Add one cupful of Veloute Sauce and
one half cupful of stock. Boil until thick, skim, and serve.
BROWN ITALIAN SAUCE
Fry in olive-oil half a cupful of chopped mushrooms, four chopped
shallots, a sprig of thyme, and a bay-leaf. Add half a cupful of
white wine and simmer until the liquid is reduced half. Take out
the thyme and bay-leaf, add a cupful of Spanish Sauce, skim, boil,
and serve.
JAPANESE SAUCE
Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls
each of walnut catsup, soy, and Worcestershire sauce. Season highly
with paprika, add two cupfuls of tarragon vinegar, and let stand
for two weeks. Strain, and serve with fish.
[Page 28]
JERSEY SAUCE
Brown four tablespoonfuls of flour in butter, add two cupfuls of
brown stock and cook until thick, stirring constantly. Season with
salt, pepper, and Worcestershire.
LEMON SAUCE--I
Melt half a cupful of butter 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-Butter Sauce according to directions previously
given, season with salt, pepper, grated nutmeg, and lemon-juice,
and add half a cupful of melted butter.
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