Page:The Boston cooking-school cook book (1910).djvu/321

 Soubise Sauce

2 cups sliced onions 1 cup Velouté Sauce 1/2 cup cream or milk Salt and pepper

Cover onions with boiling water, cook five minutes, drain, again cover with boiling water, and cook until soft; drain, and rub through a sieve. Add to sauce with cream. Season with salt and pepper. Serve with mutton, pork chops, or "hard-boiled" eggs.

Drawn Butter Sauce

1/3 cup butter 3 tablespoons flour 1-1/2 cups hot water 1/2 teaspoon salt 1/8 teaspoon pepper

Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces. To be served with boiled or baked fish.

Shrimp Sauce

To Drawn Butter Sauce add one egg yolk and one-half can shrimps cleaned and cut in pieces.

Caper Sauce

To Drawn Butter Sauce add one-half cup capers drained from their liquor. Serve with boiled mutton.

Egg Sauce I

To Drawn Butter Sauce add two "hard-boiled" eggs cut in one-fourth inch slices.

Egg Sauce II

To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.

Brown Sauce I

2 tablespoons butter 1/2 slice onion 3 tablespoons flour 1 cup Brown Stock 1/4 teaspoon salt 1/8 teaspoon pepper

Cook onion in butter until slightly browned; remove onion and stir butter constantly until well browned; add flour mixed with seasonings, and brown the butter and flour; then add stock gradually.