Part 15 (1/2)

Add 20 to 30 drops Tarragon vinegar to prepared white sauce. Stir well.

Dutch Sauce.

To a creamy white sauce made with 2 ozs. b.u.t.ter to 1 oz. flour, add one, two, or three yolks of eggs according to richness desired. Beat up a little, add a very little cold milk to prevent curdling. Stir into sauce when off the fire. Allow to come just to boiling point again--this should be done in double saucepan or boiler--and add a little lemon juice.

Dutch Sauce (2).

Take the yolks of 2 eggs, beat lightly, and add to them a teaspoonful cold water. Whisk in a saucepan, add a tablespoonful lemon juice, same of cream, and a little pepper and salt. Stir over slow heat till it thickens.

Egg Sauce.

Prepare white sauce as above, and when ready add one or two hard-boiled eggs, very finely minced. The sauce may be made with white stock instead of milk. A pinch cayenne and other seasoning may be added.

Celery Sauce.

Make a sauce with the water or stock in which a head of celery has been boiled. Pulp part of the finest of celery through a sieve and add.

Horse Radish Sauce.

To quant.i.ty required of white sauce, add one or two tablespoonfuls finely sc.r.a.ped horse radish, and the juice of a lemon or a little vinegar.

Mustard Sauce.

Add teaspoonful or more made mustard to each 1/4 pint white sauce.

Onion Sauce.

Boil 1/2 lb. or 3/4 lb. Spanish onions in milk and water till tender.

Drain and make sauce with the liquor. Rub the onion through sieve and add.

Brown Sauce.

With brown stock or gravy, make a sauce in same way as white sauce. If browned flour is used the colour will be better. Add also a little Carnos or Marmite.

Hasty Brown Sauce

can also be made by using water, in which a teaspoonful Carnos or 1/2 teaspoonful Marmite to the teacupful has been dissolved, instead of the brown stock. Some mushroom ketchup is a good addition.

Sauce Piquante.

Stew some shallots in b.u.t.ter till quite cooked. Stir in a dessert spoonful flour and allow to brown. Add juice of a lemon and seasoning of cayenne, clove, &c., or a spoonful Worcester or other sauce, also 2 teacupfuls diluted extract or ketchup and water. Boil gently for 10 to 15 minutes, then strain.