- 1 yolk hard cooked egg
- 2 raw egg yolks
- 1 tablespoonful lemon juice
- 1 teaspoonful chopped parsley
- Salt, pepper, and paprika
- 1 oz. (1 heaping tablespoonful) butter
- 1 oz. (1 heaping tablespoonful) flour
- ½ pint (1 cup) milk
- 1 gill (½ cup) stock
Melt the butter in a fireproof dish, stir in the flour, milk, stock, parsley, seasonings, and the hard cooked yolk of egg rubbed through a sieve.
Stir till it boils for three minutes, then remove from the fire and stir in the raw yolks of eggs and the lemon juice.
ESPAGNOLE SAUCE
- 2 ozs. (2 heaping tablespoonfuls) butter
- 2 tablespoonfuls flour
- 1 pint (2 cups) brown stock
- 1 carrot
- 1 shallot
- 1 small onion
- 1 small slice ham
- 1 wineglassful sherry wine
- 1 gill (½ cup) tomato sauce
- Salt and pepper
Wash and prepare the vegetables, slice and dice them. Heat the butter in a casserole, put in the vegetables and ham, then fry them a good brown color.
Stir in the flour and brown it slightly, add the stock, stir it over the fire till it boils, then add the wine, tomato sauce, and salt and pepper to taste. Let it come to boiling point, then skim it well, strain it, and it is ready for use.
HARD SAUCE
- 4 ozs. (4 heaping tablespoonfuls) butter
- 2 ozs. (2 heaping tablespoonfuls) sugar
- 2 heaping tablespoonfuls chopped almonds
- 1 tablespoonful sherry wine or brandy
Blanch the almonds and chop them very fine, add the wine or brandy. Beat up the butter and sugar to a cream, then beat in the almonds.