Page:Meier - The Art of German Cooking and Baking.djvu/168




 * 1 leek

3 tbsp. of vinegar

¼ lb. of butter

4 yolks of eggs

¼ cup of bouillon

½ tsp. of meat extract

1½ tsps. of chopped parsley

Salt, pepper

Preparation: The leek is cut into small pieces, vinegar added, then boiled down to one-half of the portion and strained through a fine sieve. Cream the butter, stir in the yolks of eggs, the leek vinegar, meat extract and bouillon. Place into a double boiler and let it thicken, stirring constantly; season with salt, pepper and finely chopped parsley. It must be smooth. Serve at once.


 * 1 leek

3 tbsps. of vinegar

⅛ lb. of butter

3 yolks of eggs

¼ cup of bouillon

¼ cup of tomato pulp

1 tsp. of sugar

Salt, pepper

½ tsp. of flour

Preparation: The leek is cut into small pieces and boiled down in vinegar to half of the. portion. Cream the butter, add yolks of eggs, tomatoes, flour, bouillon and the strained leek vinegar. Put into a double boiler and let it thicken, stirring constantly. Season with sugar, salt and pepper and serve at once.


 * 1 oz. of butter

1½ tbsps. of flour

1 lb. or ¼ qt. can of tomatoes

¼ lb. raw ham

½ onion

1 pt. bouillon

Salt to taste

1 pinch of sugar and pepper

½ tbsp. of lemon juice

2 yolks of eggs

Preparation: Ham and onion are cut into fine pieces and fried brown in butter. The chopped tomatoes are added and cooked a little while ; then stir in the flour and add the bouillon. Season it with salt, pepper, lemon juice and sugar. Cook the gravy slowly for 1 hour, strain through a fine sieve and stir in the 2 yolks of eggs.