(Hot Sauces)

Hollandaise Sauce Recipe

(For Boiled Or Baked Fish, Fish Timbales, Asparagus, Cauliflower, Etc.)

1/2 cup of butter. A few grains of cayenne. Yolks of two to four eggs. 1/2 cup of boiling water. 1/4 teaspoonful of salt. The juice of half a lemon.

With a small wooden spoon cream the butter; add the yolks of the eggs, one at a time, and beat into the butter thoroughly; add the salt, cayenne, and water, and cook in a double-boiler, stirring constantly until the sauce thickens; then add the lemon juice and remove from the fire. The number of yolks depends upon the consistency desired in the sauce. Lift the saucepan from the water from time to time, lest the sauce be curdled by overcooking.

With two egg yolks the sauce should be creamy, with four, about the consistency of mayonnaise sauce.

Lobster Or Shrimp Sauce Recipe, No. 2

To the recipe for Hollandaise sauce add half a cup of lobster meat cut in cubes, or shrimps picked in pieces and also, if at hand, a tablespoonful of lobster butter.

Cucumber Sauce Recipe

Prepare a Hollandaise sauce according to recipe previously given; add a raw cucumber cut in dice.

Nonpareil Sauce Recipe

Tint a pint of Hollandaise sauce with lobster butter; then add the meat from the claws of a lobster, the poached white of an egg and six or eight canned or cooked mushrooms, all cut into cubes.

Colbert Sauce Recipe

1/3 cup strong consommé or chicken stock. 1/2 tablespoonful of chopped parsley. 1/2 tablespoonful of chopped tarragon. The yolks of two eggs. 1/2 cup of butter. 1/4 teaspoonful of salt. The juice of half a lemon.

Melt the consommé; when heated add the beaten yolks of two eggs and stir and cook over hot water until the sauce is thickened slightly. Add the butter in small bits to the sauce while cooking. Before taking from the fire add the herbs and salt.

Mousseline Sauce Recipe (For Asparagus And Cauliflower)

1/2 cup of butter. 2 tablespoonfuls of lemon juice. The yolks of four eggs. 1/4 teaspoonful of salt. 1/4 cup of thick cream. A few grains of cayenne.

Make as Hollandaise sauce, using cream in place of water, but reserving half the butter to add in bits at the last.

Bernaise Sauce Recipe

(For Broiled Steak And Fillets Of Beef)

2 tablespoonfuls of chopped shallot. The yolks of three eggs. 2 tablespoonfuls of vinegar. 1/2 cup of butter. A few grains of cayenne. 1 tablespoonful of chopped parsley.

Cook the shallot with the vinegar until nearly all the vinegar is absorbed : add the yolks and a small piece of the butter, and let it cook over hot water, adding the butter in small pieces, then add the seasoning. This sauce has about the consistency of mayonnaise sauce. It may be used either hot or cold.

French Sauce Recipe

Make a Bernaise sauce, using one cup of butter in all and additional salt and pepper: add to the sauce while mixing one fourth cup of thick tomato purée that has been passed through a very fine sieve; finish the sauce with one tablespoonful of chicken glaze, one tablespoonful of fine-chopped parsley, and, if desired, a tablespoonful of reduced chili vinegar.