broth when at boiling point, and let them cook slowly for an hour or
until tender, strain them, and mash them in water, and let them cool.
Put 1 tablespoon of butter in a saucepan, and when melted add 1 finely
chopped onion, and let cook for ten minutes; add this to the lentils,
with 2 slices of bread which have been well soaked in milk, 2 beaten
eggs, and enough fine bread crumbs to make the mixture thick enough
to form into croquettes. Season highly with salt and pepper, shape
into form, roll in egg, and then in crumbs, put in a frying basket,
and fry in deep fat. Serve with horse-radish or onion sauce.
Lentil croquettes may also be served with caper sauce, and each
croquette garnished with a slice of seeded lemon.
MACARONI CROQUETTES
Have ready a kettle of salted boiling water, then shake into it
1/2 cup of macaroni, and let boil briskly for half an hour; then
drain, and cut into small pieces. While the macaroni is cooking,
make a sauce of 1 cup of hot milk to which is added 1 tablespoon
of butter and 2 tablespoons of flour rubbed together, to which add,
when thickened, the yolks of 2 eggs well beaten, 1 teaspoon of salt,
1 saltspoon of pepper, and the chopped macaroni (the sauce must not
cook after the eggs are added). Turn out to cool, and when cold form
into pyramid-shaped croquettes, roll in egg and crumbs, and fry in deep
fat. Serve with tomato sauce and a little sprinkling of grated cheese.
ITALIAN CROQUETTES
Put 1 tablespoon of butter in a saucepan, and when melted add 1 finely
chopped onion, let cook slowly for five minutes, then add 2 cups
of boiled macaroni, 1 cup of milk, cover, and stirring frequently
let simmer slowly for half an hour or until the milk is absorbed;
add 1 cup of drained canned tomatoes, or 2 or 3 chopped fresh ones,
and 1 tablespoon of grated cheese, 1 teaspoon of mixed mustard,
1 tablespoon of highly flavoured catsup, salt and pepper. Cook for
ten minutes more, then add 1/2 cup of bread crumbs and 2 teaspoons
of chopped parsley. Turn into a bowl, and when somewhat cooled add 1
beaten egg and stir it well through the mixture. When cool and firm
form into shapes, brush with egg, roll in crumbs, and fry a golden
brown in deep fat. Serve plain or with tomato or curry sauce.
TOMATO CROQUETTES
Take 3/4 of a cup of stewed tomatoes without any juice, put in a
saucepan over the fire, and stir into them 1 tablespoon of butter,
1 cup of mashed potatoes, 1/2 cup of grated bread crumbs, and some
salt and pepper. Mix well together, and then add 1 lightly beaten
egg. Remove from the fire, turn into a deep plate, and when cold form
into croquettes; dip each in egg and bread crumbs, fry until brown,
and serve with a savoury sauce.
DRIED PEA CROQUETTES
Put 1 cup of dried peas in cold water or broth, let cook for 1 1/2
hours or until tender, then strain and mash. Add to them 1 finely
minced onion which has been fried ten minutes in 1 tablespoon of
butter, salt, pepper, 2 tablespoons of flour, 2 eggs, and bread crumbs
to make stiff enough to shape into croquettes or flat cakes. Roll in
crumbs, and fry golden brown in deep fat. Serve with onion or tomato
or mint sauce.
NUT CROQUETTES WITH POTATO
Chop or grind 2 cups of mixed nuts, and mix with them 2 cups of mashed
potatoes, 1 teaspoon of grated onion, 1 teaspoon of salt, 1 dash of
nutmeg, and 2 yolks of raw eggs. Shape into croquettes, dip in egg,
and crumbs, and fry in hot, deep vegetable fat.
NUT CROQUETTES WITH SALSIFY
Use 1/2 cup each of ground pecans and walnuts, and with them mix 2
cups of boiled mashed salsify, 1 teaspoon of salt, 1 tablespoon of
grated onion, 1 tablespoon of chopped parsley, 2 tablespoons of bread
crumbs, form into croquettes, roll in egg and crumbs and fry in deep
fat. Serve with tomato chutney.
NUT CROQUETTES WITH COCOANUT
Grind 1 cup of any sort of nuts, and add to them 2 cups of bread
crumbs, 1/2 cup of grated cocoanut, 4 tablespoons of peanut butter,
1/2 teaspoon of celery seed, 1 teaspoon of salt, and 1 egg, well
beaten. Mix well, and form into croquettes or balls, dip in egg and
crumbs, and fry in deep vegetable fat.
