Boston Cooking-School cook book

2 tablespoons butter 2 egg yolks 2 tablespoons flour 1 tablespoon lemon juice 1 cup Fish Stock (p. 160) Salt, pepper, cayenne Melt butter, add flour and seasonings, stir until well blended. Stir in stock slowly. Bring to boiling point. Pour over egg yolks and season. Sauce Verte. Color green with vegetable coloring. If desired, add 2 tablespoons Sauterne. Martin Sauce. Omit lemon juice. Season to taste with grated cheese and Madeira. PEANUT BUTTER SAUCE (BROWN NUT 2 tablespoons butter 11% cups Chicken Stock (p. 151) 2 tablespoons peanut butter 1% teaspoon salt 3% tablespoons flour Few grains pepper Brown butter, add peanut butter, and when well mixed add flour and continue browning; then pour on stock gradually, while stirring constantly. Bring to boiling point and add salt and pepper. ROBERTS SAUCE 34 tablespoon butter 2 chopped pickles 3 shallots, finely chopped V4 tablespoon chopped capers V4 tablespoon flour 1 teaspoon olives, chopped 1 tablespoon vinegar 14 teaspoon prepared mustard 4 cup Veal or Chicken 4 teaspoon salt Stock (p. 150) Few grains cayenne Melt butter, add shallots and flour, and cook 5 minutes. Add other ingredients and cook 10 minutes, stirring constantly. BROWN SAUCE or BROWN GRAVY 2 tablespoons butter or 1 cup Brown Stock (p. 144) bacon fat or water 1% slice onion, if desired Y4 teaspoon salt 3 tablespoons flour 1% teaspoon pepper Cook onion in butter until slightly browned; remove onion and stir butter constantly until well browned; add flour mixed with seasonings, and brown the butter and flour together. Add stock gradually, bring to boiling point, and boil 2 minutes. Anchovy Sauce. Season with anchovy essence or paste. Brown Mushroom Sauce I. Add 1 cup mushrooms, sliced and cooked in butter. If canned mushrooms are used, add some of the liquor. Chestnut Sauce. Add 4 cup boiled French chestnuts. Currant Jelly Sauce. Omit onion. Melt 14 glass currant jelly in sauce. Season with 2 tablespoons sherry, or Port wine, Estragon Sauce. Season with tarragon vinegar. Olive Sauce. Cook 5 stuffed olives 5 minutes in boiling water. Drain, slice, and add to sauce. Sauce Piquante. Add 1 tablespoon vinegar, 44 small shallot, finely chopped, 1 tablespoon capers, 1 tablespoon chopped pickle, and a few grains cayenne. ; CREOLE SAUCE 2 tablespoons chopped onion 2 tomatoes or 14 cup canned tomatoes 4 tablespoons green pepper, Y4 cup sliced mushrooms finely chopped 114 cups Brown Sauce 2 tablespoons butter Salt and pepper 6 olives, stoned Sherry Cook onion and pepper with butter 5 minutes; add tomatoes, mushrooms, and olives, and cook 2 minutes; then add Brown Sauce. Bring to boiling point. Add sherry to taste. BORDELAISE SAUCE 2 tablespoons butter Parsley 1 shallot, finely chopped Bit of bay leaf 1 slice onion 8 peppercorns 2 slices carrot 1 clove 1 cup Brown Stock (p. 144) Cook vegetables and seasonings with butter until well browned. Add to stock, simmer 8 minutes, and strain. Sauce Espagnole. Before adding stock, stir in 3 tablespoons flour and cook until well browned. Add stock. Bring to boiling point, strain, and season to taste with salt and pepper. ORANGE SAUCE 1/2 cup butter Few grains cayenne 14 cup flour 24 cup orange juice 14% cups Brown Stock 2 tablespoons sherry (p. 144) Rind 1 orange, grated or cut 1% teaspoon salt in fancy shapes Brown butter, add flour, salt, and cayenne, and stir until well browned. Add stock gradually and, just before serving, orange juice, sherry, and rind. REFORME SAUCE 3/4 cup Brown Stock (p. 144) 6 mushroom caps, sliced 2 gherkins, cut in thin slices White 1 hard-cooked egg, 1 small truffle, cut in thin slices cut in thin strips Salt Combine ingredients, bring to boiling point, and simmer 5 minutes.