Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Cook one tablespoonful of butter, one tablespoonful of flour, one teaspoonful of chopped onion, one-half can of tomatoes, one-half teaspoonful of sugar, one-half teaspoonful of salt, all together for ten minutes. Strain into another saucepan and add the yolks of four eggs with one tablespoonful of cream and a little nutmeg. Set the pan in hot water and add four ounces of butter, small piece at a time. Set over the fire and stir until smooth. Then remove from fire and add a little lemon juice or tarragon vinegar. Strain through a strainer and then add a little whipped cream. Maryland Sauce In a mortar put the yolks of f our hard-boiled eggs, one tablespoonful butter, one-half teaspoonf ul of sali, one-fourth teaspoonful of white pepper, and a pinch of cayenne. Rub until mixture is smooth. Then add a scant tablespoonful of flour. Mix well. Stir in one-half cup of consommé, one glass of Sherry, one glass of Madeira wine, and one tablespoonful of brandy. When all comes to a boil, stir in one cup cream. Mint Sauce Mix one cup of vinegar, one-half cup of powdered sugar, and two cups of fresh mint leaves, finely chopped, and let them stand one hour, or until the vinegar is strongly flavored with the mint. Serve with roast lamb. Mushroom Sauce See Fillet of Beef, p. 148. Mushroom Sauce See Boned Boiled Chicken, p. 184. Mussel Sauoe Cleanse, wash, and blanch or stew two quarts of mussels. Remove the meat from the shells and place where it will keep warm. Reserve the liquor in a basin. Knead four ounces of butter with two ounces of flour, add some white pepper, a dash of grated nutmeg, and salt. Stir in the liquor from the mussels and half a pint of cream. Then add a mixture of four egg yolks and twice as much water as you have egg liquid. Stir over the fire until the sauce becomes the desired consistency. Strain through a wet cloth and pour over the mussels. Just before sending to the table add some finely chopped parsley and a little lemon sauce. 8ALAD8, 8AUCS8, AND A8PIC8 217 of Wales Sauce Place in a mortar and pound thoroughly the yolks of two hard-boiled eggs, one teaspoonful of finely chopped chives, a few capers, one-fourth teaspoon of mustard, the yolk of one raw egg. Then add one tablespoon of salad oil, one teaspoonfui of tarragon vinegar, pepper and salt to tasto. Rub through a sieve. It is then ready for use. Princess Sauce Melt one tablespoonful of butter in a saucepan and add one tablespoonful of flour. When this comes to boil, add a pint of chicken broth, one bay leaf , a dove of garlic, a sprig of parsley, a head of celery, and one tablespoonful of chopped ham. Cook all together for ten minutes. Then strain. Add a teaspoon of beef extract and cook a few minutes longer. Then add a tablespoon of Madeira wine, salt and pepper to tasto. Serve very hot. Do not cook after adding wine. Puree of Potatoes