100 Fish Sauses Pt. 9

PORTUGUESE SAUCE

Put six tablespoonfuls of butter into a saucepan with the yolks
of two eggs beaten with the juice of half a lemon. Season with
salt and pepper and heat thoroughly but do not boil. Take from the
fire, stir until thick, and serve immediately.

POULETTE SAUCE

Simmer for ten minutes a pint of White
Sauce, seasoning with salt, pepper, and lemon-juice. Beat the yolks
of three eggs light and pour the hot sauce over them slowly. Cook
for two minutes in a double boiler, and serve immediately.

RAVIGOTE SAUCE

Put one cupful of stock into a saucepan with two tablespoonfuls of
white wine and three tablespoonfuls of chopped chives and parsley.
Season with salt and pepper and simmer for twenty minutes. Thicken
with one tablespoonful each of butter and flour cooked together.
Take from the fire, add the juice of half a lemon, and serve.

COLD RAVIGOTE SAUCE

Chop together a tablespoonful each of parsley, chives, chervil,
tarragon, and shallot. Add to a stiff mayonnaise and tint green,
if desired, with color paste.

REMOULADE SAUCE

Mix two tablespoonfuls each of capers and minced anchovies, add
a tablespoonful of minced parsley, a teaspoonful of dry mustard,
and salt and pepper to taste. Add one half bean of garlic, chopped
very fine, and enough olive-oil to make a smooth paste. Add a few
drops of vinegar and serve.

ROYALE SAUCE

Cook together half a cupful of butter and the beaten yolks of three
eggs until the yolks begin to thicken. Take from the fire and add by
degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls
of Indian soy, one finely chopped small pickle, and cayenne and
salt to season. Mix thoroughly and cool. Serve cold.

SARDINE SAUCE

Add skinned, boned, and mashed sardines to Mayonnaise. Beat until
smooth and serve with cold fish.

SHAD ROE SAUCE

Boil, drain, skin, and mash a shad roe. Season with salt, pepper,
grated onion, and powdered mace. Add half a cupful of Madeira and
half a cupful or more of melted butter. Serve with shad or any
other fish.

SHRIMP SAUCE

Add one cupful of chopped cooked shrimps to each pint of White Sauce.
Season with lemon-juice, paprika, and tabasco sauce.

SICILIAN SAUCE

Slice four onions, fry brown and drain carefully.
Put into a saucepan with two cupfuls of Espagnole Sauce, a wineglassful
of sherry, and a pinch of cayenne pepper. Reheat, strain, and serve.

SPANISH SAUCE

Prepare according to directions given for Brown Sauce, using one
cupful of highly seasoned stock for liquid.

SUPREME SAUCE

Prepare according to directions given for Drawn-Butter Sauce, using
chicken stock and a little cream for liquid. Take from the fire,
and add two tablespoonfuls of butter and the juice of half a lemon.

TARTAR SAUCE--I

Chop together capers, olives, parsley, and pickles. Add one half
cupful of the mixture to a cupful of Mayonnaise.

TARTAR SAUCE--II

Mix together one tablespoonful each of vinegar and Worcestershire
sauce, add a teaspoonful of lemon-juice and a pinch of salt. Brown
half a cupful of butter and strain into the hot vinegar. Serve
hot.


TARTAR SAUCE--III

Prepare a cupful of Drawn-Butter Sauce and add to it a teaspoonful
each of made mustard, grated onion, and chopped pickle. Take from
the fire, season with salt and cayenne, add the beaten yolk of
an egg, and serve.

TOMATO SAUCE--I

Prepare according to directions given for Drawn-Butter Sauce, using
tomato-juice or stewed and strained canned tomatoes for liquid.

TOMATO SAUCE--II

Chop together capers, pickles, onion, and olives. There should be
half a cupful in all. Add one half cupful of stewed and strained
tomatoes, a teaspoonful each of made mustard and sugar, and salt
and cayenne to season highly. Serve very hot.

TOMATO SAUCE--III

Chop fine an onion and a clove of garlic. Fry in butter and add
half a can of stewed and strained tomatoes. Thicken with butter
and flour cooked together, season with salt and pepper and serve.