OLIVE SAUCE
Prepare according to directions given for Jersey Sauce, adding half a dozen chopped olives instead of the Worcestershire.
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OLIVE SAUCE
Mince fine, using the food chopper, a sufficient amount of olives, after removing the stones, to measure one-half cup. Place in a saucepan and add One and one-half cups of cream sauce, Two tablespoons of salt, One-half teaspoon of paprika, One-quarter teaspoon of mustard. Blend well and then bring to the boiling point and serve. …
NORMANDY SAUCE
Add one tablespoonful of mushroom catsup to one pint of Veloute Sauce and cook for ten minutes. Add one fourth cupful of strong fish stock, bring to the boil, take from the fire and add the yolks of two eggs beaten with the juice of half a lemon. Strain, add a tablespoonful of butter, and …
NONPAREIL SAUCE RECIPE
A recipe for making nonpareil sauce – Add chopped hard-boiled eggs and chopped cooked mushrooms to Hollandaise Sauce.
SIMPLE APPLE SAUCE RECIPE
Wash one-quarter peck of apples and then cut in pieces and place in a saucepan and add three cups of water. Cook until soft and then rub through a fine sieve. Sweeten with One cup of sugar, One-half teaspoon of nutmeg, One teaspoon of vanilla. If red apples are used, this makes a most delicious …
MUSTARD SAUCE
1 good teaspoonful of mustard, 1 dessertspoonful of fine wheatmeal, 1 oz. of butter, vinegar and salt to taste, 1 teaspoonful of sugar, 1/2 pint of water. Brown the wheatmeal with the butter in the saucepan, add the mustard, vinegar, sugar, and salt, let all simmer for a few minutes, and then serve.
MUSTARD SAUCE
Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil or butter melted, pepper and salt to taste. Add this to two hard-boiled eggs chopped fine, with a small onion and about the same quantity of parsley as eggs; and mix all well together.
MUSTARD SAUCE RECIPE
A recipe for making mustard sauce – One tablespoon of evaporated milk, One-half teaspoon of white pepper, One-half teaspoon of salt, One-half teaspoon of sugar, One teaspoon of mustard, Two tablespoons of salad oil. Blend well and then add Two tablespoons of grated onion, Two tablespoons of finely minced parsley, and serve.
MUSHROOM SAUCE
Prepare a Drawn-Butter Sauce according to directions previously given and add to it one cupful of chopped cooked mushrooms.
MINT SAUCE
1 teacupful of vinegar, 1 teacupful of water, 1 tablespoonful of sugar, 1 heaped-up tablespoonful of finely chopped mint. Mix all the ingredients well, and let the sauce soak at least 1 hour before serving.
MINT SAUCE
Shred a bunch of mint fine, and then place in a saucepan and add Three-quarters cup of water, One-quarter cup of sugar. Bring to a boil and cook slowly for ten minutes. Add one-half cupful of white wine vinegar and remove from the fire. Let stand for one-half hour and then strain. Leftover portions may …
MINT SAUCE
Chop some mint fine; boil half a cup of vinegar with one tablespoon of sugar; throw in the mint and boil up once; pour in a sauceboat and cool off a little before serving.
MELTED BUTTER SAUCE
1/2 pint Water 1 oz. Butter 1/2 oz. Flour Salt -1 1/2 d. Time–5 Minutes. Put half the butter into a small saucepan, and when it is dissolved stir in the flour and mix smoothly; pour in the cold water and stir until it boils. Take the saucepan from the fire, stir in the rest …
MAYONNAISE SAUCE
1/2 pint of oil, the yolk of 1 egg, the juice of a lemon, 1/2 teaspoonful each of mustard, pepper, and salt. Place the yolks in a basin, which should be quite cold; work them smooth with a wooden spoon, add the salt, pepper, and mustard, and mix all well. Stir in the oil very …
MAITRE D’HOTEL SAUCE
Work into half a cupful of butter all the lemon-juice it will take and add a teaspoonful or more of minced parsley. Or, melt the butter without burning, take from the fire, add the juice of half a lemon and a teaspoonful of minced parsley.
MAITRE D’HOTEL SAUCE
Take a heaping tablespoon of drippings or goose-fat, heat it in a spider, stir two teaspoons of flour into this, then add gradually and carefully a small cup of hot soup or water, the former is preferable; add some chopped parsley, also the juice of a lemon; salt and pepper; stir up well. May be …
MAITRE D’HOTEL SAUCE
1/2 pint Milk. 1 oz. Butter. Lemon Juice 1/2 oz. Flour 1 teaspoonful Parsley Pepper and Salt.. Time–5 Minutes. Put the butter into a small saucepan, and when it is melted stir in the flour, and mix smoothly; pour in the milk and stir until it boils. Take the saucepan from the fire, add a …
LOBSTER SAUCE
I Add half a cupful of chopped cooked lobster meat and the pounded coral to each cupful of Drawn-Butter Sauce. Season with paprika, butter, and lemon-juice.
LEMON SAUCE
Place in a saucepan Grated rind of one lemon, Two cups of water, Four tablespoons of cornstarch. Dissolve the starch and then bring to a boil. Cook slowly for five minutes and then add One cup of sugar, Juice of two lemons. Beat to thoroughly mix and then serve.
LEMON SAUCE RECIPE
A recipe for making lemon sauce – Put on to boil one and one-half cups of water with juice of two lemons, sweeten to taste, add a few small pieces of cinnamon bark; when boiling stir in three teaspoons of cornstarch that have been dissolved in a little cold water. Boil a few minutes, then …