The Swedish, French, American cook book

Make a brown sauce from stock, butter, and flour; color with kitchen bouquet and beef extract; add one cup of Madeira wine, let simmer until it becomes glossy, then add two tablespoons wellwashed currants, pepper, and salt. Serve with any kind of white meat — such as lamb, veal, chicken, etc. Creamed Mushroom Sauce Sauce aux Champignons a la Creme Peel one pound mushrooms and cook — covered — in two cups water with four tablespoons sherry, pepper, and salt, for fifteen minutes. [If the mushrooms are small, leave whole; if they are large, cut in four pieces.] Put a tablespoon butter in a saucepan; add two tablespoons flour, the juice from the mushrooms, half cup hot milk, three tablespoons sherry, pepper and salt to taste. Add the mushrooms, let stand to simmer until ready to serve, then add half cup cream. Serve with any kind of entree. Mushroom Sauce ( Sauce aux Champignons ) & la Villeroi Put a tablespoon butter in a saucepan; add one heaping table¬ spoon flour and one and a half cups hot milk; beat the sauce until nice and creamy; add two tablespoons essence of mushrooms, two tablespoons sherry, and (just before serving) four tablespoons cream. Serve with any kind of entrees. Onion Sauce ( Soubise ) Peel and wash a quart of Bermuda or white onions, chop and press through a sieve, put on stove; add a large tablespoon butter, pepper and salt to taste. When ready to serve, add one cup rich cream. Serve in the centre of different entrees, meats, and fish. Sage Sauce ( Sauce Sauge) a 1* Americaine Put a tablespoon butter in a saucepan, add one tablespoon flour, one and a half cups stock; flavor with vinegar, a few drops of Tarra¬ gona, and some onion juice. When boiling, add four tablespoons Rhine wine. Skim and add three tablespoons chopped sage. Sauce a la McAlpin Put a tablespoon butter in a saucepan; when melted add one heaping tablespoon flour, then add one and a half cups hot milk; beat the sauce until creamy, flavor with some Rhine wine, add one tablespoon chopped parsley, six tablespoons shredded Spanish pepper, and cooked white of eggs, shredded mushrooms, pepper and salt to taste. Serve with any kind of entree or meat dish. Horseradish Sauce ( Sauce au Raifort ) a la Russe Put one tablespoon butter in a saucepan; add one tablespoon flour, stir until dissolved; then add one cup of hot stock, half cup of boiling milk, four tablespoons grated horseradish, tablespoon lemon juice; beat the sauce well, add yolks of two eggs that have been mixed with four tablespoons cream. Serve with different kinds of boiled meats. Creamed Horseradish Sauce ( Sauce au Raifort a la Creme ) Take two cups whipped cream, three tablespoons finely grated horseradish; flavor the horseradish with lemon juice, pepper, and salt; add it carefully to the cream (take care not to let it curl). Serve in a sauceboat with roast beef and different kinds of meat. Sauce a la Poulette One tablespoon butter, two tablespoons flour, one and a half cups hot milk, juice of one lemon, yolks of two eggs, and half cup of cream. Put butter in a saucepan on stove; add the flour, then add the milk (heated), then the lemon juice; beat well, add the two yolks that have been mixed with the half cup of cream. Serve with any entree or fish dish. Picardian Sauce ( Sauce Picarde)