One Hunderd Fish SauceS Pt 8

MILANAISE SAUCE pt 8

Melt two tablespoonfuls of butter, add two chopped mushrooms and
two boned and pounded anchovies. Add two tablespoonfuls of flour
and cook until the flour is brown. Add one cupful of brown stock and
one tablespoonful each of sherry and vinegar drained from capers.
Cook until thick, stirring constantly, seasoning with salt, cayenne,
and made mustard. Simmer for twenty minutes, strain, add one
tablespoonful of capers, boil for five minutes, and serve.

MUSHROOM SAUCE

Prepare a Drawn-Butter Sauce according to
directions previously given and add to it one cupful of chopped
cooked mushrooms.

NICOISE SAUCE

Rub through a fine sieve the yolks of three hard-boiled eggs. Put
into a deep bowl, with two raw yolks, a tablespoonful of made mustard,
and salt and pepper to season. Add gradually half a cupful of olive-oil
and a little vinegar, finishing with two tablespoonfuls of minced
fine herbs.

NONPAREIL SAUCE

Add chopped hard-boiled eggs and chopped cooked mushrooms to Hollandaise
Sauce.

NORMANDY SAUCE

Add one tablespoonful of mushroom catsup to one pint of Veloute
Sauce and cook for ten minutes. Add one fourth cupful of strong
fish stock, bring to the boil, take from the fire and add the yolks
of two eggs beaten with the juice of half a lemon. Strain, add a
tablespoonful of butter, and serve.

OLIVE SAUCE

Prepare according to directions given for Jersey Sauce, adding half
a dozen chopped olives instead of the Worcestershire.

OYSTER SAUCE--I

Prepare a Cream Sauce according to directions previously given,
using the oyster liquor for part of the liquid. Add parboiled oysters
cut fine, and season with paprika and lemon-juice.

OYSTER SAUCE--II

Cook two dozen oysters in their liquor with a little water, butter,
white and red pepper, and grated nutmeg. Thicken with a tablespoonful
each of butter and flour cooked together, take from the fire, add
the yolks of two eggs well beaten, the juice of a lemon, and two
tablespoonfuls of butter. Serve with boiled fish.

PARSLEY SAUCE--I

Prepare a Drawn-Butter Sauce according to directions previously
given, add half a cupful of fine minced parsley, and season with
lemon-juice.

PARSLEY SAUCE--II

Boil two large bunches of parsley in water to cover for five minutes.
Strain the water, and thicken with a tablespoonful each of butter
and flour cooked together. Season with salt,
pepper, and grated nutmeg, take from the fire, add the yolks of
two eggs beaten with a little vinegar, three tablespoonfuls of
butter in small bits, and a little minced parsley.

PARSLEY AND LEMON SAUCE

Squeeze the juice out of a lemon, remove the seeds, and chop the
pulp fine with a bunch of parsley. Add a little of the grated peel.
Cook together one tablespoonful each of butter and flour, add the
parsley and lemon and one and one half cupfuls of stock. Season
with salt, pepper, and powdered mace, and boil for ten minutes.
Take from the fire, add the yolks of two eggs beaten with a little
cold stock, and serve.

PERSILLADE SAUCE

Put into a bowl one fourth cupful of olive-oil with a tablespoonful
of made mustard, the juice of two lemons, two tablespoonfuls of
minced parsley, and salt and pepper to season. Add a few drops
of tarragon vinegar, mix thoroughly, and serve.

PIQUANT SAUCE--I

Cook together a teaspoonful of chopped onion, a pinch of sugar,
a few drops of Worcestershire sauce, and one tablespoonful each
of chopped capers and pickles, with two tablespoonfuls of tarragon
vinegar, and salt and cayenne to season. Prepare a Spanish Sauce
and add the mixture to it.

PIQUANT SAUCE--II

Mix together half a cupful of beef stock, two tablespoonfuls of
tarragon vinegar, two tablespoonfuls of chopped pickle, one
tablespoonful each of chopped onion, capers, and parsley, a teaspoonful
each of sugar and salt, and paprika to season.

POOR MAN'S SAUCE

Brown a tablespoonful of flour in butter, add two cupfuls of stock,
and cook until thick, stirring constantly. Add two tablespoonfuls
of tomato catsup and one of anchovy essence. Strain and serve.