Seafood cookery in North Carolina

1 can mushrooms (optional) Cook peppers, garlic, and onion in bacon fat until brown. Add tomatoes and seasoning. Cook slowly for about 20 minutes until thick. Shrimp Sauce V2 lb. cooked shrimp 2 tbsp. butter or other fat, melted 2 tbsp. flour Va tsp. salt 1 cup milk 3 hard-cooked eggs, chopped Cut shrimp into small pieces ; brown in butter 3 to 5 minutes. Blend in flour and salt ; add milk gradually and cook until thick, stirring constantly. Add egg; heat. Serves 6. Tartar Sauce 1 cup mayonnaise 1 tbsp. mixed pickles 1 tbsp. minced onion 1 tbsp. minced parsley 1 tbsp. mixed capers Mix ingredients thoroughly and serve cold. Serves 6. Mushroom Sauce 1/3 cup sliced onions 1 2 tbsp. butter or margarine 1/4 1 can condensed cream-of-mushroom Vz soup, undiluted cup milk tsp. dried thyme (optional) tsp. salt In saucepan, saute onions in butter until tender and golden. Gradually stir in undiluted soup, then milk, Add seasonings ; heat while stirring. Makes about 2 cups. Maitre D'Hotcl Butter '.4 cup butter or margarine 1 tbsp. minced parsley 1 tbsp. lemon juice 1/4 tsp. salt Dash cayenne pepper To serve hot: Melt butter; add rest of ingredients. Spread on piping-hot broiled fish. Makes 4 servings. To serve cold: Work softened butter until creamy. Gradually .stir in lemon juice, then rest of ingredients. FINE HERB BUTTER: Substitute 3 tablespoons white wine for lemon juice; stir in 2 tablespoons minced chives and 1 teaspoon minced fresh dill. ^m Lemon Sauce 1 tsp. lemon juice Blend ingredients and serve hot. Makes 6 servings. 3 tbsp. butter, melted Vz tsp. pepper 4 tbsp. butter Buerre Noir (black butter) Vz cup vinegar Place the butter in a saucepan and brown as much as possible without burning (if carried too far this will be bitter). While butter is very hot quickly add the vinegar. This sauce should be poured over the fish when both are very hot. It produces the very famous continental dish "A Buerre Noir." Caper Sauce 2 tbsp. butter Va cup flour Vi tsp. salt Cayenne pepper 1 1/2 cups hot meat stock or fish liquid or boiling water1 tsp. onion juice 1/4 cup capers Melt butter and then remove from heat and add flour. When smooth add salt, pepper, stock and onion juice. Stir until thick, add capers and serve. Serves 6. Tartar Sauce V2 cup mayonnaise 1 tbsp. onion, minced 1 tbsp. pickles, minced 1 tbsp. parsley, minced 1 tbsp. olives, minced Mix throughly and chill. Cocktail Sauce 1/4 cup catsup 1 tbsp. vinegar 1 tbsp. horse-radish 1 tbsp. celery, minced minced 1 tbsp. onion, '/l tsp. salt 1 tsp. Worcestershire sauce Few drops tabasco sauce Blend all ingredients and chill. Bechamel Sauce 1 cup white stock Salt and pepper 1/4 cup butter 1 cup scalded milk 1/4 cup flour Melt butter. Add flour and then gradually the stock and milk. Season wiih salt and pepper. If a yellow sauce is desired, add to the above the yolks of three eggs slightly beaten. First dilute the eggs with small quantity of hot sauce, then add gradually the remaining sauce to prevent curdling. If, however, sauce should curdle, you can get the desired smooth appearance by beating sauce thoroughly with an egg beater. Remoulade Sauce