Sauce Tyrolienne

Ingredients

• 34 cup Mayonnaise (p. 490)
• ¥% tablespoon finely chopped parsley
• 2 tablespoons Tomato Purée (p. 191)
• 1 finely chopped gherkin

Method

1. 1

   Add seasonings to Mayonnaise.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 83. The excerpt below is the record exactly as published.

1 teaspoon finely chopped parsley Add oil slowly to egg yolks. Pour on gradually vinegar and water. Stir and cook over hot water until thickened. Season. Add parsley. BEURRE NOIR or BLACK BUTTER 1 cup butter 1 teaspoon lemon juice Salt and pepper Use fat remaining in pan after frying fish or meat and add enough butter to make 14 cup. Stir until well browned. Add lemon juice and seasonings. Tarter Sauce. Add 1 tablespoon vinegar and 1 tablespoon Worcestershire Sauce. LEMON BUTTER 4 cup butter 1 tablespoon lemon juice Cream the butter and slowly add lemon juice. 204 THE BOSTON COOKING-SCHOOL COOK BOOK MAITRE D’HOTEL or PARSLEY BUTTER 14 cup butter V tablespoon finely chopped Y% teaspoon salt parsley Y% teaspoon pepper 34 tablespoon lemon juice Work butter with small wooden spoon until creamy. Add salt, pepper and parsley, then lemon juice very slowly. If desired, add 1 tablespoon each, red and green pepper cut in small pieces. LOBSTER BUTTER V4 cup butter Lobster coral Clean, wipe, and force coral through a fine sieve. Put in mortar with butter and pound until well blended. ‘This butter is used in Lobster Soup and Sauces to give color and richness. SAVORY BUTTERS — ANCHOVY, SHRIMP, ETC. Y4 cup butter 1 teaspoon anchovy paste, minced Few drops onion juice shrimp, or pimiento, etc. Few drops lemon juice Cream the butter and add other ingredients. CIDER SAUCE (For Ham) 3 tablespoons butter 2 cups ham liquor 4 tablespoons flour 4 tablespoons cider Salt and pepper Melt butter, add flour. Pour on hot ham liquor gradually, while stirring constantly. Bring to boiling point, add cider. Season to taste. GRAPEJUICE SAUCE (For Ham) 1 tablespoon cornstarch 34 cup hot water 4 cup cold water 1 cup grape juice Juice 1 lemon Mix cornstarch and cold water, add hot water. Cook until thickened and add fruit juices. Serve hot. SAUCES FOR FISH, MEAT AND VEGETABLES 205 RAISIN SAUCE I (For Ham) V4 cup brown sugar VY cup seedless raisins ¥% tablespoon mustard 14 cup vinegar V tablespoon flour 134 cups water Mix dry ingredients, add raisins, vinegar, and water. Cook toa sirup. RAISIN SAUCE II (For Ham) 1 cup sugar Y4 tablespoon Worcestershire 14 cup water Sauce 1 cup raisins, seedless or Vg teaspoon salt cut in pieces 1 teaspoon pepper 2 tablespoons butter Y4 teaspoon clove 3 tablespoons vinegar Few grains mace 1 glass fruit jelly Cook sugar and water 5 minutes. Add other ingredients and cook until jelly dissolves. MUSTARD SAUCE 2 tablespoons butter 1 teaspoon Worcestershire Sauce 1 teaspoon mustard 2 tablespoons Escoffier Sauce Diable 1 tablespoon heavy cream Melt butter, add mustard and sauces and stir until smooth. Add cream. Serve hot. This sauce should be of consistency of heavy cream. If it thickens too much, dilute with more cream. MINT SAUCE Y{ cup finely chopped mint leaves 1 tablespoon powdered sugar VY cup vinegar Dissolve sugar in vinegar. Pour over mint and let stand 30 min- utes in warm place. If vinegar is very strong, dilute with water. CURRANT MINT SAUCE Separate 4% tumbler of currant jelly in small pieces, but do not beat. Add 114 tablespoons finely chopped fresh mint leaves and 1 tablespoon grated orange rind or thin yellow orange rind, cut in fine pieces with scissors. 206 THE BOSTON COOKING-SCHOOL COOK BOOK COLD ORANGE SAUCE 6 tablespoons currant jelly 2 tablespoons orange juice 3 tablespoons sugar 2 tablespoons lemon juice Grated rind 2 oranges VY teaspoon salt 2 tablespoons port wine Y% teaspoon cayenne Put first 3 ingredients in bowl and beat 5 minutes; add remaining ingredients and stir until well blended. HORSE-RADISH SAUCE I 3 tablespoons cracker crumbs 3 tablespoons butter ¥% cup grated horse-radish root VY teaspoon salt 1% cups milk 1 teaspoon pepper Cook first 3 ingredients 20 minutes in double boiler. Add butter, salt, and pepper. HORSE-RADISH SAUCE II 4 tablespoons grated horse- VY teaspoon salt radish Few grains cayenne 1% tablespoons vinegar 4 cup heavy cream Mix first 4 ingredients and add cream beaten stiff. EPICUREAN SAUCE 3 tablespoons Mayonnaise (p. 490) 1% to 1 teaspoon prepared 2 tablespoons grated horse- mustard radish root V4 teaspoon salt 4 cup heavy cream Few grains cayenne Beat cream until stiff. Cut and fold in remaining ingredients. VINAIGRETTE SAUCE 1 teaspoon salt 6 tablespoons olive oil V4 teaspoon paprika 1 tablespoon chopped green pepper Few grains pepper 1 tablespoon chopped cucumber pickle 1 tablespoon tarragon vinegar 1 teaspoon finely chopped parsley 2 tablespoons cider vinegar 1 teaspoon finely chopped chives Combine ingredients. Vary as desired. SAUCES FOR FISH, MEAT AND VEGETABLES 207 COLD SPANISH SAUCE 11% cups canned tomatoes Few grains cayenne 14 onion 3 egg yolks, slightly beaten Sprig of parsley 3 tablespoons olive or salad oil Bit of bay leaf 1 tablespoon granulated gelatine 6 cloves dissolved in 34 tablespoon tar- ¥% teaspoon salt ragon vinegar and 34 table- 14 teaspoon paprika spoon cold water Cook tomato and seasonings 15 minutes. Rub through sieve. Add olive oil to egg yolks. Combine mixtures, cook over hot water, stirring constantly. Add dissolved gelatine. Strain and cool. SAUCE TYROLIENNE 34 cup Mayonnaise (p. 490) ¥% tablespoon finely chopped V4 tablespoon capers parsley 2 tablespoons Tomato Purée (p. 191) 1 finely chopped gherkin

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