Text 10313, 81 rader
Skriven 2011-05-05 07:46:00 av Dave Drum (1:124/311)
Ärende: DP 451
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecue Sauce
 Categories: Sauce
      Yield: 1 servings
 
      1    Info
 
  Two-thirds cup butter, two-thirds cup of water, two tablespoons
  Worcestershire sauce; one and a half tablespoons of lemon juice, half
  teaspoon of Tabasco sauce, two teaspoons of sugar, one teaspoons salt,
  Cayenne to taste, and two teaspoons of flour.
  
  RAVIGOTE SAUCE
  
  Twelve shallots, two cloves of garlic, one chopped pickle, one
  tablespoon of vinegar, one of mustard, the yolk of an egg, four
  sprigs of chopped parsley, one sprig of thyme, and one bay leaf.
  
  Chop the green and white parts of the shallots fine.  Mince the garlic
  and put these into bowl, adding the chopped pickle.  Then add the
  parsley, mix together, and add mustard.  Mix again, add vinegar, oil,
  salt, and pepper, to taste.  Beat the yolk of an egg into the sauce.
  
  This is to be served cold, with cold meat, turkey, etc.
  
  SOUBISE SAUCE
  
  Boil six white onions, drain well, and add one tablespoon of butter
  melted in a saucepan.  Cook gently for two or three minutes, being
  careful that the onions do not color.  Rub this through a strainer
  and add to white sauce made of three tablespoons of butter, three of
  flour, and one cup of milk, or cream if possible.
  
  Salt and Cayenne to taste.
  
  SOUR CREAM DRESSING
  
  Mix one teaspoon of dry mustard, two of sugar, two of flour, one of
  salt, one-eighth teaspoon of black pepper, one-third cup of vinegar.
  Cook in double boiler until thick.  Cool and then add one cup of sour
  cream, beaten stiff.
  
  TARTAR SAUCE
  
  To a pint of mayonnaise, add one teaspoon dry mustard, two
  tablespoons of grated onions, one of chopped parsley, a pinch of
  Cayenne, and two tablespoons of finely cut pickles of radish.  The
  radish adds a crisp and delightful touch.
  
  SAUCE ARNAUD -- See Shrimp
  
  REMOULADE SAUCE -- See Shrimp
  
  SWEET SAUCES, FOR DESSERT
  
  CARAMEL SAUCE
  
  Put half a cup of sugar in a smooth saucepan over a low fire.  Stir
  constantly until the sugar is melted and smoking -- about ten minutes.
  When the sugar is straw colored remove from the fire.  Gradually,
  stirring all the while, add two tablespoons of water.  Do not let it
  lump.  Return to the fire till the color of maple syrup.
  
  This is delicious flavoring, and is added to sauce made of one cup
  sugar, three-fourths cup of water, grated peel of half a lemon, dash
  of cinnamon and nutmeg, juice of half a lemon, or two tablespoons of
  sherry.
  
  39
  
  Recipe:  "New Orleans Recipes" by Mary Moore Bremer of Waveland, Miss.
  Published by Dorothea Forshee -- Copyright 1932
  
  From: D. Pileggi                      Date: 13 Jan 94
 
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