La Sauce Espagnole (Espagnole Sauce)

Wheter or not this sauce is of Spanish origin, it has been adopted for centuries in France, is one of the basic sauces, and is the foundation of many other sauces and dishes.

Ingredients : (To make about 1 quart of sauces)

• 1/2 cup of butter
• 1/4 lb. of carrots
• 1/4 lb. of onions
• 1/4 lb. of lean gammon
• a few parsley stalks
• a sprig of thyme
• a small bayleaf
• 1/2 cup of flour
• 1/2 cup of white wine
• 3 tablespoons of tomato puree
• a few mushrooms peelings
• 2 tablespoons of MADEIRA
• 1 1/2 quarts of good STOCK

Method :

1. Cut the vegetables in dice, put the butter in a saucepan and, when melted, add the vegatbles.
2. Simmer gently till the vegetables are slightly colored, then add the flour, mix well with a wooden spoon, and simmer gently till the flour begins to brown.
3. Then add very gradually the white wine and the STOCK.
4. Bring to the boil, add the mushrooms and the tomato puree, and simmer gently for 1 hour, skimming as the scum rises.
5. Now strain into another saucepan through a sieve, replace on the fire, bring to the boil and again skim most carefully, as the sauce should be entirely free from grease.
6. When finished, the sauce should be reduced ti 1 quart.
7. Remove from the fire, add the MADEIRA, and strain once more.
8. This sauce will keep for several days in a cool place and can be used as required for many dishes.

SAUCE BEARNAISE (Bearnaise Sauce)

This sauce, although not a foundation sauce , is so very popular in France, and somehow seems so closely associated with French cooking, with their unique TOURNEDOS, and other luscious dishe, that I have selected it from countless others. It is said to be the creation of THE CHEF DES CUISINES OF THE PAVILLON HENRY IV at SAINT-GERMAIN-EN-LAYE, and dates from about 1830.

Ingredients :

• the yolks of 3 eggs
• 4 tablespoons of white wine
• 6 tablespoons of tarragon vinegar
• 1 tablespoon of finely chopped shallots
• 2 level tablespoons of fresh tarragon
• 1 tablespoon of chervil
• a little mignonette pepper
• a little salt
• 1 cup of butter
• a good dash of cayenne

Method :

1. Put the wine and vinegar in a saucepan with the chopped shallot, the tarragon, the chervil, season with the mignonette pepper and a little salt.
2. Bring to the boil and simmer till reduced by two-third.
3. Remove from the fire and, when lukewarm, add the 3 yolks of eggs, stirring well, replace on a very slow fire--or even keep the saucepan in another saucepan of boiling water--and very gradually add the butter, divided in small pieces, beating with an eggwhisk incessantly.
4. When all the butter has been used, the sauce should be very light.
5. It should be hurriedly strained through a conical sieve, replaced on the fire with a little chopped tarragon and chervil, and seasoned with a dash of cayenne.
6. This sauce should never be allowed to get really hot.
7. It should be treated as a "butter mayonnaise", worked as such, and served lukewarm, otherwise it will curdle.

LA SAUCE BECHAMEL (Bechamel Sauce )

This is another of the basic sauces, used for many purposes in French cooking.

Ingredients :

• 1 medium carrots
• 1 medium onion
• 1/2 cup of uncooked diced ham or gammon
• 3 tablespoons of butter
• 1 1/2 ozs. of flour
• 1 1/2 ozs. of butter
• 3/4 pint of milk
• a bouquet of mixed herbs
• salt
• pepper

Method :

1. Melt 3 tablespoons of butter in a saucepan, add the vegetables cut in small dice, also the ham.
2. Simmer very gently for 15 minutes, but without browning in the slightest.
3. Now put the vegetables on a plate, and in the same saucepan blend the other 3 tablespoons of butter with the flour to a smooth paste.
4. Add the hot milk very gradually, stirring continually.
5. Replace the vegetables in the sauce, with the herbs, season with salt and pepper, and simmer for 3/4 hour.
6. Strain, and use as required.