# The Art of German Cooking and Baking/Chapter 10

CHAPTER 10.
DRESSINGS or GRAVIES.
Good butter and good flour are the essentials for a gravy and constitute the main part of it. For the preparation of white gravies, earthen, pewter or enameled dishes are the best. Gravies must always be smooth and it is best to strain them through a fine sieve. If you have them ready before the meal, put them into a double boiler. They must neither be too thick nor too thin.
Quantity for 6 Persons.
* 1 oz. butter
* ¼ small onion
* 2 tbsps. of flour
* ¾ pt. of bouillon
* 1 pinch of salt and pepper
* 2 yolks of eggs
Preparation: Melt the butter, add the peeled onion and steep a little while, then stir in the flour and bouillon and cook 10 minutes, season with salt and pepper. Beat the 2 yolks of eggs with a little water and slowly stir it into the gravy. Do not boil any more.
Quantity for 6 Persons.
* 1 oz. of butter
* 2 tbsps. of flour
* ½ pt. of fish stock, chicken or veal broth
* 1½ tsps. of lemon juice, for fish
* 2 tbsps. white wine, for chicken
* Salt
* 2 yolks of eggs
* ¼ cup of cream
Preparation: Melt the butter, stir in the flour, stew a few minutes, fill up with fish stock, stirring constantly, then season with salt and lemon juice and add the 2 yolks of eggs as given under No. 1.
Remarks: If the gravy is for chicken or veal with rice, season it, with white wine.
Quantity for 6 Persons.
* 1 oz. of butter
* 2 tbsps. of flour
* ½ pt. fish stock or bouillon
* ½ cup sour cream
* 1 tbsp. of lemon juice
* 1 tbsp. of capers
* 3 sardines
* Salt
* 1 pinch of white pepper
* 2 yolks of eggs
Preparation: Melt ,the butter, stir in the flour, simmer gently, fill up with fish stock, or bouillon if it is intended for veal. Cook, stirring constantly, add sour cream, lemon juice, salt and pepper.
The sardines are cleaned, chopped and put into the gravy with the capers. Cook slowly for ten minutes, stirring frequently, then strain through a fine sieve, heat it again and add the 3 yolks of eggs.
Quantity for 6 Persons.
* ½ pt. of fish stock for fish, or
* ½ pt. of vegetable broth for vegetables
* 1 oz. of butter
* 3–4 yolks of eggs
* Salt, pepper
* 1½ tbsps. of flour
Preparation: The flour is mixed well with fish stock or vegetable broth and whipped while over the fire, until it thickens; then add the fresh butter and the yolks of eggs, which have been beaten with water. Let it boil, stirring constantly. Serve at once.
Remarks: The gravy may be seasoned with 1 teaspoonful of lemon juice.
Quantity for 6 Persons.
* 1 oz. of butter
* 2 tbsps. of flour
* ⅓ pt. of fish stock
* Juice of ½ lemon
* Salt
* 2–3 yolks of eggs
* ½ cup of cream
Preparation: Melt the butter, stir in the flour, add the fish stock and cream and cook a little while, stirring constantly, then season with lemon juice and salt if necessary. Finally stir in the yolks of eggs.
Quantity for 6 Persons.
* 1 oz. of butter
* 2 tbsps. of flour
* ½ pt. of cauliflower broth
* Salt to taste
* 2 yolks of eggs
* Nutmeg to taste
Preparation: Melt the butter, stir in the flour, gradually pour in the cauliflower broth and boil, stirring constantly. Then season with salt and nutmeg and stir in the 3 yolks of eggs.
Quantity for 6 Persons.
* ⅛ lb. of butter
* 1 tbsp. of flour
* 4–6 yolks of eggs
* ½ cup of cream
* ⅓ pt. of asparagus broth
* Salt to taste
Preparation: Cream the butter, add the yolks of eggs, flour and cream ; then add the boiling asparagus broth, while stirring. Let it boil, stirring constantly. Serve at once or keep warm in water. It is very fine.
Quantity for 6 Persons.
* ⅛ lb. of butter
* 3 yolks of eggs
* 2 tbsps. of mustard
* 1 tbsp. of flour
* 1 tbsp. of lemon juice
* 1 slice of lemon
* 1 pinch of sugar
* 1 pinch of salt
* ½ pt. bouillon
Preparation: Cream the butter, add the yolks of eggs, mustard, flour, and gradually pour in the bouillon, stirring constantly, then cook. Season it with lemon juice, sugar and salt if necessary. Put in the lemon slice which should be taken out when served.
