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ring constantly. Season with salt, pepper and lemon juice, add the chopped parsley, but do not cook any longer.
Remarks: ¼ cup of sweet cream will improve the gravy.
No. 32—DILL, CHIVE OR TARRAGON GRAVY.
These gravies are prepared like the parsley gravy, the ingredients are the same also, but instead of parsley take dill for dill gravy, chives for chive gravy, and tarragon for tarragon gravy. These gravies are good with fish, chicken, beef and asparagus.
No. 33—SORREL GRAVY,
Quantity for 6 Persons.
- 1/12 lb. of butter
- 2½ tbsps. of flour
- 1 pt. bouillon
- ½ cupful of sweet cream
- 2 yolks of eggs
- ½ tsp. of sugar
- 1 pinch of pepper
- Salt to taste
- ½ cup of sorrel puree
Preparation: Melt the butter, stir in the flour, gradually add the bouillon and cream, stirring constantly, cook a few minutes and add the sorrel. Strain and season with salt, pepper and sugar. Stir in the yolks of eggs and serve very hot.
Remarks: The sorrel is cleaned and treated like spinage and boiled the same way, then rubbed through a sieve.
Cold Dressings.
No. 34—OIL DRESSING A LA TARTARE.
For Hard Boiled Eggs, Cold Beef and Head-Cheese.
Quantity for 6 Persons.
- ¼ cup of fine salad oil
- 1 tbsp. finely sliced onion
- 2 tbsps. of flour
- ½ pt. of bouillon
- 1½ tbsps. of minced herbs or minced mixed pickles
- 1 pinch of pepper
- Salt to taste
- Juice of ½ lemon
Preparation: Oil, onion and flour are fried light brown, bouillon and lemon juice added, cook a little while, then strain and stir until cold. Add the herbs or pickles and season with salt, pepper and more lemon juice, if necessary. If the gravy is too thick, when cold, add more bouillon.
