Lowney's cook book

4 egg yolks 4 tablespoons oil or butter 1 teaspoon salt 1 tablespoon tarragon vinegar cayenne 1 tablespoon hot water 1 teaspoon chopped parsley Mix yolks and water ; add butter and set in a dish of hot water ; stir constantly until mixture thickens ; add seasonings and serve immediately. Tomato Bearnaise Sauce To Bearnaise Sauce add one fourth cup tomato puree. Both Bearnaise and Tomato Bearnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth. The sauce should be creamy and of the consistency of mayonnaise dressing. Bread Sauce 2 tablespoons butter sprig of parsley 1 cup bread crumbs ^ teaspoon salt 2 tablespoons chopped onion ^ teaspoon pepper 3 cloves If cups milk bit of bay leaf bit of mace Scald milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game. Browned Bread Sauce Use same rule as for Bread Sauce, adding one cup crumbs, which have been sauted a light brown in butter. Black Butter Sauce 4 tablespoons butter 1 tablespoon parsley few grains cayenne 2 tablespoons vinegar Brown butter, add remaining ingredients. Serve. Caper Sauce 2 tablespoons butter few grains cayenne 4 tablespoons flour li cups boiling water ^ teaspoon salt I cup capers few drops onion juice 1 tablespoon butter Melt the two tablespoons batter, add flour, seasonings, and water. Cook ten minutes ; add capers and just before serving a tablespoon butter. Celery Sauce Use recipe for White Sauce, using instead of one cup of milk, one half cup of milk and one half cup of water in which celery was cooked. Add just before serving two cups of chopped celery which has been boiled until tender. Champagne Sauce Add to Brown Sauce, one half cup of champagne and two tablespoons finely chopped pimentoes. Chestnut Sauce 2 tablespoons butter ^ teaspoon salt 2 tablespoons flour ^ teaspoon paprika 1 cup stock 1 cup mashed chestnuts Melt butter; add flour and seasonings. When smooth, add stock; boil five minutes; add chestnuts; reheat and serve. Currant Jelly Sauce To Brown Sauce add one half cup currant jelly, one teaspoon lemon juice and a few drops onion juice. Boil five minutes and serve. Curry Sauce Add to White Sauce one tablespoon curry and a few drops of onion juice. There is less liability of the curry lumping if blended with the flour before adding to butter. SAUCES FOR MEAT AND VEGETABLES 121 Cucumber Sauce Grate two cucumbers to pulp; add one teaspoon salt, one fourth teaspoon pepper, few grains cayenne, few drops onion juice, and two tablespoons vinegar. Egg Sauce To White Sauce add two hard-cooked eggs finely chopped. Yellow Egg Sauce To White Sauce add few drops of onion juice and the yolks of three eggs; salt and pepper if necessary. Espagnole Sauce Melt two tablespoons butter; add two tablespoons each of onion, celery, ham, red pepper, and parsley, three tablespoons flour, one half teaspoon salt, few grains cayenne and two cups white stock. Cook one hour. Strain, serve. HoUandaise Sauce 4 egg yolks \ teaspoon pepper ^ cup butter few grains cayenne I teaspoonf ul salt i cup cold water