Butter Cream

, Cream a little butter; season with salt, cayenne, lemon juice (speck salt and pepper, one-half teaspoon lemon juice). Add finely minced parsley or chopped pickle, such as cucumber or olive. Prepare quantity according to size of fish. Put it on the fish, and place in oven a moment until butter is melted.

Cream Or White Sauce, 125 Calories

(Individual Rule.) ½ tablespoon butter. 1/3 cup hot milk.

½ tablespoon flour. Salt.

Melt butter, add flour, remove from fire, and pour on gradually the milk, stirring constantly. Bring to the boiling point, cook thoroughly and season.

Note

Extra milk may be added if a thinner sauce is desired, using one-half cup milk.

Cream Sauce (For The Diabetic), 138 Calories

½ cup milk.

1 teaspoon Gum Gluten flour.

1 teaspoon butter.

Salt. Cayenne.

Melt the butter, add the flour and pour on gradually the scalded milk; cook thoroughly and season.

Egg Sauce, 434 Calories

2½ tablespoons butter. 1½ tablespoons flour. ¼ teaspoon salt.

Speck pepper.

¾ cup hot water.

2 eggs.

Melt one-half the butter; add flour and seasoning and pour on gradually the hot water. Boil five minutes and add remainder of butter in small pieces. Add two hard-cooked eggs cut into one-fourth inch slices, or the beaten yolks may be added to hot sauce with one-half teaspoon lemon juice.

Egg Sauce No. II

To Cream or White Sauce add one hard-cooked egg chopped fine and a little lemon juice if desired; or add to White Sauce, yolk slightly beaten and a few drops of lemon juice.

Tomato Sauce, 80 Calories

½ tablespoon butter.

½ tablespoon flour.

¼ cup strained tomato juice.

Few grains salt. Few grains pepper.

Brown butter, add flour and stir until slightly browned; remove from fire and pour on gradually, stirring constantly, the heated tomato. Cook thoroughly and add salt and pepper.

Note

A sprig of parsley, one clove and a small piece of onion may be added to tomato while heating.

Cucumber Relish, 15 Calories

Grate one-half cucumber and add a small piece of red pepper chopped fine; season with salt, pepper and vinegar and. serve with fish.

Hollandaise, 484 Calories

1 egg yolk.

4 tablespoons butter.

½ tablespoon vinegar.

1/8 teaspoon salt.

White pepper.

3 tablespoons boiling water.

Put one tablespoon butter in top of double boiler, add the other ingredients. Place over hot water and stir constantly while butter is melting. Add second tablespoon of butter and stir until melted, repeat this process until all butter is used. As soon as the mixture begins to thicken remove from hot water. Vary by adding a little chopped parsley, grated horse-radish root.