and skim.
5. Wash, peel and roughly cut the veges, fry in a little fat till brown, strain and add to the bones.
6. Add the bouquet garni and peppercorns.
7. Simmer for 6-8 hours.
8. Skim and strain.

 

 

Stocks (les Fond de cuisine)

 

Start all stocks in cold water

 

White stocks

Remove fat or marrow.

Add cold water and bring to the boil.

Refresh add water and bring to the boil.

After 4 hours add veges and cook for another 4 hours.

Skimming fat off at all times.

 

Brown stocks

Brown off the bones (oven or pan).

There must not be any fat in the stockpot.

Add cold water bring to the boil.

Brown veges and add to the bones and ½ way.

Skim all the time.

Mushrooms and tomatoes can be added for extra flavour.

 

When a stock is finished:

-          strain

-          cool (rapidly)

-          refrigerate

-          gel

 

Before reusing any stock it should be brought to the boil for 10 min (Sour e.g. Cloudy).

 

Best Bones

Young animals contain more gelatine, add body, shine knuckle or neck bones.

 

Stocks are a liquid containing some of the soluble nutrients and flavours which are extracted by prolonged and gentle simmering except fish.

1. white beef stock -                            fond blanc

2. brown beef stock -                           fond brun

3. white mutton/lamb -                         fond blanc                        De mouton

4. brown mutton/lamb -                        fond brun                         

5. white veal -                                     fond blanc                        De veau

6. brown veal -                                    fond brun

7. white chicken -                                fond blanc                        De voloille

8. brown chicken -                               fond brun

9. game stock -                                  giber

 

A Matignon - is a minepoa with the addition of bacon.

 

 

 

 

SAUCES

 

A sauce is a liquid which has been thickened by:

- roux                                  - blood                                - waxy maze

- cornflour                            - arrowroot                           - egg yolks

- butter                                - burre Manie                       - fecule

 

Smooth glossy in appearance                                         pouring

Definite in taste                                                              coating

Light in texture                                                               binding

 

 

Roux
White	Blond	Brown
Béchamel	Velouté	Espagnole
Béchamel
Mustard	Grilling herrings	English mustard
Anchovy	Fried, poached, boiled	Anchovy essence
Egg	Poached, boiled fish	Eggs
Cheese	Fish or veges	Cheese
Onion	Roast mutton	Onions
Soubise	Roast mutton	Onions (strainer)
Parsley	Poached, boiled, fish or veges	Chopped parsley
Cream	Poached fish & boiled veges	Cream or milk
Velouté
Caper	Boiled leg of mutton	Mutton stk, capers
Supreme	Boiled chicken, chaud frod	Chick stk – mush leason
Aurore	Boiled chicken, eggs, chaudfoid	Supreme tomato puree
Mushroom	Boiled chicken, sweet breads	Supreme, mush, leason
Ivory	Boiled chicken	Supreme, meat glaze

 

 

Demi-glace sauces
Bordelaise Use Fried steaks	Shallots, red wine	Reduce
	Mignoette pepper
	Tyme, bay leaf
	Demi-glace (marrow)
Chasseur Use Fried chops chickens Steaks	Shallots, white whine	Reduce
	Mushrooms
	Tomato concasse
	Demi-glace
	Parsley tarragon
Deviled Use Grilled fried Meats – fish	Onions, pepper, mignette cayenne, white wine, vinegar	Reduce
	Demi-glace
Poivrade Use Venison	Mirepoix migonette pepper	Reduce
	White wine vinegar
	Demi-glace
Italian Fried Veal or lamb	Duxelle
	Parsley, cheroil & tarragon
	Ham, tomato
	Demi-glace
Brown Onion Fried Vienna steak, liver	Onions	reduce
	Vinegar
	Demi-glace
Madera Brazed ox tongue	Madera wine
	Demi-glace
	Butter
Piquant Made up Disles	Vinegar – shallots	Reduce
	Demi-glace
	Gherkins chapers
	Cheveral, tarragon, parsley
Robert Fried pork - Chops	Onions, vinegar	Reduce
	Demi-glace
	English mustard
	Castor sugar
Charcatiere	(Robert) Gherkins
Reform Use Lamb cutlets	Mirepoix	reduce
	Vinegar
	Red currant jelly
	Pepper corns
	Demi-glace
	Beetroot, egg white, gherkin	Garnish
	Mushroom, truffle, tongue