Nut croquettes can be made of the mixtures given for nut loaf, rolled
in egg and crumbs and fried.
POTATO CROQUETTES
Take 2 cups of mashed potatoes and stir into them 2 lightly beaten
eggs, 1/2 teaspoon of salt, and a little paprika, and 1 tablespoon
of chopped chives or parsley; form into croquettes or rolls, roll in
egg and fine crumbs, and fry in deep fat.
POTATO CROQUETTES WITH CHEESE
To 2 cups of cold mashed potatoes add the beaten yolk of 1 egg,
1 tablespoon of grated cheese, 1 tablespoon of milk or cream, and a
few drops of onion extract; season with pepper and salt, form into
shapes and fry in deep fat.
SAVOURY POTATO CROQUETTES
To 2 cups of cold mashed potatoes add 1 beaten egg, 1 chopped onion,
1 tablespoon of chopped parsley, 1 tablespoon of mixed sweet herbs,
and 1 tablespoon of cream. Shape, roll in egg and fine crumbs, and
fry in deep fat.
MASHED POTATO CROQUETTES WITH PEAS
To 2 cups of cold mashed potatoes add 1 egg, pepper and salt, and
form into flat, small cakes; in the centre of each put 1 teaspoon of
canned peas, then lap the potato mixture over these, and form into
balls. Dip in egg and crumbs and fry in deep fat.
CREOLE POTATO CROQUETTES
To 2 cups of mashed potatoes add 1 beaten egg, pepper and salt,
and 2 tablespoons of chopped green peppers (or chopped red pimentos)
which have been fried in butter for ten minutes; shape, roll in egg
and crumbs, and fry in deep fat.
SWEET POTATO CROQUETTES
To 2 cups of mashed sweet potato add 1 beaten egg, pepper and salt;
shape and roll in egg and crumbs, and fry in deep fat.
SWEETENED RICE CROQUETTES
Soak 1 cup of rice three hours in warm water, then drain and put into
a double boiler with 1 pint of boiling milk, and let cook for half an
hour; then add 1 tablespoon of sugar, 1 tablespoon of melted butter,
and 1/2 teaspoon of salt, and let simmer ten minutes more. Let cool
somewhat, and then stir in slowly 3 eggs, which have been beaten to
a froth, and stir until it thickens; then add the grated peel of 1
lemon, and turn out upon a dish to cool. When cold and quite stiff
form into balls or oval croquettes, dip in very fine cracker crumbs,
and fry in deep fat. Serve alone with sauce or as a garnish.
CAROLINA CROQUETTES
Boil eggs ten minutes, remove the shells, press the yolks through a
sieve or potato-ricer, chop the whites fine, and mix with the same
amount of boiled rice; dampen with a little melted butter, season with
pepper and salt, form into balls, roll in egg and crumbs, and fry in
deep fat. When a golden brown drain and serve with some savoury hot
sauce, or as a garnish to curry.
PLAIN RICE CROQUETTES
Mix together 2 cups of cold boiled rice, 1/2 teaspoon of salt, and
1 tablespoon of melted butter, 1 tablespoon of flour, and 1 beaten
egg. Form into balls, roll in flour, and fry in deep fat. Serve
while crisp.
PINK RICE CROQUETTES
Make croquettes as above, but omit the sugar and add 1/4 teaspoon of
paprika and 2 tablespoons of tomato catsup to the rice before frying.
CURRIED RICE CROQUETTES
Put 3/4 of a cup of milk in a saucepan with butter the size of an egg
and let it boil; then stir into it 1 cup of rice that has boiled twenty
minutes in salted water. Add 1 small teaspoon of curry powder, a few
drops of onion juice, and salt to taste. When the milk boils remove
from the fire and add a beaten egg to it, stirring vigorously. Let
cool, shape into croquettes, and fry in hot fat. Serve apple sauce
or onion sauce with these croquettes.
ENGLISH SAVOURY CROQUETTES
To each cup of fine bread crumbs use 1 tablespoon of mixed sweet
herbs and 1 teaspoon of minced onions and bind all together with
1 egg, slightly beaten. Season with 1/2 teaspoon of salt, 1 scant
saltspoon of pepper, 1/2 teaspoon of celery salt, form into balls,
roll in egg, and then in crumbs, and fry in deep fat until golden
brown. Serve with a brown sauce or as a garnish to nut loaf.
