Sauces
| CUCUMBER SAUCE | |
| 1 cup mayonnaise 1 cup peeled, chopped cucumber |
2 Tbls. chopped chives, parsley dill weed, to taste salt, white pepper |
| Mix all ingredients until smooth (or place in blender). |
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| This is a great sauce for aspic salad or other salads to add a refreshing tang. (cold poached fish?) |
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| HOT MUSTARD SAUCE | |
| 1/2 cup Colman's mustard 1/2 cup vinegar |
1 egg, beaten 1/3 cup sugar |
| Mix mustard and vinegar and refrigerate overnight. Add egg and sugar, cook slowly over low heat until thickened. |
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| This easy preperation was always on hand. It seemed to end up in the strangest places.. ... on boiled beef tongue, baked albacore, even roast beef sandwiches. It could make any dish seem more exotic. |
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| MAYANNAISE A LA HEUM | |
| 1 teas. salt 1/2 teas. dry mustard 1/4 teas. paprika dash cayenne pepper |
2 Tbls. vinegar 2 egg yolks 2 cups oil 2 Tbls. lemon juice |
| In a mixer bowl, combine salt, mustard, paprika, cayenne pepper. Add vinegar, mix, add egg yolks. Blend till smooth. With mixer at medium speed, add chilled oil, one Tbls. at a time. When it begins to thicken, add a little lemon juice, alturnating with remaining oil (don't add too fast or may separate). Will keep in jar in refrigerator for several weeks. |
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| Elizabeth Heum, a neighbor who did not have children, befriended me and Johnny Sands. On Saturday after- noons we would listen to the horse races on the radio to see how our imaginary bets came in. She taught us how to follow the stock market, and set a formal table for the lunches she would prepare us. Lunch, always the same (open faced grilled cheese & sliced tomato, canned corned beef on wheat) was especially good due to the mayonnaise. At age 7, I took the recipe home to make myself. Mother, citing that this was just too difficult for me to do, made the first batch, only to have it separate. I then tried it and it came out perfectly. Soon, I was making it for family friends. I began charging 75 cents a jar and my mayonnaise millions were born. I sold it for many years, even printed my own labels. |
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| TARTARE SAUCE | |
| 1 cup mayonnaise 1 Tbls. minced dill pickles 1 Tbls. minced onion |
1 Tbls. minced parsley 1 Tbls. minced capers |
| Mix indredients and serve cold. | |
| This, unlike the commercial variety, is not sweet. The capers give it a tangy quality. This was always served with the whole baked Albacore brought in from the high seas. It may have been even better the next day on the cold Albacore sandwiches. |
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| WILD DUCK SAUCE | |
| 1 onion, chopped 1 clove garlic, chopped 1 can bouillon 1 glass current jelly 1/2 cup red wine |
1 small jar prepared mustard oregano, salt, pepper orange juice |
| Saute onion and garlic in butter til brown. Add remaining ingredients and simmer until mixed. Pour over ducks and bake in 325 oven until done. Thicken sauce in pan and serve with duck. |
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| Marie's Place was know for serving
the exotic. As the result of many hunting and fishing trips, the game was triumphantly brought home to be pre- pared with all the proper pomp and circumstance. When my brother Jim was first served grilled Spam, he asked if Dad had shot it! So much for growing up in a normal household. |
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