NATIONAL GROCERY CO

FISH AND MEAT SAUCES 35

Fish and Meat Sauces

Mock Hollandaise Sauce.

Two tablespoons of vinegar, y2 dozer pepper corns, % cup white sauce, juice of y2 lemon, y2 cup butter. Put pepper corns in vinegar, set on fire, boil a few minutes, remove pepper, add cream sauce, % cup butter well creamed, and 2 eggs well beaten, boil two or three minutes; remove from stove and add % cup butter bit by bit.

MRS. I. BROWN. White Sauce.

One cup milk or cream, 1 round tablespoon butter, 1 round table- spoon flour, salt and pepper to taste, a little lemon juice. Melt butter, add flour, rub until smooth; slowly add milk or cream, stirring con- stantly, until thick; add seasoning. MRS. I. BROWN.

Sauce for Baked Fish. Melt one heaping tablespoon of butter over fire, add half teaspoon dry mustard, one hard boiled egg, the white choped fine and the juice of one lemon. Add salt and paprika to suit the taste. Pour over fish.

MRS. H. W. FRIEDLANDER

Mushroom Sauce. Put a quarter of a pound mushrooms in a saucepan with three shallots chopped and some parsley. Pour enough gravy stock to cover the mushrooms, and season. Mix some butter and flour and add.

MRS. GUSTAVE BROWN.

Drawn Butter Sauce for Fish. Half cup butter melted with one tablespoon flour. Stir into this one pint boiling water, little lemon juice, and season well. Add one egg, beaten lightly, and a little minced parsley.

MRS. E. MORGENSTERN.

Egg Sauce

Two tablespoons butter in pan; when hot add two tablespoons flour, stir until smooth, and add gradually one cup cold milk. When thick add beaten yolks of two eggs and a little chopped parsley. Then add two hard boiled eggs chopped fine. MRS. S. ARONSON.

Horse Radish Sauce. Grate a good-sized stick of horse radish. Take some soup stock and a spoon of fat, salt and pepper to taste, a little grated stale bread and a few pounded almonds. Let all boil up. Very nice to serve with soup meat.

Tartar Sauce. Mix mayonnaise with chopped pickles, capers and olives; also chopped onion, if liked. MRS. S. ARONSON.

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ONE THOUSAND FAVORITE RECIPES

Lemon Sauce for Fish.

Two lemons, two yolks of eggs, one teaspoon sugar, one cup of hot fish stock, salt to taste, chopped parsley. Stir the grated rind of the lemons with the well beaten yolks, add the juice and very gradually pour on the hot fish stock. Cook until thick, stirring constantly. Add the sugar and parsley. Serve with fish cooked in boiling water to which salt, onion, whole pepper, parsley and a tablespoon of lemon juice has been added. You can add more yolks of eggs or thicken with little cornstarch.

Sauce Allemande.

To two cups thick white sauce, add gradually the beaten yolk of an egg, stirring constantly. Then add half tablespoon lemon juice.

Anchovy Sauce.

Take three or four filleted anchovies and beat them in a mortar with three ounces of butter. Put this anchovy butter into a stewpan with a wineglass full of water, two teaspoonfuls of vinegar and a table spoonful of flour previously rubbed down smooth with water. Stir over the fire until it thickens, and then rub it through a coarse hair sieve.

Hollandaise Sauce. Half cup butter, add salt, cayenne and yolks of two eggs, juice of one lemon, one cup boiling water; stir constantly over slow fire until thick. Thicken with a little flour and water if necessary.

MRS. MAX SCHUBACH. Italian Sauce for Tongue. Little butter, in which brown onion and carrot; add flour, and when smooth add the required quantity of soup stock and some chopped pickles. MRS. GUSTAVE BROWN.

Mustard Sauce. Three tablespoons prepared mustard, three tablespoons oil, two tablespoons tomato catsup; season with salt, pepper and lemon. Par- ticularly nice for artichokes and asparagus.

Maitre d'Hotel Sauce.

Butter creamed, chopped parsley, lemon juice and paprika. Make into balls for steak or fish. MRS. S. ARONSON.

Piquant Sauce.

