SAUCES FOR FISH, MEATS AND PUDDINGS
FRENCH DRESSING
Mix ½ teaspoon salt, ¼ teaspoon pepper, l½ tablespoons vinegar, three or four tablespoons olive oil. Blend well and serve cold. More or less vinegar or olive oil may be used.
HARD SAUCE
Cream one-third cup butter, one-third cup sugar, one-third teaspoonful lemon extract, two-thirds teaspoonful vanilla. Put on ice.
HOLLANDAISE SAUCE
Same as "Lemon Sauce for Fish" using boiling water instead of fish.
HOT HORSERADISH SAUCE
- 4 tablespoons horseradish,
- 4 tablespoons finely powdered cracker crumbs,
- ½ cup cream,
- 1 teaspoon each sugar, salt
- 2 teaspoons vinegar,
- 2 dashes pepper.
Put in double boiler. Stir well and heat thoroughly.
LEMON SAUCE FOR PUDDINGS
- 1 cup sugar,
- 2 tablespoons cornstarch,
- 2 cups boiling water,
- Rind and juice of 1 lemon,
- 2 tablespoons butter.
Mix sugar and cornstarch, add water and cook ten minutes. Add lemon and butter.
LEMON SAUCE FOR FISH
- 1 lemon,
- 2 eggs,
- 1 tablespoon butter,
- 1 tablespoon flour,
- 1 cup fish stock.
Melt butter. Add flour, fish stock and cook until thick. Take from fire. Add rind and juice of lemon and beaten yolks. Season to taste.
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