Cookery for every household

Take a handful of picked and washed spinach, scald it for a minute in boiling water, strain, rinse with cold water, and press as dry as possible. Then rub the spinach through a sieve and use the puree to give colour to the sauce. In a small saucepan put the shallots finely chopped with the tarragon and chervil, add the white wine and crushed peppercorns, and reduce over the fire. In another saucepan melt a small piece of the butter, mix in the flour, draw the saucepan to one side and add the water and yolk of egg. Season to taste and stir quickly over the fire until boiling. Then add the rest of the butter in small pieces, and last of all the mixture from the other saucepan, and the puree of spinach. 746. Sauce Villeroi (for Coating Meat, &c.) 2 oz. butter. 2 oz. flour. | pt. chicken or veal stock. 2 or 3 yolks of eggs. \ gill cream. A pinch of nutmeg. Put the butter into a saucepan and let it melt. Add the flour and cook for a minute or two without letting it brown. Dilute with the stock and stir constantly until the sauce is very thick and well cooked. Season to taste and draw the saucepan to the side of the fire. Add the yolks of eggs beaten with the cream, but do not boil again. Use as directed. Note. — A little chopped parsley, mushroom, or truffle may be added if wished. 747. Sauce au Via Blanc See under Fish (Recipe 380). stirring all the time, and then pour in the vinegar. A little tarragon vinegar may be added. Cream may be substituted for the oil. COLD SAUCES AND SAVOURY BUTTERS SALAD DRESSINGS 748. 1. French Dressing (Sauce Vinaigrette) 2 table-sps. salad oil. I White pepper. Salt. 1 table-sp. vinegar. I £ tea-sp. made mustard. This dressing is frequently made at table in or over the salad bowl. If it is prepared beforehand it should not be poured over the salad until the time of serving. Mix the salt, pepper, and mustard together,. and add the oil gradually. When these are well blended and the salt dissolved, add the vinegar. A pinch of cayenne and a little sugar may be added. Sometimes a tea-spoonful of tarragon vinegar is put in, and by some people more oil is preferred. Note. — 'When the mixing is done at table, a thin oil and vinegar bottle is useful. 749. 2. Salad Dressing 2 hard-boiled yolks. J tea-sp. made mustard. White pepper and salt. A pinch of cayenne. A pinch of sugar. 3 table-sps. salad oil or cream. 2 table-sps. vinegar. 1 dessert-sp. tarragon vinegar. Rub the hard-boiled yolks through a sieve, and put them into a basin with the seasoning. Mix well together, and add the oil gradually, stirring all the time. Then add the vinegar, a little at a time, and mix well. The sauce should be of the consistency of cream. Note. — If the dressing is to be used for fish or lobster salad, a tea-spoonful of anchovy or shrimp essence is an improvement. The hard-boiled whites of eggs may be shred and used as a garnish for the salad. 750. 3. Potato Dressing 2 table-sps. boiled and sieved potatoes. 3 table-sps. salad oil. White pepper and salt. Put the potato into a and mix well together. 1 table-sp. vinegar. J tea-sp. made mustard. A pinch of sugar. basin with the seasoning, Add the oil gradually. 751.] Cucumber Sauce, Cold (Sauce aux Concombres) 1 cucumber. 1 tea-sp. grated onion. Seasoning. 2 table-sps. thick cream. 1 dessert-sp. tarragon vinegar.