The art of German cooking and baking

% pt. of strong bouillon or Salt fish stock 1 pinch of pepper % pt. of white wine 2 yolks of eggs Preparation: The sardines are soaked in water for J^ hour, then chopped fine and rubbed through a sieve. Melt the butter, stir in the flour and stew a while, then add the bouil- — 164 — Ion, or fish stock if used for fish. Add wine and lemon juice and the sardines, cook it slowly for 15 minutes and season with salt and pepper; then stir in the yolks of eggs, but do not boil it any longer. No. 17— CAPER SAUCE. Quantity for 6 Persons. 1/10 lb. of butter 2 tbsps. of capers V4, of an onion 1 tbsp. of lemon juice 1 Vz tbsps. of flour Salt % pt. of bouillon (or fish stock, 1 pinch of pepper for fish) 2 yolks of eggs Preparation: Melt the butter, add the sliced onion and stew a while, then stir in the flour and add the bouillon, season with salt, pepper, lemon juice, and boil 15 minutes, stirring constantly. Strain through a fine sieve. Put in the capers and let it simmer gently. Stir in the yolks of eggs and a pinch of sugar. No. IS^OYSTER DRESSING. Quantity lor 6 Persons. 18 oysters 1 sardine or 1/10 lb. of butter 1 tbsp. sardine butter 1 % tbsps. of flour 1 pinch of salt 1 pt. strong bouillon Pepper % cup of cream Preparation: Melt the butter, stir in the flour, add the bouillon, and oyster liquor. If the oysters are fresh, you may use some of the beards. Cook the gravy slowly for yi hour, then strain through a fine sieve and season with salt and pepper. Put in the sardine butter or finely chopped sardines. The oysters are put into boiling water for % minute, then placed into a colander to drain. Put into the hot gravy and serve at once. No. 19— CRAB OR LOBSTER GRAVY. - For Fish, Chicken and Fricassee, Quantity for 6 Persons. 18 crabs Salt 2 qts. salt water 1 pinch of pepper 1/10 lb. of butter Sugar 2 tbsps. of flour 2 tbsps. of cream % pt. of rich bouillon Preparation: The crabs are brushed well in cold water, tlhen cooked very red in 2 qts. of boiling salt water. The claws and tails are broken ofif and the meat picked out and cut up. Remove the gravy substance from the bodies and crush the coral in a mortar. — 165 — Heat the butter and put in the crushed coral, stir while stewing, add the 2 tablespoonfuls of flour, stew a while and add the bouillon, cook it slowly until it is smooth, then strain through a sieve and season with salt and pepper. Stir in the 2 tablespoonfuls of cream, let the gravy get very hot and put in the meat from the tails and claws. It must not boil any more. Lobster gravy is prepared the same way. Instead of crabs or crab butter, take lobsters or lobster butter. Remarks: A left-over body of a lobster may be utilized for a gravy. No. 20— RBMOULADE SAUCE. Quantity lor 6 Persons. 3 tbsps. of fine oil 1 % tbsps. of lemon juice 1% tbsps. of flour 1 tsp. of mustard % pt. of bouillon Salt 2 hard boiled yolks of eggs 1 pinch of pepper 1 raw yolk of egg Vz tsp. of sugar Preparation: Stew the oil and flour a little while, add the bouillon, cook, strain and stir until cold. Stir the hard boiled yolks of eggs together with the raw yolk, lemon juice, mustard and gradually stir in the oil mixture. Season with salt, pepper and sugar. It is served with beef, eggs and headcheese. No. 21— WHITE FRICASSEE SAUCE. For Chicken Fricassee or Veal Fricassee. Quantity for 6 Persons. 1 small piece of butter 1 tbsp. of lemon juice 2 tbsps. of flour Salt 1 pt. bouillon 1 pinch of pepper V2 wineglass of white wine Preparation: Melt the butter and stir in the flour, add the bouillon, stir and boil 5 minutes, add white wine, lemon juice, salt, pepper and set to simmer gently. No. 22— ONION GRAVY. For Boiled Beef. Quantity for 6 Persons. 1 small piece of butter Salt 1 medium sized onion 1 pinch of pepper 1 tbsp. of flour 1 tbsp. of vinegar