German cookery for the English kitchen

Beat up the yolks of eggs well with the lemon juice, add to them the cooled, thickened stock and the Meat Extract and put into a double milk saucepan. Stir well till the sauce begins to thicken, then add 2 oz. butter and continue stirring until the sauce is quite thick. It must not be allowed to boil. 64 Saucen. This sauce may be served with fish, chicken, veal, asparagus, cauliflower, etc., the liquid employed in making it being always the water in which the meat, poultry, fish or vegetables in question have been boiled. It may be modified by the addition of 2 oz. caviar, or 5^ oz. Sardellen or oysters, or % tablespoonful dill, or I tablespoonful horseradish, or 2 tablespoonsful finelychopped mushrooms, as circumstances direct. Senf-Sauce. (Mustard Sauce.) For 6 Persons. Time of Preparation : ½ hour. 2 tablespoonsful German mustard. \ pint water. 1 heaped tablespoonful flour. A little vinegar. 2 oz. butter. Dilute the mustard with the water, bring it to the boil and stir in the butter and then the flour which has been previously smoothly mixed with Y^ gill water. Add vinegar, salt, and sugar to taste. Should the sauce be required for haddock, omit the sugar. Sauce Béarnaise I. For 6 Persons. Time of Preparation : i hour. 8 shallots. 3 oz. butter. 6 pounded peppercorns. \ pint Moselle. \ pint Tarragon vinegar. I teaspoonful finely-chopped parsley. I teaspoonful Liebig's Meat Extract 6 yolks of eggs. Put on the wine, vinegar, shallots and pepper together, and boil till the quantity is reduced by half. Thea strain through a cloth and add Meat Extract. When cool pour into an enamel saucepan, add the yolks of eggs, butter, salt, and stir briskly till just before it boils. This sauce is excellent for fish, poultry, veal cutlets or chops. Sauces. Sauce Béarnaise II. 4 yolks of eggs. 2 oz. butter. A pinch of pepper. 2 tablespoonsful lemon juice. 2 ,, broth. A pinch of English mustard. Place all ingredients in a double milk saucepan or in a jug in boiling water and stir continuously till the sauce thickens. Senf-butter zu Fisch. (Mustard Butter for Fish.) 4 oz. butter. 4 oz. German mustard (Senf). I tablespoonful lemon juice. 1 ,, chopped parsley. 2 yolks of eggs. A pinch of English mustard. \ teaspoonful Liebig's Meat Extract, dissolved in \ gill water in which the fish has been boiled. Brown the butter and add it to all the other ingredients in an enamel saucepan, or, better still, in a double milk saucepan, stirring continuously till the sauce thickens. Sauce zu Blumenkohl, Spargel, Schwarzwurzeln. (Sauce for Cauliflower, Asparagus or Salsify.) For 6 Persons. 1 pint water in which the vegetables have been boiled. 3 oz. butter. 2 oz. flour. Time of Preparation : J hour. I teaspoonful Liebig's Meat Extract, dissolved in the water. A pinch of nutmeg. Brown half the butter with the flour to a golden colour, add the vegetable water, stir in the remaining butter, flavour with salt and nutmeg to taste and bring to the boil. The sauce is improved if half the quantity of vegetable water is omitted and sour or sweet cream taken instead. The cream should then be stirred into the browned flour and butter, before the water be added. Some prefer to add the yolks of 2 eggs and flavour with lemon juice and sugar. Finely-chopped parsley may also be added. 66 Saucen. Kalte Hering-Sance. (Cold Herring Sauce.) Far 6 Persons. Time of Preparation : i J hour. I salt herring. 3 hard-boiled eggs. I teaspoonful chopped 4 hard-boiled yolks. parsley. A pinch of pepper. I teaspoonful chopped onion. ,, English mustard. I teaspoonful capers. 4 tablespoonsful salad oil. 6 tablespoonsful Tarragon vinegar. Soak the herring in water for 8 hours, then remove the skin and bones and chop finely.