European and American cuisine

Shrimp Sauce.— Mix in a small saucepan 1 heaping tablespoonful flour with Yf cup cold water ; add 1 even teaspoonful salt, the yolks of 2 eggs, and Y4 teaspoonf ul nutmeg ; when this is well mixed add slowly lYi cup boiling water, while stirring constantly ; place the saucepan over the fire, and add gradually 2 ounces butter ; continue stirring until just about to boil ; add Y4 cupful fine-cut shrimps, and 1 tablespoonful lemon juice. Crab and Lobster Sauce.— May be prepared in the same way as shrimp sauce. Serve with baked or boiled fish. Lobster Sauce. — Place a small saucepan with 1 tablespoonful fine-chopped onion and 1 tablespoonful butter over the fire ; add 6 coarsely pounded black peppers, y% bay leaf; cook 6 minutes; add 1 tablespoonful flour, stir a few minutes ; then add 1 pint boiling white broth ; season with 1 even teaspoonful salt, Y4 even teaspoonful nutmeg ; cook slowly 15 minutes ; add Y4 tablespoonful lobster butter ; mix the yolks of 2 eggs with 1 tablespoonfnl lemon juice, add it slowly to the sauce, not letting it boil again ; strain through a sieve ; add Y2 cup of fine-cut cooked lobster meat from the claws. Serve with boiled or baked fish. Mustard Sauce (Economical). — Melt 1 tablespoonful fine-chopped suet ; add 1 tablespoonful flour, stir a few minutes ; then add 1 cup boiling water, and cook 2 minutes ; season with y^ teaspoonful salt ; remove from fire ; add Y2 tablespoonful butter and 2 heaping teaspoonfuls French mustard, and serve. Mustard Sauce à l'Allemande.— Mix in a saucepan 1 tablespoonful flour with Y4 cup cold water ; add the yolks of 2 eggs, Y2 ounces butter ; then add slowly 1 cup boiling water, stir this over the fire till nearly boiling ; add 1 even teaspoonful salt, Y4 teaspoonful nutmeg, the juice of Y2 lemon, and Y2 tablespoonful butter in small pieces, Y2 tablespoonful English mixed mustard or 2 tablespoonfuls French mustard, and serve. Sauce à la Stanley.— Place a saucepan with 1 tablespoonful butter over the fire, add 1 tablespoonful flour and stir for 5 minutes, add 2 cups boiling milk ; season with Y4 teaspoonful nutmeg, 1 even teaspoonful salt, a small bouquet, 6 whole peppers, Y4 cupful mushroom liquor, boil 10 minutes ; then strain, add 1 tablespoonful lemon juice, Y8 of a teaspoonful Cayenne pepper, 8 heaping tablespoonfuls fresh grated horseradish, 2 tablespoonfuls cream, cook 3 minutes, and serve. Paprika Sauce.— Place 2 tablespoonfuls of fine-cut onions, the same of raw lean ham, carrots, and leek, with 1Y2 ounce butter in a saucepan, and cook 5 minutes ; add to it 1 heaping tablespoonful flour, stir and cook 3 minutes ; add also 1 pint bouillon or 1 pint 104 SAUCEa boiling water, with 1 teaspoonful beef extract, Y4 even teaspoonful salt, Y2 bay leaf, 3 whole cloves, and cook 10 minutes ; strain into a clean saucepan, add Y4 teaspoonful paprika and 3 tablespoonfuls cream, boil 4 minutes ; strain again, and serve with boiled fish.