Lobster Hollandaise
To [Hollandaise Sauce] add few gratings of nutmeg, one cup chopped lobster meat, and the dried and pounded coral.
Madeira Sauce
- 1 cup [Brown Sauce]
1 teaspoon kitchen bouquet
1 tablespoon chopped celery
1 tablespoon chopped pimento
4 tablespoons Madeira
few grains cayenne
Combine all ingredients, except Madeira; simmer one half hour. Add Madeira and serve.
Maître d’Hôtel Sauce
- 3 tablespoons butter
3 tablespoons lemon juice
3 tablespoons parsley
¼ teaspoon salt
¼ teaspoon paprika
cayenne
Cream the butter and add remaining ingredients.
Milanaise Sauce
- 3 tablespoons butter
3 tablespoons chopped mushrooms
1 teaspoon anchovy paste
salt
1 tablespoon capers
3 tablespoons flour
1½ cups stock
cayenne
2 tablespoons wine
Cook mushrooms, capers and anchovy in butter five minutes. Add flour, stock, seasonings, and simmer one half hour. Add wine and serve.
Mint Sauce
- 1 bunch mint
2 tablespoons sugar
1 tablespoon lemon juice
1 cup vinegar
Wash mint, remove leaves, and chop; add remaining ingredients; let it stand one half hour. Serve hot or cold.
Mustard Sauce
- 1 tablespoon butter
2 tablespoons flour
1 tablespoon French mustard
1 tablespoon vinegar
1 teaspoon salt
½ teaspoon sugar
few grains cayenne
1 cup stock
Melt butter; add flour, mustard, salt, sugar and cayenne. When well blended, add stock, simmer twenty minutes, add vinegar, and serve.
Mushroom Sauce No. 1
- 1 cup [Brown Sauce]
½ cup canned mushrooms
1 egg yolk
1 tablespoon butter
1 teaspoon kitchen bouquet
salt, pepper, cayenne
Chop mushrooms, sauté in butter, add egg yolk and kitchen bouquet; when well blended add [Brown Sauce]. Reheat and serve, seasoning if necessary.