The Boston cooking-school cook book

one-third cup lobster meat cut in small dice. Lobster Sauce II 1¼ lb. lobster ¼ cup butter ¼ cup flour ½ teaspoon salt Few grains cayenne ½ tablespoon lemon juice 3 cups cold water Remove meat from lobster, and cut tender claw meat in one-half inch dice. Chop remaining meat, add to body bones, and cover with water; cook until stock is reduced to two cups, strain, and add gradually to butter and flour cooked together, then add salt, cayenne, lemon juice, and lobster dice. If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce therewith. Sauce Béarnaise To Hollandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon. Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon. Sauce Trianon To Hollandaise Sauce II add gradually, while cooking, one and one-half tablespoons Sherry wine. Sauce Figaro To Hollandaise Sauce II add two tablespoons tomato purée (tomatoes stewed, strained, and cooked until reduced to a thick pulp), one teaspoon finely chopped parsley, and a few grains cayenne. Horseradish Sauce I 3 tablespoons grated horseradish root 1 tablespoon vinegar ¼ teaspoon salt Few grains cayenne 4 tablespoons heavy cream Mix first four ingredients, and add cream beaten stiff. Horseradish Sauce II 3 tablespoons cracker crumbs ⅓ cup grated horseradish root 1½ cups milk 3 tablespoons butter ½ teaspoon salt ⅛ teaspoon pepper Cook first three ingredients twenty minutes in double boiler. Add butter, salt, and pepper. Bread Sauce 2 cups milk ½ cup fine stale bread crumbs 1 onion 6 cloves ½ teaspoon salt Few grains cayenne 3 tablespoons butter ½ cup coarse stale bread crumbs Cook milk thirty minutes in double boiler, with fine bread crumbs and onion stuck with cloves. Remove onion, add salt, cayenne, and two tablespoons butter. Usually served poured around roast partridge or grouse, and sprinkled with coarse crumbs browned in remaining butter. Rice Sauce 3 tablespoons rice 2 cups milk ½ onion 3 cloves 2 tablespoons butter Salt and pepper Wash rice, add to milk, and cook in double boiler until soft. Rub through a fine strainer,