|
Classic
Cook Books
< last page | next page >
page 248
should be seasoned to taste and then the butter added, and the boiling continued
until fairly thick.
8. MAYONNAISE SAUCE. Myonez Saltza.
Used for Meats, Fish and Oysters.
Ingredients:
Parsley ...................................2 bunches.
Olive Oil ..........................2 tablespoonfuls.
Lemons ............................................2.
Eggs ..............................................2.
Salt and pepper, to taste.
Method:
Cut the parsley very fine, press and mix with it the olive oil, the juice of the
lemons, and the yolks of the eggs; then season to taste and serve.
9. CREAM SAUCE. Cremali Saltza.
Specially for Broiled Meat, Roast Meat, Roast Fowls and Minced Meat.
Ingredients:
Butter .............................2 tablespoonfuls.
Flour ...............................1 tablespoonful.
Parsley ..............................1 bunch, small.
Green Onions .................................4 to 5.
Milk .......................................1 cupful.
Salt and pepper, to taste.
< last page | next page >
Classic
Cook Books
|
