European and American cuisine

Egg Sauce for Lettuce. — Fry 1 tablespoonful very fine-cut larding pork light brown and crisp ; mix it with 2 well-beaten eggs, 2 tablespoonfuls vinegar, a sprinkle of salt, and 1 tablespoonful sugar, and serve. Cold Game Sauce.— Put the yolk of 3 hard-boiled eggs into a bowl ; rub them fine ; add slowly, while stirring constantly, 4 tablespoonfuls oil, then add 2 tablespoonfuls French mustard, Ys gill of vinegar, 1 tablespoonful sugar, and 1 tablespoonful juniper berries. Bavigote Sauce. — Rub the yolks of 3 hard-boiled eggs fine ; add slowly, while stirring constantly, 4 tablespoonfuls oil ; then 1 even teaspoonful salt, 1/2 even teaspoonful white pepper, 1 tablespoonful fine-chopped capers, the same of fine-chopped parsley and olives; lastly 2 tablespoonfuls white vinegar and 1 tablespoonful tarragon vinegar. Sauce à la Maître d'Hôtel. — Mix 1 tablespoonful flour with 1/2 cup cold water ; add the yolks of 2 eggs, 1 even teaspoonful salt ; when this is well mixed add slowly 1 1/2 cup boiling water, place the saucepan over the fire, and stir till nearly boiling ; then add slowly [illustration: 110 COLD SAUCES] in small pieces 2 ounces butter, 1/4 teaspoonful nutmegs the juice of 1/2 lemon, and 1 tablespoonf ul fine-chopped parsley. Horseradish— How to prepare for the Table.— Add to 1 cupful grated horseradish 1/2 cup white vinegar, 1 teaspoonf ul sugar, and Yt teaspoonf ul salt ; mix well together ; put it into small glass jars with a coyer; let it stand several hours; then serve with roasted meat or oold meats. Mayonnaise. — Put into a bowl the yolks of 2 eggs ; add 1 even teaspoonf ul salt, stir 8 minutes ; then add, drop by drop, 1 cupful olive oil ; as it thickens add a few drops of vinegar, about Yt tablespoonful in all, the same of lemon juice, and a little dry mustard. Cayenne pepper and 1 gill whipped cream may be added. German Mayonnaise.— Put the yolks of 2 eggs in a bowl; add 1 even teaspoonful salt, stir this a few minutes, then add a few drops of olive oil ; stir again a few minutes ; continue the stirring, adding oil till 1/2 pint of it has been used ; add 1 teaspoonful herb vinegar (if not at hand take white vinegar) ; stir until the ingredients have formed into a thick smooth sauce. In the meantime mix 1 teaspoonful cornstarch with a little cold water ; add Yt cupful boiling water, and place it over the fire ; add 1 teaspoonful butter and stir till it boils; then add 2 tablespoonf uls cream, a little salt, and 1 teaspoonful lemon juice ; when this is cold add it to the above mayonnaise. BUTTEB8, Etc. Melted Butter. — Put 1/2 cup butter into a small saucepan, set the saucepan in a vessel of boiling water over the fire ; as soon as the butter is melted, remove the scum, pour the butter slowly into a sauce bowl without the sediment on the bottom. Black Butter Sauce* — Place a small saucepan with 1/2 cup of vinegar, 1/2 bay leaf, a sprinkle of salt and pepper, over the fire ; reduce by boiling to one half ; put in a small saucepan 2 ounces of butter, let it melt and get dark brown, then pour it into the vinegar ; remove the bay leaf and serve. Seasoning Butter.— Stir 4 ounces of butter to a cream, add 1 ounce salt, 1/4 ounce pepper ; mix well together ; then put it into a glass jar, cover closely and set in a cool place ; to be used for broiled and fried steaks and chops, also fish.