Around-the-world cook book

Put the yolks of 2 raw eggs into a basin and mix together. Add seasoning of salt, pepper, and a few drops of oil, and whisk them together thoroughly. Add more oil, drop by drop, whisking all the time, and blend the oil with the eggs, in the same way, till the mixture is about the consistency of mayonnaise. As soon as this result is obtained, pour in the vinegar, slowly, and a dessert-spoon of cucumber vinegar, if at hand. Add a few more drops of vinegar if necessary. Lastly, stir in 2 tablespoons of cooked cucumber, cut into small dice-shaped pieces, and place the sauce on ice until it is required. VINAIGRETTE SAUCE Salt, % teaspoon, Paprika, % teaspoon, White pepper, a dash, Tarragon, or plain vinegar, 3 tablespoons, Oil, 6 tablespoons, Gherkins, 1 tablespoon, Parsley, 1 teaspoon. Chopped onion, or chives, 1 teaspoon. Mix all thoroughly together. A tablespoon of minced green peppers is an addition which improves it. HOLLANDAISE SAUCE, NO. 1 Butter, V2 cup, Eggs, 4 yolks, Lemon juice, 1 tablespoon, Boiling water, 1 cup, Salt, cayenne, nutmeg. Put the butter into a double boiler and cream it with the egg-yolks, adding them one by one. Stir in the lemon-juice, and add a pinch of salt, a dash of caj^nne, and a little grated nutmeg. Stir it until it is thick, then add the boiling water gradually, and continue to stir until the mixture is creamy, then serve. HOLLANDAISE SAUCE, NO. 2 Butter, 1 tablespoon, Flour, 1 tablespoon, Brown sugar, 1 tablespoon. Stock, % pint, Lemon-juice, 1 teaspoon. Egg, 1 yolk, well beaten, Salt, pepper. Heat all the ingredients together. Boil for 5 minutes, and take from the fire. Last of all add the beaten yolk of 1 egg. SAUCE TARTARE, NO. 1 FRENCH Mayonnaise, 1 pint, Onion-juice, 1 teaspoon, Capers, finely chopped, 1 tablespoon, Olives, chopped, 1 tablespoon. Cucumber pickle, chopped, 1 tablespoon, Parsley, chopped, 1 tablespoon. Stir the other ingredients into the mayonnaise. This is a suitable sauce to serve with fish, or where a cold sauce is desired. SAUCE TARTARE, NO. 2 Mayonnaise, 1/2 pint, Onion-juice, 1 tablespoon, Capers, 1 tablespoon, Chopped olives, 1 tablespoon. Mix well, and serve with fish, crabs, cold meats, etc. MAITRE D'HOTEL SAUCE, NO. 1 Butter, 4 tablespoons. Lemon-juice, 2 tablespoons. Chopped parsley, 1 tablespoon. Salt, pepper, cayenne. Cream the butter, and mix thoroughly. MAITRE D'HOTEL SAUCE, NO. 2 Butter, 1 tablespoon. Flour, 1 tablespoon, Chopped parsley, 1 teaspoon, Onion-juice, 1 teaspoon. Stock, 1/^ pint. Put the butter and flour in a pan and melt. Add the stock, the parsley, and onion-juice, and boil for 5 minutes. This is suitable to serve with almost any roast meat, or with baked fish. MINT SAUCE ' Chopped mint, 4 tablespoons, Sugar, 2 tablespoons. Vinegar, % cup, Salt, % teaspoon, Cold water, % cup. Mix ail together, and serve cold. PEPPER SAUCE Onions, 2, small. Tomatoes, 2, Green peppers, 2. Chop the vegetables all together, put them in a stewpan with water to cover. Boil until perfectly soft, and add salt. Serve cold with meat. BECHAMEL SAUCE Hot butter, 2 tablespoons, Flour, or arrowroot, 2 tablespoons, Salt, 1 teaspoon. Nutmeg, a dash, Cayenne, a dash. Hot stock, 1 cup, Hot cream, % cup. Egg, 1 yolk. Lemon-juice, 1 tablespoon.