Lowney's cook book

To Brown Sauce add one teaspoon chopped onion and one half cup stoned, chopped, and boiled olives. Onion Sauce To one cup White Sauce add one half cup cream and one cup boiled onions, finely chopped. Simmer twenty minutes. Orange Sauce 2 tablespoons butter \ cup Port wine 4 tablespoons flour 4 tablespoons currant jelly 1 teaspoon mustard 1 cup stock \ teaspoon salt juice and grated rind of two oranges Melt butter; add flour, mustard, salt, stock, cook ten minutes ; add currant jelly, cook five minutes ; add orange juice, rind, and wine. Serve when hot. Orange Hollandalse To HoUandaise Sauce add juice and rind of one orange and few grains of cayenne. Oyster Sauce 2 tablespoons butter 1 cup oysters 4 tablespoons flour \ teaspoon salt \\ cups oyster liquor few grains cayenne Parboil oysters ; drain and reserve liquor. Make a White Sauce, with butter, flour, seasonings, and oyster liquor ; add chopped oysters and serve. Should there not be sufficient oyster liquor make up amount with milk. SAUCES FOR MEAT AND VEGETABLES 125 Pepper Sauce To Brown Sauce add two tablespoons chopped pepper, one tablespoon chopped onion, or a clove of garlic, one teaspoon parsley, one teaspoon kitchen bouquet. Simmer one half hour, strain and serve. Piquante Sauce 3 tablespoons butter 1 tablespoon chopped chives 4 tablespoons flour 1 tablespoon chopped olives I teaspoon salt 1 tablespoon chopped pepper 1^ cups Brown Stock 1 tablespoon chopped pickle I teaspoon pepper 1 tablespoon capers 2 tablespoons vinegar Brown the butter; add the flour; when browned, add stock. Cook chives, capers, pickles, olives and pepper in vinegar five minutes. Add to sauce and simmer twenty minutes. Poulette Sauce To White Sauce add one half cup cream ; when boiling pour on to two egg yolks slightly beaten, cook one minute; add one tablespoon butter, one tablespoon chopped parsley, and two tablespoons lemon juice. Port Sauce To Brown Sauce add two tablespoons butter in which have been cooked one tablespoon onion, one tablespoon Worcestershire Sauce, and one half cup Port wine. Ravigote Sauce Melt four tablespoons butter ; add one half cup onion. Add to one cup of Bechamel Sauce, with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. Strain and serve after reheating. 126 zowney's cook book Sorrel Sauce To Hollandaise Sauce add one cup washed and chopped sorrel. Shrimp Sauce 1 cup butter 1 teaspoon salt J cup flour \ teaspoon pepper 11 cups hot water 2 egg yolks I cup shrimps Melt butter ; add flour. When well blended, add hot water, cook thirty minutes ; add seasonings and pour on to the slightly beaten yolks of eggs ; add shrimps broken in pieces and serve. Sauce Supreme To White Saace made with white stock, add one half cup of cream, two tablespoons butter, one teaspoon lemon juice. Cook twenty minutes and add one fourth cup wine. Soubise Sauce To Hollandaise Sauce, add one cup finely chopped cooked and seasoned onion. Sauce Tartare To one cup of mayonnaise dressing add one tablespoon each of finely chopped parsley, finely chopped olives, finely chopped pickle, and one teaspoon finely chopped chives. Tomato Sauce 4 tablespoons butter 1 tablespoon parsley 2 tablespoons onion ^ teaspoon salt 2 tablespoons carrot 1 cup stock 4 tablespoons flour 1 cup tomato