 

Cold Sauces (Mayonnaise)
Andalouse - Use: cold meats entrée Mayon – tomato concasse, diced red permentos	Remoulade – Use: fried fish entrée or main Mayon - capers, gherkinds, anchovy essence, parsley, fine herbs
Cambridge – Use: cold meats entrée Mayon – chopped anchovies, capers, parsley	Tartare – Use: fried fish entrée & main Mayon -  capers, gherkins, parsley
Cocktail – Use: shellfish entrées Mayon - cream, tomato sauce, Worchester sauce, tomato ketchup, lemon juice	Verte – (Green sauce) Use: cold trout, salmon entrée Mayon – watercress, spinach, parsley, tarragon, clervil
Vincent – Use: fish and shellfish cocktails Mayon – sieved hand boiled egg yolks, Worchester sauce	Tyrolienne – Use: cold fresh fish entrée Mayon – tomato concasse, bay leaf, thyme, fine herbs, shallots.

 

Cold Sauces (Hollandaise) for fish
Sauce Chantilly Use: poached fish Hollandaise with cream	Sauce Noisette Use: poached trout, salmon 1 part buerre Noisette, 9 part Hollandaise
Sauce Maltaise Use: continental asparagus Hollandaise with orange juice	Sauce Bearnaise Use: grilled fish Hollandaise with vinegar, egg yolks, tarragon, clervil, pepper corns, white wine

 

Miscellaneous Sauces
Curry sauce	Sauce Kari
Roast gravy	Jus Roti
Thickened gravy	Jus Lie
Bread sauce	Sauce Pain
Apple sauce	Sauce Pommes
Canberry sauce	Sauce Airelles
Tomato sauce	Sauce Tomate
Melted butter	Beurre Fondu
Hollandaise sauce	Sauce Hollandaise
Béarnaise sauce	Sauce Béarnaise

 

Garnishes
Sauces made from a Demi-Glace
Sauce	Reduction	Garnish	Menu Example
Robert	WW2V	Mustard	Cote de Porc Robert
Reforme	WW	Julienne of beetroot, truffle, tongue, gherkins	Cotelette d’ agreau Reforme
Piquante	WW2V	Gherkins, capers	Kromeskis piquant
Charcatiere	WW2V	Mustard, julienne of gherkins	Sauté depore Charcatiere
Diable	WW2V	Cayenne Pepper	Poulet grille Diable
Chasseur	WW	Mushroom, tomato, tarragon	Poukt sauté Chasseur

 

Butter Sauces
Hollandaise
Sauce	Garnish	Menu example
Hollandaise		Choufleur Hollandaise
Maltaise	Orange zest, juice	Asperges Maltaise
Moussline	Whipped cream	Darne de Saumon Sauce Moussline
Noisette	Brown butter	Fillet de trute Noisette
Béarnaise
Sauce	Garnish	Menu example
Béarnaise	Tarragon	Chateaubriand Sauce Béarnaise
Choron	Tomato	Tournedos grille Sauce Choron
Foyot	Meat glaze	Entrecote Foyot
Paloise	Mint	Noisette d’ agreau Paloise

 

Compounded Butter
Butter	Garnish	Menu example
Burre Maitre d’ hotel	Parsley, garlic, Worchester sauce, lemon juice	Entrecote Matre d’ hotel
Beure Colbert	Chicken glaze	Sole Colbert
Beurre Anchois	Anchovy	Paupiette de Sole Beurre d’ Anchoise
Café de Paris	Mixture of herbs, 2 spices & meat glaze	Entrecote Café de Paris

