Egg Sauce.
- Ingredients—1 oz. of butter.
- ¾ oz. of flour.
- ½ pint of milk.
- Lemon juice.
- Pepper and salt.
- 1 or 2 hard-boiled eggs.
Method.—Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk, and stir and cook well.
Then add the lemon juice, seasoning, and the chopped whites of the eggs.
If a very thick sauce is required, take 1 oz. of flour. Cream may be added if desired.
[Brown Sauce.]
- Ingredients—2 oz. of butter.
- 1½ oz. of flour.
- A small piece of carrot, turnip, and onion.
- A few button mushrooms.
- 1 pint of good stock.
- A few drops of lemon juice.
- Seasoning to taste.
Method.—Put the butter into a stewpan and fry the vegetables in it.
Then mix in the flour and fry that.
Add the stock; stir and cook well.
Squeeze in the lemon juice, and add the seasoning.
Strain through a tammy-cloth or fine strainer.
[Genoise Sauce.]
- Ingredients—1 oz. of butter.
- ¾ oz. of flour.
- 1½ gills of stock.
- ½ wineglass of port.
- A tiny piece of carrot, turnip, and onion.
- ½ teaspoonful of anchovy sauce.
- ½ teaspoonful of Harvey's sauce.
- Pepper and salt.
Method.—Melt the butter in a small stewpan, and fry the vegetables in it.
Then add the flour, and fry that.
Pour in the stock; stir and cook well.
Then add the wine and other ingredients,
Stir until it boils again, and then strain it.