Margaret Brown's French Cookery Book

can be added to the sauce; keep the caper bottle corked closely; do not use any of the liquor; if the capers are not well covered with it they will spoil. This sauce is used with a boiled leg of mutton. No. 65. LOBSTER SAUCE. Choose a fine hen lobster; let it be fresh; boil it; pick out the spawn and red coral in a mortar; add 1/2 ounce of butter, pound smooth, rub through a hair sieve with back of wooden spoon, cut lobster meat in small squares, put pounded spawn into as much melted butter as will do, and stir it together till mixed; now put in lobster meat and warm it on the fire; do not let it boil, as that will deprive it of its red color. Some use veal or beef gravy instead of melted butter. No. 66. MUSHROOM SAUCE. Pick and peel 1/2 pint of mushrooms; wash clean and put in saucepan with 1/2 pint veal gravy or milk, a little pepper and salt, 1 ounce of butter rubbed with a tablespoonful of flour; stir them together and set them over a gentle fire and stew slowly till tender; skim and strain it. No. 67. MUSHROOM SAUCE--BROWN. Put the mushrooms into 1/2 pint beef gravy, thicken with flour and butter and proceed as above. No. 68. TOMATO SAUCE. Place on the fire the tomatoes, washed broth, onion, parsley, and seasonings; boil to a pulp about 35 minutes; rub through a fine sieve; return to the fire, make it hot, stir in the butter and serve. No. 69. CHROMSKIES. Two cupfuls chicken, 1/2 cupful mushrooms, 1/2 cupful ham, yolks of 2 eggs, 1 small onion, 2 tablespoonfuls of chopped parsley, 1 level teaspoonful each of royal powder, celery, salt, and thyme, large pinch of salt, 1-1/2 tablespoonfuls of butter, and 2 of flour, 1 cupful of broth. Cut the onion fine, fry it in the stewpan with the butter; when of a deep yellow add the flour, stir 2 minutes; add the broth boiling, the seasonings, and yolks; stir 4 minutes longer; add the fowl,