MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Mustard Sauce
Categories: Sauces, Condiments
Yield: 1 Cup

1 c Vinegar
1 tb Grated ginger root
+=OR=+
1 ts Dry ginger powder
1 c Sugar
2 tb Soy sauce
1 tb Colman's Mustard powder
1 tb Cornstarch

Bring to a boil vinegar, sugar, salt and soy sauce. Mix
cornstarch and Colman's Mustard in 1/2 cup cold water.
Stir in and cook until it thickens.

Grate in ginger root (or dry ginger).

Serve hot or cold.

Recipe from www.colmans.com

MM Format by Dave Drum - 25 May 2009

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sauce A La Maitre D`Hotel
Categories: Sauces, Citrus, Beef
Yield: 1 Servings

1 tb Butter
1 pt Consumme of beef; hot
1 tb Flour
1/2 Lemon; juice only
1 lg Egg yolk; well beaten
1 tb Parsley; chopped

Blend flour and butter in sauce pan and then add other
ingredients except egg.

Let cook 15 minutes; remove from fire, cool slightly,
and stir in egg. Serve with baked Sheepshead. *

Also for: Recommended for Pompano and Spanish Mackerel

* A deep-bodied, compressed fish w/sharp dorsal spines.
Commonly reaches 10" to 20" but can be as large as 35"

UDD NOTE: This works as a "gravy" with many other things
than seafood. Especially dishes with beef.

Source: FISHES AND FISHING IN LOUISIANA published 1933

Recipe date: 01/17/33

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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