Which preposition to use with sauces
Let our law reign in Lorraine, for what is sauce for the Prussian goose should be Alsace for the Gallic gander.
Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon.
When you have stuffed your veal, strow some of the ingredients over it; when it is roasted make your sauce of what drops from the meat, put an anchovy in water, and when dissolved pour it into the dripping-pan with a large lump of butter and oysters: toss it up with flour to thicken it.
Pour the sauce over the salad and garnish with olives and sliced lemon.
Fry 1 dozen small peeled onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was cooked.
Yes: he was one of the COOKS or one of the BUTLERS, we have forgotten which; but it is certain that he was degraded from the peerage for offering some of his sauce to the reigning British monarch of his time.
Make the oyster sauce by recipe No. 492, and when that is ready, put it by the side of the fire, but do not let it keep boiling.
She herself had never believed in buttering bread when there was "sass" to eat with it; but Abe's extravagant tastes had always carried him to the point of desiring both butter and sauce as a relish to his loaf.
Make this sauce from the beginning to the middle of July, when walnuts are in perfection for sauces and pickling.
This makes a very palatable sauce without the addition of sugar.
You must put this sauce into a bason. 269.
If, however, it happens to curdle, strain the sauce through a tammy, add the lemon-juice, and serve.
In using a jar of pickled walnuts, there is frequently left a large quantity of liquor; this should be converted into a sauce like the above, and will be found a very useful relish.
Have ready some hot buttered toast, spread with anchovies pounded to a paste; pour a little of the hot sauce on the top, and serve very hot and very quickly. Time.5 minutes to make the sauce hot.
*SAUCES FOR FISH AND VEGETABLES*
"I found a good sauce at Micucci'sthe one with a great picture of the owner's grandmother when she was young.
Clean some fine fresh mushrooms, put them in a saucepan with a large piece of butter, pepper and salt; let them simmer until tender, and serve them with no other sauce than that in which they have been dressed.
If preferred, a tablespoonful of thick sweet cream may be added to the sauce before using.
When done, lift the eggs carefully to squares of toast and pour the sauce around them.
The reign of the Directory, therefore is that of Romances à la Radcliffe, as well as of Sauces à la Provençale.