The art of cookery

Oyster Sauce. — To one cup of drawn butter made with water add a dozen medium-sized oysters and simmer five minutes, or until the thin edges wrinkle and separate. Season and serve with boiled codfish, boiled turkey, capon, or chicken. Celery Sauce — To one cup of drawn butter made with celery stock add one cup of white celery, cut in dice, and cooked tender. Simmer five minutes, season, and serve with boiled or roasted turkey, chicken, or veal. Salsify Sauce. — To one cup of drawn butter made with salsify stock add one cup of salsify, cut in small pieces and cooked until tender. Season and serve in place of oyster sauce. WHITE SAUCES. White sauces resemble drawn butter sauces, but differ from them in one particular — they invariably contain milk or cream. White sauces may be made distinctive and unlike each other by the use of different flavorings. But the flavoring should always be suited to the food with which the sauce is to be served, and should not darken the color of the sauce. Milk may be used in place of cream in making white sauces, but in such cases an additional spoonful of butter should be added to give richness to the sauce. White sauces made with milk or 132 The Art of Cookery. cream may be used as a substitute for drawn butter, for oyster, celery, or salsify sauce. Bread Sauce No. i. — To one cup of sifted bread crumbs add half a cup of finely minced onion and one cup of sweet milk. Simmer ten minutes, add a cup of sweet cream, bring to boiling point, season, and serve. Bread Sauce No. 2. — To one cup of sifted bread crumbs add one cup of celery broth, simmer ten minutes, add one cup of cream and one cup of cooked celery, bring to boiling point, season, and serve. White Sauce No. i. — Cook together until well mixed one tablespoonful each of butter and flour, add a cup of sweet cream, simmer five minutes, season, and serve. White Sauce No. 2. — Cook together until well mixed two tablespoonfuls each of butter and flour, add a cup of cream, simmer five minutes, season, and serve. White Sauce No. 3. — Cook together two tablespoonfuls each of butter and flour, add one cup of white soup stock, simmer five minutes, add one cup of sweet cream, heat to boiling point, season, and serve. White Sauce No. 4 — Cook together until well mixed one tablespoonful of butter and one teaspoonful of flour, add a cup of sweet cream, simmer five minutes, season, and serve. Shrimp Sauce. — To one cup of White Sauce No. i add two tablespoonfuls of lemon juice and two dozen shrimps that have been cooked and prepared, heat to boiling point, season, and serve. This sauce may be varied occasionally by adding to it a teaspoonful of anchovy paste. Meat Sauces, 133 Lobster Sauce No. i. — To one cup of White Sauce No. I add one cup of cooked lobster, picked into small pieces, two tablespoonfuls of lemon juice, and a salt spoonful of mustard. Heat to boiling point, season, and serve. The coral of the lobster mashed to a smooth paste with a little butter and added to this sauce improves it. Lobster Sauce No. 2. — To one cup of White Sauce No. I add half a cup of strained cooked tomato and one cup of cooked lobster meat cut in small pieces, or pounded and rubbed through a sieve, heat to boiling point, season, and serve.