The Boston cooking-school cook book

return to double boiler, add onion stuck with cloves, and cook fifteen minutes. Remove onion, add butter, salt, and pepper. Cauliflower Sauce ¼ cup butter ¼ cup flour 1 cup White Stock III 1 cup scalded milk Cooked flowerets from a small cauliflower Salt Pepper Make same as Thin White Sauce and add flowerets. Mint Sauce ¼ cup finely chopped mint leaves ½ cup vinegar 1 tablespoon powdered sugar Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of range to infuse. If vinegar is very strong, dilute with water. Currant Jelly Sauce To one cup Brown Sauce, from which onion has been omitted, add one-fourth tumbler currant jelly and one tablespoon Sherry wine; or, add currant jelly to one cup gravy made to serve with roast lamb. Currant Jelly Sauce is suitable to serve with lamb. Port Wine Sauce To one cup Brown Sauce, from which onion has been omitted, add one-eighth tumbler currant jelly, two tablespoons Port wine, and a few grains cayenne. Vinaigrette Sauce 1 teaspoon salt ¼ teaspoon paprika Few grains pepper 1 tablespoon tarragon vinegar 2 tablespoons cider vinegar 6 tablespoons olive oil 1 tablespoon chopped pickles 1 tablespoon chopped green pepper 1 teaspoon chopped parsley 1 teaspoon chopped chives Mix ingredients in order given. Sauce Tartare ½ teaspoon mustard 1 teaspoon powdered sugar ½ teaspoon salt Few grains cayenne Yolks 2 eggs ½ cup olive oil 1½ tablespoons vinegar ───────┬───────────────────────────────── Capers │½ tablespoon each, finely chopped Pickles│ Olives │ Parsley│ ───────┴───────────────────────────────── ½ shallot, finely chopped ¼ teaspoon powdered tarragon Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting bowl in pan of ice-water. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly. Keep in cool place until ready to serve, then add remaining ingredients. Hot Sauce Tartare ½ cup White Sauce I ⅓ cup Mayonnaise ½ shallot, finely chopped ½ teaspoon vinegar ───────┬───────────────────────────────── Capers │½ tablespoon each, finely chopped Pickles│ Olives