Sauces - Russian Meat Recipe
How to Cook & Prepare Sauces:
Red Sauce
(Suitable for use with forcemeat cutlets, rolls, roast meat, tongue, etc.)
1 table flour 1 ½ tblsps butter
1 medium-sized carrot 1-2 tblsps Madeira or
1 medium-sized onion port wine
1 medium-sized 2 cupsful meat stock
parsley root salt, pepper
1 tblsp tomato puree
Brown the flour in one tablespoonful of butter then add the tomato puree.
Stir in the meat stock. Add the sliced and slightly browned root vegetables
and onion. Simmer for 20 to 30 minutes. Stir in 1 or 2 tablespoonful of
wine and strain.
Spiced Onion Sauce
(Suitable for use with roast
or casseroled meat, liver or forcemeat cutlets)
1 tblsp flour 2 gherkins
2 tblsp butter 2 tblsps tomato puree
2 cupsful stock 2-3 tblsps vinegar
2 onions salt, pepper
Combine flour with 1 tblsp butter and brown. Stir in meat stock. Saute
the finely chopped onions in butter then add tomato puree, salt and pepper
and continue to brown. Add vinegar and cook until thick as sour cream.
Chop up and add the gherkins. Combine all the ingredients with the sauce
and boil for 5 minutes.
White Stock Sauce
(To be served with boiled rabbit, veal, lamb or chicken)
1 tblsp flour 2 tblsps butter
1 1/3 cupsful stock salt
1 egg yolk
Cream 1 tblsp butter and flour, stir in stock (rabbit, chicken lamb or
veal). Simmer for 5 to 10 minutes. Remove the sauce from the heat. Beat
the egg yolk and add to it a little of the sauce, season with salt and
butter and combine with the rest of the sauce.
White stock sauce with capers
(To be served with boiled veal, lamb rabbit or chicken)
Prepare the white stock sauce as directed above and add to it 1 ½
tblsps small capers.
Horseradish Sauce
(To be served with boiled beef, corned beef, lamb, pork or tongue)
1 tblsp flour 2 tblsps vinegar
2 tblsps grated 3 tblsps butter
horseradish 2 tblsps water or stock
1/3 cupful sour cream 5-8 peppercorns (or
1 bay leaf sliver of hot pepper)
1 cupful meat stock salt
Cream 1 tblsp butter with flour. Stir in meat stock, add sour cream and
simmer for 5 to 10 minutes. At the same time, in a separate saucepan slightly
brown grated horseradish in 2 tblsps butter. Add 1 or 2 tblsps vinegar
(depending on the strength) and an equal amoiunt of water or stock. Season
and heat to evaporate the moisture. Add the horseradish to the sauce,
bring to a boil, remove from the heat, season with salt, add a lump of
butter and mix thoroughly.
Sour Cream Sauce
(Suitable for use with forcemeat cutlets, liver or roast fowl)
½ cupful sour ceam 1 cupful meat or
1 tblsp flour vegetable stock
1 tblsp butter salt
Cream butter and flour; stir in the hot stock and add the sour cream.
Simmer for 5 to 10 minutes. Season with salt and a lump of butter (additional).
Mix thoroughly.
Sour Cream Sauce with Onion
(Suitable for use with liver or forcemeat cutlets)
½ cupful sour cream ½ tblsp Yuzhny or
1 tblsp flour Lubitelsky sauce
1 onion 1 ½ tblsps butter
1 cupful stock salt
Blend 1 tblsp butter and flour in a saucepan till light yellow. Stir
in hot stock, add the sour cream and simmer for 5 to 10 minutes. In a
separate frying pan saute the finely chopped onion in butter and add to
the sauce. Cook for 3-4 minutes, remove from the heat, season with salt
and Yuzhnky or Lubitelsky sauce.
Turnip sauce
(Suitable for use with roast or casseroled meat, wildfowl or poultry)
300g turnips 1 egg white beaten
1 tblsp sugar stiff
2 tblsps butter 1 tblsp lemon juice
Lemon rind
Boil the turnips till tender and sift through a strainer. Add sugar and
butter and cook until
thick. Cool the mixture, add the egg white and beat until well combined
and fluffy; add lemon juice and the rind of ¼ lemon. Mix thoroughly.
Tomato Sauce
(Georgian)
500 g ripe tomatoes 3 sprigs of parsley and
½ cupful boiled water dill
3-4 cloves of garlic 1 onion
3-4 sprigs of kindza 1 chili pepper
Salt to taste
Wash, cut and cook the tomatoes in a saucepan for 10 minutes. Strain
the tomatoes, gradually adding the boiled water. Pound the garlic and
salt, add to the puree and cook for 10 minutes. Add the crushed chili
pepper, mince and add the greens and onion. Combine thoroughly.
Walnut sauce
(Georgian)
¾ cupful shelled
walnuts
1 tsp coriander seeds
Grape vinegar, chili
Pepper and salt to
Taste
2-3 cloves of garlic
Crush the nutmeats and garlic and rub together with salt, then add ground
chili pepper and coriander seeds. Pour in grape vinegar and 1 cupful of
cold boiled water.
Garlic Sauce
(Geworgian)
6-8 cloves of ¾ cupful stock
garlic or water
Salt to taste
Crush the garlic with salt until a paste forms. Transfer to a sauceboat
and pour over stock or chilled boiled water. Combine. Serve with cold
snacks, turkey, chicken, fish or boiled lamb.
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