Add to one cup tomato juice one teaspoon anchovy paste, a
little red coloring, pepper and salt; put on stove. When hot,
thicken with one tablespoon cornstarch that has been dissolved
in half cup of cold tomato juice. Put the saucepan on ice, add
four tablespoons dissolved Cox’s gelatine and a little strained to¬
mato ketchup; stir slowly until it begins to get cold. It is then
ready for coating of different cold fish dishes and appetizers.
Aurorian Sauce ( Sauce Aurore )
One large tablespoon butter, yolks of three or four eggs. Stir
well; add juice of a half lemon, cayenne pepper, and salt. When
ready to cook, put the pan over the kettle, add half cup hot water
(be careful not to let it curl); stir very fast until thickened. When
cold add three-quarters cup rich mayonnaise dressing.
Anchovy Chaud-froid Sauce ( Sauce a VAnchoisau Chaud-froid)
Three tablespoons milk, one teaspoon anchovy paste, four table¬
spoons dissolved Cox’s gelatine, two tablespoons mayonnaise
dressing, and four tablespoons cream; pepper and salt. Stir gela¬
tine, milk, pepper, salt, and anchovy paste [if the anchovy paste is
lumpy, strain through a fine strainer], then add the mayonnaise
dressing and, last, the cream. Coating for different kinds of cold
fish and appetizers.
Russian Dressing ( Assaisonnement Russe )
Half cup whipped sour cream, juice of half small lemon, scant
half teaspoon red pepper, two tablespoons tomato ketchup, three
tablespoons chili sauce, pepper and salt. Beat on ice until rich and
creamy. [If sour cream is not at hand, whipped cream can be
used in place with the addition of more lemon juice.]
American Cream Dressing
Assaisonnement Americain a la Creme
Half cup mayonnaise dressing, one cup whipped cream, cayenne
pepper and salt to taste and some lemon juice. Mix well in a
saucepan on ice. Serve with any kind of light salad.
AMERICAN COOK BOOK
Paprika Dressing ( Assaisonnement a la Paprika)
Four to five tablespoons salad oil, two tablespoons vinegar,
pepper, salt, a little mustard, half teaspoon Worcestershire sauce.
Beat on ice until smooth, add some paprika, and, last, add two
tablespoons whipped cream.
Casanova Sauce ( Sauce a la Casanova )
Make a rich mayonnaise dressing. When ready to serve, have
two eggs, yolks chopped and whites shredded in julienne style, and
truffles, also chopped. Add to the mayonnaise dressing one
tablespoon chili vinegar, two tablespoons rich stock, then the
yolks, whites, and truffles. Serve as a cold sauce with fish and cold
dishes.
Cold Salmis Sauce ( Sauce froide au Salmis)
Put yolks of two eggs in a pan, stir on ice, add salad oil and white
wine, just as when making mayonnaise dressing; also add some
whipped cream. Color with kitchen bouquet and beef extract.
Cold sauce for cold fish.
Cold Remoulade Sauce ( Remoulade froide)
Put six tablespoons salad oil in a saucepan, add a few drops of
garlic, some vinegar, pepper, and salt; then add two tablespoons
chopped parsley and two tablespoons chopped capers. Put on
ice until ready to serve. Beat the sauce well before serving.
Serve in a sauceboat with any kind of fried or broiled fish.
Tartar Sauce ( Sauce Tar tare)
To a cup of mayonnaise dressing add two tablespoons chopped
olives, sour gherkins, capers, and two tablespoons chopped parsley.
Serve in a little glass dish or sauceboat with fried fish.
Page 465
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Add to one cup tomato juice one teaspoon anchovy paste, a little red coloring, pepper and salt; put on stove. When hot, thicken with one tablespoon cornstarch that has been dissolved in half cup of cold tomato juice. Put the saucepan on ice, add four tablespoons dissolved Cox’s gelatine and a little strained tomato ketchup; stir slowly until it begins to get cold. It is then ready for coating of different cold fish dishes and appetizers.
Aurorian Sauce ( Sauce Aurore )
One large tablespoon butter, yolks of three or four eggs. Stir well; add juice of a half lemon, cayenne pepper, and salt. When ready to cook, put the pan over the kettle, add half cup hot water (be careful not to let it curl); stir very fast until thickened. When cold add three-quarters cup rich mayonnaise dressing.
Anchovy Chaud-froid Sauce ( Sauce a l'Anchois au Chaud-froid)
Three tablespoons milk, one teaspoon anchovy paste, four table¬ spoons dissolved Cox’s gelatine, two tablespoons mayonnaise dressing, and four tablespoons cream; pepper and salt. Stir gela¬ tine, milk, pepper, salt, and anchovy paste [if the anchovy paste is lumpy, strain through a fine strainer], then add the mayonnaise dressing and, last, the cream. Coating for different kinds of cold fish and appetizers.
Russian Dressing ( Assaisonnement Russe )
Half cup whipped sour cream, juice of half small lemon, scant half teaspoon red pepper, two tablespoons tomato ketchup, three tablespoons chili sauce, pepper and salt. Beat on ice until rich and creamy. [If sour cream is not at hand, whipped cream can be used in place with the addition of more lemon juice.]
American Cream Dressing Assaisonnement Americain a la Creme
Half cup mayonnaise dressing, one cup whipped cream, cayenne pepper and salt to taste and some lemon juice. Mix well in a saucepan on ice. Serve with any kind of light salad.
Paprika Dressing ( Assaisonnement a la Paprika)
Four to five tablespoons salad oil, two tablespoons vinegar, pepper, salt, a little mustard, half teaspoon Worcestershire sauce. Beat on ice until smooth, add some paprika, and, last, add two tablespoons whipped cream.
Casanova Sauce ( Sauce a la Casanova )
Make a rich mayonnaise dressing. When ready to serve, have two eggs, yolks chopped and whites shredded in julienne style, and truffles, also chopped. Add to the mayonnaise dressing one tablespoon chili vinegar, two tablespoons rich stock, then the yolks, whites, and truffles. Serve as a cold sauce with fish and cold dishes.
Cold Salmis Sauce ( Sauce froide au Salmis)
Put yolks of two eggs in a pan, stir on ice, add salad oil and white wine, just as when making mayonnaise dressing; also add some whipped cream. Color with kitchen bouquet and beef extract. Cold sauce for cold fish.
Cold Remoulade Sauce ( Remoulade froide)
Put six tablespoons salad oil in a saucepan, add a few drops of garlic, some vinegar, pepper, and salt; then add two tablespoons chopped parsley and two tablespoons chopped capers. Put on ice until ready to serve. Beat the sauce well before serving. Serve in a sauceboat with any kind of fried or broiled fish.
Tartar Sauce ( Sauce Tar tare)
To a cup of mayonnaise dressing add two tablespoons chopped olives, sour gherkins, capers, and two tablespoons chopped parsley. Serve in a little glass dish or sauceboat with fried fish.