Miss Parloa's kitchen companion

This butter gives color and body to a shrimp sauce. If lobster coral can be obtained, pound two table-spoonfuls of it with the butter, and then add the fish and the remainder of the butter, and pound all together until a paste is formed. Of course, the shells and cooking will not be necessary in this case. Lobster Butter. Pound the coral of a lobster with two table-spoonfuls of butter until a smooth paste is made j then add three table-spoonfuls of chopped lobster and one of butter, and continue pounding until the whole mass is a smooth paste. Rub this through a fine sieve. This butter is used in lobster soups and sauces to give color and richness. Should there be no coral, pound small lobster claws and the butter together, and proceed as for shrimp butter. Tartar Green Sauce. The yolks of two uncooked eggs, one gill and a half of olive oil, one table-spoonful of lemon juice, two of vinegar, one of mustard, half a teaspoonful of sugar, one teaspoonful of salt, one-tenth of a teaspoonful of cayenne, one teaspoonful of onion juice, two table-spoonfuls of capers, two of cucumber pickles, one of butter, and one teaspoonful of chopped parsley will be needed. Put the chopped parsley and the butter into the mortar, and pound until the mixture is a smooth paste ; this will require hard blows. Then rub the paste through a small strainer ; the strainer will be used again for the pickles and capers. Pound the capers and pickles to a paste in the mortar, and rub them through the strainer into the same bowl with the parsley and butter. Keep this mixture cool. Put a small smooth-bottomed bowl in a tin pan, and surround it with cold water about an inch deep ; add a few pieces of ice. Put the dry ingredients and the yolks of eggs into the bowl. Beat with the Dover beater until the mixture is thick and ropy ; it will take from three to five minutes for this. Then add the oil, a few drops at a time, until the mixture is so thick that the beater turns with difficulty ; then add the oil in larger quantities, say a table-spoonful at a time. When the mixture is thick, add one teaspoonful of the vinegar ; continue in this way until all the oil and vinegar are used ; then add the lemon juice, and finally the onion juice and the strained mixture. This sauce should be thick and smooth when done. It surely will be a success if the dry mixture and yolks of eggs be beaten thick before the oil is added, and if the oil be added only a few drops at a time until the mixture is thick and ropy. After this the oil may be added in generous quantities. Unless the first of the work be done right, no amount of care later will give a thick, smooth sauce. Tartar Butter Sauce. Use the yolks of three uncooked eggs, three-fourths of a cupful of butter, half a teaspoonful of salt, one-fifth of a teaspoonful of cayenne, one teaspoonful of sugar, one table-spoonful of mustard, four table-spoonfuls of vinegar, one of lemon juice, one generous table-spoonful each of chopped cucumber pickles and capers.