MIXED VEGETABLE CROQUETTES
Boil separately ten carrots and 3 turnips and 5 potatoes and chop fine;
then mash, and add to them 1 tablespoon of butter and 3 tablespoons
of hot milk. Put 1 tablespoon of butter in a frying pan, and when
melted cook slowly in it for ten minutes, or until beginning to brown,
1 large onion chopped fine. Add this to the mashed vegetables, also 1
tablespoon of chopped parsley, and season with salt and pepper. When
cool form them into croquettes or flat cakes, and dip in egg, and
then in fine crumbs, and fry. If croquettes are made fry in deep,
hot fat; if cakes are made they can be fried in a frying pan like
pancakes, and browned on one side, then on the other. Serve plain,
or as a garnish to other vegetables, or with Spanish sauce.
Any of the mixtures for croquettes can be moulded into flat cakes and
fried until browned in butter on a griddle or in a shallow frying pan.
Take not away the life you cannot give,
For all things have an equal right to live.
Dryden.
TIMBALES AND PATTIES
EGG TIMBALES
Into 1 cup of milk rub 1 heaping tablespoon of flour until smoothed,
add 1 tablespoon (measured before melting) of butter, the lightly
beaten yolks of 4 eggs, 1/2 teaspoon of salt, 1 saltspoon of pepper,
and the same amount of celery salt. Beat the whites of the eggs until
very stiff, and stir these into the other ingredients with a fork. Turn
into buttered timbale moulds, and set these in a pan containing
hot water which almost reaches the top of the moulds. Let bake in a
moderate oven for fifteen or twenty minutes or until well set. Turn
out on a hot, flat dish and serve with tomato sauce or bread sauce.
SAVOURY EGG TIMBALES
Make the foregoing recipe, but add 1 tablespoon of chopped onion
and 1 tablespoon of chopped parsley, or substitute minced shallots,
chives, or onion tops.
EGG-TOMATO TIMBALES
Make plain egg timbales, but instead of using milk use 1 cup of tomato
juice from canned tomatoes. Add 1 tablespoon of chopped parsley,
or chives if desired.
PEA TIMBALES
Take 1 1/2 cups of boiled peas, put them through a ricer, or mash to
a pulp, and when cooled add to this 2 lightly beaten eggs, 1 teaspoon
of chopped mint, 1 teaspoon of grated onion (or chopped chives), 2
tablespoons of melted butter, 1/2 teaspoon of salt, and 1 saltspoon of
pepper. Fill timbale moulds, set in a pan containing some hot water,
and cook in a moderate oven fifteen or twenty minutes or until well
set. Turn out and serve with sauce.
CORN TIMBALES
Take 1 cup of canned corn and add to it 4 eggs slightly beaten, 1/2
teaspoon of salt, a little paprika, 1/2 teaspoon of onion juice,
1/2 teaspoon of sugar, and 1 1/4 cups of milk. Pour into buttered
timbale moulds, or a large mould, and set in hot water, and bake in
the oven about twenty minutes or until firm. Turn out and garnish
with slices of broiled tomatoes.
POTATO AND CHEESE TIMBALES
Take 6 or 7 good-sized potatoes, boil and mash them, and beat into them
4 tablespoons of butter and 2 eggs; then add 1 cup of grated cheese,
1 teaspoon of salt, and some paprika, press into small moulds or cups,
and let cook as directed above for about twenty minutes. Turn from
the moulds, and serve with a sauce of melted butter to which is added
a little grated cheese, paprika, and chopped parsley.
POTATO TIMBALES
Beat 3 eggs (yolks and whites together), add to them 1/4 of a cup of
cream, then 2 cups of mashed potatoes, 1 teaspoon of grated onion,
a little pepper, 1 teaspoon of salt, and some nutmeg; beat together
until perfectly smooth, and then press into timbale moulds, the
bottoms of which are covered with buttered paper. Stand these in
a shallow pan containing boiling water in the oven, and let cook
for about twenty minutes. Then loosen the sides with a thin knife,
and turn out carefully onto a heated flat dish. Garnish with peas or
macedoine vegetables, or use as a garnish.
