Boston Cooking-School cook book

Brown butter slightly, add onion juice and flour. Brown. Pour on cream gradually, while stirring constantly. Add mushrooms, cooked in butter. Season with beef extract, salt, and paprika. OYSTER SAUCE 1 pint oysters Milk, water, or Chicken 4 tablespoons butter Stock (p. 151) 4 tablespoons flour Salt and pepper Cook oysters until plump. Remove oysters, measure liquor, and add milk, water, or stock to make 134 cups. Melt butter, add flour, stir until well blended. Add oyster liquor gradually, stirring constantly. Boil 2 minutes. Add oysters and season. RUSSIAN OYSTER SAUCE 3 tablespoons butter 2 egg yolks 4 tablespoons flour ¥% tablespoon vinegar 1 cup oysters 34 tablespoon lemon juice Chicken Stock (p. 151) 2 tablespoons capers 4 cup cream 1 tablespoon grated horse-radish Salt and pepper Chop oysters. Cook 5 minutes. Strain. Measure liquor. Add stock to make 1 cup. Melt butter, add flour. When well blended pour on oyster liquor, stock, and cream. Bring to boiling point, add other ingredients. MOCK HOLLANDAISE 1 cup White Sauce (p. 191) 6 tablespoons butter 2 egg yolks 1 tablespoon lemon juice Just before serving, stir in egg yolks, butter, 1 tablespoon at a time, and lemon juice. HOLLANDAISE Y% cup butter V4 teaspoon salt 2 egg yolks Few grains cayenne 1 tablespoon lemon juice 1. Wash butter (p. 27) or not, as preferred. Divide in three pieces. Put 1 piece in heavy bowl with egg yolks and lemon juice. Cook over hot water, stirring constantly with wire whisk until butter melts. Add second piece of butter, and as mixture thickens, third piece. Remove from fire. Season. If mixture curdles, add 2 tablespoons heavy cream or boiling water, drop by drop. 2. Beat butter until creamy. Beat in egg yolks one at a time, and lemon juice. Season. Set bowl over hot water and stir mixture until slightly thickened. Set aside until ready to serve. Add boiling water, a teaspoon at a time, until of desired consistency. Hollandaise with Water. After adding last bit of butter, add Y cup boiling water slowly and cook 1 minute. See next page for variations based on Hollandaise. HOLLANDAISE (Variations) With Sherry. Add 2 tablespoons just before removing from fire. (Sauce Trianon). With Cream. Add slowly 44 cup heavy cream. Lobster Hollandaise. Add 1 cup diced lobster. Horse-radish Hollandaise. Add 4 tablespoons grated horseradish and 2 tablespoons heavy cream, beaten until stiff. Anchovy Hollandaise. Season with anchovy paste or essence. Henriette Sauce. Season with 1 or 2 tablespoons Tomato Purée (p. 191) and 1% tablespoon finely chopped parsley. If desired, add 1 tablespoon Worcestershire Sauce (Sauce Figaro). Sauce Bearnaise I. Add 1 teaspoon each, finely chopped parsley and fresh tarragon, or 14 tablespoon tarragon vinegar. SAUCE BEARNAISE II 3 tablespoons water 4 egg yolks, slightly 3 tablespoons tarragon beaten vinegar V4 teaspoon salt 1% onion ¥ teaspoon paprika 4 tablespoons butter, creamed Put water, vinegar, and onion in small saucepan. Heat to boiling point. Remove onion. Pour gradually on egg yolks. Add seasonings. Strain. Cook over hot water until beginning to thicken. Add butter, 1 tablespoon at a time, stirring constantly. VICTOR HUGO SAUCE Y% teaspoon finely chopped shallot 2 egg yolks 1 tablespoon tarragon vinegar 1 teaspoon lemon juice 14 cup butter 1 teaspoon meat extract ¥% tablespoon grated horse-radish Cook shallot and vinegar 5 minutes. Add 14 butter, egg yolks, lemon juice, and meat extract. Stir and cook over boiling water. As butter melts, add second piece, then third. When thickened, add horse-radish. CUCUMBER HOLLANDAISE 2 tablespoons white tarragon ¥% cup washed butter vinegar Y teaspoon salt 1 red pepper (from pepper sauce) Few grains cayenne 2 egg yolks Cucumber