The art of German cooking and baking

2 tbsps. of mustard 1 pinch of sugar 1 tbsp. of flour 1 pinch of salt % pt. bouillon Preparation: Cream the butter, add the yolks of eggs, mustard, flour, and gradually pour in the bouillon, stirring constantly, then cook. Season it with lemon juice, sugar and salt if necessary. Put in the lemon slice which should be taken out when served. No. 9— PLAIN MUSTARD DRESSING. For Fish and Beef. Quantity lor 6 Persons. 1/10 lb. of butter 1 tbsp. of vinegar 1% tbsps. of flour 1 pinch of salt 2 tbsps. of mustard Sugar, pepper % pt. of bouillon Preparation: Brown the butter and flour, add the bouillon, cook and season with pepper, salt, sugar and vinegar. —162— No. 10— FINE BEARNAISE SAUCE. For Fillets, Saddle of Mutton, Mutton Cutlets. Quantity for 6 Persons. 1 leek % cup of bouillon 3 tbsp. of vinegar Vz tsp. of meat extract % lb. of butter 1% tsps. of chopped parsley 4 yolks of eggs Salt, pepper Preparation: The leek is cut into small pieces, vinegar added, then boiled down to one-half of the portion and strained .through a fine sieve. Cream the butter, stir in the yolks of eggs, the leek vinegar, meat extract and bouillon. Place into a double boiler and let it thicken, stirring constantly ; season with salt, pepper and finely chopped parsley. It must be smooth. Serve at once. No. 11— TOMATO GRAVY. For Fillet, Saddle of Mutton and Mutton Cutlets. Quantity lor 6 Persons. 1 leek Vi cup of bouillon 3 tbsps. of vinegar % cup of tomato pulp % lb. of butter 1 tsp. of sugar 3 yolks of eggs Salt, pepper , % tsp. of flour Preparation: The leek is cut into small pieces and boiled down in vinegar to half of the. portion. Cream the butter, add yolks of eggs, tomatoes, flour, bouillon and the strained leek vinegar. Put into a double boiler and let it thicken, stirring constantly. Season with sugar, salt and pepper and serve at once. No. 12— FINE TOMATO DRESSING. Quantity for 6 Persons. 1 oz. of butter 1 pt. bouillon 1 % tbsps. of flour Salt to taste 1 lb. or % qt. can of tomatoes 1 pinch of sugar and pepper % lb. raw ham % tbsp. of lemon juice % onion 2 yolks of eggs Preparation: Ham and onion are cut into fine pieces and fried brown in butter. The chopped tomatoes are added and cooked a little while ; then stir in the flour and add the bouillon. Season it with salt, pepper, lemon juice and sugar. Cook the gravy slowly for 1 hour, strain through a fine sieve and stir in the 2 yolks of eggs. — 163 — No. 13— FINE GRAVY. For Poultry, Meat and Fish. Quantity for 6 Persons. % lb. of butter 1/3 pt. cream or milk % lb. of raw ham ^ cup of ground poultry, flsh 1 small onion or meat 1 % tbsps. of flour Salt, pepper 1/3 pt. bouillon 1 tsp. of lemon juice Preparation: The lean ham is cut into small cubes and fried in the butter. Add the sliced onion, stir in the flour and stew a little while, add the bouillon and cream. Now the gravy is cooked for 15 minutes and the i/4 cupful of ground fish added. When served with meats, add meat instead of fish. Season with salt, pepper and lemon juice. Let it boil a while and strain through a fine sieve. No. 14^HORSE RADISH GRAVY. Quantity for 6 Persons. % cup of horse radish % cup of cream or bouillon 1% tsps. of flour 1 pinch of salt 1 tbsp. of butter 1 tsp. of sugar Preparation: The horse radish must be scraped and grated very quickly, flour and butter stirred in and the cream added. Let it boil 15 to 20 minutes, stirring constantly, and season with salt and sugar. No. 15— HORSiE RADISH DRESSING, RAW. Quantity for 6 Persons. % cup of horse radish 1 pinch of salt 3 tbsps. of vinegar 1 tsp. of sugar Prepjiration : The prepared horse radish is mixed with vinegar, salt and sugar and served that way. No. 16— SARDINE GRAVY. For Fish and Meat. Quantity for 6 Persons. % lb. of butter Juice of '^ lemon 2 tbsps. of flour 4 — 6 sardines