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The International Jewish Cook Book - 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; - the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. by Florence Kreisler Greenbaum
page 90 of 737 (12%)
add three tablespoons of capers.

For egg sauce add one egg, hard-boiled and chopped fine.


BEARNAISE SAUCE

There are several ways of making Bearnaise sauce. This is one very
simple rule: Bring to the boil two tablespoons each of vinegar and
water. Simmer in it for ten minutes a slice of onion. Take out the onion
and add the yolks of three eggs beaten very light. Take from the fire,
add salt and pepper to season, and four tablespoons of butter beaten to
a cream, and added slowly.

*Quick Bearnaise Sauce.*--Beat the yolks of four eggs with four
tablespoons of oil and four of water. Add a cup of boiling water and
cook slowly until thick and smooth. Take from the fire, and add minced
onion, capers, olives, pickles, and parsley and a little tarragon
vinegar.


CUCUMBER SAUCE

Pare two large cucumbers; remove seeds, if large; chop fine and squeeze
dry. Season with salt, vinegar, paprika and add one-half cup of cream.


SAUCE HOLLANDAISE

Mix one tablespoon of butter and one of flour in a saucepan and add
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