The Swedish, French, American cook book

Can also be served with tomatoes or lemons as a sauce and garnishing of the fish. Mayonnaise Sauce ( Sauce Mayonnaise ) Take half cup milk, add four tablespoons dissolved Cox’s gelatine, stir on ice until it gets cold, then put in a cup. Put in a saucepan four tablespoons mayonnaise dressing (highly seasoned with lemon juice, pepper, and salt); pour the milk and gelatine to the mayonnaise dressing carefully and stir very fast; then, last, add six tablespoons cream. This is a chaud-froid for different kinds of cold entrees, cold dishes, and fish and meat appetizers. American Dressing ( Assaisonnement Americain) Three tablespoons butter, two tablespoons from the fat of the lobster, three tablespoons mayonnaise dressing, a little speck of mustard, pepper, salt, juice of half lemon, and one tablespoon cream. Stir butter to a cream; add the lobster fat, mustard, pepper, salt, and mayonnaise dressing; stir on ice; add the seasoning, then the cream. Vinegar Sauce ( Vinaigrette ) Put four tablespoons salad oil in a saucepan; add some Worcestershire sauce, two tablespoons vinegar, pepper, salt, and a pinch of mustard. Beat on ice until very thick. When ready to serve, add the whites from cooked eggs (shredded in Julienne style) and the yolks (chopped). Serve with any kind of fried or steamed fish, calf’s head, fresh tongues, etc. Souffle of Vinegar Sauce ( Vinaigrette soufflee) Take two cups white aspic jelly; flavor with Tarragon vinegar and lemon juice, add two tablespoons salad oil, beat on ice with a whisk until nice and frothy. Serve in the centre of all cold dishes of fish and meat. Mint Sauce ( Sauce a la Menthe) Put on stove one cup vinegar, half cup water, and three-quarters cup sugar to boil together with the stems from three bunches of mint that have been washed well; let simmer about ten minutes; season with pepper and salt. In the meantime, chop fine the leaves of the mint, put in a bowl, pour the hot vinegar and sugar right over — after removing the stems. Let stand until cold. Serve with spring lamb. Mustard Dressing a la Ericsson Hammond Assaisonnement a la Moutarde, a la Ericsson Hammond Yolks of three eggs, juice of one lemon, juice of a small onion, two teaspoons mustard, half cup chicken broth or stock if at hand, half cup butter, cayenne pepper and salt, four tablespoons rich cream. Put the eggs in a small saucepan, add pepper, salt, lemon, and onion juice, mustard, broth or stock. Mix well together, put on the stove, beat until it begins to thicken — be careful not to let it get lumpy. In the meantime, melt the butter, pour it in as when making mayonnaise dressing — one spoonful at a time; beat it thoroughly, then add the cream; let stand until cold. Can be used with different kinds of salads — potato, beet, lettuce, tomato, etc. Boiled Mustard Dressing a la Maria Assaisonnement a la Moutarde, bouilli, a la Maria One tablespoon butter, one small tablespoon flour, two teaspoons mustard, juice of one onion, cayenne pepper, salt, three-quarters cup boiled milk, yolks of two eggs, juice of one lemon, three tablespoons melted butter.