INGREDIENTS

INSTRUCTIONS

================== Information file ==================  Asparagus
Sauce: Add 1/2 cup cooked or canned asparagus, cut into  small pieces,
to hot medium white sauce. Serve with omelets or  souffles. Caper
Sauce: Add 3 to 4 tablespoons chopped capers and 1  teaspoon lemon
juice to white sauce. Serve with fish. Cheese Sauce:  Add 1/2 to 1 cup
chopped or grated American cheese and a dash of  Worcestershire sauce
or paprika (optional) to white sauce. Stir over  hot, not boiling,
water until cheese is melted. Serve with fish,  eggs, macaroni, or
rice. Cheese Olive Sauce: Prepare think white  sauce and omit salt. Add
1/2 to 1 cup chopped or grated American  cheese and 1/2 cup stuffed
olives to white sauce. Stir over hot, not  boiling, water until cheese
is melted. Serve with macaroni, rice, or  vegetables. Cheese Tomato
Sauce: Use 1/2 cup tomato juice or strained  tomatoes and 1/2 cup milk
in preparing medium sauce. Add 1/4 cup  grated or finely cut American
cheese to hot sauce. Stir until melted.  Serve over cauliflower.
Crabmeat Sauce: Remove bony particles from  crabmeat and add 1/2 to 1
cup flaked canned crabmeat to seasoned  medium white sauce. Flavor with
1 tablespoon dry sherry wine if  desired. Cream Onion or Celery Sauce:
Saute 1/4 cup finely chopped  onion or celery in 1 tablespoon butter or
margarine. Add to 1 cup  medium white sauce. Creole Sauce: Use tomato
juice or strained  tomatoes for the liquid. Saute minced onion, chopped
green pepper,  and minced celery in the butter before flour is added.
Curry Sauce:  Add 1/4 to 1/2 teaspoon curry powder with dry
ingredients. Serve with  chicken, lamb, rice, or fish. Dill Sauce: Add
3 tablespoons minced  fresh dill to 1 cup hot sauce, seasoned medium
white sauce. Egg  Sauce: Add 2 chopped hard-cooked eggs to white sauce,
additional  salt, and a dash of paprika. Serve with fish. Goldenrod
Sauce: Add 2  chopped hard-cooked egg whites to 1 cup seasoned medium
white sauce.  Pour over fish and sprinkle with chopped hard-cooked egg
yolks. Green  Pea Sauce: Add 1/2 cup hot cooked or canned peas and 1
tablespoon  chopped pimento to hot medium white sauce. Serve with
omelets or  salmon or tuna loaf. Horseradish Sauce: Add 2 to 4
tablespoons  prepared drained horseradish, and 1/4 to 1/2 teaspoon
prepared  mustard to white sauce. Serve with boiled beef or corned
beef.  Lobster or Shrimp Sauce: Add 1/2 to 1 cup canned or cooked
lobster  meat or shrimp, cut into small pieces to seasoned medium white
sauce.  For added flavor, add a tablespoon dry white wine. Serve with
omelets, baked, broiled, or poached fish. Milanese Sauce: Use 1/2 cup
veal stock and 1/2 cup milk in preparing medium white sauce. Add 2
tablespoons grated parmesan cheese to the thickened sauce. Serve with
veal. Mock Holandaise Sauce: To 1/2 cup well seasoned white sauce,  add
equal amount of mayonaise and enough lemon juice to sharpen.  Serve on
asparagus and other green vegetables. Mushroom Sauce: Add  1/2 to 1 cup
sliced cooked or canned mushrooms to white sauce. Serve  with chicken
or vegetables. Mustard Sauce: Add 1 tablespoon prepared  mustard to
white sauce. Serve with fish or tongue. Oyster Sauce:  Gently cook 1/2
cup small oysters in their own liquid until they  plump and edges begin
to curl, about 5 minutes. Add to hot medium  white sauce. Serve with
omelets, fish patties, and timbales. Paprika  Sauce: Add 1/2 to 1
teaspoon paprika with dry ingredients. Season  with 1/4 teaspoon lemon
juice, if desired. Serve with noodles,  macaroni, or chicken. Pimento
Sauce: Add 1/4 cup chopped pimento to  white sauce; 1/4 cup green
pepper may be added if desired. Serve with  fish or vegetables.

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