The Boston cooking-school cook book

wine, cook one minute, then add cream and yolks of eggs slightly beaten. Stir until thickened. Serve with toast or Puff Paste Points. Clams à la Newburg 1 pint clams 3 tablespoons butter ½ teaspoon salt Few grains cayenne 3 tablespoons Sherry or Madeira wine ½ cup thin cream Yolks 3 eggs Clean clams, remove soft parts, and finely chop hard parts. Melt butter, add chopped clams, seasonings, and wine. Cook eight minutes, add soft part of clams, and cream. Cook two minutes, then add egg yolks slightly beaten, diluted with some of the hot sauce. Shrimps à la Newburg 1 pint shrimps 3 tablespoons butter ½ teaspoon salt Few grains cayenne 1 teaspoon lemon juice 1 teaspoon flour ½ cup cream Yolks 2 eggs 2 tablespoons Sherry wine Clean shrimps and cook three minutes in two tablespoons butter. Add salt, cayenne, and lemon juice, and cook one minute. Remove shrimps, and put remaining butter in chafing-dish, add flour and cream; when thickened, add yolks of eggs slightly beaten, shrimps, and wine. Serve with toast or Puff Paste Points. Fish à la Provençale ¼ cup butter 2½ tablespoons flour 2 cups milk Yolks 4 “hard-boiled” eggs 1 teaspoon Anchovy essence 2 cups cold boiled flaked fish Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy essence, add to sauce, then add fish. Serve as soon as heated. Serve on pieces of toasted Graham bread. Grilled Sardines Drain twelve sardines and cook in a chafing-dish until heated, turning frequently. Place on small oblong pieces of dry toast, and serve with Maître d’Hôtel or Lemon Butter. Sardines with Anchovy Sauce Drain twelve sardines and cook in a chafing-dish until heated, turning frequently. Remove from chafing-dish. Make one cup Brown Sauce with one and one-half tablespoons sardine oil, two tablespoons flour, and one cup Brown Stock. Season with Anchovy essence. Reheat sardines in sauce. Serve with Brown Bread Sandwiches, having a slice of cucumber marinated with French Dressing between slices of bread. Creamed Sardines Drain from oil one small box sardines, remove backbones from fish, then