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Classic
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page 360
with a beater just before it boils, take from the fire, stir into it a piece of
butter the size of an egg and pour into the sauce boat. If the sauce is not
salty enough add a trifle. The sauce must be well bound.
45. Asparagus Sauce. No. 2. For 4 persons take a large piece of butter, 3--4
tablespoonfuls of asparagus broth, or water, a little salt, and 1 spoonful of
rolled crackers. Give the sauce a seasoning of lemon juice or vinegar and bring
to a boil, constantly stirring.
46. Sauce for Asparagus, Cauliflower, etc. 1 pint of Rhinewine is stirred with
the yolks of 8 eggs, 3 ounces of butter, 1 cupful of the vegetable broth, 1
cupful of bouillon, a little salt, pepper, a trifle of sugar and about 1
teaspoonful of cornmeal in a double kettle, and cooked until thick Pour over the
vegetables and serve.
47. Sour Egg Sauce for Salad Beans, also for Potatoes . Take 1 cupful of cold
water and mix with it enough vinegar to give the sauce the required acidity.
Stir into this the yolks of 3 eggs and 1 teaspoonful of flour, a piece of
butter, some nutmeg; and if the butter is but slightly salty, add a very little
salt. Beat the sauce constantly with a beater until just before it boils, take
from the fire and stir for a few minutes so that it will not curdle, then stir
into it another piece of butter.
48. Sour Milk Sauce for Bean Salads, Hot Potatoes and Endives. Take a piece of
kidney suet, try it out as directed under A, No. 17, heat and stir into it 1/2
-- 1 tablespoonful of flour, pour into it enough milk to make a well bound
sauce, season with pepper and salt, or if liked a little nutmeg, and bring to a
boil quickly. Then take the sauce from the fire, stir into it a large piece of
butter and a little vinegar, stir through the beans, put them on the stove until
heated through, take from the fire, and serve them in the sauce with the
potatoes .
49. Sauce made of Onions pickled in Tarragon and Dill, for stewing Soup Meat or
to pour over Potatoes . Take a piece of butter or kidney suet, heat it and brown
in it 1 tablespoonful of flour, stir into it some good broth or some water with
some dissolved extract of beef, salt, pepper, 1-2 bay leaves, some pickled
onions
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