DISHES THAT HAVE SAUCE FOUNDATION
WHITE SAUCE is one made from milk or white stock or part of each, thickened with plain flour or cornstarch.
BROWN SAUCE is made from milk or water or brown stock, and thickened with browned flour or part browned and part plain flour or cornstarch.
CHEESE SAUCE - To each cup white sauce of desired consistency, add 1/4 cup shaved, grated or crumbled cheese and stir until cheese is melted.
CREAM SOUPS, PUREES AND BISQUES - To each cup of very thin or thin white sauce, add 2 cups of vegetables, meat or fish pulp.
CREAMED DISHES - To each cup of medium or medium-to-thick white sauce, add 1 to 1-1/2 cups vegetables, meat, fish or hard cooked eggs cut into pieces.
SCALLOPED DISHES - To each cup of medium-to-thick white sauce, add 1 to 2 cups cooked vegetables, meat, fish, hard cooked eggs, cooked macaroni or rice; put into baking dish, sprinkle with buttered crumbs and bake at 350 deg. until golden brown on top. (Best to put baking dish into pan with hot water, to prevent hard crust forming around bottom and sides of casserole.)
CROQUETTE MIXTURES - The foundation of most croquettes is white sauce or brown sauce. When this type of croquette is made, to each cup of very thick sauce use 1 to 2 cups of finely divided cooked meat, fish, hard cooked eggs or vegetables. When the mixture is cold it will shape easily into croquettes.
SOUFFLÉ MIXTURES - Many soufflés are made from a foundation of thick or very thick white sauce, to which is added some seasoning or flavoring such as cheese, vanilla, sugar, or some chopped food and raw egg yolk. Beaten egg white is folded in and the mixture is ready to pour into a baking dish All soufflés are baked with the containing dish standing in hot water. With a knowledge of white sauce and egg cookery, soufflés are very easy to make. Soufflés must be served immediately upon removal from the oven, as they begin to fall almost immediately.