To a pint, or two cupfuls, of white sauce, add three hard-boiled eggs cut into slices or small dice, and, if liked, a teaspoonful of chopped parsley.
Add to two cupfuls of white sauce four tablespoonfuls of capers. See also page 164.
Scald the oysters in their own liquor until the edges curl. Make a white sauce using oyster-liquor instead of milk, or use half milk and half oyster-liquor. Add the oysters just before serving. One dozen oysters are enough for one pint of sauce.
Chop the meat of a lobster into coarse pieces. Add it to a pint of white sauce. Add also a little of the coral (which has been dried and pounded to a powder), and a little paprica.
(Fish And Vegetables)
Allemande. Remove the Veloute from the fire; add two yolks beaten with one half cupful of cream or milk, one tablespoonful of chopped parsley, and a dash of nutmeg. Put on the fire a moment to thicken, but do not let it boil. Continue to stir for some moments after removing from the fire.
Make a white sauce, using for liquor one half each of rich white stock and milk, or use stock alone. A slice of onion, carrot and turnip should be fried in the butter before the flour is added. A richer Bechamel is made by adding a little cream and chopped mushrooms.
(For Chicken-Breasts, Sweetbreads, And Other Entrees)
Take a pint of white sauce made with chicken or veal stock instead of milk. Beat four yolks with a cupful of cream. Remove the sauce from the fire, and add it slowly to the eggs and cream, stirring all the time. Put it again on the fire a moment to thicken; but do not let it boil, or it will curdle. Add one tablespoonful of butter slowly, a small piece at a time, the juice of half a lemon, a tablespoonful of chopped parsley, and a dash of nutmeg. Serve at once. Do not put the sauce together until it is time to serve, as it is likely to curdle after the eggs and lemon-juice are in. Stir constantly, and for a moment after removing from the fire.
Put a tablespoonful of chopped onion and a tablespoonful of butter in a saucepan on the fire. Let them both become brown; then add a tablespoonful of flour, and brown that also. Stir all the time. Add a cupful of beef or brown stock, and cook until the sauce is a little thickened. Season with pepper and salt. Strain it to remove the onion. A sauce poivrade is made by adding to the brown sauce, at the same time that the stock is put in, a cupful of claret, two cloves, a bay-leaf, a little thyme and parsley. In place of claret, a teaspoonful of mustard, the juice of half a lemon, and a teaspoonful of tarragon vinegar gives a Robert sauce.