Lowney's cook book

Note. — For a sweet omelet add one fourth cup sugar to the yolks of eggs of above omelet. Goldenrod Eggs 6 slices butter toast ^ teaspoon salt 6 hard-cooked eggs few grains cayenne 2 cups white sauce I teaspoon pepper Remove shell from eggs ; chop whites finely ; add to white sauce. Press yolks through sieve and add seasonings. Pour white sauce over toast arranged on a platter, and garnish with yolks of eggs and parsley. This dish may be very attractively arranged by placing spoonfuls of finely chopped ham around the toast. Stuffed Eggs 6 eggs hard-cooked ^ cup finely minced chicken or I cup white sauce other meat 1 tablespoon chopped red salt, pepper, Worcestershire sauce pepper Cut eggs in halves lengthwise, remove yolks, and mash. Add meat and seasonings ; moisten with white sauce ; press in shape of ball and return to white. These eggs may be placed in a dish, covered with white sauce and buttered crumbs, and baked; or covered with a small square of paraffine paper daintily twisted at the ends, for a picnic dish. French Omelet 2 eggs I teaspoon salt 2 tablespoons hot water few grains cayenne 1 tablespoon butter Melt butter in frying pan, add well-beaten eggs, to which seasonings and hot water have been added. Cook on cool portion of range, lifting mixture as for scrambled eggs. When creamy, pour into a hot buttered frying pan, brown delicately, fold, and serve. Garnish with parsley. German Omelet 2 eggs salt, pepper, nutmeg 1 yolk 4 cup finely chopped chives \ cup cream 2 tablespoons butter 2 tablespoons flour 1 tablespoon finely chopped red pepper Mix eggs, flour, seasonings ; add cream, and beat all five minutes. Melt butter, pour in egg mixture, and cook until delicately browned underneath. Turn, fold, and serve. Spanish Omelet Use recipe for French Omelet, and garnish with Spanish sauce. Spanish sauce is made by sauteing two tablespoons each of chopped onion, green pepper, a clove of garlic, in four tablespoons butter until yellow; add one cup of tomato. Season with salt, pepper and cayenne, and cook until thick. One half cup mushrooms sauted with onions is an improvement. CHAPTER VIII SAUCES FOR MEAT AND VEGETABLES White Sauce 2 tablespoons butter \ teaspoon salt 2 tablespoons flour few grains cayenne 1 cup milk or white stock \ teaspoon pepper Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. Boil five minutes, beating constantly. Brown Sauce 3 tablespoons butter 1 cup milk or brown stock 4 tablespoons flour i teaspoon salt few grains pepper Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all of the time. Allemande Sauce Use same ingredients as for Veloute Sauce, adding the yolks of two eggs and one teaspoon chopped parsley. Cook one minute. Bechamel Sauce 2 tablespoons butter bit of bay leaf 2 tablespoons flour I teaspoon salt 1 teaspoon chopped onion ^ teaspoon pepper 1 teaspoon chopped carrot 1 cup white stock Saute vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes. A richer sauce is made by adding one half cup cream. sauc:es for meat and vegetables 119 Bearnaise Sauce