Mix thoroughly and cool. Serve cold.
SARDINE SAUCE
Add skinned, boned, and mashed sardines to Mayonnaise. Beat until
smooth and serve with cold fish.
SHAD ROE SAUCE
Boil, drain, skin, and mash a shad roe. Season with salt, pepper,
grated onion, and powdered mace. Add half a cupful of Madeira and
half a cupful or more of melted butter. Serve with shad or any
other fish.
SHRIMP SAUCE
Add one cupful of chopped cooked shrimps to each pint of White Sauce.
Season with lemon-juice, paprika, and tabasco sauce.
SICILIAN SAUCE
Slice four onions, fry brown and drain carefully.
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Put into a saucepan with two cupfuls of Espagnole Sauce, a wineglassful
of sherry, and a pinch of cayenne pepper. Reheat, strain, and serve.
SPANISH SAUCE
Prepare according to directions given for Brown Sauce, using one
cupful of highly seasoned stock for liquid.
SUPREME SAUCE
Prepare according to directions given for Drawn-Butter Sauce, using
chicken stock and a little cream for liquid. Take from the fire,
and add two tablespoonfuls of butter and the juice of half a lemon.
TARTAR SAUCE--I
Chop together capers, olives, parsley, and pickles. Add one half
cupful of the mixture to a cupful of Mayonnaise.
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