The Boston cooking-school cook book

butter ¼ cup flour 1⅓ cups Brown Stock ½ teaspoon salt Few grains cayenne Juice 2 oranges 2 tablespoons Sherry wine Rind of 1 orange, cut in fancy shapes Brown the butter, add flour, with salt and cayenne, and stir until well browned. Add stock gradually, and just before serving, orange juice, Sherry, and pieces of rind. Sauce à l’Italienne ────────────┬────────────────────────────────── Onion │2 tablespoons each, finely chopped Carrot │ Lean raw ham│ ────────────┴────────────────────────────────── 12 peppercorns 2 cloves Sprig marjoram 2 tablespoons butter 2½ tablespoons flour 1 cup Brown Stock 1¼ cups white wine ½ tablespoon finely chopped parsley Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then add gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley. Champagne Sauce Simmer two cups Espagnole Sauce until reduced to one and one-half cups. Add two tablespoons mushroom liquor, one-half cup champagne, and one tablespoon powdered sugar. Tomato Sauce I (without Stock) ½ can tomatoes or 1¾ cups fresh stewed tomatoes 1 slice onion 3 tablespoons butter 3 tablespoons flour ¼ teaspoon salt ⅛ teaspoon pepper Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid, add a few grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour together before adding the tomatoes. Tomato Sauce II ½ can tomatoes 1 teaspoon sugar 8 peppercorns Bit of bay leaf ½ teaspoon salt 4 tablespoons butter 4 tablespoons flour 1 cup Brown Stock Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid. Tomato Sauce III ¼ cup butter 1 slice carrot 1 slice onion Bit of bay leaf Sprig of thyme Sprig of parsley 1 cup stewed and strained tomatoes 1 cup Brown Stock Salt and pepper ¼ cup flour Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove