Lemon Sauce

Ingredients

• three heaping teaspoonfuls of corn-starch
• one cup sugar
• two cups of boiling water
• one tablespoonful butter
• the grated rind and juice of one lemon

Method

1. 1

   Mix corn-starch with sugar and stir in boiling water.

2. 2

   Cook for eight minutes, stirring often.

3. 3

   Add lemon rind, juice, and butter.

4. 4

   If too thick, add more butter.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 122. The excerpt below is the record exactly as published.

hree heaping teaspoonf uls of corn-starch with one cup sugar and stir in two cups of boiling water. Cook eight min- utes, stirring often. Add the grated rind and juice of one lemon and one tablespoonful butter. If too thick add more butter. Lobster Bauoe After removing the meat f rom a good-sized boiled lobster, boil the shells in one scant quart of water for twenty minutes. Strain and use the broth to make a cream sauce. Cut the lob- ster meat in small pieces and powder the dried lobster coral. Stir both into the sauce. Add a dash of cayenne and two tablespoonfuls of lemon juice. Broiled Lobster Sauce, p. 185. Lobster à la Brooklyn Sauce, p. 186. Devilled Lobster Sauce, p. 141. SALADS^ 8AUCJS8j AND A8PICS 216 Lyonnaise Sauoe Fry four finely chopped onions in two ounces of butter untQ a lìght brown. Add a tablespoonful of white wine vine- gar, and one pint Espagnole saace. Stir and boi! five minutes. Add one pinch black pepper and a little chopped parsley. Madeira Bauoe Put in a saucepan the yolks of six eggs, three oances of granulated sugar, and one-half pint of Madeira wine. Beat the mixture over the fire with an egg-beater until it is thick and frothy. Serve hot. Maitre d'Hotel Bauoe Thicken a couple of ounces of butter with a small tablespoon of flour, stirring it over a gentle fire for ten or fifteen minutes. Then pour to it in small portions half a pint of rich veal broth or gravy, mixing the whole well as it is added and letting it boil up between each portion, for unless this is done the butter is apt to float on the surface. Simmer the sauce for a few minutes, then add salt, a dash of cayenne, three teaspoons of minced parsley, and the juice of a small lemon. Martinot Bauoe for Fish Cook one tablespoonful of butter, one tablespoonful of flour, one teaspoonful of chopped onion, one-half can of tomatoes, one-half teaspoonful of sugar, one-half teaspoonful of salt, ali together for ten minutes. Strain into another saucepan and add the yolks of four eggs with one tablespoonful of cream and a little nutmeg. Set the pan in hot water and add four ounces of butter, small piece at a Urne. Set over the fire and stir until smooth. Then remove f rom fire and add a little lemon juice or tarragon vinegar. Strain through a strainer and then add a little whipped cream. 216 MBS. SEBLY'a COOK BOOK Maryland Ekiuoe In a mortar put the yolks of f our hard-boiled eggs, one table- spoonf ul butter, one-half teaspoonf ul of sali, one-f ourth teaspoon- ful of white pepper, and a pinoh of cayenne. Rub until mixture is smooth. . Then add a scant tablespoonf ul of flour. Mix well. Stir in one-half cup of consommé, one glass of Sherry, glass of Madeira wine, and one tablespoonful of brandy. When ali Comes to a boli, stir in one cup cream. Mint Sauce Mix one cup of vinegar, one-half cup of powdered sugar, and two cups of fresh mint leaves, finely chopped, and let them stand one hour, or until the vineg^r is strongly flavored with the mint. Serve with roast lamb. Muahroom Sauoe See Fillet of Beef, p. 148. Muahroom Sauoe See Boned Boiled Chicken, p. 184. Mussel Sauoe Cleanse, wash, and blanch or stew two quarts of mussels. Remove the meat from the shells and place where it will keep warm. Reserve the liquor in a basin. Knead four ounces of butter with two ounces of flour, add some white pepper, a dash of grated nutmeg, and salt. Stir in the liquor from the mussels and half a pint of cream. Then add a mixture of four egg yolks and twice as much water as you have egg liquid. Stir over the fire until the sauce becomes the desired consistency. Strain through a wet cloth and pour over the mussels. Just before sending to the table add some finely chopped parsley and a little lemon sauce

Cook this with the app: pantry check, scaling, and the assistant.