Page:Meier - The Art of German Cooking and Baking.djvu/170

, or fish stock if used for fish. Add wine and lemon juice and the sardines, cook it slowly for 15 minutes and season with salt and pepper; then stir in the yolks of eggs, but do not boil it any longer.


 * 1/10 lb. of butter

¼ of an onion

1½ tbsps. of flour

¾ pt. of bouillon (or fish stock, for fish)

2 tbsps. of capers

1 tbsp. of lemon juice

Salt

1 pinch of pepper

2 yolks of eggs

Preparation: Melt the butter, add the sliced onion and stew a while, then stir in the flour and add the bouillon, season with salt, pepper, lemon juice, and boil 15 minutes, stirring constantly. Strain through a fine sieve. Put in the capers and let it simmer gently. Stir in the yolks of eggs and a pinch of sugar.


 * 18 oysters

1/10 lb. of butter

1½ tbsps. of flour

1 pt. strong bouillon

1 sardine or

1 tbsp. sardine butter

1 pinch of salt

Pepper

½ cup of cream

Preparation: Melt the butter, stir in the flour, add the bouillon, and oyster liquor. If the oysters are fresh, you may use some of the beards. Cook the gravy slowly for ½ hour, then strain through a fine sieve and season with salt and pepper. Put in the sardine butter or finely chopped sardines. The oysters are put into boiling water for ¼ minute, then placed into a colander to drain. Put into the hot gravy and serve at once.


 * 18 crabs

2 qts. salt water

1/10 lb. of butter

2 tbsps. of flour

Salt

1 pinch of pepper

Sugar

2 tbsps. of cream

½ pt. of rich bouillon

Preparation: The crabs are brushed well in cold water, then cooked very red in 2 qts. of boiling salt water. The claws and tails are broken off and the meat picked out and cut up. Remove the gravy substance from the bodies and crush the coral in a mortar.