This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 egg yolks
Slowly add, with constant stirring, the veloute to the egg yolks, beat in the cream and reheat over hot water. Beat well and serve at once. It is improved by adding, a little at a time, one tablespoon butter, the juice of half a lemon, a tablespoon of chopped parsley and a dash of nutmeg.
1 cup cold water 4 1/2 tablespoons butter
1/2 tablespoon flour Juice of 1 lemon
Make a sauce of one-half cup cold water, one-half tablespoon butter and the flour. When the mixture boils, stir in quickly four tablespoons butter and add, by degrees, another one-half cup of cold water to keep the mixture from boiling. Stir in the juice of a lemon and strain. It must be served at once and hot. It becomes oily if kept long. One tablespoon of chopped parsley may be added.
1/3 cup butter 4 tablespoons flour
1 pint boiling water 1/4 teaspoon salt
Make a roux of four tablespoons of the butter and all of the flour. Gradually add the boiling water, stirring constantly-over hot water, until the sauce comes to the boiling-point. Simmer until it is thick and smooth. When ready to serve, add salt and the remaining butter in small bits, beating constantly.
2 cups drawn-butter sauce
1 tablespoon lemon-juice
1 tablespoon chopped parsley
2 egg-yolks Salt and pepper
Add the lemon-juice and chopped parsley to the drawn-butter sauce. Let it cool slightly, add the beaten yolks and season with salt and pepper. Do not permit the sauce to boil after the addition of the egg-yolk.
Follow the recipe for maitre d'hotel sauce, omitting the parsley and adding three tablespoons capers. This is excellent with fish.
(For another recipe for caper sauce, see Variations of White Sauce, page 309.)
1/2 cup chopped pickles
2 cups drawn butter sauce
To the drawn butter sauce add pickles, cut into tiny cubes of a uniform size and well drained. Boil for one minute. Serve with fish or chops.
4 tablespoons fat Yolks 4 eggs 1/2 teaspoon salt 1/2 teaspoon pepper
1 tablespoon tarragon vinegar 1 teaspoon onion juice 1 teaspoon chopped tarragon 1 teaspoon chopped parsley
Stir the fat until perfectly soft and creamy. Place the egg yolks and the salt and pepper in the top of a double boiler and beat light with an egg beater, then add one-third of the fat and beat until smooth, add another third and beat again, and then add the remainder and beat until all is perfectly smooth. Add the vinegar and onion juice and beat again. Place over boiling water and cook for three minutes, beating constantly with the egg-beater. Remove from the fire, put in the chopped parsley and tarragon and use immediately.
1/2 teaspoon fine chopped shallot 1 tablespoon tarragon vinegar 1/3 cup butter, washed (p. 591) Yolks of two eggs
1 teaspoon lemon-juice
1 teaspoon meat extract or one meat cube 1 tablespoon grated horseradish
Cook the shallot in the vinegar for five minutes. Wash the butter and divide, it into thirds. Add one of the thirds to the vinegar, with the egg-yolks, lemon-juice and meat extract. Cook over hot water, stirring constantly. As soon as the butter is melted, add the second piece, and then the third piece. When the sauce thickens, add the grated horseradish.