Page:Meier - The Art of German Cooking and Baking.djvu/167




 * 1 oz. of butter

2 tbsps. of flour

½ pt. of cauliflower broth

Salt to taste

2 yolks of eggs

Nutmeg to taste

Preparation: Melt the butter, stir in the flour, gradually pour in the cauliflower broth and boil, stirring constantly. Then season with salt and nutmeg and stir in the 3 yolks of eggs.


 * ⅛ lb. of butter

1 tbsp. of flour

4–6 yolks of eggs

½ cup of cream

⅓ pt. of asparagus broth

Salt to taste

Preparation: Cream the butter, add the yolks of eggs, flour and cream ; then add the boiling asparagus broth, while stirring. Let it boil, stirring constantly. Serve at once or keep warm in water. It is very fine.


 * ⅛ lb. of butter

3 yolks of eggs

2 tbsps. of mustard

1 tbsp. of flour

1 tbsp. of lemon juice

1 slice of lemon

1 pinch of sugar

1 pinch of salt

½ pt. bouillon

Preparation: Cream the butter, add the yolks of eggs, mustard, flour, and gradually pour in the bouillon, stirring constantly, then cook. Season it with lemon juice, sugar and salt if necessary. Put in the lemon slice which should be taken out when served.


 * 1/10 lb. of butter

1½ tbsps. of flour

2 tbsps. of mustard

1 tbsp. of vinegar

1 pinch of salt

Sugar, pepper

½ pt. of bouillon

Preparation: Brown the butter and flour, add the bouillon, cook and season with pepper, salt, sugar and vinegar.