Cucumber Sauce I

Grate two cucumbers, drain, and season with salt, pepper, and vinegar. Serve with Broiled Fish.

Cucumber Sauce II

Beat one-half cup heavy cream until stiff, and add one-fourth teaspoon salt, few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained.

Celery Sauce

3 cups celery, cut in thin slices

2 cups Thin White Sauce

Wash and scrape celery before cutting into pieces. Cook in boiling salted water until soft, drain, rub through a sieve, and add to sauce. Celery sauce is often made from the stock in which fowl or turkey has been boiled, or with one-half stock and one-half milk.

SuprêMe Sauce

1/4 cup butter

1/4 cup flour

1 1/2 cups hot Chicken Stock

1/2 cup hot cream

1 tablespoon mushroom liquor

3/4 teaspoon lemon juice

Salt and pepper

Make same as Thin White Sauce, and add seasonings.

Maître d'Hôtel Butter

1/4 cup butter 1/2 teaspoon salt 1/8 teaspoon pepper

1/2 tablespoon finely chopped parsley 3/4 tablespoon lemon juice

Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and parsley, then lemon juice very slowly.

Tartar Sauce

1 tablespoon vinegar 1 teaspoon lemon juice

1/4 teaspoon salt

1 tablespoon Worcestershire Sauce

1/3 cup butter

Mix vinegar, lemon juice, salt, and Worcestershire Sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into first mixture.

Lemon Butter

1/4 cup butter

1 tablespoon lemon juice

Cream the butter, and add slowly lemon juice.

Anchovy Butter

1/4 cup butter

Anchovy sauce

Cream the butter and add anchovy sauce to taste.

Lobster Butter

1/4 cup butter

Lobster coral

Clean, wipe, and force coral through a fine sieve. Put in a mortar with butter, and pound until well blended. This butter is used in Lobster Soup and Sauces to give color and richness.

Anchovy Sauce

Season Brown, Drawn Butter, or Hollandaise Sauce with anchovy sauce.

Horseradish Hollandaise Sauce

To Hollandaise Sauce II add one-fourth cup grated horseradish root.

Lobster Sauce I

To Hollandaise Sauce I add one-third cup lobster meat cut in small dice.

Lobster Sauce II

1 1/4 lb. lobster 1/4 cup butter 1/4 cup flour

1/2 teaspoon salt

Few grains cayenne

1/2 tablespoon lemon juice

3 cups cold water

Remove meat from lobster, and cut tender claw-meat in one-half inch dice. Chop remaining meat, add to body bones, and cover with water; cook until stock is reduced to two cups, strain, and add gradually to butter and flour cooked together, then add salt, cayenne, lemon juice, and lobster dice.

If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce therewith.