N E W O R L E A N S TA R TA R S AU C E Serve with filet of speckled trout and other seafood.
1 c up mayo n na is e ½ c l ove g a rl ic, p re s s e d 1 te a sp o on p owe re d m u s t ard ¼ te a sp o o n re d p e p p e r 1 te a sp o on o nio ns g rate d 2 ta b l e s p o o n s c ho p p e d d il l pick le 2 ta b l e s p o o n s p a r s l ey m inced 2 ta b l e s p o o n s c a p e r s c h o p p ed 1 ta b l e s p o o n m ince d g re e n oni on tops Combine all ingredients in a bowl. Mix well. Store in the refrigerator until you are ready to serve.
Lu k e E van we a r in
g Pa p p y 's
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O R A N G E S AU C E 2 te a sp o ons s u g a r 1 ta b l e s p o o n co r n s t a rc h 1 ta b l e s p o o n g rate d o ra ng e p eel ¾ c up ora n g e ju ice 3 ta b l e s p o o n s p a n d r ip p ings o r melted bu t ter 2 ta b l e s p o o n s o ra ng e l iq u eu r ( You c a n n o t g o w ro ng w it h G rand M ar nier ) In a saucepan over low to medium heat, combine sugar, cornstarch and orange peel. Stir in orange juice, dripping from the roasting pan, and the liqueur. (Use melted butter if no drippings.) Add orange liqueur and bring to a boil. Stir often. Keep hot and reheat to serve. Yields one cup of sauce.
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