German cookery for the English kitchen

Rub the hard-boiled yolks and stir in the oil and vinegar and then the other ingredients. Six tablespoonsful of thick cream may be substituted for the oil. The sauce is also greatly improved if 3 oz. Sardellen are substituted for the herring. Red Mayonnaise. To make red mayonnaise, pound in a mortar the spawn of a boiled lobster, rub through a fine sieve and add to the mayonnaise, made in the ordinary manner. Green Mayonnaise. To make green mayonnaise, stir in finely-chopped fresh herbs to the finished mayonnaise. Cumberland Sauoe. For 6 Persons, Time of Preparation : i hour. 2 tablespoonsful red wine. % tablespoonsful German mustard. \ teaspoonful dry English mustard. \ gill brown sauce. 2 oz. red currant jelly. 4 tablespoonsful salad oil. I tablespoonful orange syrup. I tablespoonful lemon syrup. \ teaspoonful finely-chopped orange peel (coloured portion only). I oz. raspberry jelly. Stir well together the jelly, mustard and oil. Add the brown sauce and continue stirring till all is well mixed. Then add the other ingredients gradually. Sauces. 6% This sauce is served with hot and cold ham and with lamb's head. Remoulade Sauce. Far 6 Persons. . Ttme of Preparation : i hour. 4 hard-boiled yolks of eggs. 1 i teaspoonful chopped 1 raw yolk. parsley. 2 oz. German mustard. Tarragon vinegar^ salt and \ pint salad oil. | pepper to taste. I finely-chopped Sardelle. Rub the yolks of eggs in a mortar and mix to a smooth paste with the raw yolk. Then stir in the oil and mustardy vinegar to taste, the chopped Sardelle, parsley, pepper, salt and a trifle sugar. A little chopped onion, also capers, may be added. Sweet SauceSt to be served hot or colcL Vanillen- oder Mandel-Sauce. (Vanilla or Almond Sauce.) For 6 Persons, Time of Preparation : \ hour. I pint milk. \ oz. bitter almonds or A stick of vanilla. 2 oz. sugar. \ oz. potato flour. A pinch of salt. Mix the potato flour smoothly in a tablespoonful of the milk. Set all the other ingredients on to boil and, when boiling, stir in the mixed potato flour and bring once more to the boil. Strain and serve. The sauce is improved if the yolks of 2 eggs are added, but in that case, half the quantity of potato flour must be taken. A little lemon or orange peel, or a dash of Maraschino likewise improves the sauce. Frucht-Sauce. (Fruit Sauce.) For 6 Persons. Time of Preparation : \ hour. Pinch of potato flour. 4 pint water. Fruit syrup. Sugar to taste. 68 Saucen. Stir the potato flour smoothly in cold water and add to }i pint of boiling water to thicken. Then add fruit syrup to taste and sweeten if necessary. The sauce is improved if half the quantity water be replaced by white wine. Rotwein-Sauce. (Red Wine Sauce.) Far 6 Persons. Time of Preparation : J hour. \ pint water. 2 pints red wine. 2 cloves. Lemon or orange peel. A pinch of potato flour. Sugar to taste. Cinnamon. Boil the spice a few minutes in the water, then strain off. Thicken the water with potato flour, add the wine and sweeten to taste. Weinschaum-Sauce. For 6 Persons. Time of Preparation : \ hour. \ pint white wine. 3 oz. sugar. I tablespoonful lemon juice. 4 yolks of eggs. Put all the ingredients in a double milk saucepan, and whisk briskly until the sauce is thick and frothy. The sauce may be more easily prepared if, instead of 4 yolks, 3 yolks and 2 whites of ^^^s are taken. Kirschen-Sauce. (Cherry Sauce.) Stone the cherries, pound them in a mortar with a few of the kernels, boil for 15 minutes in a little water with some slices of lemon, and rub through a coarse sieve. Then boil up again, add sugar, ground cinnamon and cloves to taste, and stir in a little cornflour, mixed smoothly in cold water, to thicken the sauce well. The addition of a little rum is an improvement. WILD UND GEFLUGEL.