Method of making: (1) Wash 1/2 cup of butter and put in a bowl; to wash butter, cover it with cold water and wash it with a wooden spoon until it is free from water and salt; (2) divide the butter into three parts; (3) put one piece in a saucepan with the unbeaten yolks of eggs and the lemon juice; (4) place the saucepan in hot water; (5) stir the mixture in the saucepan constantly until the butter is melted; (6) add the second piece of butter and continue the stirring; (7) add the third piece of butter and continue the stirring; (8) add the liquid and the other ingredients gradually, stirring the sauce constantly until it thickens.

Table XLIV. - Thin White Sauce With Variations

Sauce

Liquid

Fat

Thickening agent

Flavor

Use

White sauce,.thin.......

1 cup milk

Up to 1 tbsp.

1/2 to 1 tbsp. flour

34 tsp. salt, 1/8 tsp. pepper

Cream soups, creamed vegetables

Allemande.............

1 cup chicken stock

1 tablespoon

1 tablespoon flour

Yolk of 1 egg

Fish Vegetables

Asparagus

1 cup chicken stock

1 tablespoon

1 tablespoon flour

1/2 cup asparagus tips pressed thru sieve, yolk 1 egg

Broiled chicken or fish •

Bechamel..............

1/2 cup chicken stock, 1/2 cup cream

1 tablespoon

1 tablespoon flour

1 tsp. lemon juice

Fish and egg dishes

Yellow bechamel

1/2 cup chicken stock, 1/2 cup cream

1 tablespoon

1 tablespoon flour

1/2 tbsp. lemon juice, yolks of 2 eggs, plus 2 tbsp. cream

Fish or egg dishes

Cauliflower

1 cup milk

1 tablespoon

1 tablespoon flour

1/2 cup cooked cauliflower, 1/2 tsp. butter

Boiled fowl

Caper.................

1 cup milk

1 tbsp. butter

1 tablespoon flour

34 tsp. salt, 1/8 tsp. pepper, 2 tbsp. chopped capers

Boiled mutton

Celery

1 cup milk

1 tbsp. butter

1 tablespoon flour

1/2 cup chopped boiled celery

Boiled fowl

Chaufroid

1 cup chicken stock

1 tablespoon

1 tablespoon flour

34 ounce gelatin

Red chaufroid

1 cup tomato sauce

1 tablespoon

1 tablespoon flour

34 ounce gelatin

1 For covering cold meats and chick-

Yellow chaufroid

1 cup chicken stock

1 tablespoon

1 tablespoon flour

1/4 ounce gelatin, yolks of 2 eggs

en

Cheese................

1 cup milk

1 tablespoon

1 tablespoon flour

1/2 cup grated cheese, 1 beaten egg

Baked halibut or other white fish, or macaroni, or rice

Curry

1 cup milk

1 tablespoon

1 tablespoon flour

1/2 tbsp. curry,

Rice, macaroni

Egg...................

1 cup milk

1 tbsp. butter

1 tablespoon flour

1 hard cooked egg 1 tsp. parsley

Boiled fish

Table XLIV. - Thin White Sauce with Variations. - Cont'd

Sauce

Liquid

Fat

Thickening agent

Flavor

Use

Egg veloute.............

1 cup water in which fish was boiled

1 tablespoon

1 tablespoon flour 1 egg yolk

1 small slice onion, 1 small carrot, 1 bay leaf

Boiled fish

Fish....................

