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Classic
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page 142
MAITRE D'HOTEL SAUCE.
Make a teacupful of drawn butter; add to it the juice of a lemon, two
tablespoonfuls of minced onion, three tablespoonfuls of chopped parsley, a
teaspoonful of powdered thyme or summer savory, a pinch of cayenne and salt.
Simmer over the fire, and stir well. Excellent with all kinds of fish.
WINE SAUCE FOR GAME.
Half a glass of currant jelly, half a glass of port wine, half a glass of water,
a tablespoonful of cold butter, a teaspoonful of salt, the juice of half a
lemon, a pinch of cayenne pepper and three cloves. Simmer all together a few
minutes, adding the wine after it is strained. A few spoonfuls of the gravy from
the game may be added to it. This sauce is especially nice with venison.
--Tabor House, Denver.
HOLLANDAISE SAUCE.
Half a teacupful of butter, the juice of half a lemon, the yolk of two eggs, a
speck of cayenne pepper, half a cupful of boiling water, half a teaspoonful of
salt; beat the butter to a cream, add the yolks of eggs one by one; then the
lemon-juice, pepper and salt, beating all thoroughly; place the bowl in which is
the mixture in a sauce-pan of boiling water; beat with an egg-beater until it
begins to thicken which will be in about a minute; then add the boiling water,
beating all the time; stir until it begins to thicken like soft custard; stir a
few minutes after taking from the fire; be careful not to cook it too long. This
is very nice with baked fish.
--Miss Parloa.
CURRANT JELLY SAUCE.
Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery,
two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful
of flour, one pint of stock, salt, pepper. Cook the butter and onion until the
latter begins to color. Add the flour and herbs. Stir until brown; add the
stock, and simmer twenty minutes. Strain, and skim off all the fat. Add the
jelly, and stir over the fire until it is melted. Serve with game.
BROWN SAUCE.
Delicious sauce for meats is made in this way: Slice a large onion, and fry in
butter till it is brown; then cover the onion with rich brown gravy, which is
left from roast beef; add mustard, salt and pepper, and if you choose a
tablespoonful of Worcestershire sauce; let this boil up, and if too thick, thin
it with a little
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