Process: Melt butter in a saucepan, add flour, stir to a smooth paste; add stock slowly, stirring constantly; add cream and continue stirring. Bring to boiling point, remove from range and add egg yolk slightly beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot water. Do not allow sauce to boil after adding yolk of egg.
LETTUCE WITH CREAM DRESSING
Pick over, wash thoroughly young tender lettuce; cut off the roots and drain. Beat one-half cup heavy cream until solid. Add two tablespoons vinegar diluted with one tablespoon cold water. Add one tablespoon finely chopped chives, one-half teaspoon salt and one-eighth teaspoon pepper. Pour over lettuce, mix well and serve cold.
CHERRY ROLY-POLY
Make a baking powder biscuit dough as for Cream Fruit Rolls. (See [Page 180].) Roll to one-half inch thickness. Drain pitted cherries from the juice; strew them over dough, sprinkle with sugar and dredge lightly with flour. Roll like a jelly roll, moisten and press the overlapping edge and close the ends as securely as possible. Bake in a hot oven, twenty-five minutes, basting three times with some of the cherry juice sweetened to taste, or tie loosely in a floured cloth and cook in boiling water two hours, or steam in a steamer one hour. Serve on a hot platter with Cherry Sauce.
CHERRY SAUCE
2 cups pitted cherries.
1 cup claret.
2/3 cup sugar.
½ glass red currant jelly.
Juice 1 lemon.
½ dozen Cassia buds.
Process: Mix the ingredients in the order given, cook slowly until reduced to a syrup. Strain through a sieve and serve hot with Cherry Roly-Poly or Dumplings.