1 cup milk

1 tbsp. butter

1 tablespoon flour

2 tbsp. court bouillon (page 529

Boiled fish

Horseradish

1 cup chicken stock

1 tablespoon

1 tablespoon flour

1/4 .cup hot cream, 1/3 cup grated horseradish

Mutton, corned beef

Lobster

1 cup milk

1 tbsp. butter

1 tablespoon flour

Chopped meat of 1/2 lobster, paprika

Boiled fish and fish timbales

Mushroom

1 cup chicken stock

1 tablespoon

1 tablespoon flour

1/4 cup mushrooms

Steak, fillet of beef

oyster

1/2 cup milk, 1/2 cup oyster broth

1 tbsp. butter

1 tablespoon flour

1/2 doz. scalded, chopped oysters

Boiled fish, boiled fowl, baked fish, fish timbales

Pouletter

1 cup chicken stock

1 tablespoon

1 tablespoon flour

2 egg yolks, 1/2 cup cream, 1/2 tbsp. butter, 1/2 tbsp. chopped parsley

Chicken, sweetbreads, entrees

Soubise

1 cup milk

1 tablespoon

1 tablespoon flour

Boiled pulp of 4 onions and 2 stalks of parsley put thru a sieve

Lamb, mutton, or pork chops

Tomato

1 cup tomato Juice

1 tablespoon

1 tablespoon flour

1/2 onion, 1 clove 1 stalk celery, 1 bay leaf cooked with the juice 20 minutes

Macaroni, rice croquettes, fish

Villerol

1 cup chicken stock

1/2 tablespoon

1 tablespoon flour

Yolks of 2 eggs, 1/4 cup cream, cayenne, nutmeg

Coating hard-cooked eggs, cold meats, oysters

Table XLV. - Butter Sauces

Sauce

Liquid (water or milk)

Fat

Flour

Flavor

Use

Anchovy................

1 cup

1/4 cup

2 tablespoons

3 anchovies pounded to a paste, juice of 1/2 lemon

Fish

Caper

1 cup

1/4 cup

2 tablespoons

1/3 cup capers

Boiled mutton

Cucumber

1 cup

1/4 cup

2 tablespoons

1/3 to 1/3 cup chopped cucumber pickles

Fish

Drawn butter...........

1 cup

1/4 cup

2 tablespoons

1/3 teaspoon salt, 1/8 tsp. pepper

Boiled fish, or baked fish

Egg....................

1 cup

1/4 cup

2 tablespoons

Beaten yolks of 1 or 2 eggs. 1 tsp. lemon juice

Fish

Egg....................

1 cup

1/4 cup

2 tablespoons

1 sliced hard-cooked egg

Boiled fish

German

1 cup

1/4 cup

2 tablespoons

Juice 1/4 lemon, 1/4 cup cooked spinach, 1 or 2 beaten egg yolks

Baked shad

Shrimp

1 cup

1/4 cup

2 tablespoons

1 egg yolk, 1/3 can shrimp

On toast, or baked or boiled fish

Table Xlvi. - Brown Sauces

Sauce

Liquid

Fat

Flour

Flavor

Use

Brown, I

1 cup brown stock

2 tablespoons butter

3 tablespoons

1/4 tsp. salt, 1/4 tsd. pepper

Meats, meat sand-

Brown, II

1 cup brown stock

2 tablespoons butter

3 tablespoons

1 tbsp. chopped onion, 1 tbsp. chopped carrot, 1 sprig thyme,

Meats, meat sandwiches

Current jelly

1 cup brown stock

2 tablespoons butter

3 tablespoons

1/4 cup currant jelly, 1 tbsp. lemon juice

Venison, mutton, lamb

Mushroom

1 cup brown stock

2 tablespoons butter

3 tablespoons

1/3 cup canned mushrooms

Beef steaks, fillets of beef

Olive

1 cup brown stock

2 tablespoons

3 tablespoons

1/2 dozen chopped

Roast duck

Piquante

1 cup brown stock

butter

2 tablespoons butter

3 tablespoons

olives

1 tbsp. onion, 1 tbsp. chopped parsley, 2 tbsp. vinegar, 1/2 tbsp. chopped capers, 1/2 tbsp. chopped pickle, cayenne to taste

Boiled beef

Spanish

. 2/3 cup brown stock, 1/3 cup strained tomatoes

2 tablespoons butter

3 tablespoons

1 tbsp. onion, 1 tbsp. carrot, 1 tbsp. raw lean ham, 6 peppercorns, cloves, sprig marjoram, 1/4 tbsp. parsley

Egg dishes or corn-meal dishes, or croquettes

Tomato

1/2 cup brown stock, 1/2 cup tomato juice

2 tablespoons butter

3 tablespoons

Beef steak, can-nelon of beef, macaroni

Table Xlvii. - Sauces Thickened With Egg

Sauce

Liquid

Fat

Thickening agent

Flavor

Use

Hollandaise, I

l/3 cup boiling water, 1 tbsp. lemon juice or 1/2 tbsp. vinegar

1/2 cup butter

2 egg yolks

1/4 tsp. salt, cayenne

Boiled fish, baked fish, fish timbales, asparagus, cauliflower

Hollandaise, II..........

