The Swedish, French, American cook book

Heat one and a half to two cups of rich bouillon or stock from any kind of meat. Put four tablespoons of chestnut flour in a saucepan; then add the stock (carefully stirring all the time until the flour swells); flavor with sherry, pepper, and salt. If not sufficiently brown, color with kitchen bouquet or beef extract. Serve with steak or chops. Fresh chestnuts can be used in place of the chestnut flour. Giblet Sauce (Sauce aux Abattis ) Cook chicken livers, heart, and the gizzard in about four cups water, pepper, salt, and onions, till well done, cut in little dices, add one tablespoon dissolved flour to the stock that the chicken livers, heart, and gizzard have cooked in; then strain, color with kitchen bouquet, flavor with sherry; then add the cut-up meat. Serve in a sauceboat with the roasting chicken. Oyster-Crab Sauce (Sauce aux Crabes d’ Huitres) Take quarter pound oyster crabs, wash and clean well, put on stove with one and a half cups milk, let come to a boil. Then put a tablespoon butter in a saucepan, add one tablespoon flour, add the milk from the oyster crabs, beat the sauce until smooth and velvety, then add three tablespoons sherry; color with orange color¬ ing the shade of oyster crabs, add the oyster crabs, leaving a few for the garnishing, add yolk of one egg mixed with four tablespoons cream. Shake the saucepan until hot and well mixed. If dished up in a sauceboat sprinkle with some of the oyster crab on top. Serve with any kind of fish mousse, lobster mousse, etc. One of the most expensive sauces we have. Lobster Sauce (Sauce au Homard) Cook a small lobster, weighing about one pound; leave in the water until cold, break shell and remove all the meat. Cut the best meat in small dices, grind the other part through the machine once. Put a tablespoon butter in a saucepan, add one tablespoon flour and one and a half cups boiling milk; beat the sauce until creamy, then add three to four tablespoons sherry, pep¬ per and salt to taste. Add the ground lobster and the rest part of the lobster. Color the lobster shade. Just before ready to serve, add yolk of one egg and half cup rich cream. If there is any roe in the lobster, it should be chopped and sprinkled over the sauce. Serve with any kind of fish dish as mousses, timbales, souffles, etc. Save the lobster claws for the decoration of the dish that the sauce is served with. White Oyster Sauce (Sauce blanche aux Huitres) Put a pint of oysters on stove in their own liquid with pepper, salt, a little Worcestershire sauce, and juice of halt lemon; let come to a boil. Put one tablespoon butter in a saucepan with one tablespoon flour, add the juice from the oysters; beat the sauce until creamy; add the oysters and then the yolks of two eggs that have been mixed with half cup of cream. Shake the pan until the sauce thickens; add salt and pepper to taste. This sauce is served with any kind of boiled or steamed fish or different fish entrees. Newbourg Sauce (Sauce a la Newbourg) Put one tablespoon butter in a saucepan on stove, add one table¬ spoon flour and one and a half cups milk; beat well; add yolks of two eggs, two tablespoons sherry, three tablespoons cream, some ground lobster and pieces of cut-up lobster. Add more cream be¬ fore serving. Garnish with the lobster roe.