 

Demi Glace Sauces with red wine and/or vinegar
Sauce	Reduction	Garnish	Menu example
Bordelaise	RW	Bone Marrow	Entrecote Bordelaise
Provrade	RW & V		Sauté chevreuil Provrade
Perigieux	RW	Truffles	Rable de lievre Perigieux
Genevoise	RW	Anchovy Essence	Darne de Samon Genevoise
Demi Glace Sauces with liquor added
Sauce	Addition	Garnish	Menu example
Madere	Madaira		Jambon braise au Madere
Porto	Port wine		Canard Savage au Porto
Sherry	Sherry		Escalop de veau au Sherry

 

 

Sauces made from Veloute
Sauces made from Sauce Supreme
Sauce	Garnish	Menu example
Aux Champignons	Mushrooms	Supreme de Poularde aux Champignons
Hongroise	Paprika, onion	Poulet poche a l’hongroise
Ivoire	Meat glace	Supreme de poule a l’Ivoire
Chaude-froide	Aspic cream	Escapole de Dinde en Chaude-froide
Aurore	Tomato	Supreme de Volaille a la’Aurore
Albafera	Meat glace, pimento butter	Poulet poche Albufera
Sauces made from Sauce vin blanc
Sauce	Garnish	Menu example
Normande	Mushroom, oyster juice, parsley	Filet de Sole Normande
Persil	Parsley	Darne de groper Persil
Aux Huitres	Oysters	Poupiette de Soleaux Huitres
Diplomate	Mushroom, oyster, lobster, truffle	Delice de Sole Diplomate
Thermidor	Mustard, parsley	L’Homard Thermidor
Cardinal	Truffle, tomato, cayenne, lobster, butter	Languste Cardinal

 

Sauces made from Bechamel
Sauce	Garnish	Menu example
Morney	Cheese, egg yolk	Fillet de Sole Waleska
Soubise	Onion puree	Gigot de Mouton roti, Sauce Soubise
A l’onion	Shredded onion	Oeuf a la tripe
Moutarde	Mustard	Herring grille, Sauce Moutarde
Persil	Parsley	Cotes de bettes Persil
A l’Oeuf	Egg	Cabilland poche, S a laoeuf
Crème	Cream	Chouxfleur a la creme

 

Sauces made from Sauce Allemande
(White roux veal stock)
Sauce	Garnish	Menu example
Aux Champignons	Mushrooms	Escalope de veau aux champignons
Poulette	Parsley	Tete de veau Poulette
Villeroy	Ham, truffle	Grenadin de veau Villeroy
Grenadin – is a thick escallope or thin steak

 

 

 

 

 

 

 

 

 

 

Mayonnaise
Sauce	Garnish	Menu example
Russe	Lobster, caviar, mustard, béchamel	Languste a la Russe
Cocktail	Tomato, Worchester, lemon juice, Tabasco	Cocktail de Fruitdemer
Tartare	Capers, gherkins, parsley, fine herbs	Oeuf poche a la tartare
Remolarde	Capers, gherkins, anchovy, fine herbs	Gorgon de Cabillard Remolande
Gibriche	Tartare, chopped egg	Filet de Sole frit Sauce Gibriche
Vert	Jus of spinach, parsley	Asperges Sauce vert
Vincent	½ vert, ½ tartare	Beouf bouilli, S-Vincent
Adalouse	Tomato, pimento	Oeuf dur a l’ Andalouse

 

 

Simple sauces may be divided into the following groups:

1. Those made with a roux, which include :

a.       Household sauces : White and Brown.

b.       Superior Sauces : Bechamel and Veloute (White) and Espagnole (Brown).

2. Those thickened with cornflour, arrowroot, flour, custard powder, rice flour etc.
3. Cooked egg and custard sauces.
4. Cold Sauces.
5. Unclassified Sauces.

 

Foundation White Sauce

 

Proportion

For a pouring sauce : 12.5g fat, 12.5g flour, 300ml Liquid.

