Suprême Sauce
1/4 cup butter
1/4 cup flour
1-1/2 cups hot Chicken Stock
1/2 cup hot cream
1 tablespoon mushroom liquor
3/4 teaspoon lemon juice
Salt and pepper
Make same as Thin White Sauce, and add seasonings.
Maître d'Hôtel Butter
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon finely chopped parsley
3/4 tablespoon lemon juice
Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and parsley, then lemon juice very slowly.
Tartar Sauce
1 tablespoon vinegar
1 teaspoon lemon juice
1/4 teaspoon salt
1 tablespoon Worcestershire Sauce
1/3 cup butter
The Boston Cook Book
Mix vinegar, lemon juice, salt, and Worcestershire Sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into first mixture.
Lemon Butter
1/4 cup butter
1 tablespoon lemon juice
Cream the butter, and add slowly lemon juice.
Anchovy Butter
1/4 cup butter
Anchovy essence
Cream the butter and add Anchovy essence to taste.
Lobster Butter
1/4 cup butter
Lobster coral
Clean, wipe, and force coral through a fine sieve. Put in a mortar with butter, and pound until well blended. This butter is used in Lobster Soup and Sauces to give color and richness,
