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Classic
Cook Books
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page 90
Dill sauce.
Melt butter with flour in a pan and dilute it with bouillon or juice of boiling
meat. When boiling add 2 yolks of eggs, beaten in bouillon. Lastly put in finely
chopped dill and some vinegar.
Italian sauce.
Boil down little more than a pint Chablis wine to a quarter of a pint, then add
one quart of Spanish sauce, a quarter of a pint brown veal bouillon and as much
herb sauce. Let it all boil. Skim and serve.
Oyster sauce.
Scald 36 oysters as if for oyster soup. Make a quart of German sauce, add to
that a big lump of butter and half a tablespoon lemon juice, also a little
parsley, and finally the oysters.
German sauce.
Half a pint chicken-essence and half as much champignon-
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Classic
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