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 puree
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 puree. 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
Put the butter in a frying pan with the carrot, onion, parsley, salt,
and pepper, and cook together until brown. Remove the onion, carrot, and
parsley.
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