German cookery for the English kitchen

Peel the horseradish, moisten it with vinegar, then grate it, pouring a little milk or lemon juice on it to prevent it becoming blue. Make a white sauce and, when boiling, stir in the grated nutmeg with 2 oz. butter. The sauce must not be allowed to continue boiling, or it loses its flavour. If cream instead of stock be used to make the white sauce, the horseradish sauce is much improved. Mandelmeerrettig. (Horseradish Sauce with Almonds.) 6 oz. almonds. A little cream. I tablespoonful flour. Butter the size of an egg. A thick stick of horseradish. Scrape and grate a thick stick of horseradish. Blanch and grate 6 oz. almonds, and mix both with I tablespoonful flour, butter the size of an egg, cream to make it the proper consistency for a sauce and stir Over the fire till it thickens. Sauces. Krebs-Sauoe. (Crayfish Sauce.) Far 6 Persons. 15 crayfish. 3 oz. butter. i-J- pint stock. 3 yolks of eggs. Time of Preparation : i\ hour. 2 oz. flour. I teaspoonful capers. I Sardelle. Lemon juice. Brush the crayfish well and boil them 15 minutes in water with salt. Then break off the claws and tails, extracting the meat and taking out the "cream.*^ Remove the gray threads at the side, and the galls and entrails. Pound up the shells in a mortar, melt the butter in a saucepan, put in the pounded shells and fry for 3 minutes ; strew in the flour, fry another minute, stir in the stock and boil gently for quarter of an hour. Now strain through a wire sieve, add the capers and the Sardelle, finely chopped, lemon juice and salt to taste, stir in the yolks of eggs and the meat of the crayfish and serve. This sauce is improved by the addition of chopped mushrooms. It may be prepared equally well from lobster or shrimps. For 6 Persons. \ lb. fish. 1 Sardelle. 2 oz. butter. 2 oz. flour. 2 oz. chopped onion. 1^ pint stock. Fisoh-Sauoe. (Fish Sauce.) Time of Preparation : i\ hour. 2 tablespoonsful chopped soup herbs. I tablespoonful Moselle. Yolks of 2 eggs. I bayleaf. Salt. A pinch of spice. Clean the fish well and cut up into small pieces. Melt the butter, sprinkle in the flour, stirring till 6o Saucen. smooth. Add the chopped onion and fish, then pour in the stock and, lastly, the chopped soup herbs, the bayleaf, and a pinch of spice. Simmer for half an hour with the lid on. Then pass through a hair sieve, so that the bones are removed, and flavour with lemon juice, salt, the finely-chopped Sardelle and the wine. Finally, stir in the yolks of eggs. } This is a suitable sauce for Fish Fricassee, or Cauliflower, or Asparagus. Ausiem-Sance. (Oyster Sauce.) For 6 Persons. Time of Preparation : i\ hour. i^ pint fish sauce. | 20 oysters. Lemon juice. Take the oysters out of their shells, removing the beards, and place them for a few minutes in lemon juice. Make i^ pint of fish sauce (see previous recipe) and add the oysters to it just before serving. Caviar-Sauce. (Caviar Sauce.) For 6 Persons. Time of Preparation : \\ hour. \ lb. caviar. | i^ pint fish sauce. Prepare fish sauce according to recipe and stir in the caviar. Ordinary melted butter may be made and the caviar added. Gurken-Sauce. (Cucumber Sauce.) For 6 Persons. Time of Preparation : i hour. i^ pint brown sauce. 2 Salzgurken (salted gherkins). \ teaspoonful chopped onions. A little vinegar. Salt. Sugar. Sauces. Prepare i^- pint of brown sauce. Peel the gherkins, cut them into slices and boil them with the onion in the sauce for 5 minutes, flavouring with vinegar, salt and sugar to taste* A few slices of apple may be added. Triiffel-Saaoe. (Truffle Sauce.) I oz. truffles. i\ pint brown or white sauce. \ gill white wine. f oz. butter. \ teaspoonful Liebig's Meat Extract.