Quantity for 6 Persons.
* 1/10 lb. of butter
* 1½ tbsps. of flour
* 2 tbsps. of mustard
* 1 tbsp. of vinegar
* 1 pinch of salt
* Sugar, pepper
* ½ pt. of bouillon
Preparation: Brown the butter and flour, add the bouillon, cook and season with pepper, salt, sugar and vinegar.
Quantity for 6 Persons.
* 1 leek
* 3 tbsp. of vinegar
* ¼ lb. of butter
* 4 yolks of eggs
* ¼ cup of bouillon
* ½ tsp. of meat extract
* 1½ tsps. of chopped parsley
* Salt, pepper
Preparation: The leek is cut into small pieces, vinegar added, then boiled down to one-half of the portion and strained through a fine sieve. Cream the butter, stir in the yolks of eggs, the leek vinegar, meat extract and bouillon. Place into a double boiler and let it thicken, stirring constantly; season with salt, pepper and finely chopped parsley. It must be smooth. Serve at once.
Quantity for 6 Persons.
* 1 leek
* 3 tbsps. of vinegar
* ⅛ lb. of butter
* 3 yolks of eggs
* ¼ cup of bouillon
* ¼ cup of tomato pulp
* 1 tsp. of sugar
* Salt, pepper
* ½ tsp. of flour
Preparation: The leek is cut into small pieces and boiled down in vinegar to half of the. portion. Cream the butter, add yolks of eggs, tomatoes, flour, bouillon and the strained leek vinegar. Put into a double boiler and let it thicken, stirring constantly. Season with sugar, salt and pepper and serve at once.
Quantity for 6 Persons.
* 1 oz. of butter
* 1½ tbsps. of flour
* 1 lb. or ¼ qt. can of tomatoes
* ¼ lb. raw ham
* ½ onion
* 1 pt. bouillon
* Salt to taste
* 1 pinch of sugar and pepper
* ½ tbsp. of lemon juice
* 2 yolks of eggs
Preparation: Ham and onion are cut into fine pieces and fried brown in butter. The chopped tomatoes are added and cooked a little while ; then stir in the flour and add the bouillon. Season it with salt, pepper, lemon juice and sugar. Cook the gravy slowly for 1 hour, strain through a fine sieve and stir in the 2 yolks of eggs.
Quantity for 6 Persons.
* ⅛ lb. of butter
* ⅛ lb. of raw ham
* 1 small onion
* 1½ tbsps. of flour
* ⅓ pt. bouillon
* ⅓ pt. cream or milk
* ¼ cup of ground poultry, fish or meat
* Salt, pepper
* 1 tsp. of lemon juice
Preparation: The lean ham is cut into small cubes and fried in the butter. Add the sliced onion, stir in the flour and stew a little while, add the bouillon and cream. Now the gravy is cooked for 15 minutes and the ¼ cupful of ground fish added. When served with meats, add meat instead of fish. Season with salt, pepper and lemon juice. Let it boil a while and strain through a fine sieve.
Quantity for 6 Persons.
* ½ cup of horse radish
* 1½ tsps. of flour
* 1 tbsp. of butter
* ¾ cup of cream or bouillon
* 1 pinch of salt
* 1 tsp. of sugar
Preparation: The horse radish must be scraped and grated very quickly, flour and butter stirred in and the cream added. Let it boil 15 to 20 minutes, stirring constantly, and season with salt and sugar.
Quantity for 6 Persons.
* ½ cup of horse radish
* 3 tbsps. of vinegar
* 1 pinch of salt
* 1 tsp. of sugar
Preparation: The prepared horse radish is mixed with vinegar, salt and sugar and served that way.
Quantity for 6 Persons.
* ⅛ lb. of butter
* 2 tbsps. of flour
* ½ pt. of strong bouillon or fish stock
* ¼ pt. of white wine
* Juice of ½ lemon
* 4–6 sardines
* Salt
* 1 pinch of pepper
* 2 yolks of eggs
Preparation: The sardines are soaked in water for ½ hour, then chopped fine and rubbed through a sieve. Melt the butter, stir in the flour and stew a while, then add the ​bouillon, or fish stock if used for fish. Add wine and lemon juice and the sardines, cook it slowly for 15 minutes and season with salt and pepper; then stir in the yolks of eggs, but do not boil it any longer.
