European and American cuisine

Poulette Sauce.— Melt 2 ounces butter in a saucepan ; add 2 tablespoonfuls flour, stir, and cook 3 minutes; then add 3 cupfuls chicken or veal broth, a little mushroom essence, or mushroom liquor, cook 5 minutes, mix Yg cup cream with the yolks of 3 eggs, add it to the sauce, stir until just about to boil ; then remove, and strain through a sieve. Butter Sauce. — Mix 1 heaping tablespoonful flour with V, cupful cold water in a saucepan ; add slowly lYs cup boiling water, stirring constantly ; place the saucepan over the fire, stir until it begins to boil ; then add, in small pieces, 4 ounces of butter; season with 1 even teaspoonful salt, boil slowly 5 minutes, and serve. Egg Sauce* — Chop fine 1 medium-sized onion ; put it with 1 bay leaf, 1 tablespoonful butter, 6 coarsely-pounded peppers, in a saucepan over the fire ; cook 5 minutes ; add 1 heaping tablespoonful flour, stir and cook 2 minutes ; add 1 pint white broth, or stock ; season with 1 even teaspoonful salt, Ya teaspoonful nutmeg; cook 10 minutes; then strain into a clean saucepan; return it to the fire; add Ys tablespoonful butter in small pieces, mix the yolks of 2 eggs with 1 tablespoonful lemon juice; pour them gradually into the sauce, being careful not to let it boil again; add 1 fine-chopped hard-boiled egg and 1 teaspoonful fine-chopped parsley, and serve. Parsley Sauce. — Melt in a saucepan 2 ounces of butter ; add i tablespoonful fiour ; stir this over the fire a few minutes ; then add Yt pint boiling milk; season with Ys teaspoonful salt; boil 3 minutes; remove from the fire; add 1 tablespoonful fine-chopped parsley, and serve. Celery Sauce. — Prepare 1 pint of butter sauce ; add the yolk of 1 egg and Ys cup cream ; place 1 pint of fine-cut white table celery 102 SAUGEa in a saucepan; add little batter; cover with boiling water; seaaon with 1 teaspoonf ul salt, and boil till tender ; then drain, add tho celery to the butter sauce, and serve with boiled poultry or meat. Caper Sance* — Melt l tablespoonful butter in a saucepan ; add 1 fine-cut white onion, 8 whole peppers, Vs bay leaf, cook 3 minutes, without browning, then add 1 heaping tablespoonful flour ; stir and cook 2 minutes ; add 1 pint of veal or chicken broth, season with Yi teaspoonf ul salt, Y4 teaspoonf ul grated nutmeg ; boil 15 minutes ; then strain through a sieve into a clean saucepan ; mix the yolks of 2 eggs with 1 tablespoonful lemon juice ; add a little sauce first to the yolks, mix well ; then add the yolks to the sauce. Place the saucepan on the side of stove ; add Y, tablespoonful butter in small portions, stir 5 minutes over the fire, without letting it boil again ; add 2 tablespoonf uls capers, and serve with boiled mutton or fish. Anchovy Sauce. — Mix 1 tablespoonful flour with Yt cup cold water in a saucepan; add the yolks of 2 eggs; when this is well mixed, add gradually lYs cup of boiling water ; place the saucepan over the fire ; add 2 ounces of butter in small pieces ; stir constantly until it begins to boil ; then remove to side of stove, add 1 tablespoonful anchovy essence, 4 finely pounded boneless anchovies; season with 1 even teaspoonf ul salt and the juice of Yt lemon ; mix well, and serve.