One Hundred Fish Sauses Pt. #5

FINE HERB SAUCE--I PT. 5

Fry in butter one tablespoonful each of minced parsley and onion.
Add to one pint of White Sauce and reheat. Season with salt and
pepper, and serve.

FINE HERB SAUCE--II

Prepare according to directions given for Brown Italian Sauce,
using butter instead of oil and half a cupful of minced parsley
instead of the thyme and bay-leaf. Season with grated nutmeg and
add to either Spanish or Veloute Sauce.

FLEMISH SAUCE

Prepare a cupful of Drawn-Butter Sauce, take from the fire, add
the yolks of two eggs well-beaten, and pepper, grated nutmeg, made
mustard, vinegar, and minced parsley to season.
Add gradually half a cupful of melted butter and serve.

GARLIC SAUCE

Peel the garlic and boil for an hour, changing the water four times.
Drain, chop, and mix to a smooth paste with melted butter. The
flavour is mild and resembles almond.

SAUCE A LA GASCONNE

Chop together a tablespoonful of capers and a bean of garlic. Fry
in olive-oil, seasoning with pepper and grated nutmeg. Add a
wineglassful of white wine, a cupful of Veloute Sauce, a bay-leaf,
and a sprig of thyme. Boil for fifteen minutes, skim, add another
wineglassful of white wine, strain, and add the yolks of three eggs
well beaten. Season with lemon-juice, butter, anchovy essence,
and minced parsley.

GENEVA SAUCE

Brown one tablespoonful of flour in butter, add two cupfuls of thick
stock and one cupful of red wine, and cook until thick, stirring
constantly. Add two small onions chopped, a bunch of sweet herbs,
two tablespoonfuls of chopped mushrooms, and salt and pepper to
season. Simmer for half an hour, add a wineglassful of Madeira,
strain, and serve.

GOOSEBERRY SAUCE

Boil a pint of green gooseberries for ten minutes in water to cover.
Drain, press through a sieve, and mix with an equal quantity of
White Sauce.

HESSIAN SAUCE

Mix four tablespoonfuls of freshly grated horseradish with an equal
quantity of fresh bread-crumbs, a tablespoonful of sugar, and a
little salt and pepper. Mix to a smooth paste with sour cream and
serve with baked fish.

HOLLANDAISE SAUCE--I

Beat half a cupful of butter to a cream and add gradually the yolks
of two eggs well beaten. Then add the juice of half a lemon and
pepper and salt to season. Place the bowl over boiling water and
beat with an egg-beater until thick and smooth. Take from the fire
and beat for a few moments. Be careful not to cook it too long.

HOLLANDAISE SAUCE--II

Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon
vinegar, bring to the
boiling point, strain and cool. Cook together two tablespoonfuls
of butter and one of flour, add a half cupful of cold water, and
cook until thick, stirring constantly. Take from the fire and add
the yolks of two eggs beaten with the vinegar. Reheat for a moment,
seasoning with salt and pepper, strain, and serve immediately.
Lemon-juice may be used in place of the vinegar.

HORSERADISH SAUCE--I

Add half a cupful of freshly grated horseradish to a cupful of
Drawn-Butter Sauce. Season with lemon-juice and beat until smooth.