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Classic
Cook Books
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page 119
3 tablespoons of vinegar,
1 of mustard,
1 teaspoon of sugar,
1/4 teaspoon of red pepper,
1 teaspoon of salt,
1 teaspoon of onion juice,
1 tablespoon of chopped capers,
1 tablespoon of chopped cucumber pickles.
Make the same as mayonnaise dressing, add the chopped things last. This sauce
can be used with fish and boiled meats, or meats served in jelly.
CELERY SAUCE
Take cream or rich milk, and boil with pieces of celery till the flavor is
extracted. Remove it and season sauce with salt and pepper, and add butter, then
a little flour to thicken it.
Serve with vegetables.
CHAMPIGNONS SAUCE FOR
BOUDINS
Cut up 1 can of champignons and let them boil 1/2 hour. Add half can of
truffles, cut up and boil with champignons, cayenne pepper and salt to taste. As
the champignons are salty, do not put too much. Add 1 pint of rich cream, and
while
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Classic
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