Page:The Boston cooking-school cook book (1910).djvu/326

 Olive and Almond Sauce

3 tablespoons butter 3 tablespoons flour 1 cup White Stock 1/2 cup cream 1/4 cup shredded almonds 1 teaspoon beef extract 8 olives (stoned and cut in quarters) 1/2 tablespoon lemon juice 1/4 teaspoon salt Few grains cayenne

Melt butter, add flour, and pour on gradually White Stock. Just before serving add remaining ingredients. Serve with boiled or steamed fish.

Oyster Sauce

1 pint oysters 1/4 cup butter 1/4 cup flour 1 cup milk or Chicken Stock Salt Pepper Oyster liquor

Wash oysters, reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters, and make a sauce of butter, flour, oyster liquor, and milk. Add oysters, and season with salt and pepper.

Cucumber Sauce I

Grate two cucumbers, drain, and season with salt, pepper, and vinegar. Serve with Broiled Fish.

Cucumber Sauce II

Beat one-half cup heavy cream until stiff, and add one-fourth teaspoon salt, few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained.

Celery Sauce

3 cups celery, cut in thin slices 2 cups Thin White Sauce

Wash and scrape celery before cutting into pieces. Cook in boiling salted water until soft, drain, rub through a sieve, and add to sauce. Celery sauce is often made from the stock in which fowl or turkey has been boiled, or with one-half stock and one-half milk.