RICE TIMBALES
To 1 cup of boiled rice add 1 chopped hard-boiled egg, 1 tablespoon
of tomato catsup, 1/2 teaspoon of salt, 1 saltspoon of pepper,
2 tablespoons of melted butter, and 2 well-beaten eggs. Fill
well-buttered timbale moulds with this mixture, set them in a pan
containing warm water, and bake in a slow oven for twenty minutes,
or until well set.
Timbale cases, pastry cases, ramekins, or patties may be filled
with any of the following recipes and served as a separate course at
luncheon or dinner.
ARTICHOKE PATTIES
Boil Jerusalem artichokes as directed, cut in half-inch cubes, cover
with a highly seasoned white sauce, and use to fill patties or cases.
ASPARAGUS PATTIES
Use only the tender ends of white or green canned asparagus, heat in
white sauce, and use to fill cases or patties.
CELERY PATTIES
Use celery prepared as in creamed celery, only cut the stalks into
inch-long pieces. Fill heated pastry cups or patties with the mixture.
CHESTNUTS IN CASES
Peel 2 cups of Italian chestnuts, and blanch them by pouring boiling
water on them and letting them stay in it until the skins remove
easily; then cut them in quarters, put them in boiling water, and boil
them half an hour or until soft. While they are finishing cooking put
1 tablespoon of butter in a saucepan, and let it cook slowly until a
rich dark brown then add to it 1 tablespoon of flour, and stir until as
smooth as it will come, then add 1 1/2 cups of milk and 1 teaspoon of
caramel or soup-browning, and season highly with salt and pepper. Put
the chestnuts in the sauce, and fill pastry cases with the mixture.
PATTIES OF FRESH GREEN PEAS
Use fresh green peas boiled as directed, or use canned French peas;
reheat in white sauce, and use to fill patties or timbale cases. A
little finely chopped mint can be added to the sauce if liked.
EGG PATTIES
Hard boil the eggs required, chop fine when cold, and reheat in
parsley sauce, and use to fill heated cases or patties, or use eggs
Newburg for filling.
MACEDOINE PATTIES
Use imported macedoine of vegetables, heat in a double boiler with
white sauce, and use as patty filling in heated cases.
MUSHROOM PATTIES
Cut fresh mushrooms in quarters, toss them in melted butter for five
minutes, then cover them with white or brown sauce, and serve in heated
cases or patties. Any of the recipes given for mushrooms can be used
to fill patty cases, mushrooms Newburg being especially suitable.
CANNED MUSHROOM PATTIES
Toss the mushroom buttons in hot butter for five minutes, cover them
with white sauce, and use to fill heated patties.
"As I was hurrying away from the slaughter-house, three
beautiful lambs were led in by a man, with a long, shining
knife. Filled with horror and indignation, I said: 'How
can you be so cruel as to put to death those little,
innocent lambs?' 'Why, madam,' said the man, 'you wouldn't
eat them alive, would you?'"
SAUCES
CARAMEL FOR COLOURING
Put 1/2 cup of powdered sugar in a small saucepan over a very low
fire, stir with a wooden spoon until melted, and continue to stir
until it is a rich brown; add 2 cups of warm water, and let it simmer
for fifteen or twenty minutes, then skim and strain, and bottle for
use in giving a rich colour to soups and sauces.
Ready-made vegetable extracts of good dark colour can be bought, and
are one of the few things which seem better than the home-made product.
REDUCED VINEGAR
This adds a delicious flavour to many sauces, vegetables, and soups,
and is made by putting vinegar, with a little salt and pepper, in a
saucepan and letting it boil rapidly until reduced, the proportions
being 2 tablespoons of vinegar, 1 saltspoon of salt, and a pinch of
pepper cooked until reduced to 1 teaspoon of liquid. Strain before
using.
SAUCE BERNAISE
Into 1 tablespoon of reduced vinegar beat slowly the yolks of 4 eggs
to which has been added 2 tablespoons of cold water, and when well
mixed hold in a small saucepan above a slow fire; put in a small bit
of butter, and when melted stir in another, and so continue until 1 1/2
tablespoons have been used. When the sauce is smooth and creamy, season
with salt and pepper or paprika, and add 1/2 teaspoon of tarragon
vinegar, or 1 teaspoon of minced tarragon leaves. The sauce cannot
be served very hot or it will curdle. It may be served cold also.
BLACK BUTTER SAUCE
Put 3 or 4 tablespoons of butter in a saucepan with 1 saltspoon of
salt and a little pepper, and let cook slowly until browned; then
add 1 teaspoon of reduced vinegar or lemon juice, and serve hot.
