Fish Sauce Pt. 10

BROWN TOMATO SAUCE

Fry a tablespoonful of chopped onion in butter, add one tablespoonful
of flour and one half cupful each of stock and stewed and strained
tomato. Cook until thick, stirring constantly. Season with salt,
pepper, and kitchen bouquet. Strain and serve.

VELOUTE SAUCE

Cook together three tablespoonfuls each of butter and flour, add
one cupful of white stock and one quarter cupful of cream. Cook
until thick, stirring constantly. Season with salt, cayenne, grated
nutmeg, and minced parsley. Simmer for an hour, strain, and serve.

VENETIENNE SAUCE--I

Cook together for five minutes two tablespoonfuls of tarragon vinegar,
six pepper-corns, a tablespoonful of chopped ham, six parsley roots,
a sprig of thyme and a bay-leaf. Strain, and add to one cupful of
Veloute Sauce. Reheat, add a teaspoonful of minced parsley and
serve.

VENETIENNE SAUCE--II

Add minced parsley, tarragon vinegar,
grated nutmeg, and a tablespoonful of butter to Allemande Sauce.

VINAIGRETTE SAUCE

Mix four tablespoonfuls of olive-oil with one tablespoonful of
vinegar. Season with salt and paprika and add to it minced parsley,
pickle, and capers.

WHIPPED CREAM SAUCE

Mix a teaspoonful of dry mustard with a tablespoonful of vinegar
and two tablespoonfuls of freshly grated horseradish. Mix with
one fourth cupful of Mayonnaise, and when smooth fold in carefully
one cupful of whipped cream. Season with salt and red pepper and
serve very cold with cold fish.

WHITE SAUCE

Cook together two tablespoonfuls each of butter and flour, add
one cupful of white stock and one half cupful of cream. Cook until
thick, stirring constantly. Season with salt and pepper. One and
one half cupfuls of milk may be used instead of the stock and cream.

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.

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.