- 1/2 c. cream
- 1/4 c. boiled salad dressing
- 2 Tb. grated horseradish
- 1/2 tsp. salt
- 1/4 tsp. paprika
- 1/4 tsp. mustard
Whip the cream until stiff; then add the salad dressing, horseradish, salt, paprika, and mustard. When well blended, the sauce is ready to serve.
EGG SAUCE
- 2 Tb. butter
- 2 Tb. flour
- 3/4 c. milk
- /2 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. vinegar
- 1 egg
- 1 Tb. chopped parsley
Melt the butter, add the flour, and stir until well blended. Add the milk, salt, and pepper, and cook until the mixture thickens. To this add the vinegar, the egg chopped fine, and the chopped parsley. Heat thoroughly and serve.
TOMATO SAUCE
- 2 c. tomato purée
- 1 small onion, sliced
- 1 bay leaf
- 6 cloves
- 2 Tb. butter
- 2 Tb. flour
- 1 tsp. salt
- 1/8 tsp. pepper
Strain stewed tomato to make the purée. Put this over the fire in a saucepan with the sliced onion, the bay leaf, and the cloves. Cook slowly for about 10 minutes. Strain to remove the onion, bay leaf, and cloves. Melt the butter, add the flour, salt, and pepper, and into this pour the hot tomato. Cook until it thickens and serve.
MUSHROOM SAUCE
- 2 Tb. butter
- 1 slice of carrot
- 1 slice of onion
- Sprig of parsley
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. flour
- 1 c. meat stock
- 1/2 c. mushrooms
- 2 tsp. lemon juice