1 tsp. water, 1 tbsp. lemon juice, 1/2 cup cream

1/2 cup butter

2 egg yolks

1/4 tsp. salt, cayenne

Horse-radish

1 tsp. water, 1 tbsp. lemon juice, 1/2 cup cream

1/2 cup butter

2 egg yolks

1/4 cup grated horse- radish

Fish, mutton, eggs

Lobster

1/3 cup boiling water, 1 tbsp. lemon juice

1/2 cup butter

2 egg yolks

l/3 cup lobster

Eggs

Shrimp

1/3 cup boiling water, 1 tbsp. lemon juice

1/2 cup butter

2 egg yolks

1/2 cup shrimp

Fish or eggs

Table Xlviii. - Sweet Sauces Thickened With Starchy Material

Sauce

Liquid

Thickening agent

Flavor

Use

Banana...........

1 cup boiling water

2 teaspoons cornstarch

1/2 cup sugar, 4 bananas, 3 oranges, 1 tart apple, chopped

Fritters

Chocolate

1/2 cup boiling water, 1/2 cup milk 1 cup fruit pulp

2 ounces Baker's chocolate

1/2 teaspoon vanilla, 1/2 cup sugar

Vanilla ice cream, blancmange, steamed cake

Fruit puree

1 teaspoon arrowroot

Sugar, as desired

Cornstarch pudding

Fruit.............

1 cup fruit juice 1 cup boiling water

1/2 to 1 teasp. cornstarch

1/4 to 1/2 cup sugar

Cornstarch pudding

Lemon or orange...

1 teaspoon cornstarch

1 cup sugar, 1 tbsp. butter, juice and grated rind of 1/2 lemon or orange

Fritters, puddings

Maraschino.......

1 cup boiling water

1 l/3 teaspoon arrowroot

1/3 cup sugar, 2/3 tbsp. butter, 1/4 cup maraschino cherries, 1 tsp. lemon juice, 1/2 cup maraschino cherry juice

Baked bananas, apple fritters, custard souffle, cottage pudding

Pineapple.........

1 cup chopped pineapple and juice

1 teaspoon arrowroot

Sugar, if necessary

Fritters, cornstarch pudding, rice pudding, batter pudding

Royal

1 cup boiling water

2 teaspoons cornstarch

1/2 cup jelly or jam, juice 1/2 lemon

Cottage pudding

Tutti frutti.......

1 cup boiling water

1 teaspoon cornstarch

3/4 cup sugar, 1 tbsp. butter, 1 tbsp. lemon, 1/4 cup blanched almonds, 1/2 cup raisins, 1/4 cup citron

Baked bananas, fritters

Table Xlix. - Sweet Sauces Thickened With Egg

Sauce

Liquid

Thickening agent

Flavor

Use

Chocoalte

1/2 cup hot milk, 1/2 cup

2 eggs

l/3 cup sugar, 1/2 ounce

Chocolate souffle, vanilla

double cream, whipped, added last; 2 tbsp. hot water

chocolate, 1/4 tsp. cinnamon, 1/2 tsp. vanilla

souffle, custard souffle hot pudding

Coffee,Cold

1/2 cup coffee; 1/2 cup double cream, whipped, added last

2 eggs

1/4 cup sugar, salt

Coffee souffte, filling for cream puffs

Creamy

1/2 cup water and 1 cup

1 egg white, beaten

As desired

Cake desserts

Foamy...........

sugar, combined and cooked to thread stage; 1 cup cream, whipped 1/2 cup strawberry or

2 egg whites, beaten

1 cup sugar

Steamed pudding

Jelly.............

other fruit juice 1/2 glass jelly

2 egg whites, beaten

Light pudding or gelatin

Mock cream .......

1 cup milk

1 tsp. cornstarch, 1 egg white, beaten

1 tablespoon sugar 1/2 teaspoon vanilla

Boiled rice, in place of cream

Orange sabayon . . .

1/4 cup butter, 1/4 cup cream

4 egg yolks

1/4 cup sugar, 1/4 cup orange juice, 1 tsp. lemon juice

Custard souffle cottage pudding, fruit souffle

In all sweet sauces except hard sauce, corn sirup, maple sirup, or honey may be substituted for all or part of the sugar with slight adjustment.