Olive and Almond Sauce
3 tablespoons butter
3 tablespoons flour
1 cup White Stock
1/2 cup cream
1/4 cup shredded almonds
1 teaspoon beef extract
8 olives (stoned and cut in quarters)
1/2 tablespoon lemon juice
1/4 teaspoon salt
Few grains cayenne
Melt butter, add flour, and pour on gradually White Stock. Just before serving add remaining ingredients. Serve with boiled or steamed fish.
Oyster Sauce
1 pint oysters
1/4 cup butter
1/4 cup flour
1 cup milk or Chicken Stock
Salt
Pepper
Oyster liquor
Wash oysters, reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters, and make a sauce of butter, flour, oyster liquor, and milk. Add oysters, and season with salt and pepper.
Cucumber Sauce I
Grate two cucumbers, drain, and season with salt, pepper, and vinegar. Serve with Broiled Fish.
Cucumber Sauce II
Beat one-half cup heavy cream until stiff, and add one-fourth teaspoon salt, few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained.
Celery Sauce
3 cups celery, cut in thin slices
2 cups Thin White Sauce
Wash and scrape celery before cutting into pieces. Cook in boiling salted water until soft, drain, rub through a sieve, and add to sauce. Celery sauce is often made from the stock in which fowl or turkey has been boiled, or with one-half stock and one-half milk.
