Season with lemon-juice, butter, anchovy essence,
and minced parsley.
GENEVA SAUCE
Brown one tablespoonful of flour in butter, add two cupfuls of thick
stock and one cupful of red wine, and cook until thick, stirring
constantly. Add two small onions chopped, a bunch of sweet herbs,
two tablespoonfuls of chopped mushrooms, and salt and pepper to
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season. Simmer for half an hour, add a wineglassful of Madeira,
strain, and serve.
GOOSEBERRY SAUCE
Boil a pint of green gooseberries for ten minutes in water to cover.
Drain, press through a sieve, and mix with an equal quantity of
White Sauce.
HESSIAN SAUCE
Mix four tablespoonfuls of freshly grated horseradish with an equal
quantity of fresh bread-crumbs, a tablespoonful of sugar, and a
little salt and pepper. Mix to a smooth paste with sour cream and
serve with baked fish.
HOLLANDAISE SAUCE--I
Beat half a cupful of butter to a cream and add gradually the yolks
of two eggs well beaten. Then add the juice of half a lemon and
pepper and salt to season. Place the bowl over boiling water and
beat with an egg-beater until thick and smooth. Take from the fire
and beat for a few moments. Be careful not to cook it too long.
HOLLANDAISE SAUCE--II
Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon
vinegar, bring to the
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boiling point, strain and cool.
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