Cook together two tablespoonfuls
of butter and one of flour, add a half cupful of cold water, and
cook until thick, stirring constantly. Take from the fire and add
the yolks of two eggs beaten with the vinegar. Reheat for a moment,
seasoning with salt and pepper, strain, and serve immediately.
Lemon-juice may be used in place of the vinegar.
HORSERADISH SAUCE--I
Add half a cupful of freshly grated horseradish to a cupful of
Drawn-Butter Sauce. Season with lemon-juice and beat until smooth.
HORSERADISH SAUCE--II
Prepare a Cream Sauce according to directions previously given,
and add three tablespoonfuls of freshly grated horseradish and
half a cupful of melted butter. Serve with boiled fish.
HORSERADISH SAUCE--III
To one cupful of Spanish Sauce add two tablespoonfuls of prepared
horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful
of powdered sugar, and salt, pepper, and made mustard to season.
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Heat in a double-boiler, and just before serving add one-half cupful
of whipped or cold cream. (Cow cream, not cosmetic.)
ITALIAN SAUCE
Fry in butter two tablespoonfuls of minced parsley and one tablespoonful
of chopped mushrooms and shallots. Add two cupfuls of white wine
and boil until reduced half.
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