Quantity for 6 Persons.
* 1/10 lb. of butter
* ¼ of an onion
* 1½ tbsps. of flour
* ¾ pt. of bouillon (or fish stock, for fish)
* 2 tbsps. of capers
* 1 tbsp. of lemon juice
* Salt
* 1 pinch of pepper
* 2 yolks of eggs
Preparation: Melt the butter, add the sliced onion and stew a while, then stir in the flour and add the bouillon, season with salt, pepper, lemon juice, and boil 15 minutes, stirring constantly. Strain through a fine sieve. Put in the capers and let it simmer gently. Stir in the yolks of eggs and a pinch of sugar.
Quantity for 6 Persons.
* 18 oysters
* 1/10 lb. of butter
* 1½ tbsps. of flour
* 1 pt. strong bouillon
* 1 sardine or
* 1 tbsp. sardine butter
* 1 pinch of salt
* Pepper
* ½ cup of cream
Preparation: Melt the butter, stir in the flour, add the bouillon, and oyster liquor. If the oysters are fresh, you may use some of the beards. Cook the gravy slowly for ½ hour, then strain through a fine sieve and season with salt and pepper. Put in the sardine butter or finely chopped sardines. The oysters are put into boiling water for ¼ minute, then placed into a colander to drain. Put into the hot gravy and serve at once.
Quantity for 6 Persons.
* 18 crabs
* 2 qts. salt water
* 1/10 lb. of butter
* 2 tbsps. of flour
* Salt
* 1 pinch of pepper
* Sugar
* 2 tbsps. of cream
* ½ pt. of rich bouillon
Preparation: The crabs are brushed well in cold water, then cooked very red in 2 qts. of boiling salt water. The claws and tails are broken off and the meat picked out and cut up. Remove the gravy substance from the bodies and crush the coral in a mortar.
​Heat the butter and put in the crushed coral, stir while stewing, add the 2 tablespoonfuls of flour, stew a while and add the bouillon, cook it slowly until it is smooth, then strain through a sieve and season with salt and pepper. Stir in the 2 tablespoonfuls of cream, let the gravy get very hot and put in the meat from the tails and claws. It must not boil any more.
Lobster gravy is prepared the same way. Instead of crabs or crab butter, take lobsters or lobster butter.
Remarks: A left-over body of a lobster may be utilized for a gravy.
Quantity for 6 Persons.
* 3 tbsps. of fine oil
* 1½ tbsps. of flour
* ½ pt. of bouillon
* 2 hard boiled yolks of eggs
* 1 raw yolk of egg
* 1½ tbsps. of lemon juice
* 1 tsp. of mustard
* Salt
* 1 pinch of pepper
* ½ tsp. of sugar
Preparation: Stew the oil and flour a little while, add the bouillon, cook, strain and stir until cold. Stir the hard boiled yolks of eggs together with the raw yolk, lemon juice, mustard and gradually stir in the oil mixture. Season with salt, pepper and sugar. It is served with beef, eggs and head-cheese.
Quantity for 6 Persons.
* 1 small piece of butter
* 2 tbsps. of flour
* 1 pt. bouillon
* 1 tbsp. of lemon juice
* Salt
* 1 pinch of pepper
* ½ wineglass of white wine
Preparation: Melt the butter and stir in the flour, add the bouillon, stir and boil 5 minutes, add white wine, lemon juice, salt, pepper and set to simmer gently.
Quantity for 6 Persons.
* 1 small piece of butter
* 1 medium sized onion
* 1 tbsp. of flour
* Salt
* 1 pinch of pepper
* 1 tbsp. of vinegar
* ½ pt. bouillon
Preparation: Brown the butter with the sliced onion, stir in the flour, add the bouillon and season with salt, vinegar and pepper. Cook the gravy 10 minutes and strain through a fine sieve.
Quantity for 6 Persons.
* 1 small piece of butter
* ½ tbsp. of sliced onion
* 1½ tbsp. of flour
* ½ pt. of bouillon
* 1½ tbsps. of vinegar
* Salt
* 1 pinch of pepper
* 2 yolks of eggs
* 2 tbsps. of small pearl onions
Preparation: Prepare the gravy just like onion gravy, No. 22. After the gravy has been strained, put in the pearl onions, cook for 1 minute and stir in the yolks of eggs, but do not cook any longer.
