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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    MADEIRA SAUCE Add four tablespoonfuls of mushroom liquor and a wineglassful of Madeira to Spanish Sauce. MAITRE D’HOTEL SAUCE Work into half a cupful of butter all the lemon- juice it will take, and add a teaspoonful or more of minced parsley. Or, melt the butter without burning, take from the fire, add the juice of half a lemon and a teaspoonful of minced parsley. MAYONNAISE Beat together in a cold bowl the yolks of two eggs, a teaspoonful of dry mustard, and a pinch of salt. Add also a dash of cayenne pepper. Set the bowl into a pan of ice and add very slowly a cupful of good olive-oil, stirring constantly. The oil must be added drop by drop at first and later on a teaspoonful or more can be put in at a time. When the dressing is smooth and thick, add lemon-juice to taste. If too thick, it may he thinned with cream. The mustard may be omitted. MUSHROOM SAUCE Add the desired quantity of chopped canned mushrooms to White, Cream, Brown, or Drawn- Butter Sauce, using the can liquor for part of the liquid.