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Classic
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page 359
some veal broth and boiling water to make a well bound sauce and let this boil
for 1/2 hour with 2 carrots, parsley roots, 1 bay leaf, a little cayenne pepper
and lemon peel. Then pass the sauce through a sieve, put in a few lemon slices,
a little sugar and salt let it cook and then stir in a small teaspoonful of
extract of beef, a little butter and a glassful of Madeira or white wine.
40. Sauce for Veal, Lamb or Chicken. For 6 persons take 2 teaspoonfuls of flour
and rub it with a piece of butter, pour into this 1 cupful of strong chicken
broth, nutmeg, lemon juice and salt, cook the sauce and stir with it the yolks
of 3 eggs, and a piece of fresh butter. A little chopped parsley can be stirred
with the yolks of the eggs, or else 1-1 1/2 tablespoonfuls of capers can be
added. The sauce must be well bound.
41. English Crab Sauce for Cauliflower. The yolks of 4 eggs, 1 tablespoonful of
flour, nutmeg, salt, l cupful of crab butter. Add to this 1 pint of bouillon,
constantly stirring, until just before it commences to boil, then take from the
fire and stir for a short time longer. The sauce must be well bound. This sauce
served with cauliflower makes a nice dish.
42. English Butter Sauce for Vegetables. Rub 1/2 pound of butter with 2
tablespoonfuls of flour, add salt, pepper, some nutmeg and the necessary
bouillon to make a well bound sauce; a double kettle is necessary for its
preparation. This sauce is served with vegetables cooked in salted water only.
43. Sauce for Cauliflower. Rub 1/2 tablespoonful of flour in some fresh butter,
pour in some fresh milk or bouillon, or what is better half bouillon and half
cauliflower water, nutmeg, salt, and stir until the sauce is quite thick; stir
through it at the last the yolks of l-- 2 eggs and a piece of fresh butter.
44. Asparagus Sauce. No. 1. For 4 persons take the yolks of 2 eggs and a heaping
tablespoonful of flour, stir into this 2 tablespoonfuls of sweet or sour cream
and 1 cupful of asparagus broth or water, add nutmeg and a little lemon juice or
vinegar, and a piece of sugar the size of a hazelnut, beat the sauce over a
quick fire
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