The Boston cooking-school cook book

three eggs slightly beaten, first diluting eggs with small quantity of hot sauce, then adding gradually to remaining sauce. This prevents the sauce from having a curdled appearance. Olive and Almond Sauce 3 tablespoons butter 3 tablespoons flour 1 cup White Stock ½ cup cream ¼ cup shredded almonds 1 teaspoon beef extract 8 olives (stoned and cut in quarters) ½ tablespoon lemon juice ¼ teaspoon salt Few grains cayenne Melt butter, add flour, and pour on gradually White Stock. Just before serving add remaining ingredients. Serve with boiled or steamed fish. Oyster Sauce 1 pint oysters ¼ cup butter ¼ cup flour 1 cup milk or Chicken Stock Salt Pepper Oyster liquor Wash oysters, reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters, and make a sauce of butter, flour, oyster liquor, and milk. Add oysters, and season with salt and pepper. Cucumber Sauce I Grate two cucumbers, drain, and season with salt, pepper, and vinegar. Serve with Broiled Fish. Cucumber Sauce II Beat one-half cup heavy cream until stiff, and add one-fourth teaspoon salt, few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained. Celery Sauce 3 cups celery, cut in thin slices 2 cups Thin White Sauce Wash and scrape celery before cutting into pieces. Cook in boiling salted water until soft, drain, rub through a sieve, and add to sauce. Celery sauce is often made from the stock in which fowl or turkey has been boiled, or with one-half stock and one-half milk. Suprême Sauce ¼ cup butter ¼ cup flour 1½ cups hot Chicken Stock ½ cup hot cream 1 tablespoon mushroom liquor ¾ teaspoon lemon juice Salt and pepper Make same as Thin White Sauce, and add seasonings. Maître d’Hôtel Butter ¼ cup butter ½ teaspoon salt ⅛ teaspoon pepper ½ tablespoon finely chopped parsley ¾ tablespoon lemon juice Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and parsley, then lemon juice very slowly. Tartar Sauce 1 tablespoon vinegar 1 teaspoon lemon juice ¼ teaspoon salt 1