Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three tablespoonfuls of mayon- naise sauce
- a pint of butter sauce
- a tablespoonful of chopped blanched parsley
- an ounce of butter in a frying-pan
- a quart of fresh green sorrel leaves
- a piece of onion
- 59 very fine
- parsley
- vinegar
- mustard
- pepper
- salt
- lemon juice
Directions
quantity, in order to get rid of the acidity. Now add about half a pint of butter sauce, and throw in a tablespoonful of chopped blanched parsley.
Robert Sauce. — Take a couple of onions, cut them up into small pieces, and fry them with about an ounce of butter in a frying-pan. Drain off the butter and add a couple of table- spoonfuls of vinegar to the frying-pan, and let it simmer foi ten minutes or a quarter of an hour so as to get rid of the acidity of the vinegar. Now add a very little stock or water, stir it up, and thicken the sauce with a little brown roux. Add a dessertspoonful of fresh mustard and a little pepper and salt.
Soubise Sauce.^ — Sauce Soubise is simply white onion sauce, rubbed through a wire sieve, and a little cream added. It is more delicate than ordinary onion sauce, and is often served in France with roast pheasant. It owes its name to a famous French general.
Sorrel Sauce. — Put about a quart of fresh green sorrel leaves (after being thoroughly washed) into an enamelled sauce- pan, with a little fresh butter, and let the sorrel stew till it is tender. Rub this through a wire sieve, add a little powdered sugar and a little lemon juice ; a little cream may be added, but is not absolutely essential.
Sweet Sauce. — Take half a pint of butter sauce, and sweeten it with a little sugar. It can be flavoured by rubbing a little sugar on the outside of a lemon, or with vanilla, essence of almonds, or any kind of sweet essence. A little wine, brandy, or, still better, rum, is a great improvement. Some persons add cream.
Tarragon Sauce. — Blanch a dozen tarragon leaves, chop them up, and stew them in any kind of stock thickened with brown roux.
Tartar Sauce. — Take two or three tablespoonfuls of mayon- naise sauce, and add to this a brimming teaspoonful of chopped blanched parsley, as well as a piece of onion or shallot about as big as the top of the thumb down to the first joint, chopped
very fine, and a brimming teaspoonful of French mustard. Mix the whole well together.
N.B. — A teaspoonful of anchovy sauce would be a great improvement were anchovy sauce allowed in vegetarian cookery.
Tomato Sauce. — The great secret of tomato sauce is to taste nothing but the tomato. Take a dozen ripe tomatoes, cut off the stalks, and squeeze out the pips, and put them in a stew-pan with a little butter, and let them stew till they are tender, and then rub the whole through a wire sieve. This, in our opinion, is the best tomato sauce that can be made, the only seasoning being a little pepper and salt. This wholesome and delicious sauce can, however, be spoilt in a variety of ways — by the addition of mace, cloves, shallots, onions, thyme, &c. It can also be made very unwholesome by the addition of a quantity of vinegar.
Truffle Sauce. — This sauce is very expensive if made from whole fresh truffles, but can be made more cheaply if you can obtain some truffle chips or parings. These must be stewed in a little stock, thickened with brown roux, and then rubbed through a wire sieve, a little sherry being a great improvement if wine is allowed.
Vanilla Sauce. — Add some essence of vanilla to some sweetened butter sauce.
White Sauce. — White sauce is sometimes required for vegetables and sometimes for puddings. In the former case some good-flavoured, uncoloured stock must be thickened with white roux, and then have sufficient cream added to it to make the sauce a pure white.
When white sauce is wanted for puddings, sufficient butter sauce must be sweetened, and very slightly flavoured with nut- meg or almond, and then an equal quantity of cream added to it to make it a pure white. White sauce should not have with it any strong predominant flavour.