For a coating sauce : 25g fat, 25g Flour, 300 ml liquid.

 

Basic Recipe

 

Pouring sauce                                                      Coating Sauce

12.5g Flour                                                           25g Flour

12.5g margarine or dripping                                    25g margarine or dripping

(according to use)                                                 (according to use)

300ml Liquid                                                         300ml Liquid

 

The liquid depends on the kind of food with which the sauce is to be served.

For meat use half milk and half meat liquor or stock.

For fish use half milk half fish stock.

For vegetables use half milk and half vegetable liquor or all vegetable liquor.

For sweets use milk, milk and water or water.

The fat is melted and the flour added and cooked. This mixture is called a roux. It may be white or brown. A white roux is used for white sauces.

 

Method.

1. Melt the fat in a saucepan.
2. Add the flour, mix smoothly and cook over a gentle heat, stirring all the time..
3. Cook for 2 or 3 mins., still stirring. Do not allow to brown.
4. Remove from the heat and add the liquid, a little at a time, to the roux until the mixture is smooth and creamy. Stir all the time. If the liquid is not added gradually a lumpy sauce will result.
5. Add the remaining liquid and mix thoroughly.
6. Return to the heat, bring to the boil, stirring round and across the saucepan all the time.
7. Continue boiling and stirring 4 to 5 mins. to cook the flour thoroughly.

            If the boiling is not continued the sauce will be:

a.       raw in flavour

b.       incorrect consistency

c.       dull instead of glossy.

8. Season carefully.

 

To Avoid and/or Overcome Mistakes

1. If the sauce is allowed to stand over a gentle heat, once the sauce is made it will become thin owing to continued cooking. To save time at the last minute, the roux may be made beforehand and the liquid added, and then be allowed to stand and cooked up immediately before served.
2. If the sauce is allowed to stand after cooking, a skin forms on the top due to evaporation. To minimise this, cover the surface closely with a piece paper dipped in cold water. Place lid on saucepan.
3. If the sauce is too thick, dilute with a little liquid and bring to the boil again stirring all the time.
4. If the sauce is too thin, reduce by boiling rapidly, stirring all the time.
5. If a sauce has become lumpy through wrong methods, stir vigorously with a whisk.

 

Foundation Brown Sauce

Basic Recipe

 

12.5g Fat                                  1 small piece carrot

12.5g Flour                                1 onion

12.5g stock or water

 

Method

1. Prepare the vegetables and slice them.
2. Melt the fat and fry the vegetables until brown.
3. Add the flour, cook all slowly together until the roux becomes a good brown colour.
4. Remove from the heat and add the liquid a little at a time, mixing smoothly with the roux.
5. Return to the heat and bring to the boil, stirring round and across the saucepan all the time.
6. Allow to simmer for about 30 mins.
7. Skim, strain and reheat.

 

Sauces Thickened with Cornflour, etc.

Basic Recipe

Cornflour, arrowroot, rice flour or custard powder : 12.5g

Liquid : 300ml (water, milk and water or milk)

Sugar : 12.5g or

Seasoning ½ tsp. salt, ⅛ tsp. pepper.

 

Method

1.       Mix the cornflour, etc., to a thin paste with a little of the cold liquid.

2.       Put the remaining liquid on to boil.

3.       Pour on to the thin paste, stirring all over, all the time.

4.       Return to the saucepan, bring to the boil, stirring all the time round and across the saucepan.

5.       Boil 2 to 3 mins., stirring continuously. Add seasoning or sweetening.

 

Cooked Egg Sauces

 

Basic Recipe

1 egg                                        1 dessertspn. Sugar

300ml Milk                                ½ tsp. vanilla flavouring (optional)

 

Method

1.       Heat the milk.

2.       beat the egg and pour the hot milk over gradually.

3.       Return to gentle heat, and stir until custard thickens (Do not boil).

4.       Add sugar.

 

Coffee Custard Sauce

Use 150ml strong coffee and 150ml milk, or 300ml milk less 1 tbsp. and 1 tbsp. coffee essence. Continue as egg custard.

