Cookery for every household

2 table-sps. water. 2 yolks of eggs. A squeeze of lemon juice. Salt and pepper. A pinch of cayenne. Put the water, vinegar, and yolks of eggs into a saucepan, place the pan in another saucepan of hot water, and stir over the fire constantly until the sauce thickens. Draw the pan to the side of the fire, and add the butter in small pieces, letting each piece melt before another is added. The sauce must not boil, or it will curdle. Add the lemon juice, and season to taste. Tarragon may be used instead of plain vinegar, and is preferred by many. If the sauce is to be served with fish, make it with some of the water in which the fish is boiled. 724. Sauce Italienne | pt. brown sauce. 1 table-sp. salad oil. 2 shallots. A sprig of thyme. | doz. preserved mushrooms. 1 bay-leaf. | glass white wine. Chop the shallots very finely and put them into a small saucepan with the oil. Cook for a few minutes over the fire, but do not colour. Add the wine, the mushrooms finely chopped, thyme, bayleaf, and brown sauce (Recipe 670). Simmer slowly at least 15 minutes, skimming when necessary. Remove the herbs before serving. Note. — A little finely- chopped ham may be added if liked. 725. Lobster Sauce (Sauce au Homard) | pt. cardinal sauce. 2 or 3 table-sps. lobster meat. Cut the lobster meat into small pieces, being careful to remove any small pieces of shell. Add it to the cardinal sauce (see Recipe 712). Simmer a few minutes and serve. Note. — Tinned lobster may very well be used for making this sauce. 726. Sauce Madere Make in the same way as Sauce Demi-glace, adding a glass of Madeira. 727. Sauce Maltre d’Hotel Make in the same way as Parsley Sauce. See Recipe 700. 728. Sauce Matelote This is a brown sauce made with fish stock to which some Burgundy or claret and anchovy butter are added. 729. Sauce Mornay Same as Cheese Sauce (Recipe 682). 730. Sauce Mousseline (Savoury) Make in the same way as Sauce Hollandaise (see Recipe 723), adding at the last 2 table-spoonfuls whipped cream. [illustration: shape. Cook them for 10 minutes in the sherry, add the brown sauce (Recipe 670), and cook 20 minutes longer. Serve with brown entrees of poultry and meat.] 734. Orange Sauce \ pt. white stock. 3 table-sps. chopped celery. Grated rind 1 orange. Orange Sauce Juice of 2 oranges. 2 yolks of eggs. 1 table-sp. cream. A small piece of butter. Put the white stock, celery, and grated orange rind into a saucepan, and if procurable add 3 or 4 leaves of sweet basil. Bring to the boil, simmer slowly for 15 minutes and then strain. Return to the saucepan and add the strained juice of the oranges. Bring to the boil again, then draw the saucepan to the side of the fire and add the yolks of egg and cream. Make thoroughly hot, but do not boil again, and stir in a small piece of butter just before serving. This sauce is excellent served with roast poultry or game. 735. Oyster Sauce (Sauce aux Huitres) 1 doz. oysters. 1 oz. butter. 1 oz. flour. About i pt. fish stock or milk. 2 table-sps. cream. White pepper, salt. A squeeze of lemon juice. 731. Sauce Normande 2 oz. butter. 1 oz. flour. 3 gills white stock. Lemon juice. Liquor from fish. 2 yolks of eggs. Seasoning.