18 oysters 1⁄10 lb. of butter 1½ tbsps. of flour 1 pt. strong bouillon 1 sardine or 1 tbsp. sardine butter 1 pinch of salt Pepper ½ cup of cream Preparation: Melt the butter, stir in the flour, add the bouillon, and oyster liquor. If the oysters are fresh, you may use some of the beards. Cook the gravy slowly for ½ hour, then strain through a fine sieve and season with salt and pepper. Put in the sardine butter or finely chopped sardines. The oysters are put into boiling water for ¼ minute, then placed into a colander to drain. Put into the hot gravy and serve at once. No. 19—CRAB OR LOBSTER GRAVY. For Fish, Chicken and Fricassee. Quantity for 6 Persons. 18 crabs 2 qts. salt water 1⁄10 lb. of butter 2 tbsps. of flour Salt 1 pinch of pepper Sugar 2 tbsps. of cream ½ pt. of rich bouillon Preparation: The crabs are brushed well in cold water, then cooked very red in 2 qts. of boiling salt water. The claws and tails are broken off and the meat picked out and cut up. Remove the gravy substance from the bodies and crush the coral in a mortar. Heat the butter and put in the crushed coral, stir while stewing, add the 2 tablespoonfuls of flour, stew a while and add the bouillon, cook it slowly until it is smooth, then strain through a sieve and season with salt and pepper. Stir in the 2 tablespoonfuls of cream, let the gravy get very hot and put in the meat from the tails and claws. It must not boil any more. Lobster gravy is prepared the same way. Instead of crabs or crab butter, take lobsters or lobster butter. Remarks: A left over body of a lobster may be utilized for a gravy. No. 20—REMOULADE SAUCE. Quantity for 6 Persons. 3 tbsps. of fine oil 1½ tbsps. of flour ½ pt. of bouillon 2 hard-boiled yolks of eggs 1 raw yolk of egg 1½ tbsps. of lemon juice 1 tsp. of mustard Salt 1 pinch of pepper ½ tsp. of sugar Preparation: Stew the oil and flour a little while, add the bouillon, cook, strain and stir until cold. Stir the hard-boiled yolks of eggs together with the raw yolk, lemon juice, mustard and gradually stir in the oil mixture. Season with salt, pepper and sugar. It is served with beef, eggs and head cheese. No. 21—WHITE FRICASSEE SAUCE. For Chicken Fricassee or Veal Fricassee. Quantity for 6 Persons. 1 small piece of butter 2 tbsps. of flour 1 pt. bouillon 1 tbsp. of lemon juice Salt 1 pinch of pepper ½ wineglass of white wine Preparation: Melt the butter and stir in the flour, add the bouillon, stir and boil 5 minutes, add white wine, lemon juice, salt, pepper and set to simmer gently. No. 22—ONION GRAVY. For Boiled Beef. Quantity for 6 Persons. 1 small piece of butter 1 medium-sized onion 1 tbsp. of flour Salt 1 pinch of pepper 1 tbsp. of vinegar ½ pt. bouillon