Page:The Boston cooking-school cook book (1910).djvu/331

 Port Wine Sauce

To one cup Brown Sauce, from which onion has been omitted, add one-eighth tumbler current jelly, two tablespoons Port wine, and a few grains cayenne.

Vinaigrette Sauce

1 teaspoon salt 1/4 teaspoon paprika Few grains pepper 1 tablespoon tarragon vinegar 2 tablespoons cider vinegar 6 tablespoons olive oil 1 tablespoon chopped pickles 1 tablespoon chopped green pepper 1 teaspoon chopped parsley 1 teaspoon chopped chives

Mix ingredients in order given.

Sauce Tartare

1/2 teaspoon mustard 1 teaspoon powdered sugar 1/2 teaspoon salt Few grains cayenne Yolks 2 eggs 1/2 cup olive oil 1-1/2 tablespoons vinegar Capers } Pickles } 1/2 tablespoon each, finely chopped Olives } Parsley } 1/2 shallot, finely chopped 1/4 teaspoon powdered tarragon

Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting bowl in pan of ice-water. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly. Keep in cool place until ready to serve, then add remaining ingredients.

Hot Sauce Tartare

1/2 cup White Sauce I 1/3 cup Mayonnaise 1/2 shallot, finely chopped 1/2 teaspoon vinegar Capers } Pickles } 1/2 tablespoon each, finely chopped Olives } Parsley }

To white sauce add remaining ingredients. Stir constantly until mixture is thoroughly heated, but do not let it come to the boiling-point. Served with boiled, steamed, or fried fish.