Season
with salt, pepper, and nutmeg, and enough tomato juice to color a
shrimp pink. Stir in the shrimps and when hot pour over small squares
of toast arranged on a warm platter. Garnish with sliced lemons.
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.
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