Quantity for 6 Persons.
* 1 piece of butter
* 2 tbsps. of sliced onion
* 1½ tbsps. of flour
* ¾ pt. of bouillon
* ¼ tsp. of meat extract
* Salt, pepper
* ½ tbsp. of vinegar
* 1 tsp. of sugar
* 2 small chopped pickles
Preparation: Brown the butter, stir in the onion and flour, cook a minute, and add the bouillon. Add the meat extract and cook 15 minutes, then strain and season with salt, pepper, vinegar, sugar. Put in the finely chopped pickles and set to simmer. You can improve this gravy with pieces of cauliflower and small pearl onions. Serve with mutton roast or lamb.
Quantity for 6 Persons.
* $^1$⁄$_{10}$ lb. of butter
* 2 tbsps. of flour
* ¾ pt. of bouillon
* 1 cup of Burgundy, red wine or Madeira
* Salt
* 1 clove
* 1 bay-leaf
* 1 lemon slice
* 1 tbsp. lemon juice
* 1 tsp. sugar
* ½ tsp. meat extract
* 6 pepper-corns
Preparation: Brown the butter and flour, add the bouillon and all the other ingredients.
Cook this gravy for 1 hour slowly, stirring frequently, then strain through a fine sieve, add a few tablespoonfuls of wine, season and serve hot. It must be a nice brown color and smooth.
Quantity for 6 Persons.
* ⅛ lb. of bacon
* 2 tbsps. of flour
* ¾ pt. bouillon
* ¼ onion
* Salt
* 6 pepper-corns
* 1 clove
* 1 bay-leaf
* 2 tbsps. of vinegar
* Sugar
Preparation: Cut the bacon into small cubes and fry to a nice yellow color, add the finely sliced onion and fry a little while, add the flour and bouillon and season with salt, pepper, cloves, bay-leaf, vinegar and sugar. Cook for 15 minutes and serve with potatoes in their jackets.
Quantity for 6 Persons.
* 3 tbsps. of minced herbs
* 1 tbsp. of minced parsley
* 1 tsp. of minced onions
* 1 spray of thyme
* 6 pepper-corns
* 2 tbsps. of flour
* 1¼ pts. of bouillon
* ½ tsp. meat extract
* 1 tsp. lemon juice
* Salt to taste
* 2 tbsps. of butter
Preparation: Parsley, onion, thyme, pepper-corns are fried in butter, the flour stirred in and browned; add the bouillon and meat extract and boil down to ½ the quantity, strain through a fine sieve, heat again and put in the herbs. Season with lemon juice and salt and stir in a small piece of butter.
Quantity for 6 Persons.
* 1/12 lb. of butter
* 2 tbsps. of flour
* 1 tsp. of sliced onion
* 1 pt. of bouillon
* 1 tsp. of meat extract
* ½ cup champignon liquor
* ¼ cup of red wine or
* 4 tbsps. of Madeira
* 1 tbsp. lemon juice
* Salt to taste
* 1 pinch of sugar
* ½ pt. of champignons
Preparation: Brown the butter, stir in flour and onion and cook 1 minute, add the bouillon and champignon liquor, season with meat extract, red wine or Madeira, lemon juice and cook for ½ hour. Strain the gravy, add the champignons, which may be quartered if they are too large, set aside to simmer gently. Now flavor with salt, sugar and lemon juice.
Quantity tor 6 Persons.
* $^1$⁄$_{12}$ lb. of butter
* 3 tbsps. of flour
* 1 tsp. of chopped onion
* 1 pt. bouillon or beef gravy
* 1 cup red wine
* ½ cup Madeira
* 2 cloves
* 1 bay-leaf
* 1 pinch of sugar
* Salt to taste
* 1 small can of truffles
* ½ tsp. meat extract
* 6 pepper-corns
Preparation: Butter and onion are browned, flour stirred in and bouillon added, together with red wine, Madeira, pepper, meat extract, cloves, bay-leaf and put in the peelings of truffles, cook slowly for 1 hour, strain through a fine sieve. Chop the peeled truffles and add them, season with salt and a little sugar.
Quantity for 6 Persons.
