add to the sauce

24 examples (0.03 sec)
  • If it is very soft, how should it be prepared to add to the sauce? Cited from School and Home Cooking, by Carlotta C. Greer
  • A few bay-leaves may be added to the sauce and served up whole in whatever is curried. Cited from Cassell's Vegetarian Cookery, by A. G. Payne
  • Usually, however, more flour needs to be added to the sauce to make it sufficiently thick. Cited from School and Home Cooking, by Carlotta C. Greer
  • If preferred, a tablespoonful of thick sweet cream may be added to the sauce before using. Cited from Science in the Kitchen, by Mrs. E. E. Kellogg
  • Ten minutes before serving add to the sauce a little meat-juice or Liebig. Cited from The Belgian Cookbook, by Various
  • Stir until dark brown, and as soon as it begins to boil, add to the sauce. Cited from Miss Parloa's New Cook Book, by Maria Parloa
  • The mushrooms must be fried in butter before being added to the sauce. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • An egg may be beaten and added to the sauce, before mixing it with the meat. Cited from School and Home Cooking, by Carlotta C. Greer
  • Beat the yolks of eggs and the cream together, and add to the sauce. Cited from Miss Parloa's New Cook Book, by Maria Parloa
  • If desired, chopped parsley may be added to the sauce to improve the flavor. Cited from Woman's Institute Library of Cookery, Vol. 2
  • For instance, if we have a dish of curried rice, half a dozen or more bay-leaves could be added to the sauce and served up with the rice. Cited from Cassell's Vegetarian Cookery, by A. G. Payne
  • Take up the cutlets, and add to the sauce in the pan four table-spoonfuls of glaze and four of water. Cited from Miss Parloa's New Cook Book, by Maria Parloa
  • Cut the tripe into narrow strips; add to the sauce. Cited from 365 Foreign Dishes, by Unknown Author
  • Grate one-half pound American and Swiss cheese mixed, or American alone; add to the sauce. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • Add to the sauce a good piece of butter with a teaspoonful of flour rubbed into it and boil two minutes. Cited from Joe Tilden's Recipes for Epicures, by Joe Tilden
  • By this time the fish will be ready to turn, then beat up the yolks of two eggs in a bowl, to be added to the sauce after the fish is boiled. Cited from The International Jewish Cook Book, by Florence Kreisler Greenbaum
  • In winter, when other vegetables are scarce, this will be found a very good and pretty-looking dish: when approved, a little mustard may be added to the sauce. Cited from The Book of Household Management, by Mrs. Isabella Beeton
  • To this timbale, if desired for variety, cold meat of any kind cut up fine may be added to the sauce; and one egg, hard boiled, and cut into four pieces. Cited from Simple Italian Cookery, by Antonia Isola
  • Pick out the bones, add to the sauce, and reheat. Cited from How to Cook Fish, by Olive Green
  • Take out the fish and add to the sauce half a teaspoonful of beef extract, dissolved in half a cupful of boiling water. Cited from How to Cook Fish, by Olive Green
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