San Rafael cook book, 1906

Poulette Sauce — Melt 2 tablespoons butter with 2 tablespoons flour, cook until frothy and add % cup white stock. When cooked add yolks of 2 eggs mixed with 2 tablespoons cream, pouring sauce into eggs gradually. Strain into saucepan, add 1 tablespoon lemon juice, 1 tablespoon butter, pepper, salt and 1 teaspoon chopped parsley. Put sweet breads into this sauce and when hot pour over buttered toast. Garnish with lemon and parsley. QUAIL PATE— Mrs. L. A. Lancel. 6 quail or same amount of chicken, 2 lbs. veal, 1 lb. fresh pork. Put into a bean pot a layer of quail, pork and veal alternately; season each layer with pepper, salt, a little garlic, and a few bay leaves; keep on until all the meat is used; add 1 1/2 pt. of good stock; some use whitewine. Cover tightly so that no steam oan escape ; mix a paste of flour and water to put around the cover so that the jar will be air-tight. Bake 2 1/2 hrs. in a moderate oven. The meat can also be chopped fine, and baked in the same way. The bones of the veal should be placed on top of the meat when ready to be covered for the oven. BRAINS A LA VINAIGRETTE— Mrs. Walter S. Hobart (Dinner entree after soup.) Put into a frying pan 2 large tablespoons butter; make smoking brown. Add 1 tablespoon chopped estragon or small garlic, 1 tablespoon chopped eschalot, 1 tablespoon of chopped parsley, 1 cup of bouillon or soup, 1 cup of white wine, 2 tablespoons of vinegar, 3 or 4 bay leaves, black pepper and salt to taste. Boil all together 10 min.; add prepared brains to the mixture, and boil 15 min. Let the brains be divided in large pieces, not chopped fine. BRAIN PATTIES— Mrs. Anna Stubbe, Banning. 2 sets brains, % can mushrooms, French peas, butter sauce, pepper, salt, nutmeg. Boil, clean and chop the brains very fine. Have ready the drawn butter sauce, quite rich and thick, stir the brains into the sauce, and heat thoroughly. Add mushrooms chopped fine. Fill pastry shells, with mixture, add a grating of nutmeg on top and, last, a few peas that have been warmed in their juice and well seasoned- Serve as entree. CASES FOR ENTREES— Mrs. W. F. Jones. 1 well beaten egg, 1 cup sweet milk, 1 full cup flour, pinch each of salt and baking powder, sifted with flour. (Have fat smoking hot, heat iron in fat, dip iron into batter and drop quickly into fat. When brown, remove gently onto cheesecloth or brown paper. This makes about 3 doz., and by keeping tightly tinned will be good for some time, it reheated before using. SAUCE BECHAMEL— Mrs. Wm. B. Noble. Put 1 tablespoon of butter in a frying pan, when melted add an even tablespoon of flour; mix until smooth, add 1 gill of cream and 1 gill of stock; stir continuously until it boils; take it from the fire, add the beaten yolks of 2 eggs, % teaspoon of salt, 1/4 teaspoon of pepper, and it is ready to serve. Do not boil after adding the yolks. SAUCE HOLLANDAISE— Mrs. W. B. Bradford. 1 heaping tablespoon butter; when melted, add 1 tablespoon flour, and cook a few minutes. Then add 1 teacup of boiling water, and stir until smooth. Gradually add the yolks of 2 or 3 eggs, the juice of 1 lemon, salt, and red pepper. Nice for fish or meat. HORSE-RADISH SAUCE— Mrs. Geo. Boyd. Ingredients: 3 or 4 tablespoons of cream, 4 tablespoons of grated horse-radish, 1 teaspoon of pounded sugar, 1 teaspoon of salt, 1/2 teaspoon of pepper, 2 teaspoons of mustard, vinegar. Mode: Grate the horse-radish, and mix It well with the sugar, salt, pepper, and the mustard which has been mixed with vinegar; put in the cream, and warm in a double boiler ; do not allow to boil, or it will curdle. With cold meat, serve cold. This sauce will last several days. DRESSING FOR CHOPS— Mrs. R. E. Neil.