BREAD SAUCE
Put 1 large slice of bread, cut an inch thick, into 2 cups of milk
with 1 onion with 4 cloves stuck in it, add pepper, salt, and 1
teaspoon of butter. Let simmer until the bread is quite soft, lift
out the onion and cloves, beat well with a fork, and serve. Serve
fine golden brown bread crumbs with the sauce, as these belong with it.
BROWN SAUCE
Put 1 tablespoon of butter in a saucepan, and when well browned,
remove from fire, add 1 tablespoon of flour, stirring until smooth;
then add gradually 1 cup of vegetable stock or milk, and, when all
is smooth and well thickened, 1/2 teaspoon of brown colouring, and
salt and pepper. It improves the flavour to let the stock to be used
simmer for ten minutes with 1 bay leaf and 1/2 an onion added to it.
VARIATIONS OF BROWN SAUCE
Add chopped button mushrooms, chopped fried peppers, tiny pearl onions,
boiled eggs, etc., to vary brown sauce.
SAUCE BORDELAISE
To 1 cup of brown sauce add 1 teaspoon of grated onion, 3 minced fresh
mushrooms (or 1 tablespoon of chopped canned ones), 2 teaspoons of
chopped parsley, and salt and pepper. Stir over a slow fire for five
minutes before serving.
DRAWN BUTTER
Melt 4 tablespoons of butter, and stir in until smooth 2 tablespoons
of flour; then add slowly 2 cups of boiling vegetable stock, 1 teaspoon
of salt, and a little cayenne or paprika.
CURRY SAUCE
Put 1 tablespoon of butter in a saucepan, and when melted stir
into it 1 large onion chopped fine, and let simmer for six or seven
minutes; then add 1 sour apple chopped fine (or, if it can be had,
1 tablespoon of tamarind chutney), stir for three or four minutes,
then add 1/2 cup of strong vegetable stock or water, and let cook
gently for five minutes; pour on another 1/2 cup of vegetable stock
and 1 cup of milk, into which 1 dessert spoon of curry powder has
been stirred until smooth; let all boil up once, then press through
a sieve, pressing well to get the juices, return to the fire, and to
thicken, use 1 tablespoon of flour blended with 1 tablespoon of butter
to every cup of liquid. Stir until the consistency of thick cream,
and add a little salt before serving. The quantity of curry powder
here named will make a mild curry sauce.
CAPER SAUCE
Put 1 tablespoon of butter in a frying pan, and when melted add 1
tablespoon of flour and stir until smooth. Now add, a little at a time,
2 cups of vegetable broth, and stir until it boils and is smooth. Put
in 2 heaping tablespoons of capers and 1 chopped hard-boiled egg,
and season well with salt and pepper. One tablespoon of cream may be
added at the last to enrich the sauce if desired.
CHEESE SAUCE
Make 1 cup of highly seasoned white sauce, and add to it 1 scant cup
of grated cheese; stir in a double boiler until the cheese is melted,
then add a few drops of yellow colouring extract, and salt and paprika.
FRENCH CUCUMBER SAUCE
Grate 1 cucumber and drain it well, then add to it 1/2 teaspoon of
salt, a dash of cayenne, and 1 tablespoon of vinegar.
DUTCH BUTTER
To every tablespoon of melted butter add 1 teaspoon of lemon juice;
season with salt.
DEVILLED SAUCE
Put 1 tablespoon of butter in a saucepan, and when melted add 1
tablespoon of chopped onion, and let cook slowly for five minutes. Then
add 1 tablespoon of chopped parsley, 2 tablespoons of vinegar,
1 tablespoon of walnut or mushroom catsup, 1 tablespoon of English
mustard, 1/2 teaspoon of salt, 1 saltspoon of black pepper, and a
little cayenne. Thicken with 1 tablespoon of flour, and when smooth
add enough vegetable stock to make the consistency of cream. The
sauce may be used as it is or pressed through a sieve to strain.
EGG SAUCE
To 1 cup of well-made white sauce add 2 hard-boiled eggs chopped fine,
and 1 teaspoon of chopped parsley, and a little salt and paprika.
