Food
Some Saucey Advice
To Perk Up Meals
ROSH HASHANA CARRY-OUT MENU
Price
Appetizers:
• Gefilte Fish
• Mushroom Barley Soup
• Chicken Soup - 1/2 gal
• Matzoh Balls
• Vegetarian Chopped Liver
• Sweet and Sour Meatballs
$3.00/serving
$8.00/1/2 gallon
$8.00/1/2 gallon
$ .79/each
$7.49/pound
$6.50/pound
Entrees:
• 1/2 Roast Chicken
• Prime Rib
• Stuffed Chicken Breast
• Stuffed Cabbage
• Whole Turkey (Stuffing & Gravy)
$5.99/each
$10.50/serving
$8.99/each
$3.50/each
$55.00
Side Dishes:
(All Kugels are in pans — 4 to 6 servings)
• Potato Kugel
• Sweet Kugel
• Stuffing Kugel
• Carrot Tzimmes
• Kishke
• Farfel
• Fresh Green Beans with Julienne Peppers
$5.99
$6.99
$6.49
$5.99/quart
$5.00/1b.
$4.50/lb.
$5.99/1b.
Dessert: (Serves about 12)
• Open-Faced Apple Tart
• Raspberry Royale
• Chocolate Rum Truffle
• Praline Torte
$24.00
$26.00
$26.00
$28.00
PHYLLIS STEINBERG
Special to The Jewish News
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(248) 788-0950
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(248) 661-6955
PICK UP AT
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Pick up orders on October 1, 1997
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Alicia R. Nelson
o you have trouble making
a perfect hollandaise sauce?
Does it tend to curdle and
separate? Do you know
why?
Here are two ways you can rescue
your hollandaise sauce, taken from the
New Easy Basics Cookbook published
by Sunset Books Inc.
1. For 3/4 cup curdled hollandaise,
whisk curdled hollandaise into two
tablespoons water, whisking until
smooth.
2. If cooked sauce has just begun to
separate, immediately set pan of sauce
in a bowl of ice water to stop the
cooking; beat until smooth. Gently
reheat over simmering water.
I have also included an excellent
step-by-step hollandaise sauce recipe
and other recipes for sauces from the
New Basics Cookbook.
In making hollandaise, one whole
egg or three egg yolks can be used
interchangeably. The all-yolk sauce
simply has a more golden color and
tends to be thicker.
Rich and elegant, Hollandaise sauce
pairs well with freshly cooked arti-
chokes, salmon or asparagus.
HOLLANDAISE SAUCE
1 large whole egg or 3 large egg
yolks
1 tablespoon lemon juice or white
wine vinegar
1/2 cup butter or margarine, melted
and hot
Using a whisk or portable electric
mixer, beat eggs, and lemon juice, off
heat, in top of a double boiler until
thick and lemon-colored (about 5
minutes).
Place pan over gently simmering
water (water should not boil or touch
bottom of pan). Beating constantly,
add butter, a few drops at a time in
the beginning, but increasing to a
slow, steady stream as mixture begins
to thicken.
After all butter is added, continue
to cook, beating, until sauce thickens
(about 3 minutes). A cooked whole-
egg sauce should look like cream that
is just beginning to thicken when
whipped; and all-yolk sauce should be
thick enough to hold its shape briefly-
when dropped from a beater.
As soon as sauce has thickened,
remove from heat and serve immedi-
ately. Or if sauce is to be used within
Phyllis Steinberg writes from Miami,
Fla.
9/19
1997
134
several hours, pour into jar, cover, and
let stand; then warm the sauce.
To warm hollandaise, bring sauce
to room temperature and stir to soft-
en. Place jar in water that's hot to
touch; stir until sauce is warm, not
hot. Makes about 3/4 cup.
MOUSSELINE SAUCE
Prepare Hollandaise Sauce. Beat 1/3
cup whipping cream until stiff peaks
form; fold into hollandaise (warm or
at room temperature). Serve immedi-
ately over boiled or steamed vegetable:7-
or fish.
BEARNAISE SAUCE
In a small pan, combine 1 tablespoon
minced shallot or onion, one teaspoon `\
dried tarragon, and 3 tablespoons
white wine vinegar.
Simmer over medium heat until
liquid is reduced to 2 teaspoons
(about 1 minute).
Prepare hollandaise sauce, but stir
shallot mixture (hot or cold) into egg
mixture before adding butter. Good
with green beans, salmon and egg
dishes.
MALTAISE SAUCE
Prepare hollandaise sauce, but stir 2
tablespoons orange juice and 1/2 tea-
spoon grated orange peel into egg
mixture before adding butter.
Good with asparagus, broccoli, an
Brussels sprouts.
7/
k
WHITE SAUCE
Knowing how to prepare a white sauceTh
is one of the hidden cornerstones of
cooking, for the sauce is seldom an
end in itself.
Generally, it serves as part of anoth----\
er dish — the base for a souffle, the
binding agent for a casserole, the
foundation for a "creamed" dish, or
the final touch for an au gratin dish.
Our basic recipe for a medium-
thick white sauce takes only about 5
minutes to prepare. The recipe and its
variation will yield about 1 cup of
sauce, but can easily be doubled.
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 to 1 1/4 cups -two percent milk
1/8 teaspoon salt
Pinch of pepper
Melt butter in a 1 1/2- to 2-quart
(1.4- to 1.9 liter) pan over medium
heat. Add flour and cook, whisking,
until butter-flour mixture (roux) is
bubbling and foamy (about 1 minute).
The flour must be cooked long
WHITE SAUCE page 136