Home dissertations

Take two large tablespoons of butter and one tablespoon of flour, and nearly one cup of milk ; before putting in the milk, mix the butter and flour thoroughly with a wooden spoon ; then add the milk or the same quantity of water, a teaspoon of salt and a little white pepper. Set this over the fire, and stir it continually till nearly boiling. This is melted butter, or drawn-butter, as it is called in the language of the kitchen ; being the basis of a number of sauces, its preparation is important. EGG SAUCE. Two hard-boiled eggs chopped fine, and added to hot drawn butter. This is an excellent sauce for fish. It is also good on potatoes, and one of which children are very fond. HOLLANDAISE SAUCE. Half a teacup of butter, the juice of half a lemon, the yolks of two eggs, a speck of cayenne, half a cup of boiling water, half a teaspoon of salt. Beat the butter to a cream ; then add the yolks, one by one, the lemon juice, pepper and salt. Place the bowl in which these are mixed in a saucepan of boiling water. Beat with an egg-beater until the sauce begins to thicken, it will take about a minute, and add the boiling water, beating all the time. When like a soft custard it is done. The bowl, if thin, must be kept over the fire only about five minutes, provided the water boils all the time. The sauce should be poured around meat or fish when it is on the dish. LOBSTER SAUCE. One small lobster, four tablespoons of butter, two of flour, one-fifth of a tablespoon of cayenne, two tablespoons of lemon juice, one pint of boiling water. Cut the meat into dice. Pound the "coral" with one tablespoon of butter. Rub the remaining flour and butter to a smooth paste. Add the water and pounded " coral," and butter and flour paste, and the seasoning ; simmer five minutes, and then strain on the lobster. Boil up once and serve. MINT SAUCE. Fresh young leaves of mint finely minced and mixed with vinegar and sugar. OYSTER SAUCE. Boil half a pint of small oysters with their liquor in one pint of water until the flavor is well extracted, then strain, pressing the juice well from the oysters ; put in a pint of small oysters, and stew until puffed ; take them out, skim well, and make drawn butter by adding flour and butter ; put back the oysters, and when thoroughly heated, serve. PARSLEY SAUCE. Boil till tender a bunch of well washed and picked parsley, remove the larger stalks mince the leaves finely, and stir them into hot drawn butter, made as above. ROBERT SAUCE. Two cups of stock, two small onions, four tablespoons of butter, one heaping tablespoon of flour, one teaspoon of dry mustard, one of sugar, a speck of cayenne, two tablespoons of vinegar, salt. Cut the onions into dice, and put on with the butter. Stir until they begin to color ; then add the flour, and stir until brown. As soon as it boils, add the stock and other ingredients, and simmer five minutes. Skim and serve. SAUCES. 125 SAUCE FOR STEAK. Equal parts of red wine catsup, a small piece of butter, a little pepper, a tablespoon of shallot vinegar; stir altogether in a small saucepan on the fire and pour it very hot over the steak. It is also good with mutton chops. SAUCE A LA TARTARE.