FRENCH SAUCE
Rub together 1 tablespoon of flour and 1 of butter, and put in a
saucepan; as it melts add slowly 1 cup of boiling water or vegetable
stock, let boil, stirring constantly, then remove from the fire,
and when somewhat cooled add the juice of 1 lemon, 2 tablespoons of
tarragon or chervil vinegar, 2 egg-yolks slightly beaten, and salt
and pepper.
GERMAN SAUCE
Make brown sauce, add 1/2 can halved button mushrooms and 1 tablespoon
of reduced vinegar, and season with salt and pepper.
GERMAN EGG SAUCE
Mix 3 beaten egg-yolks with 1 teaspoon of flour, 1 scant cup of cream
or milk, 1 tablespoon of butter, and 1 tablespoon of lemon juice,
season with salt and pepper, and beat vigorously, until thickened, over
a hot fire, but do not let the sauce boil at all. Add 1 hard-boiled
egg, chopped fine, and 1 tablespoon of minced parsley before serving.
HERB SAUCES
Make a good white sauce and to each 2 cups of sauce add the herbs
selected, prepared as follows: Take a handful of the leaves, and after
washing them well put them in a pan with a little salted boiling water;
let cook for five minutes, then drain, and dry with a cloth, and put
in a mortar with 1 tablespoon of butter, and macerate until fine;
add this to the white sauce. In this way parsley, mint, tarragon,
chervil, and other herb sauces can be made.
SAUCE HOLLANDAISE
To 1 tablespoon of reduced vinegar add the yolks of 4 eggs mixed
with 2 tablespoons of cold water; stir well together, and cook by
holding above a very slow fire, in order to prevent curdling; add 2
tablespoons of butter, stirring it in a little at a time until all
is used. Season with salt and pepper and serve warm or cold.
HORSE-RADISH SAUCE
Rub together 1 tablespoon of butter and 1 of flour and put in a
saucepan. When melted and smooth from stirring, add slowly 1 1/2
cups of heated milk; when properly thickened by slow cooking, put in
3 tablespoons of grated horse-radish, stir well, season with salt,
add 1 teaspoon of butter, and serve on croquettes, etc.
MAÎTRE D'HÔTEL SAUCE
This is made by using sauce Hollandaise and adding to it 1 tablespoon
of lemon juice and 1 tablespoon of finely chopped parsley.
MINT SAUCE
Wash the mint and take 1/2 cup of the leaves; chop them fine, macerate
in a mortar, then cover with 1 cup of hot vinegar, add 1 teaspoon of
sugar, and let stand a few moments before using.
MUSHROOM SAUCE
Make brown sauce and add to it 1/2 can of button mushrooms, halved. Let
heat through before serving.
NUT SAUCES
For these use pignola (pine) nuts, almonds, chestnuts, or any other
sort. Remove the shells, blanch in boiling water to remove the inner
skin, and chop them very fine. Put 1 tablespoon of butter in a frying
pan, and when melted add to it 1 tablespoon of chopped onion, and let
cook for five minutes; then add 1/2 cup of chopped nuts and stir until
brown, scrape the contents of the pan into a mortar, and pound them
well. Blend 1 tablespoon of flour and 1 tablespoon of butter, put in
a saucepan, and when melted and smooth add 1/2 cup of milk and 1/2 of
the nuts; let cook slowly two or three minutes, add another 1/2 cup
of milk and the remaining nuts. Salt well, and add a little pepper;
let cook very slowly, and when the sauce is the proper thickness stir
in 1 tablespoon of thick cream.
The sauce can be darkened with brown colouring, or by browning the
thickening flour in butter.
ONION SAUCE
Chop 4 onions very fine and brown them in 3 tablespoons of butter;
add 1 tablespoon of flour, let this brown also, and thin with 1 cup
of broth or water or milk. Add pepper and salt, and beat 1 egg-yolk
into it before serving. Serve either strained or unstrained.
PARSLEY BUTTER
Put butter in a saucepan, and when melted add finely chopped parsley
and some salt, using 1 teaspoon of parsley to every tablespoon of
butter used. Serve on boiled potatoes, asparagus, etc.
PARSLEY SAUCE
Into 2 cups of white sauce stir 1 beaten egg and 2 tablespoons of
finely chopped parsley.
SAUCE PROVENÇAL
To 1 cup of Spanish sauce add 1 tablespoon of white wine, 2
tablespoons of tomato sauce, and 1 tablespoon of chopped chives,
and cook together slowly ten minutes before serving. Season with salt
and pepper before serving.
PIQUANT SAUCE