crumbs, milk, butter, the yolks of the eggs and the whites well beaten.
Mix gently, pour into a buttered earthenware dish, and bake for a
quarter of an hour in a moderate oven.
Serve hot.
CHEESE SOUFFLÉS
6 heaping tablespoonfuls (3 ozs.) grated cheese
1 heaping tablespoonful (1 oz.) butter
1 level tablespoonful flour
2 eggs
1 gill (½ cup) milk
Salt and pepper to taste
Melt the butter, stir in the flour, add the milk, and stir till it cooks
for three minutes; remove from the fire, add the yolks of eggs well
beaten, the cheese, seasonings, and the whites stiffly beaten; divide
into buttered ramequins, and bake for ten minutes.
Serve quickly.
CHEESE AND TOMATOES
3 tablespoonfuls grated cheese
4 ripe tomatoes
2 eggs
1 tablespoonful butter
Salt and paprika to taste
Skin the tomatoes and rub them through a sieve, add the cheese, salt,
paprika, and eggs well beaten.
Melt the butter in an earthenware dish, pour in the mixture, and bake in
a moderate oven for ten minutes.
Serve immediately.
CHEESE CAKE
1 lb. pot cheese
½ lb. (2 cups) flour
2 teaspoonfuls baking powder
Juice ½ lemon
6 ozs. (¾ cup) sugar
6 ozs. (¾ cup) butter
1 gill (½ cup) milk
1 egg
½ cupful cleaned currants
Rub half a cupful of the butter into the flour, add half a cupful of the
sugar, baking powder, egg well beaten, milk, and strained juice of
lemon.
Line a buttered baking earthenware dish with this paste. Mix the cheese
smoothly with the rest of the sugar and butter. Spread this filling into
the prepared casserole.
Sprinkle the currants on the top and bake in a hot oven for half an
hour.
SCALLOPED CHEESE
½ pint (1 cup) grated cheese
3 eggs
1½ pints (3 cups) milk
¼ teaspoonful mustard
Salt and red pepper to taste
4 slices bread
1 tablespoonful butter
Remove the crusts from the bread after it has been spread with the
butter. Place the bread in a fireproof dish, then sprinkle in the
cheese. Beat up the eggs, add the milk and seasonings; pour them over
the bread and cheese.
Allow to remain for half an hour.
Bake in a hot oven for twenty minutes.
WELSH RAREBIT
½ pint (1 cup) grated American cheese
1 heaping tablespoonful (1 oz.) butter
3 tablespoonfuls of milk, cream, or ale
1 teaspoonful made mustard
Salt and red pepper to taste
1 egg
Some hot buttered toast or crackers
Melt the butter in a casserole, add the seasonings, and the cheese. When
melted, add the milk, cream or ale; stir vigorously till smooth, add the
egg well beaten quickly and pour over the buttered toast or crackers.
EGG RECIPES
“_What, all my pretty chickens_”
CURRIED EGGS
6 hard cooked eggs
1 cupful plain boiled rice
1 onion
1 heaping tablespoonful (1 oz.) butter
1 heaping teaspoonful flour
2 teaspoonfuls curry powder
1 teaspoonful salt
1 teaspoonful lemon juice
½ pint (1 cup) stock or water
Chop the onion and fry it for a few minutes in the butter, add the
flour, curry powder, salt, lemon juice, and water; allow to cook slowly
for fifteen minutes in a casserole.
Add four of the eggs cut in quarters, and garnish with the other two
eggs.
Serve in the casserole.
EGGS IN COCOTTES
4 eggs
½ teaspoonful onion juice
½ teaspoonful salt
1 saltspoonful white pepper
½ pint (1 cup) milk
Some bread sauce
Break the eggs into a bowl, add the onion juice, salt, and pepper. Beat
only until thoroughly blended, then add gradually the milk. Divide
equally into six well-buttered cocottes or soufflé cases. Stand them in
a pan half filled with hot water and bake in a moderate oven for twenty
minutes, or until firm to the touch.
Serve with bread sauce.
EGG PUDDING
5 eggs
2 ozs. (¼ cup) sugar
2 ozs. (½ cup) flour
2 ozs. (¼ cup) butter
1 pint (2 cups) boiling milk
3 tablespoonfuls cold milk
½ teaspoonful vanilla extract
Cream sauce
Mix the sugar and the flour with the cold milk, stir them into the
boiling milk, and cook until thick and very smooth; remove from the fire
and add the butter. Beat in the yolks of the eggs, the extract, and mix
in gently the whites of the eggs stiffly beaten. Turn into a buttered
fireproof dish and bake for about thirty-five minutes. Serve hot with
cream sauce.
