water in which vegetable was cooked
Melt the butter, add the flour, salt, and pepper, and pour into this
the heated liquids. Cook until the mixture thickens. Pour over the
drained vegetable and serve hot.
DRAWN-BUTTER SAUCE
1/4 c. butter
2 Tb. flour
1/2 tsp. salt
Dash of pepper
1 c. hot water
Melt the butter, add the flour, salt, and pepper, and pour into this the
hot water. Boil for a few minutes and serve.
HOLLANDAISE SAUCE
1/3 c. butter
1 Tb. flour
1/4 tsp. salt
1/2 c. boiling water
1 egg yolk
2 Tb. vinegar or lemon juice
Melt the butter, add the flour, salt, and water, and cook until the
mixture thickens. While still hot, pour over the slightly beaten egg
yolk, beating constantly to prevent curding. Add the vinegar or lemon
juice. Serve with vegetables that have been boiled in salt water.
SOUR-CREAM DRESSING
2 Tb. butter
2 Tb. flour
1/2 tsp. salt
Dash of pepper
3/4 c. milk or sweet cream
1/4 c. vinegar
Melt the butter and add the flour, salt, and pepper. Pour into this the
heated milk or cream, and allow the sauce to thicken. Then add the
vinegar, stirring rapidly, and serve hot.
TOMATO SAUCE
1-1/2 c. stewed tomatoes
1 slice onion
2 Tb. butter
2 Tb. flour
1/2 tsp. salt
Dash of pepper
Heat the tomatoes with the onion and force through a sieve. Melt the
butter, add the flour, salt, pepper, and the strained tomatoes. Cook
together until thick, remove, and serve hot with a vegetable.
MAITRE D'HOTEL SAUCE
1/3 c.
Pages:
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185