 

 

 

 

 

 

 

COLD SAUCES

 

Boiled Salad Dressing

1 tsp. flour                  1 tsp. sugar             75mls vinegar

1 tsp dry mustard        1 egg                      1 tbsp salad oil

¼ tsp salt                   150mls water

 

1.       Mix all the dry together and mix to a smooth paste with a little of the water.

2.       Mix the remainder of the water with the vinegar and bring to the boil.

3.       Pour gradually on to the thickening, stirring all the time.

4.       Put back into the saucepan, bring to the boil, and cook for 3 to 4 mins, stirring all the time.

5.       Beat in the salad oil gradually and then the whisked egg.

6.       Cook until the mixture thickens. Do not boil once the egg is added.

7.       Use as required.

 

 

 

Cream Salad Dressing

1 hard-boiled egg        ⅛ tsp pepper           1 tsp sugar

¼ tsp salt                   1 dessertsp vinegar  2 tbsp cream or

½ tsp dry mustard       or lemon juice          evaporated milk

 

1.       Sieve the yolk and add the dry ingredients.

2.       Add the cream or evaporated milk gradually.

3.       Add the vinegar or lemon juice very gradually.      

Note: Chop the egg white and use to decorate the salad.

 

French Dressing

1 tbsp salad oil           ¼ tsp salt

1 dessertsp vinegar     ⅛ tsp pepper

 

1.       Mix together oil and seasonings.

2.       Work in the vinegar very gradually, stirring all the time until it is smoothly blended.

 

Mayonnaise Sauce

1 yolk of egg               2 tsp vinegar

150ml salad oil           ½ tsp dry mustard

 

1.       Mix together the yolk of egg, mustard, and seasonings in a bowl.

2.       Add the oil drop by drop, stirring or whisking all the time. To do this

a.       Put the oil into a bottle.

b.       Cut two very small wedges in the cork, one on either side. This allows the air to enter and the oil to ooze through drop by drop.

3.       Wrap a damp cloth round the bowl during the process to keep the egg yolk and oil cool.

4.       When thick and smooth, add the vinegar very gradually.

 

 

 

 

 

Tartare Sauce

150ml mayonnaise                                    1/1 tsp chopped parsley

1 tsp chopped gherkins                             1 tsp chopped capers.

 

Add all ingredients to the mayonnaise and mix thoroughly.

 

 

 

 

Horseradish Sauce

37.5g horseradish                                     ½ tsp. dry mustard

75mls cream or 2 tbsp.                              1 tbsp. vinegar

evaporated milk                                         1 tsp. sugar

¼ tsp. salt

 

1.       Wash and scrape the horseradish.

2.       Mix all dry ingredients together.

3.       Add the vinegar gradually.

4.       Stir slowly into the slightly whipped cream.

 

Mint Sauce

150ml vinegar                                           2 tbsp. boiling water

3 heaped tbsp. chopped mint                     1 tbsp. sugar

pinch salt

 

1.       Wash the mint and remove from the stalks.

2.       Chop very finely with the sugar. (This aids the chopping)   

3.       Put into basin and pour on the boiling water. (this dissolves the sugar and keeps the mint a good colour).

4.       When cool, add the sugar.

 

 

Unclassified Sauces

 

Apple Sauce

450g Apples                                             1 tbsp. sugar

1 tbsp water                                             12.5g margarine

few drops lemon juice

 

1.       Peel, core and cut up the apples.

2.       Cook with the water and margarine until soft.

3.       Add sugar and lemon juice.

4.       Beat until smooth.

 

Bread Sauce

300ml Milk                                               1 onion stuck with cloves

12.5g margarine                                        few drops lemon juice

1 tbsp. water.

