377. - Tomato Sauce. (Soyer's.)

If fresh, put six in a stewpan; having removed the stalk, and squeezed them in the hand to remove pips, etc, add half an onion, sliced, a sprig of thyme, a bay-leaf, half an ounce of celery, one ounce of ham or bacon, same or butter, teaspoon-ful of sugar, same of salt, a quarter one of pepper, set on fire to stew gently; when all tender, add a table-spoonful of flour, moisten with half a pint of broth, boil five minutes; add a little cayenne, taste if highly seasoned, pass it through sieve or tammy, put it back in stewpan, until it adheres rather thick to the back of the spoon, and use it for any kind of meat or poultry. If preserved tomato, proceed as for poivrade sauce, respecting the vegetables, omitting the vinegar, and adding the tomato, instead of the brown sauce, with a table-spoonful of flour and broth to bring it to a proper thickness; pass it through a sieve, and serve as above.

380. - Onion Puree Sauce

Peel and cut six onions in slices; put in a stewpan, with a quarter of a pound of butter, a teaspoonful of salt; one of sugar, a half one of pepper; place on a slow fire to simmer till in a pulp, stirring them now and then to prevent them getting brown, then add one tablespoon-ful of flour, a pint of milk, and boil till a proper thickness, which should be a little thicker than melted butter; pass through a tammy, warm again, and serve with mutton cutlets, chops, boiled rabbits, or fowl; by not passing it, it will do for roast mutton and boiled rabbit as onion sauce.

381. - Puree Of Cauliflower Sauce

Boil a cauliflower well in three pints of water, in which you have previously put one ounce of butter, one tablespoon-ful of salt; when done, chop it up, having prepared and slowly cooked in a stewpan an onion sliced, a little celery, half a turnip, one ounce of ham, two of butter, a little bay-leaf, mace, add then the cauliflower, stir round, add a table-spoonful of flour, moisten as above for onions, pass, and finish the same way. It may be made of Jerusalem artichoke or turnip.

383. - White Cucumber Puree

Peel two, or one large one, cut in slices, put in the stewpan with the same vegetables, etc. as for the cauliflower; when tender, add a table-spoonful of flour, four gills of milk or broth, boil, finishing as the cauliflower.

384. - Sorrel Sauce, Or Puree

Wash well six handfuls of sorrel, put it nearly dry into a middle-sized stewpan with a little butter; let it melt, add a table-spoonful of flour, a teaspoonful of salt, half one of pepper; moisten to a thick puree, with milk, or broth, or cream; pass it through a sieve, put it back in a stewpan, warm again, add two whole eggs, two ounces of butter, and stir well, and serve where directed.

385. - Spinage Puree

Endive puree is often used in France, and called chicoree. This puree may be made like the cauliflower, or only plain boiled, plainly chopped, put into a pan with two ounces of butter, a gill of white sauce, a little grated nutmeg, and a little salt, pepper, and sugar.

Spice Box.