To make the sauce: Beat half a cupful of butter with one cupful of
powdered sugar, then add two tablespoonfuls of cream and half a
teaspoonful of vanilla extract.
EGG TARTLETS
5 eggs
6 tablespoonfuls chopped cooked ham
2 heaping tablespoonfuls white bread crumbs
½ gill (4 tablespoonfuls) milk
1 tablespoonful butter
3 tablespoonfuls browned bread crumbs
Salt, pepper, and grated nutmeg
Chop the ham finely, put it into a basin, add the white bread crumbs,
the milk, and seasoning of salt, pepper, and nutmeg. Butter some
ramequins, sprinkle them with the browned bread crumbs, and line them
neatly with the ham paste. Break an egg into each, put one or two small
pieces of butter on the top, sprinkle over with a little pepper, and
bake for twelve minutes.
Serve hot.
EGGS IN TOMATOES
4 eggs
4 firm tomatoes
1 heaping tablespoonful (1 oz.) butter
1 teaspoonful chopped parsley
Salt, pepper, and dust of paprika
Wipe each tomato and cut a round piece from the stalk end. Remove enough
pulp to leave room for one egg dropped carefully into each, first
dusting the inside of the tomatoes with salt, pepper, and paprika.
Put a small piece of butter on the top of each egg; place the tomatoes
in small well-buttered fireproof dishes and bake until the whites of
eggs are lightly set.
Sprinkle with salt, pepper, and parsley.
Serve hot.
EGGS WITH SPINACH
4 or 5 eggs
3 heaping tablespoonfuls (3 ozs.) butter
½ peck spinach (2 lbs.)
Salt and pepper
Wash the spinach carefully to remove all dirt and grit, then put it into
a saucepan, put on the cover, and cook for ten minutes. Add the butter,
salt, and pepper to taste; allow it to cook slowly for one hour in its
own juices.
Divide it into buttered ramequins, making it into neat little nests.
Drop an egg into each of these nests, and bake for eight minutes in a
moderately heated oven.
The whites of the eggs should harden, but the yolks should be soft.
Serve very hot.
EGG SOUP
4 egg yolks
¼ lb. (½ cup) butter
1 onion
1 tablespoonful flour
1½ pints (3 cups) water
Salt and pepper
1 tablespoonful chopped parsley
Toast points
Chop the onion and fry it for a few minutes in the butter, stir in the
flour, cook a minute, then add the water, bring to boiling point, and
season with parsley, salt, and pepper.
Beat up the yolks of the eggs, add them off the fire, stirring till all
is mixed.
Have the toast points in petites marmites, pour in the soup, and serve
as quickly as possible.
EGG AND MUSHROOM RAGOUT
3 hard cooked eggs
¼ lb. mushrooms
1 heaping tablespoonful (1 oz.) butter
1 pint (1 cup) stock
1 teaspoonful flour
Salt and pepper
Little chopped parsley
Peel the mushrooms and fry them for a minute in the hot butter in a
fireproof dish, add the flour, stock, salt, and pepper. Boil for three
minutes, add two of the eggs cut lengthways.
Garnish with the other egg and the parsley.
EGGS IN RAMEQUINS
5 hard cooked eggs
¼ lb. mushrooms
3 tablespoonfuls butter
1 pint (2 cups) white sauce
½ cupful cooked chopped ham
A few bread crumbs
⅓ cupful melted butter
Salt and pepper to season
Peel the mushrooms and cut them into small pieces; cook them in the
three tablespoonfuls of butter till the butter is absorbed, then add the
white sauce and allow to simmer for a quarter of an hour. Add the ham
and the cooked eggs, cut in slices; season nicely, and turn into
well-buttered ramequins, cover with some bread crumbs mixed with the
melted butter, and heat thoroughly in the oven.
Serve hot.
EGGS WITH CREAM
6 eggs
½ pint (1 cup) cream
Salt and pepper
¼ lb. thinly cut bacon
1 heaping tablespoonful (1 oz.) butter
Spread the butter on the bottom of a shallow fireproof dish, pour in the
cream, sprinkle in a little salt and pepper, break the eggs carefully
into the dish; partly cook the bacon in front of the fire, then place it
on the top of the eggs.
Bake for ten minutes and serve hot.
This dish may be prepared in small casseroles, allowing one egg to each
dish.
