Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. Boil five minutes, beating constantly.
Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all of the time.
Use same ingredients as for Velouté Sauce, adding the yolks of two eggs and one teaspoon chopped parsley. Cook one minute.
Sauté vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes.
A richer sauce is made by adding one half cup cream.
Mix yolks and water; add butter and set in a dish of hot water; stir constantly until mixture thickens; add seasonings and serve immediately.
To Béarnaise Sauce add one fourth cup tomato purée.
Both Béarnaise and Tomato Béarnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth. The sauce should be creamy and of the consistency of Mayonnaise Dressing.
Scald milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game.
Use same rule as for Bread Sauce, adding one cup crumbs, which have been sautéd a light brown in butter.
Brown butter, add remaining ingredients. Heat and serve.
Melt the two tablespoons butter, add flour, seasonings, and water. Cook ten minutes; add capers and just before serving a tablespoon butter.
Use receipt for White Sauce, using instead of one cup of milk, one half cup of milk and one half cup of water in which celery was cooked.
Add just before serving two cups of chopped celery which has been boiled until tender.
Add to Brown Sauce, one half cup of champagne and two tablespoons finely chopped pimentoes.
Melt butter; add flour and seasonings. When smooth, add stock; boil five minutes; add chestnuts; reheat and serve.
To Brown Sauce add one half cup currant jelly, one teaspoon lemon juice and a few drops onion juice. Boil five minutes and serve.
Add to White Sauce one tablespoon curry and a few drops of onion juice. There is less liability of the curry lumping if blended with the flour before adding to butter.
Grate two cucumbers to pulp; add one teaspoon salt, one fourth teaspoon pepper, few grains cayenne, few drops onion juice, and two tablespoons vinegar.
To White Sauce add two hard-cooked eggs finely chopped.
To White Sauce add few drops of onion juice and the yolks of three eggs; salt and pepper if necessary.
Melt two tablespoons butter; add two tablespoons each of onion, celery, ham, red pepper and parsley, three tablespoons flour, one half teaspoon salt, few grains cayenne and two cups white stock. Cook one hour. Strain, serve.
Put all ingredients, except the lemon juice, into a saucepan; set saucepan into a larger one of hot water. Beat constantly until mixture thickens, keeping water below the boiling point all the time. Add lemon juice and serve immediately.
Cream butter; add lemon juice, yolks of eggs, one by one. When well blended add seasonings and cook over boiling water, just long enough to thoroughly heat the mixture. Should the mixture become overcooked, add two teaspoons cold water and beat vigorously.
Mix horse-radish, bread crumbs, salt, paprika and White Sauce. When hot, add lemon juice and vinegar.
To Hollandaise Sauce add a few drops of onion juice and five tablespoons grated horse-radish.
To White Sauce add one half tablespoon lemon juice, one cup chopped lobster meat, and the dried and pounded lobster coral.
To Hollandaise Sauce add few gratings of nutmeg, one cup chopped lobster meat, and the dried and pounded coral.
Combine all ingredients, except Madeira; simmer one half hour. Add Madeira and serve.
Cream the butter and add remaining ingredients.
Cook mushrooms, capers and anchovy in butter five minutes. Add flour, stock, seasonings, and simmer one half hour. Add wine and serve.
Wash mint, remove leaves, and chop; add remaining ingredients; let it stand one half hour. Serve hot or cold.
Melt butter; add flour, mustard, salt, sugar and cayenne. When well blended, add stock, simmer twenty minutes, add vinegar, and serve.
Chop mushrooms, sauté in butter, add egg yolk and kitchen bouquet; when well blended add Brown Sauce. Reheat and serve, seasoning if necessary.
Chop mushrooms and sauté in butter; add to White Sauce; cook ten minutes. Add remaining ingredients and serve.
To Brown Sauce add one teaspoon chopped onion and one half cup stoned, chopped and boiled olives.
To one cup White Sauce add one half cup cream and one cup boiled onions, finely chopped. Simmer twenty minutes.
Melt butter; add flour, mustard, salt, stock, cook ten minutes; add Currant Jelly, cook five minutes; add orange juice, rind, and wine. Serve when hot.
To Hollandaise Sauce add juice and rind of one orange and few grains of cayenne.
Parboil oysters; drain and reserve liquor. Make a White Sauce with butter, flour, seasonings and oyster liquor; add chopped oysters and serve. Should there not be sufficient oyster liquor make up amount with milk.
To Brown Sauce add two tablespoons chopped pepper, one tablespoon chopped onion, or a clove of garlic, one teaspoon parsley, one teaspoon Kitchen Bouquet. Simmer one half hour, strain and serve.
Brown the butter; add the flour; when browned, add stock. Cook chives, capers, pickles, olives and pepper in vinegar five minutes. Add to sauce and simmer twenty minutes.
To White Sauce add one half cup cream; when boiling pour on to two egg yolks slightly beaten, cook one minute; add one tablespoon butter, one tablespoon chopped parsley, and two tablespoons lemon juice.
To Brown Sauce add two tablespoons butter in which have been cooked one tablespoon onion, one tablespoon Worcestershire Sauce, and one half cup Port wine.
Melt four tablespoons butter; add one half cup onion. Add to one cup of Béchamel Sauce, with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. Strain and serve after reheating.
To Hollandaise Sauce add one cup washed and chopped sorrel.
Melt butter; add flour. When well blended, add hot water, cook thirty minutes; add seasonings and pour on to the slightly beaten yolks of eggs; add shrimps broken in pieces and serve.
To White Sauce made with white stock, add one half cup of cream, two tablespoons butter, one teaspoon lemon juice. Cook twenty minutes and add one fourth cup wine.
To Hollandaise Sauce add one cup finely chopped cooked and seasoned onion.
To one cup of Mayonnaise Dressing add one tablespoon each of finely chopped parsley, finely chopped olives, finely chopped pickle, and one teaspoon finely chopped chives.
Melt butter; add onion, carrot and parsley. Cook five minutes. Strain. To butter add flour; when well blended add stock and tomato. Simmer one half hour. Serve.
Melt butter; add celery and onion, cook five minutes; add tomatoes; cook ten minutes. Strain; add soda. To White Sauce add Kitchen Bouquet and Worcestershire Sauce; cook five minutes.
Combine Tomato Sauce and White Sauce; add lemon juice and serve.
To Hollandaise Sauce add one half cup sautéd mushrooms and two tablespoons wine.
Melt butter; add mushrooms, flour, salt, nutmeg and white stock; simmer ten minutes. Add cream and cook in double boiler one half hour. Just before serving add one tablespoon butter.
Mix ingredients in order given, stir well and serve cold.