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lon, or fish stock if used for fish. Add wine and lemon juice and the sardines, cook it slowly for 15 minutes and season with salt and pepper; then stir in the yolks of eggs, but do not boil it any longer.
No. 17—CAPER SAUCE.
Quantity for 6 Persons.
- 1/10 lb. of butter
- ¼ of an onion
- 1½ tbsps. of flour
- ¾ pt. of bouillon (or fish stock, for fish)
- 2 tbsps. of capers
- 1 tbsp. of lemon juice
- Salt
- 1 pinch of pepper
- 2 yolks of eggs
Preparation: Melt the butter, add the sliced onion and stew a while, then stir in the flour and add the bouillon, season with salt, pepper, lemon juice, and boil 15 minutes, stirring constantly. Strain through a fine sieve. Put in the capers and let it simmer gently. Stir in the yolks of eggs and a pinch of sugar.
No. 18—OYSTER DRESSING.
Quantity for 6 Persons.
- 18 oysters
- 1/10 lb. of butter
- 1½ tbsps. of flour
- 1 pt. strong bouillon
- 1 sardine or
- 1 tbsp. sardine butter
- 1 pinch of salt
- Pepper
- ½ cup of cream
Preparation: Melt the butter, stir in the flour, add the bouillon, and oyster liquor. If the oysters are fresh, you may use some of the beards. Cook the gravy slowly for ½ hour, then strain through a fine sieve and season with salt and pepper. Put in the sardine butter or finely chopped sardines. The oysters are put into boiling water for ¼ minute, then placed into a colander to drain. Put into the hot gravy and serve at once.
No. 19—CRAB OR LOBSTER GRAVY.
For Fish, Chicken and Fricassee.
Quantity for 6 Persons.
- 18 crabs
- 2 qts. salt water
- 1/10 lb. of butter
- 2 tbsps. of flour
- Salt
- 1 pinch of pepper
- Sugar
- 2 tbsps. of cream
- ½ pt. of rich bouillon
Preparation: The crabs are brushed well in cold water, then cooked very red in 2 qts. of boiling salt water. The claws and tails are broken off and the meat picked out and cut up. Remove the gravy substance from the bodies and crush the coral in a mortar.
