The Worcester domestic science school's one year course laboratory cook book

Chop veal fine, put layer of meat in pan, then layer of the egg sliced thin, layer of meat, pour over liquor, press and chill. Garnish with parsley. JELLIED VEAL. Stew a knuckle of veal, covered, until tender, adding the seasonings used for white stock. (See soups). When tender, remove the meat, allow to become cold and cut into % inch cubes. Prepare an aspic jelly (see boned-chicken) from white stock, pour 1/4 inch into mould and let get firm. Garnish with hard-cooked egg in daisy design, and set with a little liquid jelly. Have the remaining jelly cold, but not stiff; mix with the meat and fill the mould. When firm dip a moment in warm water. Turn out, garnish with lettuce and stuffed eggs or quarters of lemon and parsley. Meat and Fish Sauces BECHAMEL SAUCE. A : White Sauce No. 2, using white stock alone or one-half each of milk and stock. B : Onion, carrot, turnip, one slice each. Fry B in butter before adding flour to A. For richer Bechamel add a litle cream and chopped mushrooms. POULETTE SAUCE. (For sweetbreads, chicken breasts and other entrees). A: 1 pt. Bechamel sauce. B : Yolks 4 eggs, 1 c. cream. C: IT. butter, juice y2 lemon, 1 T. chopped parsley, dash of nutmeg. Beat B together. Remove A from fire, add it slowly to B, stirring all the time. Put on fire a moment to thicken, but do not let it boil. Add C. gradually, stirring constantly, and serve at once. MAITRE d'HOTEL SAUCE. (Broiled fish, chops and steaks.) A : 2 T. butter. B : % tsp. salt, % tsp. pepper, 1 T. finely chopped parsley. C: IT. lemon juice. Cream A and B, then C slowly. Spread on meat and let heat of meat melt sauce. MINT SAUCE. (Spring Lamb.) A: 1 bunch mint. B: IT. sugar. C: % c. vinegar. Wash and chop A. Dissolve B in C and add A, and let stand 1 hour before serving it. If wanted hot heat B and C, and add A just before serving. CAPER SAUCE. (For Boiled Mutton.) A: Drawn butter. (See following recipe.) B : 3 T. capers, drained from liquor. Add B to A. DRAWN BUTTER. (For Boiled or Baked Fish.) A : 1-3 cup butter. B : 2 T. flour, % tsp. pepper, y2 tsp. salt. C : 1% C. hot water. Melt one-half A, add B, pour on gradually, boil five minutes, add remainder of A in small pieces. CELERY SAUCE. (For Boiled Fowl.) A : 1 c. white sauce No. 2. B : y2 c. celery cut in small pieces. Boil B in salted water until tender, then add to A, or 1 C. drawn Ibutter sauce. EGG SAUCE. (For Boiled Fish.) 2c. White Sauce No. 2. 3 hard boiled eggs cut in slices or small dice or chopped. 1 tsp. chopped parsley. Add B to A or to drawn butter sauce, then add C if desired. BROWN SAUCE. A: 3 T. butter, y2 slice onion. B : 3 T. flour, 14 tsp. salt, y8 tsp. pepper. C: 1 c. brown stock. Brown A, remove onion, add B and brown, then add C gradually. BROWN MUSHROOM SAUCE. A : 1 cup Brown Sauce. B : 14 can mushrooms. Drain, rinse and cut in quarters B and add to A. PIQUANTE SAUCE. A : 1 c. brown sauce. B : IT. vinegar, y2 small shallot chopped fine, 1 T. each chopped capers and pickles, a few grains cayenne. Add A to B. TOMATO SAUCE. (For Meats, Croquettes and Entrees.) A : 2 T. butter.