The 1918 Fanny Farmer Cookbook

Sauce Allemande

To Velouté Sauce add one teaspoon lemon juice and yolk one egg.

Soubise Sauce

cups sliced onions

/2 cup cream or

milk

cup Velouté

Sauce

Salt and pepper

Cover onions with boiling water, cook five minutes, drain, again cover with boiling water,

and

cook until soft; drain, and rub through a sieve. Add to sauce with cream. Season with salt and

pepper. Serve with mutton, pork chops, or “hard boiled” eggs.

Drawn Butter Sauce

/3 cup butter

1/2 cups hot water

tablespoons flour

/2 teaspoon salt

/8 teaspoon pepper

Melt one−half the butter, add flour with seasonings, and pour on gradually hot water. Boil

minutes, and add remaining butter in small pieces. To be served with boiled or baked fish.

five

Shrimp Sauce

To Drawn Butter Sauce add one egg yolk and one−half can shrimps cleaned and cut in pieces.

Caper Sauce

To Drawn Butter Sauce add one−half cup capers drained from their liquor. Serve with boiled

mutton.

Chapter XVIII − FISH AND MEAT SAUCES

308