The Myrtle Reed Cook Book

by Myrtle Reed

REMOULADE SAUCE

Mix together the yolks of two hard-boiled eggs, the yolk of one raw egg, a pinch each of salt and pepper, and a teaspoonful of mustard. Set the bowl into a pan of ice and add gradually a cupful of olive-oil, beating constantly. When smooth and thick, add three tablespoonfuls each of tarragon or cider vinegar and a teaspoonful of minced parsley.

TARTAR SAUCE

Chop fine a teaspoonful each of pickles, parsley, olives, and capers. Mix with very stiff [Mayonnaise]. A little grated onion may be added if desired.

TOMATO SAUCE—I

Fry a chopped onion and half a clove of garlic in butter. Add half a cupful of water, a teaspoonful of beef extract, a cupful of canned tomatoes, and three or four dried mushrooms soaked and chopped. Simmer until smooth and thick, run through a sieve, and serve.