EGG SAUCE (For Fish)
1 cup white sauce
2 chopped hard boiled eggs
1 tablespoon chopped parsley
1 teaspoon lemon juice or vinegar
Add eggs and parsley and lemon juice to white sauce after removing
from fire.
CURRANT JELLY SAUCE
1/2 glass currant jelly
1 cup hot brown sauce
Melt jelly over slow fire. Add brown sauce; stir well and simmer one
minute.
BROWN SAUCE OR GRAVY
1 tablespoon butter or fat in which meat was cooked
1 tablespoon flour
1 cup beef stock or boiling water
salt
pepper
Brown fat in saucepan; add flour and brown; add liquid and stir until
smooth and thick. Season to taste and simmer 5 minutes.
HOLLANDAISE SAUCE
1/2 cup butter
2 beaten egg yolks
1 tablespoon lemon juice
salt
cayenne
1/2 cup boiling water
Cream butter; add gradually stirring well egg yolks, lemon juice and
seasoning. Add boiling water slowly. Stir over boiling water until
thick. Serve immediately.
SAUCE TARTARE
Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon each
capers, olives, pickles and parsley. Press in cloth until dry. Add to
mayonnaise just before serving.
MAITRE D'HOTEL BUTTER
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon lemon juice
1 tablespoon chopped parsley
Cream butter; add gradually seasoning, lemon juice, parsley and keep
cold until served.
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