Page 57 - Kenwood Cook Book

Bechamel Sauce

USING LIQUIDISER Make as for white sauce, using ½ pint
White sauce milk and adding additional ingredients to
a bay leaf the milk while heating. Allow the milk to
stalk of celery stand 5 minutes after reaching boiling
piece of carrot point, then strain into liquidiser to blend
piece of onion or a shallot with the roux.
4 peppercorns When cooked and slightly cooled, add
salt, pepper the cream and seasoning; this may be
½ gill cream (optional) reheated but not boiled.

Tomato Sauce

USING LIQUIDISER, Cut the tomatoes in halves and purée
COLANDER AND SIEVE them in the liquidiser on top speed, filling
4 lb ripe red tomatoes the goblet about three-quarters full each
2 shallots time. To the last batch add the peeled
2 tsp salt and quartered shallots.
½ tsp paprika Place the colander and sieve in position
good pinch of cayenne with the fine screen, smooth side
pepper uppermost.
4 oz sugar Pass the tomato purée through using
½ pt spiced vinegar speed 2.
Pour the resulting smooth purée in a
saucepan and bring it to boiling point,
add sugar, seasonings and vinegar and
continue to simmer, stirring well until the
sauce begins to thicken (approximately
20 minutes).
Pour into hot sterilised bottles and seal.

Sour Cream Dressing

USING ‘K’ BEATER Mix well together with ‘K’ beater on
1 cup thick sour cream speed 1-2.
2 tbsp vinegar Serve with salad.
1 tbsp lemon juice
½ tsp salt
3 tbsp sugar
dash of pepper

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