Boston Cooking-School cook book

Cook vinegar with pepper until reduced to 1 tablespoon. Strain into saucepan, add egg yolks and 1/4 of butter. Stir and cook over boiling water until butter melts. Add remaining butter in pieces, continuing the stirring. Add seasonings and cucumber, pared, chopped, drained, and squeezed in cheesecloth. LITTLETON SAUCE 1 teaspoon flour . 3 egg yolks, well beaten 1 teaspoon mustard V4 teaspoon salt 1 tablespoon melted butter Few grains pepper 1 tablespoon vinegar 1 tablespoon currant jelly, 14 cup boiling water separated in small pieces Few grains cayenne Mix flour and mustard. Add butter, vinegar, water, and egg yolks. Cook over boiling water, stirring constantly, until thickened. Add seasonings and, just before serving, jelly. HOT MAYONNAISE 2 egg yolks Y% cup hot water 2 tablespoons olive oil Salt 1 tablespoon vinegar Few grains cayenne 1 teaspoon finely chopped parsley Add oil slowly to egg yolks. Pour on gradually vinegar and water. Stir and cook over hot water until thickened. Season. Add parsley. BEURRE NOIR or BLACK BUTTER 1 cup butter 1 teaspoon lemon juice Salt and pepper Use fat remaining in pan after frying fish or meat and add enough butter to make 14 cup. Stir until well browned. Add lemon juice and seasonings. Tarter Sauce. Add 1 tablespoon vinegar and 1 tablespoon Worcestershire Sauce. LEMON BUTTER 4 cup butter 1 tablespoon lemon juice Cream the butter and slowly add lemon juice. MAITRE D’HOTEL or PARSLEY BUTTER 14 cup butter V tablespoon finely chopped Y% teaspoon salt parsley Y% teaspoon pepper 34 tablespoon lemon juice Work butter with small wooden spoon until creamy. Add salt, pepper and parsley, then lemon juice very slowly. If desired, add 1 tablespoon each, red and green pepper cut in small pieces. LOBSTER BUTTER V4 cup butter Lobster coral Clean, wipe, and force coral through a fine sieve. Put in mortar with butter and pound until well blended. ‘This butter is used in Lobster Soup and Sauces to give color and richness. SAVORY BUTTERS — ANCHOVY, SHRIMP, ETC. Y4 cup butter 1 teaspoon anchovy paste, minced Few drops onion juice shrimp, or pimiento, etc. Few drops lemon juice Cream the butter and add other ingredients. CIDER SAUCE (For Ham) 3 tablespoons butter 2 cups ham liquor 4 tablespoons flour 4 tablespoons cider Salt and pepper Melt butter, add flour. Pour on hot ham liquor gradually, while stirring constantly. Bring to boiling point, add cider. Season to taste. GRAPEJUICE SAUCE (For Ham) 1 tablespoon cornstarch 34 cup hot water 4 cup cold water 1 cup grape juice Juice 1 lemon Mix cornstarch and cold water, add hot water. Cook until thickened and add fruit juices. Serve hot. RAISIN SAUCE I (For Ham) V4 cup brown sugar VY cup seedless raisins ¥% tablespoon mustard 14 cup vinegar V tablespoon flour 134 cups water Mix dry ingredients, add raisins, vinegar, and water. Cook toa sirup. RAISIN SAUCE II (For Ham) 1 cup sugar Y4 tablespoon Worcestershire 14 cup water Sauce 1 cup raisins, seedless or Vg teaspoon salt cut in pieces 1 teaspoon pepper 2 tablespoons butter Y4 teaspoon clove 3 tablespoons vinegar Few grains mace 1 glass fruit jelly Cook sugar and water 5 minutes. Add other ingredients and cook until jelly dissolves. MUSTARD SAUCE 2 tablespoons butter 1 teaspoon Worcestershire Sauce 1 teaspoon mustard 2 tablespoons Escoffier Sauce Diable 1 tablespoon heavy cream Melt butter, add mustard and sauces and stir until smooth. Add cream. Serve hot. This sauce should be of consistency of heavy cream. If it thickens too much, dilute with more cream. MINT SAUCE