The Swedish, French, American cook book

Filling. One cup tomatoes, whites of hard-boiled eggs, celery, truffles, sour and sweet pickles, sufficient to fill the moulds, all cut in julienne style; season with pepper and salt. The celery should be put in ice water so that it becomes crisp. SAUCES Cream Sauce ( Bechamel) a l’Allemande Is the foundation of all white sauces, also glazing for meat and different entrees such as birds, chicken, sweetbreads, etc.; it is flavored with sherry. For fish it is flavored with lemon juice. Put one tablespoon butter in a saucepan on stove; add two table¬ spoons flour. When well mixed, add one and a half cups boiling milk; beat the sauce until nice and smooth; season with pepper and salt; flavor with sherry or lemon juice. If required as a sauce for meat, add more milk until it attains the right consistence; flavor with sherry, and add some cream just before serving. If used for fish, add lemon juice instead of the sherry. Meuniere Sauce (Sauce Meuniere) Yolks of four eggs, juice of one lemon, juice of an onion, pepper, salt, one cup melted butter, half cup strong mushroom juice (stock can be used in place of it). Stir yolks; add lemon, onion juice, pepper, salt, and mushroom juice; stir over fire very fast until it thickens (be careful not to let it settle in lumps or curls). In the meantime, have the butter melted, take to the table, put the butter in slowly — stirring all the time as in making mayonnaise dressing; do not stop stirring. Color with kitchen bouquet or beef extract a golden brown shade. Serve with any kind of fish or meat. Can also be served cold in tomatoes or lemons like tartare sauce and mayonnaise dressing. Bearnaise Sauce ( Sauce Bearnaise) Yolks of four eggs, one cup melted butter, juice of a lemon, pepper, salt, one teaspoon onion juice, and one tablespoon chopped parsley. How to Make It. Stir yolks, lemon, onion juice, pepper and salt over fire until it commences to thicken. When thickened take it to the table, gradually add the butter that has been melted; beat it very fast just the same way as when making mayonnaise dressing; add parsley. Serve with any kind of fish, meat, or entrees. This sauce can never be served very hot, only a trifle more than lukewarm. Anchovy Sauce ( Sauce a TAnchois) Put one tablespoon butter in a saucepan; add one heaping table¬ spoon flour, one and a half cups fish stock; beat the sauce until nice and smooth, then add a small teaspoon anchovy paste and dissolve it well in the sauce; then add the juice of a half lemon, teaspoon chopped parsley, yolk of one egg; stir carefully not to let it curdle; last, add about three tablespoons rich cream. Serve with any kind of fish dish. Tomato Sauce ( Sauce Tomate) a l’Allemande Put one tablespoon butter in a saucepan; add a heaping table¬ spoon flour, one and a half cups tomato juice, pepper and salt to taste. Beat the sauce until nice and rich; before serving, add some rich cream. Serve with different meat dishes — such as fried cutlet of veal, fried chops, chicken, and different kinds of fish and egg dishes. Tomato Sauce ( Sauce Tomate) a l’Aurore