EGGS WITH MACARONI
4 hard cooked eggs
¼ lb. spaghetti
1 heaping tablespoonful (1 oz.) butter
2 heaping tablespoonfuls (1 oz.) grated cheese
½ pint (1 cup) white sauce
1 tablespoonful finely chopped parsley
Salt and pepper
Break the spaghetti into a saucepan of fast boiling water, add one
teaspoonful of butter, and cook it until tender, then drain. Thickly
butter a fireproof dish, put in a layer of spaghetti, then a layer of
sliced hard cooked eggs; dust these with a little salt and pepper.
[Illustration: ASSORTED SMALL CASSEROLES]
[Illustration: EGG AND POTATO PIE]
Next put in more spaghetti, then more slices of egg, and so on until the
dish is full, ending with the spaghetti. Pour the white sauce over this
and sprinkle the cheese on it. Put the rest of the butter in little
lumps on the top.
Bake in a quick oven for ten minutes. Decorate with the chopped parsley
and sliced eggs.
EGG AND POTATO PIE
5 hard cooked eggs
½ pint (1 cup) white sauce
10 boiled potatoes
1 heaping tablespoonful (1 oz.) butter
3 tablespoonfuls hot cream
Seasoning salt, pepper, and grated nutmeg
Chopped parsley
Shell the eggs and cut them into slices not too thin. Mash the potatoes
and mix them with the butter and the cream. Season with salt, pepper,
and a very little nutmeg.
Line the bottom of an earthenware dish with this and place in it a layer
of the sliced eggs, scatter some chopped parsley over them, and cover
with the white sauce. Continue alternate layers of potato, egg, sauce,
and parsley until the quantities are used.
Cover the top with the mashed potatoes; smooth carefully over and mark
with a fork; brush with beaten egg; bake for half an hour in a
moderately hot oven.
EGGS AU GRATIN
6 hard cooked eggs
2 tablespoonfuls grated cheese
1 heaping tablespoonful (1 oz.) flour
1 heaping tablespoonful (1 oz.) butter
½ pint (¼ cup) milk
3 tablespoonfuls cream
Salt, red pepper, and white pepper to taste
2 raw egg yolks
Toast points
Divide the eggs into halves lengthways and place them in a buttered
gratin dish. Melt the butter, stir in the flour, add the milk, stir till
boiling, then add one tablespoonful of the cheese and the seasonings.
Cook for five minutes, remove from the fire, add the yolks of eggs, mix
well, and pour over the hard cooked eggs. Sprinkle with the rest of the
cheese and brown in the oven.
Garnish with the toast points and serve hot.
EGGS AND BACON
¼ lb. bacon
¼ lb. mushrooms
4 poached eggs
1 tablespoonful finely chopped parsley
2 tablespoonfuls bread crumbs
1 heaping tablespoonful (1 oz.) butter
Salt and pepper
Fry the bacon, then chop it and put it into a gratin dish. Peel the
mushrooms and fry them lightly in butter, chop them, and lay them on the
top of the bacon, sprinkle in a little salt and pepper. Poach and drain
the eggs, and lay them on the top of the mushrooms. Put the parsley,
butter, and bread crumbs on the top and bake for six minutes.
Serve hot.
GOLDEN EGGS
4 hard cooked eggs
1 tablespoonful vinegar
1 egg yolk
1 heaping tablespoonful (1 oz.) butter
1 heaping tablespoonful (1 oz.) flour
½ pint (1 cup) milk
Salt and pepper
Some croûtons
Put the vinegar into a casserole and boil it till it almost evaporates,
then add the butter and the flour, mix well, add the milk, stir till it
boils, and cook for five minutes, stirring all the time; then add the
raw yolk of egg, salt and pepper to taste, stir for a few minutes
longer. Cut the whites of hard boiled eggs in strips, add them to the
mixture. Turn out on to a shallow earthenware dish, rub the yolks
through a sieve on the top. Put the croûtons round the edge.
SCOTCH WOODCOCK
3 hard cooked eggs
3 tablespoonfuls grated cheese
1 heaping tablespoonful (1 oz.) flour
1 heaping tablespoonful (1 oz.) butter
1 gill (½ cup) milk
1 gill (½ cup) stock
½ teaspoonful anchovy extract
Salt, pepper, and red pepper
1 teaspoonful chopped parsley
2 rounds buttered toast
Place one round of toast in a buttered fireproof dish. Chop the whites
of the eggs and mix them with one tablespoonful of the cheese and
seasoning of salt, pepper, and red pepper; place the other round of
toast on the top, put in the oven to keep hot.
