Harper's cook book encyclopædia

Hollandaise Sauce. — Put half a cupful of butter in a bowl and rub it to a cream Add the yolks of three eggs, putting them in one at a time and mixing each well in before adding the next. Season with the juice of half a lemon, a little onion-juice, half a teaspoonful of salt, and a dash of cayenne pepper. Slowly add one cupful of hot water. Place the bowl on the fire in a pan of boiling water and beat the liquid sauce until it becomes of the consistence of thick cream. Do not let it boil, and beat it for a few moments after it is taken from the fire and before it is served. This sauce is used with boiled vegetables as well as with meats and fish. Horseradish Sauce. — Grate two table-spoonfuls of horseradish, put it into a stewpan with half a pint of good brown gravy, and let it stand by the side of the fire until quite hot. Add a teaspoonful of mixed mustard, a clove of garlic pounded with a little butter, and a dessert-spoonful of vinegar. Just before serving stir in three table-spoonfuls of whipped cream. If it is wished to have the India Sauce Mayonnaise Sauce sauce very mild, use equal parts of bread-crumbs and the scraped root. Serve in a boat. Time, twenty minutes. Water may be used instead of the gravy. India Sauce (for fish). — Make half a pint of white sauce, add a tablespoonful of curry powder and some pickles, chopped small, with a little of the vinegar. Lemon Sauce. — Put the thin rind of lemon and three table-spoonfuls of fine white sugar into a saucepan with half a pint of milk. Let these simmer gently for ten minutes, then add the juice of the lemon and i oz. of butter rolled in flour. Stir until the butter is entirely dissolved; then strain and serve. Lobster Sauce. — Take the coral from the back and neck of a freshly boiled hen lobster. Put it in a mortar and pound it thoroughly with double the quantity of fresh butter and a little cayenne, and press it through a hair-sieve. This is lobster butter. It ought to be of a bright red color. Pick out the white meat and tear it into flakes. A small quantity only will be required for the sauce, the rest may therefore be served up some other way. Mix 2 ozs. of fresh butter with I oz. of flour. Strain the halfpint of water or gravy upon it, and stir all over the fire until the mixture thickens, but it must not boil. Stir into the sauce as much lobster butter as will color it brightly; add about a table-spoonful of the white meat, and, if liked, the juice of half a small lemon. Let it remain on the fire until the meat is quite hot. However, if it be allowed to boil the color will be spoiled. A table - spoonful of cream is sometimes added. Time, two or three minutes to heat the sauce. Maitre d’Hotel Sauce.— Melt 2 ozs. of fresh butter in a small enamelled saucepan and stir to it, by degrees, two teaspoonfuls of flour; continue stirring for five or ten minutes, until