The 1918 Fanny Farmer Cookbook

To two cups Béchamel Sauce add yolks of three eggs slightly beaten, first diluting eggs with

small quantity of hot sauce, then adding gradually to remaining sauce. This prevents the sauce

from having a curdled appearance.

Olive and Almond Sauce

tablespoons

butter

teaspoon beef

extract

tablespoons flour

olives (stoned and

cut in quarters)

cup White Stock

/2 cup cream

/2 tablespoon lemon

juice

/4 cup shredded

almonds

/4 teaspoon salt

Few grains cayenne

Melt butter, add flour, and pour on gradually White Stock. Just before serving add remaining

ingredients. Serve with boiled or steamed fish.

Oyster Sauce

pint oysters

cup milk or Chicken

Stock

/4 cup butter

Salt

/4 cup flour

Pepper

Oyster liquor

Wash oysters, reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters,

and make a sauce of butter, flour, oyster liquor, and milk. Add oysters, and season with salt

and

pepper.

Cucumber Sauce I

Grate two cucumbers, drain, and season with salt, pepper, and vinegar. Serve with Broiled

Fish.

Chapter XVIII − FISH AND MEAT SAUCES

315