Blend the butter and flour in a saucepan over the fire; stir in the
milk, stock, anchovy, the remainder of the cheese, and seasoning. Cook
for a few minutes and pour over the toast.
Divide the toast into squares, garnish with the chopped parsley and the
yolks of eggs rubbed through a sieve.
Serve hot.
SCRAMBLED EGGS WITH MUSHROOMS
4 eggs
1 heaping tablespoonful (1 oz.) butter
8 small mushrooms
1 tablespoonful cream
1 slice buttered toast
Salt, pepper, and red pepper
Wash and peel the mushrooms, chop them finely, and fry them in a little
melted butter. Beat up the eggs, and pour them into a saucepan; add the
cream, mushrooms, butter, and seasonings. Stir over a quick fire until
the eggs are lightly set.
Have the toast neatly trimmed ready on a hot fireproof dish, put the egg
mixture on the top of it, and serve immediately.
SHRIMP EGGS
6 eggs
18 large picked shrimps
3 heaping tablespoonfuls finely chopped cooked tongue
1 tablespoonful cream
2 tablespoonfuls sherry wine
1 pint (2 cups) good thick gravy
A few drops red coloring
Some parsley
Salt and pepper
Butter some small casseroles and break into each an egg; put into the
oven and let cook, but they must not harden. Put the gravy into a
saucepan, add the sherry wine, the tongue, and the shrimps, simmer for
ten minutes, but do not allow it to boil.
Season nicely, add the cream and red coloring; pour over the eggs, place
a sprig of parsley in the center of each, and serve at once.
SOUFFLÉ OMELET
6 eggs
3 heaping tablespoonfuls (3 ozs.) sugar
1 tablespoonful cornstarch
½ teaspoonful rose extract
Some raspberry preserves
Beat the yolks of the eggs and the sugar thoroughly together; then add
the cornstarch and the rose extract. Add a pinch of salt to the whites
of eggs and beat them up stiffly. Mix them carefully with the yolks and
sugar. Turn half of the mixture into a buttered fireproof dish, spread
over with raspberry preserves, then put the remainder of the mixture on
the top, smooth over with a knife, dredge with sugar, and make a few
incisions with the point of a knife, so as to form a pretty design.
Bake in a moderately hot oven for twenty-five minutes.
Place the dish on a folded napkin and send to table at once.
SWISS EGGS
6 eggs
3 tablespoonfuls butter
1 gill (½ cup) cream
Salt and pepper
Swiss cheese
Melt the butter in a fireproof baking dish, break into it the eggs,
cover them with very thin slices of Swiss cheese, and sprinkle over a
little salt and pepper.
Bake in a moderate oven till the eggs are set and the cheese melted.
VENETIAN EGGS
3 eggs
½ pint (1 cup) strained tomato juice
Salt and pepper
1 heaping tablespoonful (1 oz.) butter
½ pint (1 cup) grated cheese
Melt the butter in a casserole, add the grated cheese, and stir until
melted. Pour in the tomato juice, and when this begins to thicken, add
the eggs, which have been lightly beaten.
Season with salt and pepper and serve on hot toasted crackers.
SAUCE RECIPES
“_Epicurean cooks sharpen with cloyless sauce his appetite_”
ARROWROOT SAUCE
2 ozs. (2 heaping tablespoonfuls) arrowroot
2 tablespoonfuls sugar
½ pint (1 cup) water
½ pint (1 cup) milk
1 teaspoonful rose extract
Mix the arrowroot with the water in a small earthenware pan, add the
milk, sugar, and boil for four minutes; add the rose extract or any
flavoring preferred.
BÉCHAMEL SAUCE
1 pint (2 cups) milk
1 small carrot
1 celery stalk
1 small onion
2 tablespoonfuls flour
2 tablespoonfuls butter
1 bay leaf
12 whole peppers
1 gill (½ cup) cream
Salt and pepper
Wash and prepare the vegetables, then slice them. Put them into an
earthenware dish with the milk, whole peppers, and bay leaf, and let
them cook in it until it is well flavored. Melt the butter in another
pan, stir in the flour smoothly, then strain in the milk, and stir it
over the fire till it boils; then let it simmer for ten minutes. Next
strain it, return it to the pan, reheat it, season it to taste, and,
lastly, add the cream, taking care that it does not again reach boiling
point.
