Boston Cooking-School cook book

egg yolks. RICE SAUCE 3 tablespoons rice _ 3 cloves 2 cups milk 2 tablespoons butter ¥% onion Sali and pepper Wash rice, add to milk, and cook in double boiler until soft. Rub through fine strainer, return to double boiler, add onion stuck with cloves, and cook 15 minutes. Remove onion, add butter, salt, and pepper. BREAD SAUCE 2 cups milk 1% tablespoon salt 14 cup fine, stale bread crumbs Few grains cayenne 1 onion 3 tablespoons butter 6 cloves 1 cup coarse, stale bread crumbs Scald milk in double boiler 30 minutes with fine crumbs and onion stuck with cloves. Remove onion, add salt, cayenne, and 2 tablespoons butter. Sprinkle with coarse crumbs browned in remaining butter. BECHAMEL SAUCE 11% cups Veal or Chicken Stock (p. 150) 6 peppercorns 1 slice onion Y4 cup butter 1 slice carrot V4 cup flour Bit of bay leaf 1 cup scalded milk Sprig of parsley V4 teaspoon salt 1g teaspoon pepper Cook stock 20 minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be 1 cupful. Melt butter, add flour, and gradually hot stock and milk. Season with salt and pepper. Equal parts of stock and milk may be used. Yellow Béchamel Sauce. Add 1 slightly beaten egg yolk diluted with small quantity of hot sauce. BERCY SAUCE 3 tablespoons butter 2 tablespoons flour 1 tablespoon finely chopped 1 cup Veal or Chicken Stock (p. 150) shallot or Fish Stock (p. 160) or half each Cook shallot in 1 tablespoon butter 5 minutes. Add flour, stir until well blended, and pour on stock gradually. Add remaining butter and season to taste. DRAWN BUTTER SAUCE ¥g cup butter 1% teaspoon salt 3 tablespoons flour Yg teaspoon pepper 1% cups hot water or Fish Stock (p. 160) 1 teaspoon lemon juice Melt half the butter, add flour with seasonings. Pour on hot water gradually. Boil 5 minutes. Add remaining butter in small bits. Anchovy Drawn Butter. Season with anchovy essence or paste. Caper Sauce. Add 1% cup capers drained from their liquor. Egg Sauce I. Add 2 hard-cooked eggs cut in 44-inch slices. Egg Sauce II. Add 2 yolks and 1 teaspoon lemon juice. Shrimp Sauce. Add 1 egg yolk and 4% cup canned or fresh cooked shrimps cleaned and cut in pieces. VELOUTE SAUCE 2 tablespoons butter V4 teaspoon salt 3 tablespoons flour ¥ cup cream 1 cup Veal or Chicken Stock (p. 150) Few grains pepper Melt butter, add flour and seasonings, stir until well blended. Add _ stock slowly, stirring constantly. Bring to boiling point. Boil 2 minutes. Add cream. For a simpler sauce, use 2 tablespoons flour and omit cream. Supréme or Poulette Sauce. Just before serving, stir in 1 egg yolk. Season to taste with 1 tablespoon mushroom liquor and 34 teaspoon lemon juice. Add 6 mushroom caps, sliced, if desired. Sauce Allemande. Add 3 tablespoons grated Parmesan cheese to Supréme Sauce. Mousselaine Sauce. Add 2 egg yolks and 1 tablespoon lemon juice. Lobster Velouté. Use lobster stock made from body bones and claws. Season with salt, paprika, and lemon juice. Just before serving, add 4 cup diced lobster. Add 2 egg yolks, slightly beaten, if desired. Olive and Almond Sauce. Just before serving, add 14 cup shredded almonds, 1 teaspoon beef extract, 8 olives, stoned and quartered, and 14 tablespoon lemon juice. Russian Sauce. Before adding cream, add 1% teaspoon finely chopped chives, 44 teaspoon prepared mustard, and 1 teaspoon grated horse-radish. Cook 2 minutes. Strain, add cream, and 1 teaspoon lemon juice. Reheat. Soubise Sauce. Cook 2 cups sliced onions 5 minutes in boiling water to cover, drain, again cover with boiling water, and cook until soft. Drain, rub through sieve, and add to sauce. Season. — Reheat. Mushroom Sauce. Add 5 mushroom caps, sliced. Cook 5 minutes. Season. Add chopped truffle, if desired. NORMANDY SAUCE