Sauce a la Genoese

Ingredients

• Melt slowly 3 ounces of butter
• juice of a lemon
• well beaten yolks of 2 eggs
• grated rind of ^ lemon
• salt and pepper
• a suspicion of garlic

Method

1. 1

   Stir until thick and use at once.

2. 2

   This is for cutlets, steaks, etc.

As published

This recipe was extracted from Delicate dishes (1896), page 9. The excerpt below is the record exactly as published.

salt and pepper to taste; i teaspoonful of horse radish. Boil 15 minutes. Mrs. F. H. Radford. SAUCE MAITRE d'HOTEL. Stir in a saucepan over a slow fire a scant ^ pound of good butter, with salt and pepper and juice of ^ of a lemon, until the butter is nearly melted. Draw from the fire and stir until very smooth. Add the yolk of an egg and if not quite thick enough add a small teaspoon- ful of flour. Fine with chops or fish. SALAD CREAM. Heat 4 tablespoonfuls of butter and stir into it i table- spoonful of flour, being careful not to brown it. Add i cup of milk, stir until smooth and boil up once. Put the pan into hot water, beat 3 eggs with i teaspoonful of salt, i of dry mustard and a speck of cayenne pepper. Add 5^ cup of vinegar and stir into the boiling milk until it thickens. Add I grated onion and 2 tablespoonfuls of minced parsley if this is used for potato salad. Mrs. J. L. Rhodes. SWEETBREAD SALAD. Select 2 large sweetbreads, let them lie in tepid water 5^ hour, then boil in salted water 20 minutes, have water SALADS AND SAUCES. 27 boiling before putting them in, than drop in cold water to harden; draw off the outer casing, remove the little pipes and cut into small dice. Cut into small pieces J^ pint of mushrooms and enough celery to equal both. Mix mayon- naise by putting the yolks of 3 eggs into a bowl, beat well and add a few drops of oil, stir until it disappears in the yolks, add a little more and so on, stirring until the last oil is blended into the yolks before adding more. When it is a pale opaque yellow "it has come" and oil can be added in larger quantities. In five minutes more it should be as thick as butter and cling to the spoon. Add a few drops of vinegar — this whitens it — stir a few seconds and it will look like cream, and then add oil until it is very thick again. Then add a dessertspoonful of vinegar, a saltspoonful of salt and a little white pepper; if liked a sprinkle of cayenne. Pour over the above mixture, reserving a little for the top. Toss and mix thoroughly. Spread the remainder over the top and garnish with white celery tips and olives F. S. M. OYSTER SALAD. Two dozen fresh oysters, 2 heads of celery, with part of their green tops, about >^ as much tender, white cab- bage, mayonnaise salad dressing. After washing the celery and cabbage throw them into boiling salted water, let boil 5 minutes, then drain and chop them fine. The green eel- t/ALEUTINrr YflLENTlNE & GOMPflNY. YMr ll ISHLO Coacli and Car Varnisbes and Colors. 28 SALADS AND SAUCES. ery leaves will acquire an intenser green in the boiling water and add to the appearance of the salad. Drain the liquor from the oysters and boil and skim it. Add an equal quantity of vinegar, some broken peppercorns, pepper sauce and salt. Put in the oysters and keep shaking the pan while they are scalding, that they may set in round and plump shape. Do not let them boil. Drain and set them away in a dish to become ice cold. When to be served season the chopped celery and cabbage slightly with oil and vinegar. Spread part of it in a dish or in individual dishes, place the oysters in it side by side and the rest of the celery on top of them. Smooth the top a little and pour mayonnaise over just thin enough to run. Mrs. Crawford. OLIVE SAUCE. Place 2 dozen olives in an earthen bowl. Pour over them enough hot water to cover and let remain Yq, hour to draw out the brine. Place 2 tablespoonfuls of butter in the frying-pan. When it commences to color add one table- spoonful of flour; stir until smooth, and after it has cooked for 2 minutes add i pint of stock and place in a gentle heat to simmer. Pare the olives round and round, the same as paring an apple, leaving the pulp in a single strip. If this is done carefully the olives will retain their shape. Place the olives in the sauce; add a dash of salt and pepper and a teaspoonful of lemon juice. Simmer 20 minutes. Skim carefully and serve. "Use Imperial French Poultry Seasoning." SALADS AND SAUCES. 29 CELERY AND NUT SALAD. One cup each of chopped celery and English walnuts, a little salt, ^ cup of mayonnaise dressing, to which has been added i cup of sweet cream. Serve in a bed of blanched celery leaves. D. M. E. OYSTER SAUCE. Two tablespoonfuls of butter in a saucepan, i tea- spoonful of minced onions and parsley; fry lightly; add i cup of oyster liquor, i cup of oyster meats and the yolks of 2 eggs, a little salt and pepper; stir till thick, but do not let boil. WALNUT FISH SAUCE. Work into a cup of nice butter as much lemon juice as it will take. When creamy add ^ teacupful of chopped pickled walnuts or pickled cucumbers with a little minced parsley. APRICOT AND FIG SAUCE. Cook until soft a pint of dried apricots; scald and chop y2 dozen layer figs and add them to the apricots. Let them cook together 15 minutes, adding a cup of white su- gar. The combination is very pleasant. SAUCE A LA GENOESE. Melt slowly 3 ounces of butter, juice of a lemon, well beaten yolks of 2 eggs, grated rind of ^ lemon, salt and WALEUTINrO VALENTINE & GOMPftNY. YMr n ISHLO Coach and Car Varnisbes and Colors 30 SALADS AND SAUCES. pepper, a suspicion of garlic

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