No. 229. White Sauce

8 cts.

A : 2 tbsps. butter, very hot, 3 tbsps. flour, mixed with 1/4 tsp. salt, and dash pepper ;

B : 11/2 cs. hot milk-cream, white stock or water.

Cook A, stirring constantly until perfectly smooth and boiling, add B a little at a time, stir until boiling and beat until smooth If made of cream or stock, 21/2 tbsps. flour will be sufficient. Strain and serve.

No. 230. Brown Sauce

8 cts.

A : 2 tbsps. hot butter, 3 tbsps. flour, 1/4 tsp. salt, dash pepper ;

B : 11/2 cs. stock.

Cook A until brown, stirring constantly, add B a little at a time, stir and beat until smooth and boiling, strain and serve.

No. 231. Allemande Sauce, for Vegetables

16 cts.

A : Veloute Sauce No. 262 (Veloute Sauce);

B : 2 beaten eggs.

Add B to A, beat and cook until boiling.

No. 232. Bearnaise Sauce, for Beefsteak

15 cts.

A : :; egg-yolks slightly beaten, 1 tbsp. water, 1 tsp. butter ;

B : 4 tbsps. butter, 1 at a time, 1/8 tsp. salt, dash cayenne; C : 1 tsp. each tarragon or plain vinegar, tarragon l< and parsley minced.

Cook A in double boiler until eggs begin to thicken, stir-ring constantly, add B, stir until boiling, add C and spread over steak, or add 3 tbsps. of tomato pulp and serve with shrimps sauted in butter.

No. 233. Bechamel Sauce, for Meats and Poultry

10 cts.

A: 2 tbsps. hot butter, 2 tbsps. Hour or arrowroot, 1/4 tsp. salt, dash nutmeg and cayenne ;

B : 1 c. hot stock, 1/2 c. hot cream ; C : 1 egg-yolk, 1 tbsp. lemon-juice.

Cook A until smooth, add B gradually, when boiling add

C, heat 1 m. and serve.

No. 234. Butter Sauce, for Boiled Artichokes o

18 cts.

Asparagus.

A : 4 egg-yolks, beaten, 1/2 c. cold water, 2 tbsps. vinegar or lemon-juice, 1/2 tsp. onion-juice, 1/8 tsp. salt, dash cayenne ;

B : 1/2 c. butter, cut in small pieces.

Cook A in double boiler, beat until thick, then add B, one piece at a time, stirring constantly. When boiling This sauce should be rather thick and made rich, thick, and frothy by using half the amount of water and adding to B 1/4 c. cream.

No. 235. Black Butter Sauce, for Eggs Sauted

8 cts.

A : 4 tbsps. butter ;

B : 1 tbsp. parsley, minced, 1 tbsp. vinegar.

Cook A until brown, add B and serve.

No. 236. Bread Sauce, for Game

8 cts.

A : 2. cs milk, 1/2 onion, 2 cloves, sprig parsley, blade mace,

1/2 tsp. salt, 1/2 tsp. paprica;

B : 1/2 c. bread-crumbs, 2 tbsps. butter.

Simmer A 1/2 an hour, strain, return to double boiler, add B, simmer 1/2 an hour and serve.

No. 237. Caper Sauce, for Boiled Mutton

10 cts.

A : 2 tbsps. hot butter, 3 tbsps. flour, 1/4 tsp. salt, 1/2 tsp. onion-juice, 1/4 tsp. Chili pepper, dash cayenne ;

B : 11/2 cs. boiling water, 1 tbsp. butter in bits, 4 tbsps. capers, 1 tbsp. caper vinegar.

Cook A until smooth, add B, slowly, stir until smooth, simmer 10 m. and serve.