 

1.       Simmer the onion and mace with the milk for about half and hour.

2.       Put the breadcrumbs, margarine and seasoning into a bowl.

3.       Strain the flavoured milk over the crumbs.

4.       Stand aside and reheat when required.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

IMPORTANT POINTS IN SAUCE MAKING

 

What to do	Reason
Foundation Sauces
1. Blend the fat and flour carefully and do not brown the flour for white sauce.	The sauce will be greasy if roux is not well blended and the colour will be spoilt if flour is browned.
2. Brown the flour well for brown sauce, but do not over brown.	If not brown enough the sauce will be pale and unappetising in appearance. If over browned it will have a burnt, unpleasant flavour.
3.Add the liquid off the heat, and very gradually.	If added on the heat or not sufficiently gradually, the sauce will be lumpy.
4. Cook thoroughly.	The flour must be well cooked or the flavour will be spoilt.
5. Season Carefully.	To draw out the flavours and make appetising.
Egg Sauces
1. Cook gently. Do not allow to boil once the egg is added.	The egg will curdle.
2. If the egg curdles, put the saucepan into cold water and whisk the custard.	To reduce heat as quickly as possible.
Cold Sauces
1. Mayonnaise Add the oil to the egg yolk drop by drop, whisking all the time.	The whisking splits the oil into minute gloublues, and the gradual mixing causes the yolk and the oil to become evenly and well incorporated.
3.       If the mixture curdles owing to too rapid addition of oil :- a.       add a few drops of water. b.       If ineffective, add the mixture drop by drop to another yolk.	The addition of another yolk evens up the mixture and, by very careful addition of the oil, and continual whisking, the yolk and the oil can become evenly incorporated.

 

Application of basic recipes

Method 1                    (based on 300ml liquid)

 

Kind of Sauce	Seasoning or sweetening	Addition to Foundation	Additional Directions
White Sauces:
Anchovy	None	1 tsp. anchovy essence, ¼ tsp. lemon juice or vinegar.	Make sauce ; add essence and vinegar or lemon juice last.
Brain	½ tsp salt, shake pepper.	Brains from calf or sheep’s head.	Blanch and remove skin. Cook in stock about 30 mins. Chop and add to made sauce.
Caper	½ tsp. salt, shake pepper	1 dessertsp. Capers, 1 tsp. caper vinegar.	Make white sauce and add chopped capers and vinegar. Add to sauce when made.
Cheese	½ tsp. salt, pinch cayenne.	1 Tbsp. dry finely grated cheese.	Add to sauce when made.
Dutch (or hollandaise)	½ tsp. salt, shake pepper.	1 egg.	Add beaten egg and lemon juice before serving. Do not boil after egg is added.
Egg	½ tsp. salt, shake pepper.	1 hard boiled egg.	Chop egg and add to made sauce.
Mustard	½ tsp. salt, shake pepper.	1 tsp. dry mustard, ½ tsp. vinegar.	Add dry mustard to flour. Make sauce and add vinegar last.
Onion	½ tsp. salt, shake pepper.	1 large onion.	Blanch and cook onion and chop finely. Use half milk and half onion liquor to make up 300ml liquid. Add onion to made sauce.
Parsley	½ tsp. salt, shake pepper.	1 dessertsp. Parsley.	Wash, dry and chop parsley finely. Add to sauce immediately before serving.
Shrimp	Shake of pepper	150mL pickled shrimps, 2-3 drops anchovy essence to colour or a few drops carmine colouring.	Pick shrimps and chop roughly. Add essence or colouring. If anchovy essence is used, very little salt may be required. If colouring used, add ½ tsp. salt.
White (sweet)	1 dessertspn. Sugar.	None	None
White (savoury)	½ tsp. salt, ⅛ tsp. pepper.	None	None
Béchamel	½ tsp. salt, ⅛ tsp. pepper.	1 small carrot, ½ small turnip, 1 small onion stuck with clove.	Simmer vegetables in the milk for about ½ hr. Strain and use liquid and make as white sauce.
Veloute	½ tsp. salt, ⅛ tsp. pepper.	White stock (veal or chicken), ½ tsp lemon juice, a few parsley stalks.	Use white stock in place of milk. Fry the parsley stalks with the fat before adding flour. Proceed as for White Sauce. Add seasoning and lemon juice. Simmer about 10 mins. Strain and serve.
Brown Sauces:
Brown	½ tsp. salt, ⅛ tsp. pepper.	None	None
Curry	None	2 tsp. curry powder, 1 tsp curry paste,  1 tbsp. Sour apple or rhubarb.	Fry the powder, paste and sour fruit with the vegetables.
Espagnole	½ tsp. salt, ⅛ tsp. pepper.	50g ham or bacon, 2 tomatoes, 1 tbsp. sherry (if desired)	Use brown stock. Cut up ham or bacon, and sauté. Continue as for Brown Sauce. Add herbs, tomatoes, seasoning etc., after stock has been added. Simmer together about 30 mins. Strain and serve.

