The Skilful Cook Part 14

_Method._--Put the white sauce and eggs into a jug, which must be placed in a saucepan of boiling water.

Stir until the mixture thickens, being careful it does not curdle.

When quite ready, add the lemon juice or vinegar.

Lobster Sauce.

_Ingredients_--1 small lobster.

Some sp.a.w.n.

1 oz. of b.u.t.ter.

1 oz. of flour.

pint of milk.

gill of cream.

A few drops of lemon juice.

Pepper and salt.

_Method._--Remove the flesh from the body and claws of the lobster, and cut it in small pieces.

Then boil the sh.e.l.l, broken small, in the milk.

Rub the sp.a.w.n with oz. b.u.t.ter through a hair sieve.

Melt the remaining b.u.t.ter in a small stewpan.

Mix in the flour smoothly, and then add the milk, strained.

Stir until it thickens.

Put in the sp.a.w.n and b.u.t.ter, and continue stirring until the flour is well cooked.

Then add the cream--let it boil in the sauce--and lastly, the lemon juice, pepper and salt, and lobster.

Lobster Sauce (a plainer Receipt).

_Ingredients_--Part of a tin of lobster.

1 oz. of b.u.t.ter.

1 oz. of flour.

pint of milk.

A few drops of lemon juice, or a teaspoonful of vinegar.

Pepper and salt.

_Method._--Cut up the lobster.

Melt the b.u.t.ter in a small stewpan.

Mix in the flour smoothly.

Add the milk; stir and cook well.

Then add the lemon juice, seasoning, and pieces of lobster.

Shrimp Sauce.

Remove the heads, tails, and skin from half a pint of shrimps; prepare some sauce as directed in the first or second recipe for lobster sauce, subst.i.tuting the shrimps for the lobster.

Oyster Sauce.

_Ingredients_--1 oz. of b.u.t.ter.

1 oz. of flour.

pint of milk.

1 dozen of oysters.

gill of cream.

A few drops of lemon juice.

Salt, pepper, and a little cayenne.

_Method._--Remove the beard and white part of the oysters, and cut each one in two.

Strain the liquor through muslin, and scald the oysters in it (_i.e._ put the liquor, with the oysters in it, in a saucepan, and just bring it to the boil).

Put the beards and hard white parts in the milk and simmer them to extract the flavour.

Then melt the b.u.t.ter in a small stewpan.

Mix in the flour smoothly.

Strain in the milk and oyster liquor, and stir and cook well.

Then add cream, and stir until the sauce again boils.

Lastly, add the oysters, pepper, salt, and lemon juice.

French Sauce.

_Ingredients_--1 oz. of b.u.t.ter.

oz. of flour.

1 gill of milk.

1 gill of cream.

The yolk of one egg.

Pepper and salt.

_Method._--Melt the b.u.t.ter in a small stewpan.

Mix the flour smoothly.