* 1 lb. of fresh morels or
* ½ can of morels
* 1 pt. of bouillon
* 2 tbsps. of butter
* 2½ tbsps. of flour
* 1 tsp. onion
* 1 pinch of pepper
* ½ pt. morel liquor
* ½ tsp. meat extract
* ⅛ lb. raw, lean ham
* 1 tsp. minced parsley
* 1 tsp. of butter
* Salt
Preparation: The fresh morels are cleaned, washed in lukewarm water and put on the fire with lukewarm water, stirring carefully while heating the water. Then they are poured into a colander. This process is repeated until there is no more sand on the morels. The last water is put aside. After a while pour it off carefully from the settlings and boil down to ½ pt. The ham and onion are cut into small dice, fried brown in 2 tablespoonfuls of butter, the flour stirred in and browned 1 minute, then add the bouillon and morel liquor and cook slowly for 45 minutes. Add the meat extract, pepper, salt and strain it. Cut up the morels, put them into the gravy, let it come to boil again, add parsley and serve very hot.
Quantity for 6 Persons.
* $^1$⁄$_{12}$ lb. of butter
* 1 tbsp. chopped onion
* 2½ tbsps. of flour
* 1 pt. bouillon
* 1 tbsp. of lemon juice
* 1 pinch of pepper
* Salt
* 4 tbsps. of finely chopped parsley
Preparation: The finely chopped onions and flour are browned in butter, bouillon added and cooked 10 minutes, ​stirring constantly. Season with salt, pepper and lemon juice, add the chopped parsley, but do not cook any longer.
Remarks: ¼ cup of sweet cream will improve the gravy.
These gravies are prepared like the parsley gravy, the ingredients are the same also, but instead of parsley take dill for dill gravy, chives for chive gravy, and tarragon for tarragon gravy. These gravies are good with fish, chicken, beef and asparagus.
Quantity for 6 Persons.
* $^1$⁄$_{12}$ lb. of butter
* 2$^1$⁄$_2$ tbsps. of flour
* 1 pt. bouillon
* $^1$⁄$_2$ cupful of sweet cream
* 2 yolks of eggs
* ½ tsp. of sugar
* 1 pinch of pepper
* Salt to taste
* $^1$⁄$_2$ cup of sorrel puree
Preparation: Melt the butter, stir in the flour, gradually add the bouillon and cream, stirring constantly, cook a few minutes and add the sorrel. Strain and season with salt, pepper and sugar. Stir in the yolks of eggs and serve very hot.
Remarks: The sorrel is cleaned and treated like spinage and boiled the same way, then rubbed through a sieve.
Quantity for 6 Persons.
* ¼ cup of fine salad oil
* 1 tbsp. finely sliced onion
* 2 tbsps. of flour
* ½ pt. of bouillon
* 1½ tbsps. of minced herbs or minced mixed pickles
* 1 pinch of pepper
* Salt to taste
* Juice of ½ lemon
Preparation: Oil, onion and flour are fried light brown, bouillon and lemon juice added, cook a little while, then strain and stir until cold. Add the herbs or pickles and season with salt, pepper and more lemon juice, if necessary. If the gravy is too thick, when cold, add more bouillon.
Quantity for 6 Persons.
* 2 hard boiled yolks of eggs
* 1 raw yolk of egg
* ½ cup of fine salad oil
* Juice of ½ lemon
* 1 pinch of pepper
* Sugar
* 1 tbsp. of cream
* 1 tbsp. of mustard
* Salt to taste
Preparation: Hard boiled and raw yolks of eggs are well stirred together, the oil added in drops, season with mustard, lemon juice, salt, pepper and sugar. If the dressing is too thick, thin it with 1 tablespoonful of cream. This dressing is very good with cold roast.
Quantity for 6 Persons.
* 3 tbsps. of oil
* 2 tbsps. of flour
* 1 tbsp. of finely chopped onions
* ¾ pt. strong bouillon
* 1 tsp. mustard
* Salt to taste
* 1 pinch of pepper
* 2 yolks of eggs
* 2 tbsps. of chopped mixed pickles
* 1 tbsp. of chopped capers
* 3 tbsps. lemon juice or vinegar
Preparation: Oil, onion, flour are fried light brown, bouillon added, seasoned with mustard, lemon juice, salt and pepper and cooked slowly for 15 minutes, then strained through a fine sieve. Stir until cold, then stir in the 2 yolks of eggs and the pickles and capers. Taste it again. It should be quite thick.
Quantity for 6 Persons.