 

 

 

 

Method 2

 

Kind of Sauce	Addition or Variation of Basic Recipe	Additional Directions
Sweet Sauces:
Arrowroot	Strip of lemon rind or bay leaf, etc.	Heat the milk with the flavouring. Make as foundation sauce. If fruit juice or water is used, boil until clear.
Custard (plain)		As basic recipe, using custard powder.
Custard (egg, Economical)	½ egg (1 egg per 600ml)	Make as basic recipe. Cool and add beaten egg, return to saucepan to heat until egg thickens. Do not boil. Add sugar.
Chocolate	50g Chocolate or 2 tsp. cocoa, ½ tsp. vanilla. Use milk and water or all water.	If cocoa is used reduce cornflour by 2 tsp. If chocolate is used, dissolve in the liquid. Add sugar and essence last. Use basic recipe. Reduce liquid by 1 tbsp. Add essence last.
Coffee	1 tbsp. coffee essence	Use basic recipe. Reduce liquid by 1 tbsp. Add essence last.
Jam or Syrup	1 tbsp. jam or syrup, tsp lemon juice. If jam sauce, a few drops or colouring. Use water.	Boil together jam (or syrup) and sugar in the water 6-7 mins. Strain, add to blended cornflour or arrowroot. Continue as basic recipe. Add lemon juice last. Note: Arrowroot makes a clearer sauce.
Lemon	Rind and juice 1 lemon.	Shred lemon rind and cook in water 10-15 mins. Add to blended cornflour and finish as basic recipe. Add sugar and lemon juice.
Marmalade	1 tbsp. marmalade, 2 tsp. lemon juice.	Make as jam sauce but do not strain.
Orange	Rind and juice of 1 orange, 2 tsp. orange juice.	Make as lemon sauce.
White (Sweet)	Use flour	Make as basic recipe.
White (Savoury)	Use flour and half milk and half meat stock or fish stock or vegetable liquor or water, according to use. ½ tsp. dry mustard, ⅛ tsp pepper.	Make as basic recipe. This method does not make such a rich sauce as foundation white sauce.
Savoury Sauces:
Horseradish	3 tbsp. grated horseradish, ½ tsp dry mustard, ¼ tsp salt, 1 tbsp vinegar.	1.       Scrub, peel and grate horseradish. 2.       Mix together mustard, sugar and salt. 3.       Make 300ml cornflour sauce. 4.       Add vinegar gradually, and lastly horseradish. Note: Cream may be used instead of cornflour sauce.
Tomato	300ml tinned tomatoes or 225g fresh tomatoes, 1 tsp sugar, ½ tsp. salt, ⅛ tsp pepper, 25g bacon or ham rinds, 1 onion, 1 small carrot, 12.5g margarine. Use stock or water.	1.       Prepare onion and carrot and cut into slices. 2.       Heat margarine and bacon rinds in saucepan. 3.       “Sweat” onion and carrot in fat. 4.       Add tomatoes and liquid. 5.       Simmer about 45 mins. 6.       Rub through sieve. 7.       Add to blended cornflour and make as cornflour sauce. 8.       Season carefully and add sugar.