Stock III

Stock III

Ingredients:
1/4 teaspoon salt
1/4 cup cream

Directions:
Few grains pepper
1 teaspoon lemon
juice
Melt butter, add flour, and pour on gradually White Stock; then add salt, pepper, mustard,
chives, and horseradish. Cook two minutes, strain, add cream and lemon juice. Reheat before
serving. Serve with Beef Tenderloins or Hamburg Steaks.
70
Sauce Finiste
3 tablespoons
butter
11/2 teaspoons
Worcestershire Sauce
1/2 teaspoon
mustard
Few grains
cayenne
3/4 cup stewed and
strained tomatoes
1 teaspoon
lemon juice
Cook butter until well browned, and add remaining ingredients.
Chapter XVIII − FISH AND MEAT SAUCES 325
Chapter XIX − VEGETABLES
Table showing Composition of Vegetables
Articles
Proteid
Fat
Carbohydrates
Mineral
matter
Water
Artichokes
2.6
.2
16.7
1.
79.5
Asparagus
1.8