The Swedish, French, American cook book

If for fish, use fish broth; if for meat, use stock from any kind of meat. Put a tablespoon butter in a saucepan; add one large tablespoon flour, one and a half cups stock or fish broth [if not at hand, milk can be used in place of it]. Beat the sauce well until creamy, then add two tablespoons sherry, pepper and salt to taste, two tablespoons finely chopped parsley, and then half cup rich cream. This sauce is served with any kind of meat or fish. Piquant Sauce {Sauce Piquant e) Make a rich brown sauce from some bouillon and one large tablespoon butter; put both on stove. Dissolve two tablespoons flour in half cup stock, strain to the hot broth, add one tablespoon vinegar, beat the sauce well, let it simmer for about twenty minutes — skimming occasionally; flavor with sherry, Madeira, or Rhine wine. Have ready a dozen small shallots, add them (cooked) to the sauce, let simmer again for a few minutes; add two tablespoons chopped green lettuce. This sauce is used for any kind of boiled, roasted, or broiled meat. It is also served with different fish dishes. Walde Sauce {Sauce Walde ) Put one cup white stock on stove; add to that about eight whole shallots, one cup Rhine wine, pepper and salt to taste. Let it simmer until the shallots are well done. Then put one tablespoon butter and one small tablespoon flour in a saucepan; when dissolved, add the broth from the shallots, beat the sauce until nice and creamy, add two tablespoons chopped chive, a few drops of Tarragon vinegar, then add yolk of one egg; beat the sauce (take care not to let it curl) ; then add the shallots, and, just before serving, add some cream. Neapolitan Sauce {Sauce Napolitaine) Make a rich brown sauce from butter, flour, and stock. When ready add half glass currant jelly, a tablespoon of Harvey’s sauce, and half cup port wine; let the sauce simmer until glossy, then strain through a fine strainer; add two tablespoons shredded ham and one tablespoon grated horseradish. Color the sauce a nice brown shade with kitchen bouquet or beef extract; skim. Serve with any kind of meat, boiled or steamed fish. Mustard Sauce ( Remoulade ) Put half cup good butter in a small saucepan on the tea kettle to melt; add hall tablespoon mustard, some chili vinegar, and one tablespoon chopped parsley just before serving. Beat the sauce well (take care not to let it boil or get too hot). Serve with any kind of broiled fish. Mussel Sauce {Sauce aux Moules ) Put one pint of mussels on stove in their own liquid with some lemon juice, pepper, and salt and let come to a boil. Put a table¬ spoon butter in a saucepan; add one tablespoon flour; stir until dissolved, add one cup hot milk, the liquid from the mussels, and one teaspoon anchovy paste; beat until creamy, add pepper and salt to taste. Strain the sauce, add the mussels and, just before serv- ing, add three to four tablespoons rich cream. Serve with any kind of steamed or boiled fish. Parmesan Sauce ( Sauce Parmesan) a la Milanaise Make a rich cream sauce from butter, flour, and one and a half cups milk; add quarter pound grated Parmesan cheese; beat the sauce until creamy. Just before serving add some cream. Brown Parmesan Sauce a la Milanaise Beurre noir au Parmesan, a la Milanaise