The art of German cooking and baking

Preparation : Butter and onion are browned, flour stirred in and bouillon added, together with red wine, Madeira, pepper, meat extract, cloves, bay-leaf and put in the peeling of truffles, cook slowly for 1 hour, strain through a fine sieve. Chop the peeled truffles and add them, season with salt and a little sugar. No. 30— MOREL SAUCE. Quantity for 6 Persons. 1 lb. of fresh morels or 1 pinch of pepper % can of morels % pt. morel liquor 1 pt. of bouillon % tsp. meat extract 2 tbsps. of butter Vs lb. raw, lean ham 2% tbsps. of flour 1 tsp. minced parsley 1 tsp. onion 1 tsp. of butter Salt Preparation: The fresh morels are cleaned, washed in lukewarm water and put on the fire with lukewarm water, stirring carefully while heating the water. Then they are poured into a colander. This process is repeated until there is no more sand on the morels. The last water is put aside. After a wlhile pour it off carefully from the settlings and boil down to yi pt. The ham and onion are cut into small dice, fried brown in 2 tablespoonfuls of butter, the flour stirred in and browned 1 minute, then add the bouillon and morel liquor and cook slowly for 45 minutes. Add the meat extract, pepper, salt and strain it. Cut up the morels, put them into the gravy, let it come to boil again, add parsley and serve very hot. No. 31— PARSLEY GRAVY. Quantity for 6 Persons. 1/12 lb. of butter 1 tbsp. of lemon juice 1 tbsp. chopped onion 1 pinch of pepper 2 % tbsps. of flour Salt 1 pt. bouillon 4 tbsps. of finely chopped parsley Preparation: The finely chopped onions and flour are browned in butter, bouillon added and cooked 10 minutes, stir- —169 — ring constantly. Season with salt, pepper and lemon juice, add the chopped parsley, but do not cook any longer. Remarks : 14 cup of sweet cream will improve the gravy. No. 32— DILL, CHIVE OR TARRAGON GRAVY, These gravies are prepared like the parsley gravy, the ingredients are the same also, but instead of parsley take dill for dill gravy, chives for chive gravy, and tarragon for tarragon gravy. These gravies are good with fish, chicken, beef and asparagus. No. 33— SORREL GRAVY, Quantity for 6 Persons. 1/12 lb. of butter 2 yolks of eggs 2 % tbsps. of flour % tsp. of sugar 1 pt. bouillon 1 pinch of pepper % cupful of sweet cream Salt to taste I % cup of sorrel puree Preparation: Melt the butter, stir in the flour, gradually add the bouillon and cream, stirring constantly, cook a few minutes and add the sorrel. Strain and season with salt, pepper and sugar. Stir in the yolks of eggs and serve very hot. Remarks : The sorrel is cleaned and treated like spinage and boiled the same way, then rubbed through a sieve. Cold Dressings. No. 34— OIL DRESSING A LA TARTARE. For Hard Boiled Eggs, Cold Beef and Head-Cheese. Quantity for 6 Persons. % cup of fine salad oil 1 % tbsps. of minced herbs or 1 tbsp. finely sliced onion minced mixed pickles 2 tbsps. of flour 1 pinch of pepper % pt. of bouillon Salt to taste Juice of % lemon Preparation: Oil, onion and flour are fried light brown, bouillon and lemon juice added, cook a little while, then strain and stir until cold. Add the herbs or pickles and season with salt, pepper and more lemon juice, if necessary. If the gravy is too thick, when cold, add more bouillon. — 170 — No. 35 — COLD MUSTARD DRESSING. For Cold Lamb or Veal Roast. Quantity for 6 Persons. 2 hard boiled yolks of eggs 1 pinch of pepper 1 raw yolk of egg Sugar % cup of fine salad oil 1 tbsp. of cream Juice of % lemon 1 tbsp. of mustard Salt to taste Preparation : Hard boiled and raw yolks of egfgs are well stirred together, the oil added in drops, season with mustard, lemon juice, salt, pepper and sugar. If the dressing is too thick, thin it with 1 tablespoonful of cream. This dressing is very good with cold roast. No. 36— TARTARE, DRESSING.