Page:The Boston cooking-school cook book (1910).djvu/332

 Hot Mayonnaise

Yolks 2 eggs 2 tablespoons olive oil 1 tablespoon vinegar 1/4 cup hot water Salt Few grains cayenne 1 teaspoon finely chopped parsley

Add oil slowly to egg yolks, then pour on gradually vinegar and water. Cook over boiling water until mixture thickens, then add seasonings and parsley.

Sauce Tyrolienne

To three-fourths cup Mayonnaise add one-half tablespoon each finely chopped capers and parsley, one finely chopped gherkin, and one-half can tomatoes, stewed, strained, and cooked until reduced to two tablespoons. Serve with any kind of fried fish.

Creole Sauce

2 tablespoons chopped onion 4 tablespoons green pepper, finely chopped 2 tablespoons butter 2 tomatoes 1/4 cup sliced mushrooms 6 olives, stoned 1-1/3 cups Brown Sauce Salt and pepper Sherry wine

Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, and olives, and cook two minutes, then add Brown Sauce. Bring to boiling-point, and add wine to taste. Serve with broiled beefsteak or fillet of beef. Boiled rice should accompany the beef, and be served on same platter.

Russian Sauce

3 tablespoons butter 2 tablespoons flour 1 cup White Stock III 1/4 teaspoon salt Few grains pepper 1/2 teaspoon finely chopped chives 1/2 teaspoon made mustard 1 teaspoon grated horseradish 1/4 cup cream 1 teaspoon lemon juice

Melt butter, add flour, and pour on gradually White Stock; then add salt, pepper, mustard, chives, and horseradish. Cook two minutes, strain, add cream and lemon