Page:The Boston cooking-school cook book (1910).djvu/329

 Lobster Sauce II

1-1/4 lb. lobster 1/4 cup butter 1/4 cup flour 1/2 teaspoon salt Few grains cayenne 1/2 tablespoon lemon juice 3 cups cold water

Remove meat from lobster, and cut tender claw-meat in one-half inch dice. Chop remaining meat, add to body bones, and cover with water; cook until stock is reduced to two cups, strain, and add gradually to butter and flour cooked together, then add salt, cayenne, lemon juice, and lobster dice.

If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce therewith.

Sauce Béarnaise

To Hollandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon.

Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon.

Sauce Trianon

To Hollandaise Sauce II add gradually, while cooking, one and one-half tablespoons Sherry wine.

Sauce Figaro

To Hollandaise Sauce II add two tablespoons tomato purée (tomatoes stewed, strained, and cooked until reduced to a thick pulp), one teaspoon finely chopped parsley, and a few grains cayenne.

Horseradish Sauce I

3 tablespoons grated horseradish root 1 tablespoon vinegar 1/4 teaspoon salt Few grains cayenne 4 tablespoons heavy cream

Mix first four ingredients, and add cream beaten stiff.

Horseradish Sauce II

3 tablespoons cracker crumbs 1/3 cup grated horseradish root 1-1/2 cups milk 3 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon pepper

Cook first three ingredients twenty minutes in double boiler. Add butter, salt, and pepper.