BROWN GRAVY
½ pint (1 cup) water
1 blade mace
1 shallot or small onion sliced
1 heaping teaspoonful flour
1 oz. (1 heaping tablespoonful) butter
½ teaspoonful meat extract
1 tablespoonful mushroom ketchup
¼ teaspoonful kitchen bouquet
Salt and pepper
1 teaspoonful lemon juice
1 bay leaf
1 wineglassful port wine
Melt the butter in a fireproof dish, then fry in it the onion or
shallot, sliced, add the flour, and brown it also, add all the rest of
the ingredients except the wine, allow to boil for eight minutes,
strain, add the wine, reheat, but do not allow it to boil, and serve.
Another method is to pour away all the fat from the roasting dish,
retaining the brown sediment, add to this one cupful of water, one
teaspoonful of flour, half a teaspoonful of meat extract, seasoning of
salt, pepper, and celery salt, a few drops of kitchen bouquet; stir till
boiling, allow to boil for five minutes, stirring all the time. Strain
into an earthenware gravy boat.
CHOCOLATE SAUCE
5 squares grated chocolate
½ lb. (1 cup) sugar
1 gill (½ cup) milk
1 teaspoonful vanilla extract
Put these ingredients into a fireproof dish over the fire; stir until
the sugar is dissolved, and boil until the mixture forms a soft ball
when dropped into ice water.
Serve at once with ice cream.
CUCUMBER SAUCE
4 large cucumbers
1 teaspoonful white pepper
1 grated onion
1 teaspoonful salt
3 tablespoonfuls tarragon vinegar
1½ gills (¾ cup) whipping cream
Peel and grate the cucumbers, which should be large and crisp; when the
pulp is thoroughly drained, turn it into an earthenware bowl; add the
pepper, the onion, grated, the salt, and vinegar.
Mix and fold in the whipped cream at serving time.
CUSTARD SAUCE
2 eggs
1 pint (2 cups) milk
1 tablespoonful cornstarch
1 tablespoonful sugar
½ teaspoonful vanilla extract
Moisten the cornstarch with a little of the milk, add the eggs and the
sugar, beat well together, make the milk hot, add it to the cornstarch
and eggs, stir well, return the mixture to the casserole, and let it
thicken, stirring all the time, but it must not boil or it will curdle.
Add the vanilla extract.
Serve hot or cold.
CURRANT SAUCE
3 ozs. (3 tablespoonfuls) currants
1 tablespoonful fine bread crumbs
4 cloves
1 oz. (1 heaping tablespoonful) butter
1 wineglassful port wine
1 blade mace
Wash the currants and put them with the other ingredients into a
fireproof dish, cook gently for twenty minutes, stirring till smooth,
and serve in an earthenware sauce boat.
The cloves and mace should be tied in muslin or cheesecloth and removed
before the sauce is served.
This sauce is good served with venison.
EGG SAUCE
1 yolk hard cooked egg
2 raw egg yolks
1 tablespoonful lemon juice
1 teaspoonful chopped parsley
Salt, pepper, and paprika
1 oz. (1 heaping tablespoonful) butter
1 oz. (1 heaping tablespoonful) flour
½ pint (1 cup) milk
1 gill (½ cup) stock
Melt the butter in a fireproof dish, stir in the flour, milk, stock,
parsley, seasonings, and the hard cooked yolk of egg rubbed through a
sieve.
Stir till it boils for three minutes, then remove from the fire and stir
in the raw yolks of eggs and the lemon juice.
ESPAGNOLE SAUCE
2 ozs. (2 heaping tablespoonfuls) butter
2 tablespoonfuls flour
1 pint (2 cups) brown stock
1 carrot
1 shallot
1 small onion
1 small slice ham
1 wineglassful sherry wine
1 gill (½ cup) tomato sauce
Salt and pepper
Wash and prepare the vegetables, slice and dice them. Heat the butter in
a casserole, put in the vegetables and ham, then fry them a good brown
color.
Stir in the flour and brown it slightly, add the stock, stir it over the
fire till it boils, then add the wine, tomato sauce, and salt and pepper
to taste. Let it come to boiling point, then skim it well, strain it,
and it is ready for use.
HARD SAUCE
4 ozs. (4 heaping tablespoonfuls) butter
2 ozs. (2 heaping tablespoonfuls) sugar
2 heaping tablespoonfuls chopped almonds
1 tablespoonful sherry wine or brandy
Blanch the almonds and chop them very fine, add the wine or brandy. Beat
up the butter and sugar to a cream, then beat in the almonds.
Chill and serve in a heap in a dainty ramequin.
