Sauces
Sauce Mousseline
From MRS. WILSON PATTERSON, of Maryland, Alternate Lady Manager.
_I am always interested, and do my best to help anything done to help other women.
I send you a recipe which I hope may be of service to you. It is a delicious sauce for asparagus and is given me by the chef of Prince Jerome Bonaparte.
Wishing you every success in your most worthy undertaking, I am,
Sincerely yours, _
Put in a sauce pan a piece of butter, melt it, add it pinch of flour; work it together thoroughly, wet it with a little warm water, salt it, make it boil, add the yolk of an egg; then beat up the sauce with a little fresh butter; pass it through the finest gauze. At the minute of serving add two spoonfuls of beaten cream, well mixed.
Boiled Egg Sauce
From MRS. JAMES R. DOOLITTE, JR. of Chicago, Lady Manager.
One large tablespoonful butter; two small tablespoonfuls flour; two eggs. Put the butter in a tin pan over boiling water; when melted, stir in flour. When thoroughly and smoothly mixed, add enough milk to make it the proper consistency for sauce. Boil the eggs hard, cut them in small pieces, stir them into the sauce, and serve with fish or boiled mutton.