The Boston cooking-school cook book

│ Parsley│ ───────┴───────────────────────────────── To white sauce add remaining ingredients. Stir constantly until mixture is thoroughly heated, but do not let it come to the boiling-point. Served with boiled, steamed, or fried fish. Hot Mayonnaise Yolks 2 eggs 2 tablespoons olive oil 1 tablespoon vinegar ¼ cup hot water Salt Few grains cayenne 1 teaspoon finely chopped parsley Add oil slowly to egg yolks, then pour on gradually vinegar and water. Cook over boiling water until mixture thickens, then add seasonings and parsley. Sauce Tyrolienne To three-fourths cup Mayonnaise add one-half tablespoon each finely chopped capers and parsley, one finely chopped gherkin, and one-half can tomatoes, stewed, strained, and cooked until reduced to two tablespoons. Serve with any kind of fried fish. Creole Sauce 2 tablespoons chopped onion 4 tablespoons green pepper, finely chopped 2 tablespoons butter 2 tomatoes ¼ cup sliced mushrooms 6 olives, stoned 1⅓ cups Brown Sauce Salt and pepper Sherry wine Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, and olives, and cook two minutes, then add Brown Sauce. Bring to boiling-point, and add wine to taste. Serve with broiled beefsteak or fillet of beef. Boiled rice should accompany the beef, and be served on same platter. Russian Sauce 3 tablespoons butter 2 tablespoons flour 1 cup White Stock III ¼ teaspoon salt Few grains pepper ½ teaspoon finely chopped chives ½ teaspoon made mustard 1 teaspoon grated horseradish ¼ cup cream 1 teaspoon lemon juice Melt butter, add flour, and pour on gradually White Stock; then add salt, pepper, mustard, chives, and horseradish. Cook two minutes, strain, add cream and lemon juice. Reheat before serving. Serve with Beef Tenderloins or Hamburg Steaks. Sauce Finiste 3 tablespoons butter ½ teaspoon mustard Few grains cayenne 1 teaspoon lemon juice 1½ teaspoons Worcestershire Sauce ¾ cup stewed and strained tomatoes Cook butter until well browned, and add remaining ingredients. CHAPTER XIX VEGETABLES Table showing Composition of Vegetables Articles Proteid Fat Carbohydrates Mineral matter Water Artichokes 2.6 .2 16.7 1. 79.5 Asparagus 1.8 .2 3.3 1. 94. Beans, Lima, green 7.1 .7 22. 1.7 68.5 Beans, green