Page:Lavine - Recipes Tried and True.djvu/102




 * Butter size of egg,

1 tablespoon flour,

1 cup milk,

3 eggs,

1 teaspoon mustard,

⅛ teaspoon red pepper,

1 cup vinegar.

Melt butter, blend flour; add gradually milk. Cook in double boiler until thick. Then add three whole eggs well beaten with remainder of ingredients. Cook a few minutes longer. This will make one pint. If it thickens too much, a little milk can be added to thin it.


 * 5 hard boiled eggs,

1 tablespoon butter,

1 teaspoon sugar,

1 teaspoon dry mustard,

Red & black pepper,

1 lemon,

1 small onion,

¼ pint cream. Mash yolks until smooth; add all ingredients. Cook in double boiler; add cream. Garnish fish with chopped parsley and white of egg chopped fine. Pour over fish when ready to serve.

Boil ½ bottle mustard with one cup fish stock adding salt, pepper, one teaspoonful sugar and paprika; when thick, add yolk of one or two eggs and served cold with chopped parsley. Good for salmon.

Brown two tablespoonfuls butter or fat with two tablespoonfuls flour; add pepper and salt and one cup mushroom liquid: add one-fourth can mushrooms, drained, rinsed and cut in quarters or slices, with a little chopped parsley. Serve hot over meat.

Make a cream sauce, add one large tablespoonful of catsup and mushrooms.