The Pytchley book of refined cookery and bills of fare / by Major L.

  • L., Major.
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: The Pytchley book of refined cookery and bills of fare / by Major L. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    INDIAN SAUCE. No. 40. To half a pint of Brown Sauce (No. 22) add a tea- spoonful of chopped green capsicums, gherkins, chives, mixed pickles, curry paste (not powder), Worcestershire Sauce ; boil for one minute and serve. LOBSTER SAUCE. No. 41. Remove all the meat from a small lobster and cut it in square pieces about dice-size. Pound in a mortar the inside, 'spawn, and coral, with half an ounce of butter, rub through a tammy. Add the whole to half a pint of White Sauce (No. 77), a tea-spoonful of lemon juice, a pinch of cayenne and salt; let it stew for ten minutes, and serve. MADkRE SAUCE. No. 42. To one tumbler of sherry or Madeira, reduced to half by boiling, add one ounce of Espagnole Sauce (No. 34), one ounce of Brown Sauce (No. 22), a tea-spoonful. of chopped parsley and chives, and Searcy Salt to taste. MAlTRE D’HOTEL SAUCE. No. 43. To half a pint of White Sauce (No. 77) add a table- spoonful of chopped parsley, a little pepper and salt, and juice of half a lemon. If for men, cayenne is much pre- ferable to black pepper. MAYONNAISE SAUCE. No. 44. To the yolk of one raw and one hard-boiled egg beaten through a wire sieve, add a tea-spoonful of mixed mustard, ditto of salt; mix together in a basin or mortar and drop in at first by single drops the finest salad oil,