Cassell's Vegetarian Cookery - A Manual of Cheap and Wholesome Diet by A. G. Payne
page 71 of 289 (24%)
page 71 of 289 (24%)
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CAPER SAUCE.--Make some butter sauce, and to every half-pint of sauce add a dessertspoonful of chopped French capers. If the sauce is liked sharp, add some of the vinegar from the bottle of capers. CARROT SAUCE.--Proceed exactly as in carrot soup, using less liquid. CAULIFLOWER SAUCE.--Proceed exactly as in cauliflower soup, using less liquid. CELERY SAUCE.--Proceed exactly as in celery soup, only using less liquid. The thicker this sauce is the better. CHERRY SAUCE.--Take a quarter of a pound of dried cherries, and put them into a small stew-pan, with a dessertspoonful of black currant jelly, a small stick of cinnamon, with half a dozen cloves, and add rather less than half a pint of water, and let the whole simmer gently for about ten minutes, when you must take out the spices and send the rest to table. N.B.--If wine is not objected to in cooking, it is a very good plan to add claret instead of water. CHESTNUT SAUCE.--Proceed as in making chestnut soup, using as little liquid as possible, so as to make the sauce thick. |
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