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Classic
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page 355
a little pepper, 1 bay leaf, 2-3 lemon slices or a little vinegar: stir in to it
a little meat extract the yolks of 1-2 eggs and a piece of butter. Serve with
fish or meat.
17. Spanish Sauce ("Espagnole"). Make a sauce as directed in No. 3 and cook with
it 1 glassful of Madeira, skim and take off the fat and then add a little
extract of beef.
18. Olive Sauce. Peel the olives from the stones with a small sharp knife in
such a manner that they will roll together again. Then take some flour browned
in butter, meat gravy or extract of beef bouillon lemon peel and juice, mace,
pickles peeled and finely cut, some peppercorns and a few eschalots. When this
has cooked for a while pass it through a sieve, put in the olives and capers and
cook for a few minutes longer.
19. Cucumber Sauce. Peel some cucumbers and divide them in two, take out the
seeds and cut them into small pieces. They are cooked until tender in bouillon
with vinegar eschalots some flour browned in butter, salt and a bay leaf.
Serve with veal and mutton. If you have unions pickled in dill and tarragon, add
some of them with their vinegar and let the sauce cook until half done; the
eschalots and vinegar are then omitted. The eschalots give the sauce an
excellent flavor.
20. Hollandaise Sauce with Wine. Stir the yolks of 3 eggs and 1 teaspoonful of
flour with white wine and water half and half until smooth, add some mace, stir
until it comes to a boil, take from the fire and mix with the sauce 1/4 pound of
butter and a few drops of lemon juice. Serve with artichokes, mushrooms, fish
and also with tongue.
21. Hollandaise Sauce. Stir the yolks of 3 eggs and 1 teaspoonful of flour in 1
pint of water and salt, mace or nutmeg, bring to a boil, stirring constantly,
then quickly take from the fire, Then stir 1/4 pound of butter and a little
vinegar through the sauce. To this sauce can be added oysters, chopped anchovies
capers. and mustard.
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