Page:Lavine - Recipes Tried and True.djvu/100




 * 2 tablespoons butter,

3 tablespoons flour,

Salt,

Cayenne pepper,

1½ cups boiling water,

¼ cup capers,

Few drops of onion juice,

1 tablespoon butter.

Melt butter, add flour, salt, pepper and gradually boiling water. Cook ten minutes. Add chopped capers, onion juice and just before serving, add butter.


 * l½ tablespoons cornstarch,

3 cups milk,

2 ounces butter chocolate,

2 eggs,

⅔ cup powdered sugar.

Mix cornstarch with ½ cup milk. Add remainder gradually. Cook in double boiler until thick. Add melted chocolate, beaten whites, sugar and unbeaten yolks. Stir well; cook one minute. Add vanilla and cool before serving.

Prepare white sauce and pour gradually over the beaten yolks of two eggs and cook slowly until thick, stirring constantly. Two tablespoonfuls wine may be added to flavor. Serve at once, hot, over cooked green peas, asparagus, fish, meat or poultry.

Dissolve two tablespoonfuls butter, add two tablespoonfuls flour and two of curry powder; rub smooth and add enough white sauce or hot water to make a very creamy sauce. Very good for left over lamb cuts in cubes.


 * 2 hard boiled eggs,

2 tablespoons butter,

1 tablespoon flour,

1 cup boiling water.

When cold, chop egg fine: melt butter, mix flour; pour in boiling water and add eggs. Cook until thick, and serve plain or on toast. Season to taste.