The Swedish, French, American cook book

One tablespoon butter, two tablespoons flour, two cups chicken broth, two tablespoons chopped truffles, one to two yolks of eggs, two tablespoons sherry, pepper and salt. Put butter in a saucepan, add flour, then the hot chicken broth, truffles, sherry, pepper, and salt; color with kitchen bouquet. Drop one yolk in at a time. Beat it rapidly and serve. White Sauce ( Sauce blanche ) a la Matelote One tablespoon butter, one tablespoon flour, one and a half cups fish stock, some cut-up mushrooms, four tablespoons sherry, young onions, and some cream. Put butter in a saucepan, add flour, stock, wine, onions, mushrooms (cooked in stock), and, last, the cream. Serve with different kinds of fish. Brown Sauce ( Beurre noir ) a la Matelote Is made the same way as the White Sauce a la Matelote, but color brown with kitchen bouquet and leave the cream out. Hot Currant Jelly Sauce Sauce chaude a la Gelee de Raisins de Corinthe Put a glass of currant jelly in small saucepan on stove with three tablespoons water, let it stand until the jelly is dissolved, then stir; strain it through a fine strainer. Add one orange (cut in small dices) and some raisins; when hot, add to the sauce, and one tablespoon finely chopped parsley. Serve with saddle of mutton and duck. If served cold, serve with duck au foie gras. Tomato Sauce ( Sauce aux Tomates) Put a cup tomatoes on stove; when boiling, thicken with one tablespoon cornstarch dissolved in half cup tomato juice. Add one tablespoon butter, pepper, salt, and three heaping tablespoons strained tomato ketchup. When serving, add half cup cream. Serve with any kind of fish or meat. Tomato Glaze ( Vernis de Tomate) One cup strained tomato juice, color with a little red coloring, season with pepper and salt. When boiling, thicken with one large tablespoon cornstarch dissolved in half cup water. Glaze for different kinds of hot dishes. Brown Glaze ( Vernis brun ) Take one cup consomme, color with kitchen bouquet, put on stove, add two tablespoons sherry, pepper and salt to taste. When boiling, thicken with one tablespoon cornstarch dissolved in half cup water. Glaze for hot turkey, chicken, and birds. If for fish, flavor with lemon juice. Bercy Sauce ( Sauce a la Bercy ) Half cup stock or bouillon [if for fish, use fish broth], yolks of four eggs, juice of a small onion, juice of a half lemon, three tablespoons sherry, pepper, salt, half cup melted butter, and some chopped parsley. Put the yolks in a saucepan; add the onion, lemon juice, sherry, pepper and salt; mix well; add the broth; put on stove — stirring all the time (take care not to let it curl.) When it begins to thicken, take off; add the melted butter (a little at a time, as when making mayonnaise dressing, beating it well); then add the chopped parsley. Sauce for different kinds of meat and fish dishes. Truffle Sauce ( Sauce aux Truffes ) a la Parisienne Take one cup strong rich consomme, color with kitchen bouquet, flavor with sherry, put on stove to boil. In the meantime, dissolve one large tablespoon cornstarch in half cup cold water, add to the consomme, let simmer; add a large tablespoon butter, skim; then add some chopped truffles and more sherry to taste. This sauce is served around different kinds of broiled meats — such as fillets, chateaubriands, sweetbreads, etc. Cardinal Sauce ( Sauce Cardinale )