Unicorn (Unicorn@Indenial.com)
Sun, 11 Jul 1999 11:27:35 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Melissa Pasquinelli says she got this one from the
Heartwarmers4u.com email list:
Upon exiting the bagel shop, while he happily munched a warm bagel, my
very brainy son, John, said, "Mama, what do they make bagels with?" I
grasped in my poor culinary recall for an answer. Cheerily, I
replied, "I'd say they make bagels with flour, water, salt, yeast."
As I mulled over my reply, John further inquired, "But, Mama! Why
don't they use West, North and South, too?"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Basic white sauce, or bechamel sauce, is one of the "mother" sauces
that serve as a base for countless variations. Used by itself, it is
the "cream" in creamed vegetable and meat dishes. With other
flavorings added it becomes an adaptable and versatile sauce for all
types of dishes.
Any fat or oil can be used, but there really is no better alternative
than butter. The thickness of the sauce may be controlled by
adjusting the quantities of flour and liquid.
Basic White Sauce (Bechamel Sauce)
2 Tbs (30 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Melt the butter in a saucepan over moderate heat. Stir in the flour
and cook for 2 to 3 minutes, until the flour aroma is gone. Add the
milk and stir with a wire whisk over moderate heat until the sauce
comes to a boil and has thickened. Season with salt, pepper, and
nutmeg. Makes about 1 cup (250 ml.)
Mornay Sauce
Excellent with fish, egg, and vegetable dishes. Add 2 Tbs (30 ml)
grated Parmesan cheese and 2 Tbs (30 ml) grated Gruyere cheese to a
recipe of basic white sauce.
Cheese Sauce
Great on steamed vegetables, especially broccoli and cauliflower. Add
1/2 cup (125 ml) grated cheddar cheese, a dash of cayenne pepper, and
1/2 tsp (2 ml) dry mustard to a recipe of basic white sauce.
Veloute Sauce
A classic accompaniment to fish, poultry, and meat dishes. Substitute
1 cup (250 ml) chicken, fish, or beef stock for the milk in the basic
white sauce recipe, depending on what type of dish the sauce is to
accompany.
Aurore Sauce
Classically served with Dover sole, it is great with any fish or
vegetable dish. I also use this on pasta. Add 1 Tbs (15 ml) tomato
paste to a basic white sauce recipe.
Sauce Soubise or White Onion Sauce
Good on fish and poultry. Saute 1 chopped medium-sized onion in 2 Tbs
(30 ml) butter until it is transparent. Add to a recipe of veloute or
basic white sauce and simmer over low heat for 30 minutes. Strain
prior to serving.
Curry Sauce
Serve with fish or (my favorite) mix with sliced hard boiled eggs and
serve over toast. Add 1 Tbs (15 ml) curry powder and cayenne pepper
to taste to the melted butter along with the flour in the basic white
sauce recipe.
Horseradish Sauce or Sauce Albert
A classic accompaniment to boiled or corned beef. Add 3 Tbs (45 ml)
prepared horseradish, 2 Tbs (30 ml) whipping cream, and 1 Tbs (15 ml)
sugar to a recipe of basic white sauce.
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