LEMON SAUCE--I
Melt half a cupful of b.u.t.ter and add to it the juice of a large lemon. When very hot take from the fire and pour over the well-beaten yolks of two eggs.
LEMON SAUCE--II
Prepare a pint of Drawn-b.u.t.ter Sauce according to directions previously given, season with salt, pepper, grated nutmeg, and lemon-juice, and add half a cupful of melted b.u.t.ter.
LIVOURNAISE SAUCE
Soak, bone, and pound to a pulp eight salted anchovies. Add the yolks of two eggs, well beaten. Add slowly half a cupful of olive-oil and two tablespoonfuls of vinegar. Season with pepper, grated nutmeg, and minced parsley. Serve very cold.
LOBSTER SAUCE--I
Add half a cupful of chopped cooked lobster [Page 29]
meat and the pounded coral to each cupful of Drawn-b.u.t.ter Sauce.
Season with paprika, b.u.t.ter, and lemon-juice.
LOBSTER SAUCE--II
Prepare a Hollandaise Sauce and mix with finely-cut cooked lobster meat. Season with melted b.u.t.ter, lemon-juice, tabasco, and Worcestershire.
MAiTRE D"HoTEL SAUCE
Work into half a cupful of b.u.t.ter all the lemon-juice it will take and add a teaspoonful or more of minced parsley. Or, melt the b.u.t.ter without burning, take from the fire, add the juice of half a lemon and a teaspoonful of minced parsley.
MAYONNAISE
Put into an earthen bowl the yolk of a fresh egg and a pinch of salt, a dash of red pepper, and half a teaspoonful of dry mustard.
Place the bowl on ice or in ice-water. Pour one cupful of olive-oil into a small pitcher from which it will drop easily. When the egg and seasoning are thoroughly mixed, begin to add the oil, using a silver teaspoon, and rubbing rather than stirring. Add the oil until a clear spot is formed upon the egg, and then mix [Page 30]
until smooth. Only a few drops can be added at first, but the quant.i.ty may be gradually increased. The clear spot on the egg is an infallible test of the right quant.i.ty of oil. If too much oil is added the dressing will curdle. A few drops of lemon-juice and long beating will usually make it right again. If this fails, set the bowl directly on the ice in the refrigerator, and let stand for half an hour.
If it is still curdled, begin again with the yolk of another egg and add the curdled mayonnaise by degrees to the new dressing.
When the mayonnaise is so thick that it is difficult to stir it, add the juice of half a lemon, if desired.
MILANAISE SAUCE
Melt two tablespoonfuls of b.u.t.ter, add two chopped mushrooms and two boned and pounded anchovies. Add two tablespoonfuls of flour and cook until the flour is brown. Add one cupful of brown stock and one tablespoonful each of sherry and vinegar drained from capers.
Cook until thick, stirring constantly, seasoning with salt, cayenne, and made mustard. Simmer for twenty minutes, strain, add one tablespoonful of capers, boil for five minutes, and serve.
MUSHROOM SAUCE
Prepare a Drawn-b.u.t.ter Sauce according to [Page 31]
directions previously given and add to it one cupful of chopped cooked mushrooms.
NIcOISE SAUCE
Rub through a fine sieve the yolks of three hard-boiled eggs. Put into a deep bowl, with two raw yolks, a tablespoonful of made mustard, and salt and pepper to season. Add gradually half a cupful of olive-oil and a little vinegar, finishing with two tablespoonfuls of minced fine herbs.
NONPAREIL SAUCE
Add chopped hard-boiled eggs and chopped cooked mushrooms to Hollandaise Sauce.
NORMANDY SAUCE
Add one tablespoonful of mushroom catsup to one pint of Veloute Sauce and cook for ten minutes. Add one fourth cupful of strong fish stock, bring to the boil, take from the fire and add the yolks of two eggs beaten with the juice of half a lemon. Strain, add a tablespoonful of b.u.t.ter, and serve.
OLIVE SAUCE
Prepare according to directions given for Jersey Sauce, adding half a dozen chopped olives instead of the Worcestershire.
[Page 32]
OYSTER SAUCE--I
Prepare a Cream Sauce according to directions previously given, using the oyster liquor for part of the liquid. Add parboiled oysters cut fine, and season with paprika and lemon-juice.
OYSTER SAUCE--II
Cook two dozen oysters in their liquor with a little water, b.u.t.ter, white and red pepper, and grated nutmeg. Thicken with a tablespoonful each of b.u.t.ter and flour cooked together, take from the fire, add the yolks of two eggs well beaten, the juice of a lemon, and two tablespoonfuls of b.u.t.ter. Serve with boiled fish.
PARSLEY SAUCE--I
Prepare a Drawn-b.u.t.ter Sauce according to directions previously given, add half a cupful of fine minced parsley, and season with lemon-juice.
PARSLEY SAUCE--II
Boil two large bunches of parsley in water to cover for five minutes.
Strain the water, and thicken with a tablespoonful each of b.u.t.ter and flour cooked together. Season with salt, [Page 33]
pepper, and grated nutmeg, take from the fire, add the yolks of two eggs beaten with a little vinegar, three tablespoonfuls of b.u.t.ter in small bits, and a little minced parsley.
PARSLEY AND LEMON SAUCE
Squeeze the juice out of a lemon, remove the seeds, and chop the pulp fine with a bunch of parsley. Add a little of the grated peel.
Cook together one tablespoonful each of b.u.t.ter and flour, add the parsley and lemon and one and one half cupfuls of stock. Season with salt, pepper, and powdered mace, and boil for ten minutes.
Take from the fire, add the yolks of two eggs beaten with a little cold stock, and serve.
PERSILLADE SAUCE
Put into a bowl one fourth cupful of olive-oil with a tablespoonful of made mustard, the juice of two lemons, two tablespoonfuls of minced parsley, and salt and pepper to season. Add a few drops of tarragon vinegar, mix thoroughly, and serve.
PIQUANT SAUCE--I
Cook together a teaspoonful of chopped onion, a pinch of sugar, a few drops of Worcestershire sauce, and one tablespoonful each [Page 34]
of chopped capers and pickles, with two tablespoonfuls of tarragon vinegar, and salt and cayenne to season. Prepare a Spanish Sauce and add the mixture to it.
PIQUANT SAUCE--II
Mix together half a cupful of beef stock, two tablespoonfuls of tarragon vinegar, two tablespoonfuls of chopped pickle, one tablespoonful each of chopped onion, capers, and parsley, a teaspoonful each of sugar and salt, and paprika to season.
POOR MAN"S SAUCE