Chop very fine three mushrooms, one shallot and small carrot; melt one ounce butter in saucepan and fry them until nicely browned. Stir in two tablespoonsful flour and one-half pint soup stock, add a bay leaf, one or two sprigs thyme, one tablespoonful of Panyan sauce. Stir over the fire till boiling; then cook over a slow fire for 20 minutes. Stir in one-third teacupful vinegar, season to taste with salt, pepper and cayenne; strain sauce. MRS. SAM BROWN.

■LIANGE1SS

NATIONAL GROCERY CO^

FISH AND MEAT SAUCES 37

Sauce for Boiled Salmon. A teaspoon of dry mustard, yolks of two eggs, stir both together until smooth. Then add four tablespoons of best olive oil and stir con- stantly. Add the juice of two lemons and a little salt and pepper. Be- fore serving add to this a half cup rich cream.

Cold Salmon Sauce. Beat yolks of two eggs with three tablespoonfuls cream, seasoning with salt and cayenne pepper. Pour into a lined stewpan; stir sauce until thickened and on the point of boiling. Let it get cold; stir occa- sionally. Mix with one wineglassful vinegar and serve.

MRS. GUSTAVE BROWN.

Oyster Sauce. Boil oysters in their own liquor; then strain, reserving the liquor. Put one ounce butter in saucepan with tablespoonful flour, stir over fire. Pour in oyster liquor and stir until boiling, adding as much milk as required. A blade of mace and a bay leaf tied together, salt, pepper and cayenne. Boil sauce a few moments. Remove mace and bay leaf and squeeze in juice of half a lemon and serve.

MRS. GUSTAVE BROWN.

Sauce for Asparagus or Cabbage.

Season with nutmeg, pepper and salt about half a teacupful of boil- ing water; add the yolks of two eggs and whisk it by the side of a fire, but do not let it boil. Add gradually a quarter of a pound of butter, broken into small pieces, and continue stirring until it has the ap- pearance of smooth cream. Add a small quantity of lemon juice and serve in a sauce boat. This is a very good sauce to be served with cold slaw.

Sauce Bearnalse Delmonico.

Chop one small onion and one clove of garlic and place in a small saucepan on hot stove with four tablespoonfuls taragon vinegar and four whole crushed peppers. Reduce until nearly dry and put away to cool. Strain and mix with six yolks, stirring briskly and gradually, and add one and one-half ounces good butter, salt and little cayenne. Put the same pan into a large one that has boiling water in it; thoroughly heat it, and stir hard. When sauce is firm add one tablespoon of strong soup stock. Strain all and serve hot with meat.

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ONE THOUSAND FAVORITE RECIPES

Shell Fish

The principal shell fish obtained on this coast are oysters, crabs, shrimps and clams. It is absolutely imperative that they should be fresh. The oyster is the most edible, delicious and nutritious of its species, and can be served in a great variety of ways. The small ones have the finest flavor. Never salt oysters for soups or stews until just before removing them from the fire, or they will shrivel up, and always serve immediately after cooking.

Clam Balls. Put into bowl 1 cup sifted flour, yolk of 1 egg, little salt, 1 table- spoonful butter melted, enough ice water to form batter that will drop from a spoon. Mix thoroughly until mixture is full of bubbles; then add V2 pint chopped clams and beaten white of the egg. Fry by spoonful in hot lard. Garnish with small pickles and parsley.

MRS. S. ARONSON. Clam Croquettes. Chop 1 cupful of drained clams. Add 2 tablespoonfuls melted butter, 3 eggs, pepper, salt, a little grated onion, lemon juice and enough cracker meal to mould into croquettes. Use as little cracker meal as possible so mixture will be light. Fry croquettes quickly in butter and serve on lettuce leaves with tartar sauce.

MRS. M. A. GOTTSTEIN.

Clams a la Bordelaise. Take small little neck clams. Make a brown sauce of large slice butter with minced onion, garlic, little water and soup stock. Thicken with flour. Put clams in sauce to cook. Season well and add chopped parsley. Serve on toast.

MRP E. MORGANSTERN.

Crab Poulette. Line dish with mashed potatoes. Pick crab into small pieces. Melt a good sized piece of butter, and to it add about iy2 tablespoon- fuls flour. Then add a little milk and let it boil until it gets thick. Season the dressing with red pepper. Put the crab into the sauce and let it boil four or five minutes; then put into the potato-lined dish, sprinkle the top with bread crumbs, and put into oven to bake for about 20 minutes. MRS. M. PRAGER.

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