The exhibition cookery book

Salt and pepper Heat the sauce in a small saucepan, stir in the egg yolks, stand the saucepan in boiling water over the fire and whisk until nearly boiling, add the butter in small quantities, also the vinegar. Season to taste, and whisk until the sauce has the consistency of a light cream. This sauce is excellent with boiled fish, asparagus, cauliflower, artichokes, etc. 80. CAPER SAUCE. Ij oz. butter I pint water 1 tablespoon full caper vinegar 1 oz. flour 2 tablespoonfuls capers Salt Make a melted butter sauce as follows : — ^Put the butter in the saucepan, let it melt, stir in the flour ; add the water gradually, stir, and bring it gently to a boil, season with a pinch of salt. Chop the capers coarsely, add them with the vinegar to the sauce; boil for five minutes and serve. This sauce is served Avith boiled mutton or boiled fish. 8r. EGG SAUCE. i pint melted butter sauce A few drops of lemon juice 2 eggs Boil the eggs for fifteen minutes, put them into a basin of cold water to cool, take off the shells, and chop the THE EXHIBITION COOKERY BOOK. eggs rather coarsely. Prepare the melted butter sauce in the same manner as in the foregoing recipe, and when ready stir in the chopped eggs. A few drops of lemon juice or vinegar may be added if desired. 82. PIQUANTE OR SAVOURY SAUCE. 2 chopped shallots 1 oz. minced lean bacon or ham 2 cloves 1 glass port wine 14- oz. butter 1 small carrot 1 small turnip 1 teaspoonful of flour -1 tablespoonfuls vinegar i pint stock Salt and pepper Mince the vegetables, fry them for live minutes in the butter with ham and cloves, add the vinegar, stock, flour, and seasoning ; simmer for twenty minutes, skim and strain ; a small glass of port wine simmered in this sauce will be found a great improvement. This sauce is usually served with grilled meats, chops, steaks, cutlets, etc., but may be served with any other meat dishes when piquancy is desired. 3 ripe tomatoes 1 sprig of thyme I oz. butter Pepper and salt tomato SAUCE. ^ bayleaf }- small onion ^ gill brown sauce Cut the tomatoes in half, squeeze out a little of the juice, cut them into small pieces and place in a stew-pan with half an ounce of butter, herbs, and onions, the latter chopped up finely. Let all simmer until tender, and rub through a sieve. Return to the stew-pan, add the brown sauce, boil for ten minutes and serve. NOTE. — A few drops of vinegar or lemon juice may be added to the sauce where piquancy is liked. 84. BROWN ONION SAUCE. 1 pint brown stock 2 small onions, peeled and 2 ozs. dripping chopped 1 tablespoonful cornflour (B. and P.'s patent) Put the onions in a stew-pan with dripping, and fry until they are a nice brown ; add the stock, let it boil up, mix the cornflour with a little water and add to the sauce ; simmer slowly until the onions are cooked. Season with pepper and salt before serving. 85. MAYONNAISE. 4 yolks of eggs 1 saltspoonful salt I pint provence oil 1 teaspoonful mustard i saltspoonful white pepper 1 tablespoouful of tarragon vinegar 1 teaspoonful Chili vinegar