HOLLANDAISE SAUCE
4 egg yolks
4 ozs. (4 heaping tablespoonfuls) sweet butter
2 tablespoonfuls vinegar
1 tablespoonful cold water
Salt to taste
Break the eggs into a fireproof dish, beat them up, then stir in the
water and the vinegar.
Mix carefully over the fire till it thickens, and be careful that it
does not curdle. Stir in the butter and add the salt.
HORSERADISH SAUCE
6 tablespoonfuls grated horseradish
1 egg yolk
½ teaspoonful salt
1 tablespoonful vinegar
1 gill (½ cup) whipping cream
Mix the horseradish, yolk of egg, and salt together, then add the
vinegar and fold in the whipped cream.
If the horseradish is already in vinegar, omit the tablespoonful of
vinegar and press the horseradish until dry.
LEMON SAUCE
2 lemons
1 oz. (1 heaping tablespoonful) sugar
1 tablespoonful cornstarch
½ pint (1 cup) water
Put the water on to boil in a fireproof dish. Mix the cornstarch
smoothly and thinly with the strained lemon juice. When the water boils,
pour in the cornstarch and stir till it boils. Now add the sugar and the
grated rind of the lemons.
Serve hot in an earthenware sauce boat.
MAYONNAISE SAUCE
½ pint (1 cup) olive oil
1 egg yolk
1 tablespoonful vinegar
1 tablespoonful lemon juice
½ teaspoonful powdered sugar
¼ teaspoonful salt
Dash of red pepper
¼ teaspoonful mustard
Mix together in an earthenware bowl the salt, red pepper, mustard, and
yolk of egg. Beat with a wooden spoon until slightly thickened. Add the
sugar and a teaspoonful of lemon juice or vinegar, and when well blended
with the other ingredients add the olive oil gradually, beating
constantly.
When several teaspoonfuls of the oil have been added, a small egg-beater
may be substituted for the wooden spoon, and the oil may be added
faster.
When the mixture becomes too thick to beat easily, add a little of the
lemon juice or vinegar, then more oil, and so on, alternating until all
the ingredients are used. If liked, add more seasonings.
MUSHROOM GRAVY
¼ lb. chopped mushrooms
1 heaping teaspoonful flour
Salt and pepper
1 slice onion
½ pint (1 cup) water
1 tablespoonful mushroom ketchup
1 oz. (1 heaping tablespoonful) butter
Salt and pepper to taste
¼ teaspoonful meat extract
Fry the mushrooms, onion, and the flour in the butter in a fireproof
dish for a few minutes, add the seasonings, meat extract, mushroom
ketchup, and the water; boil for eight minutes, stirring occasionally,
and serve.
If preferred, the mushrooms can be rubbed through a sieve to press out
all the juice; they can then be reheated and served.
ONION SAUCE
4 onions
Salt and pepper
1 dessertspoonful vinegar
1 oz. (1 heaping tablespoonful) butter
1 oz. (1 heaping tablespoonful) flour
½ teaspoonful sugar
2 tablespoonfuls cream
½ pint (1 cup) milk
Peel the onions and drop them into plenty of boiling salted water, add
the vinegar, and boil for a quarter of an hour. Drain and rinse them in
clean warm water and chop them up. Melt the butter in a fireproof dish,
stir in the flour, then gradually add the milk, and stir till they boil;
add the sugar, onions, and a little salt and pepper; stir till boiling;
rub the whole through a sieve, reheat, then add the cream and serve hot.
OYSTER SAUCE
12 oysters
1 tablespoonful butter
1 tablespoonful flour
Salt and pepper
1 gill (½ cup) milk
1 gill (½ cup) stock
1 gill (½ cup) cream
A few drops lemon juice
Blend the butter and flour together in a fireproof dish, then add
gradually the milk and stock and boil for five minutes, stirring all the
time; add the lemon juice, cream, salt, pepper, and the oysters divided
into two or four pieces, according to size.
Do not boil the sauce after the oysters are added.
PARSLEY SAUCE
3 tablespoonfuls chopped parsley
½ pint (1 cup) milk
Pepper and salt to taste
2 ozs. (2 heaping tablespoonfuls) butter
1 oz. (1 heaping tablespoonful) flour
Blend the butter and the flour in a fireproof dish, then gradually add
the milk, stir till boiling; add the seasonings and cook for eight
minutes; then add the chopped parsley, stir, and serve.
PLUM SAUCE
1 pint (2 cups) stoned plums
1 gill (½ cup) water
4 ozs. (4 heaping tablespoonfuls) sugar
1 teaspoonful lemon extract