- ⅛ lb. of butter
- 3 yolks of eggs
- 2 tbsps. of mustard
- 1 tbsp. of flour
- 1 tbsp. of lemon juice
- 1 slice of lemon
- 1 pinch of sugar
- 1 pinch of salt
- ½ pt. bouillon
Preparation: Cream the butter, add the yolks of eggs, mustard, flour, and gradually pour in the bouillon, stirring constantly, then cook. Season it with lemon juice, sugar and salt if necessary. Put in the lemon slice which should be taken out when served.
No. 9—PLAIN MUSTARD DRESSING.
For Fish and Beef.
Quantity for 6 Persons.
- 1⁄10 lb. of butter
- 1½ tbsps. of flour
- 2 tbsps. of mustard
- 1 tbsp. of vinegar
- 1 pinch of salt
- Sugar, pepper
- ½ pt. of bouillon
Preparation: Brown the butter and flour, add the bouillon, cook and season with pepper, salt, sugar and vinegar.
No. 10—FINE BEARNAISE SAUCE.
For Fillets, Saddle of Mutton, Mutton Cutlets.
Quantity for 6 Persons.