The Swedish, French, American cook book

Musketeer Sauce (Sauce a la Mousquetaire) Put half cup salad oil in a saucepan, add to that one tablespoon Tarragona vinegar, half teaspoon mustard, and the juice of half lemon; beat until white. Have ready half dozen cooked shallots (chopped) and add to the sauce with a tablespoon finely chopped parsley. This is served with broiled fish — such as herring, etc. Devilled Sauce (Sauce a la Diable) Make a brown gravy from butter, flour, and rich beef stock; color with kitchen bouquet, flavor with beef extract and some sherry. Add to two cups sauce one teaspoon mustard, one teaspoon onion juice, one teaspoon Harvey’s sauce, and two tablespoons vinegar. Let the sauce simmer for about ten minutes, then skim. Serve with meat or different kinds of fish. Cheese Sauce (Sauce au Fromage ) One and a half cups milk, one tablespoon butter, one tablespoon flour, half cup grated American cheese, cayenne pepper and salt. Put butter in a saucepan, add flour, then the milk (heated); beat well until very smooth; add cheese, cayenne pepper, and salt. Perigord Sauce (Sauce a la Perigord ) One tablespoon butter, two heaping tablespoons flour, one and a half cups rich stock, two to three tablespoons sherry, pepper and salt; color with kitchen bouquet. Put butter in a saucepan, add flour, then the stock (heated), and the sherry; stir until nice and smooth; season with salt and pepper to taste; then color with kitchen bouquet. This sauce is good for glazing any kind of entree or birds. If to be served as a sauce, add more sherry, more stock, and let it simmer for about half an hour before serving it. Sharp Sauce ( Raviote ) One tablespoon butter, one cup milk, one tablespoon flour. Put butter in a saucepan; add flour and the hot milk, beat until nice and creamy; flavor with lemon juice, Tarragona vinegar, a little onion juice, some chopped parsley, Harvey’s sauce, and anchovy. Supreme Sauce ( Sauce Supreme ) One and a half cups milk, one tablespoon butter, two tablespoons flour, two tablespoons sherry, yolks of two eggs; pepper and salt. Put butter in a saucepan, add flour, then the hot milk. Season with pepper and salt, sherry, and the yolks of two eggs; beat well; add some cream. Delicious sauce for entrees and fish. Sauterne Sauce ( Sauce Sauterne ) One tablespoon butter, one tablespoon flour, juice of half lemon, one cup fish stock, one half cup sauterne, juice of small onion, yolks of two eggs, three tablespoons cream, one tablespoon finely chopped parsley. Put butter in a pan, add flour, then the hot stock and sauterne, lemon and onion juice; drop one yolk in at a time. Beat it rapidly, add three tablespoons cream and, last, the chopped parsley. If for chicken, use chicken broth instead of the fish stock. White Truffle Sauce ( Sauce blanche aux Truffes ) One tablespoon butter, two tablespoons flour, one cup chicken broth, one cup hot milk, two tablespoons chopped truffles, one to two yolks of eggs, two tablespoons sherry, pepper, salt, and four tablespoons cream. Put butter in a saucepan, add flour, then the hot chicken broth, milk, truffles, sherry, pepper, and salt; drop one yolk in at a time. Beat it rapidly; then, last, add the cream. Brown Truffle Sauce ( Beurre noir aux Truffes )