The Swedish, French, American cook book

Make a white cream sauce; flavor with sherry and lemon juice, and color with lobster coloring. Gimo Sauce (Sauce a la Gimo ) Put the fish bones with three cups of water in a saucepan on stove, add a little pepper and salt, cook about fifteen minutes, then strain the juice. In the meantime, have ready four small onions, one dozen mushrooms (washed and peeled), and two artichoke bottoms (cut in small quarters). Put these ingredients into the fish broth, cook about fifteen minutes. In the meantime, dissolve two tablespoons flour in some water, thicken the sauce, add a tablespoon butter and three tablespoons sherry; color with kitchen bouquet a nice golden shade, let the sauce cook a few minutes; skim well. This sauce is to be served with different kinds of fish. Can also be served with meat, but meat stock must then be used in place of the fish broth. Egg Sauce ( Sauce aux Œufs ) a la Bregitta Put one tablespoon butter in a saucepan, add one tablespoon flour [if for fish, add one cup of the stock the fish has boiled in] and half cup boiling milk; beat the sauce until nice and creamy; season with pepper and salt. In the meantime, have two eggs boiled hard, chop yolks and whites together very fine and add to the sauce. When ready to serve, add some cream. Sauce for boiled fish. This sauce can also be made from milk instead of fish broth, and served with egg dishes, etc. One large tablespoon butter and yolks of three eggs; stir well; add juice of a half lemon. Put the pan over the kettle, add half cup boiling water (be careful not to let it curl), stir very fast until thickened. Hollandaise Sauce ( Sauce Hollandaise ) Serve with any kind of entree. Can also be served cold. COLD SAUCES (Sauces froides ) Mayonnaise Dressing (Assaisonnement a la Mayonnaise ) Put yolks of two eggs in a bowl; add pepper, salt, a small pinch of mustard, and a teaspoon whipped cream. Put the juice of a half lemon in a cup and fill the cup with salad oil. Add gradually to the egg (stirring all the time); when too thick, add some cream. Serve with different kinds of salads and cold dishes. French Dressing (Assaisonnement Frangais ) Four to five tablespoons salad oil, two tablespoons vinegar, pepper, salt, a little mustard, and half teaspoon Worcestershire sauce. Beat on ice until it becomes thick and creamy. Serve with any kind of light salad. Chaud-froid Sauce (Sauce Chaud-froid ) One cup milk, one tablespoon flour, four tablespoons dissolved Cox’s gelatine, two tablespoons sherry, and one cup cream. Put half cup of milk on stove; add the flour that has been dis¬ solved in the other half cup milk; cook until thickened. Put through a fine sieve, stir on ice, add the gelatine, sherry, and, last, the cream. [If for fish flavor with lemon juice.] This sauce is used for coating of different kinds of cold dishes. Brown Chaud-froid Sauce (Sauce Noir au Chaud-froid ) Thicken one cup broth — colored with kitchen bouquet and flavored with sherry — with one tablespoon cornstarch dissolved in half cup water; season with pepper and salt to taste; add four tablespoons dissolved Cox’s gelatine. Put the saucepan on ice, stir until it commences to get cold. Ready for glazing of any kind of cold dishes, fish, etc. Tomato and Anchovy Chaud-froid Sauce Sauce Tomate aux Anchois, au Chaud-froid