Harper's cook book encyclopædia

the butter and flour are well blended, when add, also by degrees, a quarter of a pint of boiling cream and a quarter of a pint of good veal stock, also boiling, and stir well, allowing the sauce to simmer a minute or two between each addition. When perfectly smooth, put in the strained juice of a lemon, or, if preferred, a table-spoonful of chilli vinegar, a little pepper, or cayenne, or a pinch of salt, and a table-spoonful of chopped parsley. The yolks of two eggs are a great improvement to this sauce, and are almost necessary when it is served with fish ; but in that case only half the quantity of flour should be used, as the eggs help to thicken. Another way : — Take half a pint of milk, thicken it with 1 oz. of butter and a heaped teaspoonful of flour well worked together, and flavor with lemon-juice, pepper, and salt. Add a table-spoonful of scalded and chopped parsley. The parsley and lemon-juice should be added off the fire. The simplest way is to beat till smooth over the fire 1 oz. of butter and Yz oz. of flour. Add a third of a pint of water, stir and boil, then add two table-spoonfuls of cream or milk. Take the pan off the fire, and add parsley, lemon-juice, pepper, and salt. Mayonnaise Sauce. — A mixture of egg yolks, oil, vinegar, or lemonjuice. The principal point to be attended to in preparing this sauce is the mode of mixing, which demands time, patience, and nicety. Break the yolk of a fresh egg into a bowl with a salt-spoonful of pepper and salt mixed and a salt-spoonful of lemon-juice. Beat it till thick, then add from time to time, during the mixing, two or three drops of the best salad oil until about 4 ozs. have been used and the mixture is thick and yellow. When eight teaspoonfuls of oil have been used, stir in one teaspoonful of white-wine vinegar, and continue adding oil and vinegar in these proportions until all the oil is used. The yolk of one egg would Mint Sauce Olive Sauce be sufficient for a pint of oil and vinegar in proportion. The addition of a few drops of lemon-juice makes mayonnaise look creamy; tarragon vinegar assists the flavor. If the yolk of a hard-boiled egg is added to the raw yolk the dressing is more quickly made and not so apt to curdle. If liked, dry mustard may be added while mixing. Mayonnaise will keep a long time if bottled closely and kept in a cool place. For other forms of mayonnaise dressings, see Salads. Mint Sauce. — Gather a few sprigs of branch mint; pick off the tender young leaves after washing the mint clean ; chop up fine with a common dinner-knife ; put the mint in the bottom of a sauce-boat, add a full table-spoonful of white sugar, two table-spoonfuls of vinegar, and half a gill of ice -water. This sauce is used with young lamb.