One Hunderd Fish Sauces Pt 2

ANCHOVY BUTTER pt. 2

Soak, bone, dry, and pound eight salted anchovies. Add twice their
bulk of fresh butter, mix thoroughly, press forcibly through a fine
sieve, add a little more butter and the juice of a lemon. Make
into small pats and keep in a cold place.

ANCHOVY BUTTER SAUCE

Prepare a pint of Brown Sauce according to directions elsewhere
given and season with melted butter, lemon-juice, and anchovy
essence.

ANCHOVY SAUCE--I

Stir two tablespoonfuls of anchovy essence into one cupful of melted
butter. Season with cayenne and powdered mace.

ANCHOVY SAUCE--II

Pound three anchovies smooth with three tablespoonfuls of butter,
add two teaspoonfuls of vinegar and a quarter of a cupful of water.
Bring to the boil and thicken with a tablespoonful of flour rubbed
smooth in a little cold water. Strain through a sieve and serve
hot.

ANCHOVY SAUCE--III

Add a tablespoonful of anchovy paste to a cupful of Drawn-Butter
Sauce and season with lemon-juice and paprika.

AURORA SAUCE

Add one half cupful of mushroom liquor to one cupful of Bechamel
Sauce. Add also three tablespoonfuls of stewed and strained tomatoes,
and one tablespoonful of butter. Reheat, add a few cooked mushrooms
cut into dice, and serve.

AVIGNONNAISE SAUCE

Chop together four shallots and two beans of garlic. Fry in olive-oil,
add two cupfuls of Bechamel Sauce, bring to the boil, add the yolks
of three eggs, two tablespoonfuls of grated Parmesan cheese, and
a little minced parsley. Heat, but do not boil, and use as soon
as it thickens.

BEARNAISE SAUCE--I

Bring to the boil two tablespoonfuls each of vinegar and water.
Simmer in it for ten minutes a slice of onion. Take out the onion
and add the yolks of three eggs beaten very light. Take from the
fire, add salt and pepper to season, and four tablespoonfuls of
butter beaten to a cream. The butter should be added in small bits.

BEARNAISE SAUCE--II

Beat the yolks of five eggs, add a pinch of salt and one tablespoonful
of butter. Heat in a double-boiler until it begins to thicken,
then take from the fire and add two more tablespoonfuls of butter.
Season with minced fine herbs and parsley and add a teaspoonful
of tarragon vinegar.