In lieu of any real content

[isabelladangelo]

My head and I are arguing. Right now, I'm winning but I'm not sure for how long. Stupid allergies causing sinus issues. Grr..

Anyway, today I received some wonder advertisements from the early teens. I got them mostly for framing and putting up in the new sewing room since the ones I bought are all ads for pattern companies. However, each was taken from a magazine.

On the back of the one from a magazine dated May 1912, I saw some recipes that I thought y'all might enjoy. Given that the Titanic sunk in April, I'm not sure how much more period you can get. ;-) Each of these are for sauces.

Mousseline Sauce

• 1/2 Gill of Cream


• Yolks of 4 eggs


• 3 Crushed, Whole Peppers


• 1 Tablespoonful of Butter


• Salt


• Nutmeg


• Lemon Juice

Put the cream, egg yolks, and crushed pepers in a saucepan. Place this in a double boiler half-filled with boiling water and beat up with a whisk for a quarter of an hour. Then add small pieces of the butter, one at a time. Stir constantly, but do not add any more butter until each piece has been thoroughly worked in and is absorbed in the gravy. The sauce when finished will have the appearance of a frothy cream, ans should then be passed through a sieve. Just before serving add a few drops of lemon juice, a pinch of salt and a grate of nutmeg. Serve with souffles, fillets of veal or fowl, asparagus or artichokes.

Green Mousseline Sauce

• 1 Gill of Mayonnaise


• 1/2 Gill of Cold Bachamel Sauce


• 1 tablespoonful of Chopped Parsley


• Few sprigs of Tarragon


• Few Sprigs of Chervil


• 2 tablespoonfuls of Cooked Spinach


• Yolks of 2 hard cooked Eggs


• 2 Anchovy Fillets


• 1/2 Gill of Cream


• Seasoning


• 1 Teaspoonful of Made Mustard

Wash and pick the herbs. Soak them in boiling water for a few minutes, drain well, pound in a mortar with the spinach, and rub through a sieve. Pound the yolks of the eggs and anchovy fillets together. Mix with the green puree, add the cream and rub the whole through a sieve. Then put in the mayonnaise and bechamel sauce. Add a little seasoning and the mustard. Serve cold.

Sweet Mousseline Sauce

• Yolks of 3 eggs


• Whites of 2 eggs


• 1/2 Gill of Cream


• 1 1/2 ounce of Sugar


• 1 wineglassfull of Maraschino

Put all the above ingredients into a small saucepan. Beat the misture with a whisk and stand in a double boiler. stir until it becomes creamy, but do not allow it to boil. Serve with hot, sweet puddings.

Sauce Tartare

• Yolks of 2 eggs


• 1 Teaspoonful of salt


• Pinch of White Pepper


• Pinch of Red pepper


• 1 Teaspoonful of Made Mustard


• 2 cupfuls of salad Oil


• 1/4 Gill of tarragon Vinegar


• 1 Tablespoonful of Cold bechamel Sauce


• 2 tablespoonfuls of Finely Chopped Gherkins


• 1 Tablespoonful of Choppers Capers


• 1 tablespoonful of Chopped Parsley


• 1/2 teaspoonful of finely chopped tarragon and chervil


• Lemon Juice

Cut the yolks of the eggs into a basin. Place this in a shallow pan containing crushed ice and add the salt, white pepper, red pepper and mustard. Stir well together, and gradually add the salad oil and tarragon vinegar. When the sauce is smooth and creamy, stir in the bechamel sauce, gherkins, chopped capers, chopped parsley, chopped tarragon and chervil. Do not mix the gherkins, capers, et cetera, until the sauce is finished, as they are apt to cause the gravy to curdle if put in too soon. A few drops of lemon juice may be added if the sauce is found too thick.

Sauce Tartare 2

• 1/2 teaspoonful of Dry Mustard


• 1/2 teaspoonful of Sugar


• 1/2 teaspoonful of Salt


• 1/4 Teaspoonful of Red Pepper


• Yolks of 2 Fresh Eggs


• 1 Cupful of Olive Oil


• 2 Tablespoonfuls of Lemon Juice


• 2 Tablespoonfuls of Tarragon Vinegar


• 1 Teaspoonful of Finely Chopped Onion or Onion Juice


• 1 Tablespoonful of Chopped Gherkins, Olives and parsley

Mix in a basin the dry mustard, the powdered sugar, salt and red pepper. Add the yolks of the eggs and stir. Put in the olive oil, a few drops at a time, stirring until it thickens. If it begins to thicken too much to stir easily, add a little lemon juice, adding oil and lemon alternately until you have used all the oil and lemon juice. lastly, beat in the tarragon vinegar. Then add the chopped onion or onion juice, the chopped gherkins, olives, and parsley.

One gill is basically a quarter of a pint. Which, in turn, is about a half a cup. If I find anything else interesting, I promise to post it.