A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

Cut up two medium sized onions, brown in a tablespoonful of butter, two of flour, add one pint of brown meat juice, two teaspoonfuls of mustard, a little vinegar, pass through a sieve, add a little brown sugar color. Use for venison cutlets. TOMATO SAUCE. Pass half can pulp of tomatoes, through a strainer, add a little cayenne pepper, salt, mace, one tablespoonful of butter, half tablespoonful of flour, stir and boil up; if too thick, add a little water. SAUCE BERNAISE. Beat up the yelks of four eggs, add a tablespoonful of melted butter, then slowly add a pint of very strong boiling hot soup stock, beat in a little vinegar, a little juice of garlic, juice of one lemon and beat briskly. .*>/- [26] PLAIN MAYONNAISE. Pass the yelks of four hard boiled eggs, two raw ones and four fresh boiied potatoes, through a strainer, add white pepper, salt, juice of lemon, beat up with one gill of olive oil, and last two tablespoonfuls of vinegar. FERRARA MAYONNAISE. Beat on ice the yelks of six eggs with half gill of olive oil, add three more eggs, beat until smooth, add teaspoonful mustard, salt, and last three tablespoonfuls vinegar. Keep cold until ready to use. HAMBURG MAYONNAISE. Pass the yelks of eight boiled eggs through the strainer, add five ounces olive oil, juice of two lemons, two ounces vinegar, salt, pepper, half gill of soup stock, half gill madeira wine. Keep cold. ni MAYONNAISE SUPREME (without oil). ^ u -*■ [Introduced by Prof. Pfau in hie Cooking Schools since 1885.] - ]f r - Beat up the yelks of eight eggs, two teaspoons dry v mustard, one-half of white pepper, add one pint very '^/rich sweet cream, beat well together, then boil by placing dish in boiling water and stir until quite thick, remove from stove, stir until cold, add two or three spoonfuls of vinegar. Will keep on ice two or three weeks and will not spoil in winter. Use for any salad or cold meat by adding more vinegar, about one part of vinegar to six of dressing. SAUCE REMOLADE. Mix well eight boiled eggs, two raw ones, one gill of oil, chop fine two tablespoonfuls onion, two of parsley, two of capers, one of mustard, pinch of white pepper, last three tablespoonfuls vinegar. Use for cold meats, fish or game. SAUCE A LA DIABLE. Make a mayonnaise of yelks of six boiled eggs, two spoonfuls of oil, salt, two ounces powdered sugar, juice [27] of one lemon, one gill of port wine, a pinch of pepper, boil up, pass through a strainer. Cut up two peeled apples, two onions, two mustard pickles, four Sardelles, some parsley, add three spoons vinegar and mix with the mayonnaise when cold. Use for game. REMARKS ON SOUPS. Soups are divided in four classes: Clear, thick, puree or bisque and chowder. Clear soups are the juices of the meat and water; thick soups are made by adding various ingredients to the stock; purees or bisque by rubbing the cooked ingredients through a strainer; chowders are made of fish, oysters and clams, not so thick as puree, and without straining the ingredients. Dumplings can be served in different soups: They can be used in clear, white or brown soup. Vegetables, rice, peas, lintels, sago, etc., should always be boiled soft before putting in the soup, as the soup will have a better appearance and will keep clear. Eggs should be well beaten with a little water and be stirred into soup after it is strained and removed from fire. Milk and cream must be boiled and stirred in while hot. SOUP STOCK. Soup stock is the foundation of all soups, except such soups as are made from flour and butter and are called (soup magre,) or lean soups, they are delicious when properly made, are best to use in summer time, as not much cooking is required. BEEF STOCK.