How to cook vegetables / by Olive Green.

  • Green, Olive, 1874-1911.
Date:
1909
Catalogue details

Licence: In copyright

Credit: How to cook vegetables / by Olive Green. 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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    BROWN ITALIAN SAUCE Prepare according to directions given for Italian Sauce, browning the flour in the butter. BUTTER SAUCE—I Mix chopped hard-boiled eggs with a liberal amount of melted butter. Season with salt, pepper, and minced parsley. BUTTER SAUCE—II Beat the yolks of four eggs with half a cupful of cold water and two tablespoonfuls of vinegar or lemon-juice. Cook in a double boiler until thick, seasoning with salt, cayenne, and onion- juice. Add half a cupful of butter, cut into small pieces, take from the fire, and serve. CAPER SAUCE Add two or three tablespoonfuls of capers to two cupfuls of Drawn-Butter Sauce. CHEESE SAUCE Add half a cupful of grated cheese to two cupfuls of Cream or Drawn-Butter Sauce. COLBERT SAUCE Put into a saucepan one cupful of Espagnole Sauce, two tablespoonfuls of beef extract, the juice of a lemon, red and white pepper and minced