How To Make Number 1-2-3 Bechamel And Tomato Sauce

BECHAMEL SAUCE NO. 1 

Put two ounces of butter and two tablespoons of flour into a saucepan and stir for five minutes. 

Pour one and one-half pints of boiling milk gradually in, beating well with a whisk. 

Add some nutmeg, a few peppercorns, a pinch of salt, and some chopped mushrooms. 

Cook for one-quarter of an hour, and rub through a fine sieve. 

BECHAMEL SAUCE NO. 2 

Mix three tablespoons of butter and three of flour to a smooth paste, put some peppercorns, one-half an onion, one-half a carrot sliced, a small piece of mace, two teacups of white stock, a pinch of salt and of grated nutmeg, in a stew-pan; simmer for one-half an hour, stirring often, then add one teacup of cream; boil at once, and strain and serve.

TOMATO SAUCE NO. 1 

Take ten fresh tomatoes, remove the skins, cut them up; put them into a saucepan and boil them until soft. Then pass them through a sieve. Put their juice into a saucepan with one heaping tablespoon of butter or one-half tablespoon of good lard, salt and pepper, and boil again, adding water if the sauce becomes too thick. 

This sauce can be kept in a bottle for several days. It can be used for macaroni, etc., in place of the tomato paste. 

TOMATO SAUCE NO. 2 

Mince one-quarter of an onion, one-half a stalk of celery, a few leaves of sweet basil, and a bunch of parsley up fine. 

Add one-half cup of olive-oil, a pinch of salt and one of pepper, and cut eight or nine tomatoes into slices. Boil until the sauce is as thick as cream, stirring occasionally, then strain through a sieve and serve. 

TOMATO SAUCE NO. 3 

Take four pounds of tomatoes, cut them in two, and put them into a two-quart saucepan with two wine-glasses of water, two saltspoons of salt, one of pepper, cover the saucepan, and boil for forty minutes, stirring often to prevent burning; then strain. 

Make a roux in another saucepan with one ounce of butter and three-quarters of an ounce of flour. Cook for three minutes, mixing well. 

Take roux off the fire, and pour the tomatoes into it a little at a time, stirring to keep it smooth. 

Add two wineglasses of stock, put on the fire, and cook for twenty minutes, stirring all the time. 

Also see : 

> 4 Good recipes to make Macaroni