One Hunderd Fish Sauces Pt 7

HORSERADISH SAUCE--II Pt. 7

Prepare a Cream Sauce according to directions previously given,
and add three tablespoonfuls of freshly grated horseradish and
half a cupful of melted butter. Serve with boiled fish.

HORSERADISH SAUCE--III

To one cupful of Spanish Sauce add two tablespoonfuls of prepared
horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful
of powdered sugar, and salt, pepper, and made mustard to season.
Heat in a double-boiler, and just before serving add one-half cupful
of whipped or cold cream. (Cow cream, not cosmetic.)

ITALIAN SAUCE

Fry in butter two tablespoonfuls of minced parsley and one tablespoonful
of chopped mushrooms and shallots. Add two cupfuls of white wine
and boil until reduced half. Add one cupful of Veloute Sauce and
one half cupful of stock. Boil until thick, skim, and serve.

BROWN ITALIAN SAUCE

Fry in olive-oil half a cupful of chopped mushrooms, four chopped
shallots, a sprig of thyme, and a bay-leaf. Add half a cupful of
white wine and simmer until the liquid is reduced half. Take out
the thyme and bay-leaf, add a cupful of Spanish Sauce, skim, boil,
and serve.

JAPANESE SAUCE

Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls
each of walnut catsup, soy, and Worcestershire sauce. Season highly
with paprika, add two cupfuls of tarragon vinegar, and let stand
for two weeks. Strain, and serve with fish.

JERSEY SAUCE

Brown four tablespoonfuls of flour in butter, add two cupfuls of
brown stock and cook until thick, stirring constantly. Season with
salt, pepper, and Worcestershire.

LEMON SAUCE--I

Melt half a cupful of butter and add to it the juice of a large
lemon. When very hot take from the fire and pour over the well-beaten
yolks of two eggs.

LEMON SAUCE--II

Prepare a pint of Drawn-Butter Sauce according to directions previously
given, season with salt, pepper, grated nutmeg, and lemon-juice,
and add half a cupful of melted butter.

LIVOURNAISE SAUCE

Soak, bone, and pound to a pulp eight salted anchovies. Add the yolks
of two eggs, well beaten. Add slowly half a cupful of olive-oil and
two tablespoonfuls of vinegar. Season with pepper, grated nutmeg,
and minced parsley. Serve very cold.

LOBSTER SAUCE--I

Add half a cupful of chopped cooked lobster
meat and the pounded coral to each cupful of Drawn-Butter Sauce.
Season with paprika, butter, and lemon-juice.

LOBSTER SAUCE--II

Prepare a Hollandaise Sauce and mix with finely-cut cooked lobster
meat. Season with melted butter, lemon-juice, tabasco, and
Worcestershire.

MAITRE D'HOTEL SAUCE

Work into half a cupful of butter all the lemon-juice it will take
and add a teaspoonful or more of minced parsley. Or, melt the butter
without burning, take from the fire, add the juice of half a lemon
and a teaspoonful of minced parsley.

MAYONNAISE

Put into an earthen bowl the yolk of a fresh egg and a pinch of
salt, a dash of red pepper, and half a teaspoonful of dry mustard.
Place the bowl on ice or in ice-water. Pour one cupful of olive-oil
into a small pitcher from which it will drop easily. When the egg
and seasoning are thoroughly mixed, begin to add the oil, using
a silver teaspoon, and rubbing rather than stirring. Add the oil
until a clear spot is formed upon the egg, and then mix
until smooth. Only a few drops can be added at first, but the quantity
may be gradually increased. The clear spot on the egg is an infallible
test of the right quantity of oil. If too much oil is added the
dressing will curdle. A few drops of lemon-juice and long beating
will usually make it right again. If this fails, set the bowl directly
on the ice in the refrigerator, and let stand for half an hour.
If it is still curdled, begin again with the yolk of another egg
and add the curdled mayonnaise by degrees to the new dressing.

When the mayonnaise is so thick that it is difficult to stir it,
add the juice of half a lemon, if desired.