385. Sauce Mousseline, douce. — 3 yolks of eggs, 2 whites of eggs, ^ gill of cream, 1^- oz. caster sugar, 1 ivineglassful maraschino✪ Sauce Mousseline, douce. Put all the above ingredients into a small stewpan, beat it with a whisk, stand the pan in a bain-marie or a large vessel three parts full of boiling water. Stir until it becomes creamy, but do not allow it to boil. Serve with hot sweet puddings, &c. 386. Sauce Citron ( Lemon Sauce). — Put 2 yolks of eggs in a small saucepan, beat up well, and add 2 oz. of caster sugar, ^ oz. of cornflour, and the rind of half a lemon chopped finely. Mix thoroughly, and work in slowly half a pint of boiling milk✪ Sauce Citron (Lemon Sauce). Stir with a whisk over the fire until the sauce acquires the desired consistency, strain and serve as directed. 386 a. Sauce Caramel. — Put an ounce of loaf sugar into a copper pan and cook it to a light brown colour ; pour in quickly half a pint of syrup, flavour with vanilla pod or essence and reduce a little. About five minutes before serving incorporate a dessertspoon- ful of arrowroot, previously mixed with a little cold milk or cream. Boil while stirring for a few minutes, then strain and serve. 386 b. Sauce an Cafe. — Boast 2 ounces of raw coffee berries in a pan over a quick fire till of a chestnut brown colour. Then pound them in a mortar. Boil half a pint of water and pour over the coffee. Cover, and let it infuse for some minutes. Now strain and sweeten with plain sprup. Mix a dessertspoonful of arrowroot✪ Sauce Caramel or cornflour with a small glass of brandy or Kirsch. Add this to the coffee. Let simmer five minutes and serve. CHAPTEB XVI BEURRES COMPOSES (FLAVOURING BUTTERS), FORCE- MEATS, ETC. Flavouking butters are used for numerous culinary purposes ; they were originally introduced for imparting a specially desired flavour to sauces, and for this purpose they are still largely used on the Continent. They are also very convenient and useful to serve with grilled meat and grilled fish, for sandwiches and toasts. The taste for hors- d’oeuvre and savouries has increased considerably during the past few years, both in this country and abroad. Flavouring butters, or beurres composes, as they are termed in kitchen French, have been largely introduced in many other preparations besides those above named. They are used under the titles hors-d’cduvre and savouries. They have also proved eminently satisfactory when used for sauces, i.e. ‘ compound sauces.’ Flavouring butter is added to sauces at the last moment before being served, the object being to give a sauce the requisite fresh-butter flavour, which is deemed most essential to a well prepared sauce, as it imparts at the same time the appropriate and distinctive aroma of the condiment from which the butter obtains its name. Most cooks are aware that besides the use of these butters for sauces there are many other ways in which they can be employed, for they are eminently suitable for all kinds of sandwiches and for dainty, savoury croutes ; the addition of a nicely blended butter makes a wonderful improvement both in appearance and flavour to such dishes. Several of these butters will be found excellent with cold game, cold duck, cold beef or mutton ; others may be used for spread- ing toasts, biscuits, &c , &c. For decorating little cold hors d’oeuvre. and savouries these butters are exceedingly useful, as they enhance the appearance of many such dishes.

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385. Sauce Mousseline, douce. — 3 yolks of eggs, 2 whites of eggs, ^ gill of cream, 1^- oz. caster sugar, 1 ivineglassful maraschino. Put all the above ingredients into a small stewpan, beat it with a whisk, stand the pan in a bain-marie or a large vessel three parts full of boiling water. Stir until it becomes creamy, but do not allow it to boil. Serve with hot sweet puddings, &c. 386. Sauce Citron ( Lemon Sauce). — Put 2 yolks of eggs in a small saucepan, beat up well, and add 2 oz. of caster sugar, ^ oz. of cornflour, and the rind of half a lemon chopped finely. Mix thoroughly, and work in slowly half a pint of boiling milk. Stir with a whisk over the fire until the sauce acquires the desired consistency, strain and serve as directed. 386 a. Sauce Caramel. — Put an ounce of loaf sugar into a copper pan and cook it to a light brown colour ; pour in quickly half a pint of syrup, flavour with vanilla pod or essence and reduce a little. About five minutes before serving incorporate a dessertspoon- ful of arrowroot, previously mixed with a little cold milk or cream. Boil while stirring for a few minutes, then strain and serve. 386 b. Sauce an Cafe. — Boast 2 ounces of raw coffee berries in a pan over a quick fire till of a chestnut brown colour. Then pound them in a mortar. Boil half a pint of water and pour over the coffee. Cover, and let it infuse for some minutes. Now strain and sweeten with plain sprup. Mix a dessertspoonful of arrowroot or cornflour with a small glass of brandy or Kirsch. Add this to the coffee. Let simmer five minutes and serve. CHAPTEB XVI BEURRES COMPOSES (FLAVOURING BUTTERS), FORCE- MEATS, ETC. Flavouking butters are used for numerous culinary purposes ; they were originally introduced for imparting a specially desired flavour to sauces, and for this purpose they are still largely used on the Continent. They are also very convenient and useful to serve with grilled meat and grilled fish, for sandwiches and toasts. The taste for hors- d’oeuvre and savouries has increased considerably during the past few years, both in this country and abroad. Flavouring butters, or beurres composes, as they are termed in kitchen French, have been largely introduced in many other preparations besides those above named. They are used under the titles hors-d’cduvre and savouries. They have also proved eminently satisfactory when used for sauces, i.e. ‘ compound sauces.’ Flavouring butter is added to sauces at the last moment before being served, the object being to give a sauce the requisite fresh-butter flavour, which is deemed most essential to a well prepared sauce, as it imparts at the same time the appropriate and distinctive aroma of the condiment from which the butter obtains its name. Most cooks are aware that besides the use of these butters for sauces there are many other ways in which they can be employed, for they are eminently suitable for all kinds of sandwiches and for dainty, savoury croutes ; the addition of a nicely blended butter makes a wonderful improvement both in appearance and flavour to such dishes. Several of these butters will be found excellent with cold game, cold duck, cold beef or mutton ; others may be used for spread- ing toasts, biscuits, &c , &c. For decorating little cold hors d’oeuvre. and savouries these butters are exceedingly useful, as they enhance the appearance of many such dishes.

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