* 2 hard boiled eggs
* 1 raw yolk of egg
* ½ cup of fine salad oil
* 1½ tbsps. of minced herbs
* 1 mustardspoonful of mustard
* 1 tsp. of lemon juice or vinegar
* Salt to taste
* 1 pinch of pepper
Preparation: The 2 hard boiled and 1 raw yolk of eggs are thoroughly beaten together, the oil added a few drops at a time, the herbs and mustard put in and then seasoned with salt and pepper and the finely chopped white of egg put in also.
Quantity for 6 Persons.
* 3 hard boiled yolks of egg
* 2 raw yolks
* ¾ cup of fine salad oil
* ¼ cup thick sour cream
* 3 tbsps. lemon juice or vinegar
* 1 tbsp. chopped capers
* ¼ tbsp. chopped sardines
* ¼ tbsp. mustard
* 1 pinch of salt
* Pepper
Preparation: The two kinds of yolks of eggs are mixed well, the oil added a few drops at a time, cream and lemon juice slowly stirred in, then capers, sardines and mustard are added. Season with salt and pepper and keep cold.
Quantity for 6 Persons.
* ½ cup of cream or milk
* 1/6 cup of vinegar
* 1 pinch of pepper and sugar
* ¼ cup of finely chopped chives
* Salt to taste
Preparation: Cream, vinegar and chives are stirred together, then seasoned with salt, pepper and sugar.
Quantity for 6 Persons.
* ⅛ lb. of caviar
* 3 yolks of eggs
* ½ cup of cream
* 2 tbsps. of vinegar
* 1 pinch of pepper and sugar
* Salt to taste
Preparation: Put the 3 yolks of eggs and cream into a double boiler and cook until it thickens, stirring constantly, add the vinegar and stir until cold, then season with pepper, sugar and salt.
Put the caviar into a sieve, and let cold water run over it until it becomes granular, then stir into the dressing. This dressing is good with blue fish.
Quantity for 6 Persons.
* 6 yolks of eggs
* ½ pt. olive oil
* Juice of ¼ lemon
* 1/10 tsp. of mustard
* ¼ tsp. of sugar
* Salt to taste
* 1 pinch of white pepper
Preparation: The 6 yolks of eggs are stirred with the oil, then seasoned with lemon juice, pepper, mustard, sugar and salt.
Remarks: Mayonnaise dressing is good with salmon.
Quantity for 6 Persons.
* 4 yolks of eggs
* ⅓ pt. fine salad oil
* 3 tbsps. of bouillon
* 2 tbsps. of vinegar
* ¼ tsp. of mustard
* ¼ tsp. of grated onion
* 1 pinch of pepper
* Salt to taste
Preparation: The yolks of eggs are stirred adding the oil and vinegar a few drops at a time, season with onion, pepper and salt and add sufficient bouillon to give it the required thickness.
Quantity for 6 Persons.
* 4 yolks of eggs
* ¾ cup of sour cream
* 2 tbsps. of vinegar
* ¼ tsp. ground mustard
* 1 pinch of white pepper
* 1 pinch of salt
* 1 pinch of sugar
* ½ pt. of thick, sour whipped cream
Preparation: Yolks of eggs, cream, vinegar, mustard, pepper, salt and sguar are mixed well and cooked in a double boiler, stirring constantly until it thickens. When the gravy is cold, add sour whipped cream.
Remarks: You may peel a dill pickle, chop it very fine and add to the dressing
Quantity for 6 Persons.
* 4 yolks of eggs
* 1 tsp. of flour
* 1 cup of sweet cream
* ¼ cup of good poultry broth
* 1 pinch of white pepper
* Salt
* ¼ tsp. of grated onion
* 2 tbsps. of fine oil
* 2 tbsps. of vinegar
Preparation: Yolks of eggs, cream, broth and vinegar are mixed well and boiled in double boiler as before mentioned in No. 43, then seasoned with salt, pepper and onion. Stir the dressing until cold, then add 2 tablespoonfuls of oil a few drops at a time.
Quantity for 6 Persons.
* 2 eggs
* 1 tsp. of flour
* 2 slices of lemon
* 2 tbsps. of sugar
* 1 tumblerful of white wine
Preparation: The 2 whole eggs, flour, wine, sugar are ​mixed well on the stove and stirred until it becomes foamy and begins to thicken, but must not cook. Then add the lemon slices.
