This section is from the book "Progressive Cookery", by E. M. Hinckley. Also available from Amazon: Progressive Cookery.
To one cup of brown sauce add one cup of chopped mushrooms, first cooked in one tablespoon of butter.
Make brown sauce, add two-thirds of a cup of currant jelly. When melted, strain. Serve very hot.
One-half cup of port, one glass of melted currant jelly, one tablespoon of lemon juice, one pint of stock, two tablespoons of butter or drippings. Cook same as for brown sauce.
One pint of consomme," three tablespoons of gelatine, four of flour, four of butter, two of chopped onion, carrot and celery, lean ham, bay leaf, sprig of parsley, three cloves, bit of mace, salt and pepper. Soak gelatine in one-half cup of consomme until soft, cook butter and vegetables, pour together, don't burn, add flour, brown, stirring all the while, add the consomme, spices and herbs, stand back and simmer half an hour; add the soaked gelatine, cook again; strain. (If fat arises, skim off.) Serve with chops.
One cup of stale bread crumbs. Put in double boiler, with a large slice of onion, one teaspoon of salt, one-half of pepper, one pint of stock. Cook half an hour, take out onion, add one tablespoon of butter. Cook half an hour and serve. Have ready some coarse bread crumbs fried brown in hot butter. Spread on hot platter, lay on the game and sprinkle with more fried, crumbs.
Is made the same as a brown or white sauce, adding a teaspoon each of chopped olives, pickles and capers. A larger quantity may be used if desired.
Make a cream or white sauce, color pink with anchovy sauce, and add one cup of shrimps. Let the shrimps stand in the hot sauce about five minutes to heat through.
One pint of dark stock, two tablespoons of butter two heaping tablespoons of browned flour. Put the stock in a double boiler, season with salt and pepper. Put the butter into a cold saucepan, let it get brown, add the flour. Pour gradually over this part of the hot stock, turn all into the double boiler. Cook ten minutes; add a tablespoon of brandy or wine. If liked fry a chopped onion in the butter.
Put three tablespoons of butter into a saucepan and beat to a cream; then add three level tablespoons of flour, and beat again. Then add ten peppercorns, small piece of mace, small slice of carrot, half an onion, and one pint of white stock. Tie together one bay leaf, two sprigs of parsley and one sprig of thyme. Put this in the saucepan. Simmer twenty minutes, then strain and put over the fire again. Add salt and pepper to taste, and half a cup of cream. Beat together the yolks of four eggs and half a cup of cold cream. Stir this mixture into the sauce, heat to the boiling point, cook two minutes longer, stirring all the time. Do not let it boil, or it will curdle.
One pint and one gill of consomme, three tablespoons of gelatine, four of flour, four of butter, two of chopped onion, one of chopped carrot, one of chopped celery, one ounce of lean ham, one bay leaf, one sprig of parsley, two cloves, a bit of mace, salt and pepper. Soak the gelatine in one gill of consomme for an hour or more. Cook the butter and vegetables together for ten minutes, being careful not to let them burn, add the flour, and cook until brown, stirring all the while. Draw the saucepan back, and gradually add the pint of consomme. Boil for three minutes, stirring all the while. Then add the herbs and spice, and let it stand where it will simmer for two minutes. Add the soaked gelatine, and cook five minutes longer. Skim the fat from the sauce, and strain.
Put into a hot cup four tablespoons of butter, and stir until soft and creamy. Put the yolks of four eggs, one-half teaspoon of salt and one-fifth teaspoon of pepper into a small granite saucepan, and heat with a Dover beater until the eggs are light, then add the butter in three parts, beating each time until the mixture is smooth. Add one tablespoon of tarragon vinegar and beat again. Place the saucepan in another of boiling water, and cook for three minutes, heating constantly with an egg heater. Take from the fire, and add one teaspoon of chopped parsley and tarragon and one teaspoon of onion juice. The sauce must be used as soon as finished. This sauce should be garnished with potato croquettes.