Page:The Boston cooking-school cook book (1910).djvu/327

 Suprême Sauce

1/4 cup butter 1/4 cup flour 1-1/2 cups hot Chicken Stock 1/2 cup hot cream 1 tablespoon mushroom liquor 3/4 teaspoon lemon juice Salt and pepper

Make same as Thin White Sauce, and add seasonings.

Maître d'Hôtel Butter

1/4 cup butter 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 tablespoon finely chopped parsley 3/4 tablespoon lemon juice

Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and parsley, then lemon juice very slowly.

Tartar Sauce

1 tablespoon vinegar 1 teaspoon lemon juice 1/4 teaspoon salt 1 tablespoon Worcestershire Sauce 1/3 cup butter The Boston Cook Book

Mix vinegar, lemon juice, salt, and Worcestershire Sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into first mixture.

Lemon Butter

1/4 cup butter 1 tablespoon lemon juice

Cream the butter, and add slowly lemon juice.

Anchovy Butter

1/4 cup butter Anchovy essence

Cream the butter and add Anchovy essence to taste.

Lobster Butter

1/4 cup butter Lobster coral

Clean, wipe, and force coral through a fine sieve. Put in a mortar with butter, and pound until well blended. This butter is used in Lobster Soup and Sauces to give color and richness,