—165—
Heat the butter and put in the crushed coral, stir while stewing, add the 2 tablespoonfuls of flour, stew a while and add the bouillon, cook it slowly until it is smooth, then strain through a sieve and season with salt and pepper. Stir in the 2 tablespoonfuls of cream, let the gravy get very hot and put in the meat from the tails and claws. It must not boil any more.
Lobster gravy is prepared the same way. Instead of crabs or crab butter, take lobsters or lobster butter.
Remarks: A left-over body of a lobster may be utilized for a gravy.
No. 20—REMOULADE SAUCE.
Quantity for 6 Persons.
- 3 tbsps. of fine oil
- 1½ tbsps. of flour
- ½ pt. of bouillon
- 2 hard boiled yolks of eggs
- 1 raw yolk of egg
- 1½ tbsps. of lemon juice
- 1 tsp. of mustard
- Salt
- 1 pinch of pepper
- ½ tsp. of sugar
Preparation: Stew the oil and flour a little while, add the bouillon, cook, strain and stir until cold. Stir the hard boiled yolks of eggs together with the raw yolk, lemon juice, mustard and gradually stir in the oil mixture. Season with salt, pepper and sugar. It is served with beef, eggs and head-cheese.
No. 21—WHITE FRICASSEE SAUCE.
For Chicken Fricassee or Veal Fricassee.
Quantity for 6 Persons.
- 1 small piece of butter
- 2 tbsps. of flour
- 1 pt. bouillon
- 1 tbsp. of lemon juice
- Salt
- 1 pinch of pepper
- ½ wineglass of white wine
Preparation: Melt the butter and stir in the flour, add the bouillon, stir and boil 5 minutes, add white wine, lemon juice, salt, pepper and set to simmer gently.
No. 22—ONION GRAVY.
For Boiled Beef.
Quantity for 6 Persons.
- 1 small piece of butter
- 1 medium sized onion
- 1 tbsp. of flour
- Salt
- 1 pinch of pepper
- 1 tbsp. of vinegar
- ½ pt. bouillon
Preparation: Brown the butter with the sliced onion, stir in the flour, add the bouillon and season with salt, vinegar and pepper. Cook the gravy 10 minutes and strain through a fine sieve.