Remarks: This sauce may be served cold or warm.
Quantity for 6 Persons.
* ¼ cup of arrack or brandy
* 1 pt. of water
* 3 yolks of eggs
* 2 tbsps. of lemon juice
* 1 slice of lemon
* 1½ tbsps. of flour
* ⅛ lb. of sugar
Preparation: All ingredients except the arrack or brandy are mixed well and treated the same as mentioned under No. 45. The arrack or brandy is stirred in last. This sauce may be served cold or warm.
Quantity for 6 Persons.
* 1 pt. of milk
* ½ vanilla bean or
* 1 tbsp. vanilla extract
* 4 yolks of eggs
* 1 tsp. of flour
* ¼ cup of sugar
Preparation: The vanilla bean is left to soak in milk for 1 hour, then the sugar is added. The milk is brought to boil, the yolks of eggs and flour are mixed with a little cold milk, slowly stirred into the boiling milk and cooked for one minute. If you wish to use this sauce cold, it must be stirred several times while getting cold so it will not form a skin.
Remarks: The sauce must be stirred well while boiling.
When it is used cold you may add ½ cup of whipped cream or the white of egg beaten to a froth.
Quantity for 6 Persons.
* 1 pt. milk
* ½ tsp. of vanilla extract
* 3 tbsps. of cocoa
* ¼ cup of sugar
* 4 yolks of eggs
Preparation: Stir the cocoa with the yolks of eggs and a little cold milk and prepare tihe sauce like vanilla sauce given under No. 47.
Quantity for 6 Persons.
The preparation is the same as given under No. 47 and No. 48, but instead of cocoa, ¼ lb. of chocolate is grated and stirred into the yolks of eggs and milk and less sugar is needed.
Quantity for 6 Persons.
* 1 pt. of milk
* ⅓ lemon peel
* 1 tsp. of flour
* ¼ cup of sugar
* 4 yolks of eggs
The preparation is the same as given under No. 47, but instead of vanilla use lemon peel.
Quantity for 6 Persons.
* 4 tbsps. of maraschino
* 1 pt. of milk
* 1 tsp. of flour
* ¼ cup of sugar
* 4 yolks of eggs
The preparation is the same as given under No. 47, but instead of vanilla, use 4 tablespoonfuls maraschino.
Quantity for 6 Persons.
* 1 lb. sour cherries
* ¾ qt. of water
* Sugar to taste
* 1 small piece of cinnamon
* 1½ tbsps. of corn starch
Preparation: The cherries are stoned and boiled in the water for 1 hour, then rubbed through a fine sieve. The corn starch is dissolved in a little water, then stirred into the boiling cherry sauce mixed with sugar and cooked 5 minutes, stirring constantly. The sauce is served cold.
Preparation and ingredients are the same as given under No. 52. Instead of cherries use 1 lb. of fresh or dried prunes.
Preparation and ingredients are the same as given under No. 52. Instead of cherries use 1 lb. of fresh or dried apricots.
Quantity for 6 Persons.
* 1 pt. strawberry juice
* ⅛ lb. of sugar
* 1 stick of cinnamon
* 1½ tbsps. of corn starch
* 1 tsp. of vanilla or lemon extract
Preparation: The corn starch is mixed with some juice. The remaining juice is mixed with sugar and spices and put over the fire until it boils, then the dissolved corn starch added and boiled 5 minutes, stirring constantly. The sauce is served cold or warm.
Remarks: When the juice from preserved fruit is used, less sugar is needed.
Preparation and ingredients are the same as given under No. 55; instead of 1 pt. of strawberry juice, use 1 pt. of raspberry juice.
Preparation and ingredients are the same as given under No. 55 but instead of strawberry juice, use either cherry, currant or blueberry juice.
Quantity for 6 Persons.
Sauce made from prunes or fresh plums, cherries, strawberries, raspberries, gooseberries, currants, grapes, apples or apricots.
* ½ lb. of fruit puree
* Sugar to taste
* 1 small piece of cinnamon
* ¾ qt. of water
* 1½ tbsps. of corn starch
* ½ cup of white wine
* ¾ lemon
Preparation: The fruit puree is made very savory with sugar and spices. The corn starch is mixed with a little water and stirred into it, also the rest of the water, then the whole is cooked and rubbed through a fine sieve. If the sauce should be too thin, use more corn starch. The wine may be omitted.