The Blue Grass Cook Book

page 118

      A GOOD SAUCE FOR COLD
      MEATS AND FISH
Mrs. Henry C. Buckner

  Yolks of 4 eggs,

  1/2 teaspoonful of salt,

  Dash of cayenne pepper,

  4 tablespoonfuls of salad oil,

  1 tablespoonful of hot water,

  1 tablespoonful of tarragon vinegar.

Beat the yolks, add the oil and water. Stand the bowl in boiling water till it
thickens. Remove and add salt, pepper, and vinegar. It should be creamy and of
the consistency of mayonnaise.
A few chopped capers, olives, and cucumbers make it a good Tartare sauce,
and a little tomato purée will make it a red sauce for fish.

      APPLE SAUCE FOR DUCK
Pare 12 apples and cover with small quantity of water and cook till tender.
Strain through a colander and add 1/2 cup of sugar.

      CAPER SAUCE

  The yolks of two eggs,

  1/2 cup of olive oil,

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