Sauces P and R (sausage, chive, spicy fish, tomato with cream, and quick tomato)

Recipe steps

Sauce for Sausages: In heated lard, sauté chopped onion, add grated vegetables, and fry. Then add stock and simmer until the vegetables are soft. Dilute the butter roux with stock, mix in the vegetable mixture, and cook for a short while. Pass the sauce through a sieve, then add diced or thinly sliced sausages and simmer gently. Season with spices and, if desired, enrich with cream mixed with flour (not necessary). Serve it on its own, for example with bread dumplings.

Quick Chive Sauce: In cream, dissolve flour, then pour it into boiling milk and let it simmer for a while. Season the cooked sauce with salt and stir in chopped green chives and butter. We can also add soft-boiled eggs or poached eggs to it. It can be served without meat, for example with bread dumplings or potatoes.

Spicy Cod Fish Sauce is prepared by first sautéing grated root vegetables and chopped onion in oil, then adding stock and simmering until soft. The mixture is then passed through a sieve. From butter and flour, we make a light roux, which we dilute with the remaining stock. Add cod minced in a meat grinder and cook until it is soft as well. Finally, stir in the vegetable mixture and cream, season to taste with salt, pepper, sugar, and lemon juice, and heat well. The dish is served on its own with bread dumplings.

Tomato Sauce with Cream: In butter, sauté finely chopped onion, then add flour and make a dark roux. Dilute it with cold stock, add spices, and let it simmer. To the resulting sauce, add chopped tomatoes and let them break down (or we can use tomato puree). Pass the sauce through a sieve, season with salt, add cream, and adjust the taste with sugar and vinegar, do not cook anymore.

Prepare herb butter, to which we add chopped onion. Then we deglaze with red wine and broth. Stir in grated lemon zest, a pinch of sugar, and let it simmer for 10 minutes on low heat. Finally, season with pepper and chili.