Lowney's cook book

2 tablespoons lemon juice Put all ingredients, except the lemon juice, into a saucepan; set saucepan into a larger one of hot water. Beat constantly until mixture thickens, keeping water below the boiling point all the time. Add lemon juice and serve immediately. HoUandaise Sauce No. 2 I cup butter { teaspoon salt 1 tablespoon lemon juice ^ teaspoon paprika 4 egg yolks few grains cayenne Cream butter; add lemon juice, yolks of eggs, one by one. When well blended add seasonings and cook over boiling water, just long enough to thoroughly heat the 122 lowney's cook book mixture. Should the mixture become overcooked, add two teaspoons cold water and beat vigorously. Horse-radish Sauce I cup freshly grated horse- 1 cup White Sauce radish ^ teaspoon paprika J cup soft bread crumbs 2 tablespoons lemon juice I teaspoon salt 1 tablespoon vinegar Mix horse-radish, bread crumbs, salt, paprika and White Sauce. When hot, add lemon juice and vinegar. Horse-radish Hollandaise To Hollandaise Sauce add a few drops of onion juice and five tablespoons grated horse-radish. Lobster Sauce To White Sauce, add one half tablespoon lemon juice, one cup chopped lobster meat, and the dried and pounded lobster coral. Lobster Hollandaise To Hollandaise Sauce, add few gratings of nutmeg, one cup chopped lobster meat, and the dried and pounded coral. Madeira Sauce 1 cup Brown Sauce 1 tablespoon chopped pimento 1 teaspoon kitchen bouquet 4 tablespoons Madeira 1 tablespoon chopped celery few grains cayenne Combine all ingredients, except Madeira; simmer one half hour. Add Madeira and serve. Maitre d'Hotel Sauce 3 tablespoons butter ^ teaspoon salt 3 tablespoons lemon juice \ teaspoon paprika 3 tablespoons parsley cayenne Cream the butter and add remaining ingredients. SAUCES FOR MEAT AND VEGETABLES 123 Milanaise Sauce 3 tablespoons butter 1 tablespoon capers 3 tablespoons chopped 3 tablespoons flour mushrooms 1| cups stock 1 teaspoon anchovy paste cayenne salt 2 tablespoons wine Cook mushrooms, capers and anchovy in butter five minutes. Add flour, stock, seasonings, and simmer one half hour. Add wine and serve. Mint Sauce 1 bunch mint 1 tablespoon lemon juice 2 tablespoons sugar 1 cup vinegar Wash mint, remove leaves, and chop ; add remaining ingredients ; let it stand one half hour. Serve hot or cold. Mustard Sauce 1 tablespoon butter 1 tablespoon vinegar 2 tablespoons flour 1 teaspoon salt 1 tablespoon French mus- i teaspoon sugar tard few grains cayenne 1 cup stock Melt butter; add flour, mustard, salt, sugar and cayenne. When well blended, add stock, simmer twenty minutes, add vinegar, and serve. Mushroom Sauce 1 cup Brown Sauce 1 tablespoon butter I cup canned mushrooms 1 teaspoon kitchen bouquet 1 egg yolk salt, pepper, cayenne Chop mushrooms, saute in butter, add egg yolk and kitchen bouquet; when well blended add Brown Sauce. Reheat and serve, seasoning if necessary. Mushroom Sauce No. 2 1 cup White Sauce 1 tablespoon butter 1 cup fresh mushrooms 1 teaspoon lemon juice 1 tablespoon mushroom 1 tablespoon Worcestershire Sauce catsup i teaspoon paprika 1 tablespoon wine 124 lowney's cook book Chop mushrooms, and saute in butter; add to White Sauce ; cook ten minutes. Add remaining ingredients and serve. Olive Sauce