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.

One Hunderd Fish Sauces Pt 4

CLARET SAUCE PT> 4

Reheat one cupful of Brown Sauce, season with grated onion, add
half a cupful of Claret, bring to the boil, and serve.

COLBERT SAUCE

Put into a saucepan one cupful of Espagnole
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Sauce, two tablespoonfuls of beef extract, the juice of a lemon,
red and white pepper and minced parsley to season, and half a cupful
of butter in small bits. Heat, but do not boil, and serve at once.

CREAM SAUCE

Cook together one tablespoonful of butter and two of flour. Add two
cupfuls of cream or milk and cook until thick, stirring constantly
Season with salt and pepper.

CUCUMBER SAUCE--I

Chop two cucumbers, drain, and add one tablespoonful of grated
onion and half of a minced bean of garlic. Season with salt, pepper,
and vinegar, and add enough olive-oil to make a smooth paste. Serve
immediately.

CUCUMBER SAUCE--II

Grate four large cucumbers and drain. Season the pulp with salt,
pepper, grated onion, and tarragon vinegar. Add enough whipped
cream to make a smooth mixture and serve at once.

CUCUMBER SAUCE--III

Chop a cucumber finely, season with salt,
pepper, and vinegar and add it to Hollandaise Sauce.

CURRY SAUCE

Fry a tablespoonful of chopped onion in butter and add a tablespoonful
of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add
one cupful of cold water, and cook until thick, stirring constantly.
Take from the fire, season with salt and onion juice, and serve
hot.

DRAWN-BUTTER SAUCE

Cook to a smooth paste two tablespoonfuls of butter and two of
flour. Add two cupfuls of cold water and cook until thick, stirring
constantly. Season with salt and pepper.

DUTCH SAUCE

Cook together two tablespoonfuls each of butter and flour, add one
cupful of white stock, and cook until thick, stirring constantly.
Season with salt and pepper, take from the fire and add the yolks of
three eggs beaten with half a cupful of cream. Cook in a double-boiler
for three minutes, take from the fire, add a tablespoonful of
lemon-juice and strain.


DUXELLES SAUCE--I

Cook in butter one cupful of chopped mushrooms; and one tablespoonful
each of minced onion and parsley. Add to one pint of Spanish Sauce
and serve.

DUXELLES SAUCE--II

Prepare a pint of Veloute Sauce, add a wineglassful of white wine
and two tablespoonfuls of beef extract. Boil for five minutes,
add two tablespoonfuls each of chopped mushrooms and cooked beef
tongue or ham. Add a little minced parsley, reheat, and serve.

EGG SAUCE--I

Add one half cupful of sliced or chopped hard-boiled eggs to two
cupfuls of Drawn-Butter Sauce.

EGG SAUCE--II

Prepare a Cream Sauce according to directions previously given, and
add the yolks of two raw eggs, a tablespoonful of grated onion, a
hard-boiled egg, chopped fine, and a teaspoonful of minced parsley.

ESPAGNOLE SAUCE

Add a small bay-leaf, a blade of mace, and
two cloves, to two cupfuls of white stock. Simmer for fifteen minutes.
Cook together two tablespoonfuls of butter and three of flour;
add the heated stock and cook until thick, stirring constantly.
Add one tablespoonful each of chopped ham, onion, celery, carrot,
and parsley, with salt and paprika to season. Simmer for an hour,
strain, and serve very hot.

One Hunderd Fish Sauces Pt 3

BEARNAISE SAUCE--III pt. 3

Beat the yolks of two eggs very light
and put into a double-boiler. Add gradually three tablespoonfuls
of olive-oil, then the same quantity of boiling water, then one
tablespoonful of lemon-juice. Season with salt and cayenne and
serve immediately.

QUICK BEARNAISE SAUCE

Beat the yolks of four eggs with four tablespoonfuls of oil and
four of water. Add a cupful of boiling water and cook slowly until
thick and smooth. Take from the fire, and add minced onion, capers,
olives, pickles, and parsley and a little tarragon vinegar.

BECHAMEL SAUCE

Cook together two tablespoonfuls each of butter and flour, add two
cupfuls of white stock and cook until thick, stirring constantly.
Season with salt, pepper, and grated nutmeg.

BOMBAY SAUCE

Season Drawn-Butter Sauce highly with chopped pickle, curry powder,
and tarragon vinegar.

BORDELAISE SAUCE

Fry in butter a tablespoonful of chopped shallots and two minced
beans of garlic. Add
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half a cupful of Claret, a pinch of red pepper, and a pint of Espagnole
Sauce. Boil until thick, take from the fire and add lemon-juice and
minced parsley to season. Add also a quarter of a pound of beef
marrow cut in small pieces and parboiled in salted water. Serve
at once.

WHITE BORDELAISE SAUCE

Fry a tablespoonful of chopped onions in butter, add a wineglassful
of white wine and a cupful of Veloute Sauce. Season to taste, boil
for five minutes, take from the fire, add one tablespoonful each
of minced parsley, lemon-juice, and butter.

BROWN SAUCE--I

Brown two tablespoonfuls of flour in butter. Add two cupfuls of
milk or cream and cook until thick, stirring constantly.

BROWN SAUCE--II

Fry in pork fat two slices of onion, a slice of carrot, a bay-leaf,
and a sprig of parsley. Add a heaping teaspoonful of flour and, when
brown, a cupful of stock. Cook until thick, stirring constantly.
Take from the fire, strain, add the juice of half a lemon, and
salt and pepper to season.

BROWN BUTTER SAUCE

Melt butter in a frying-pan and cook until brown, taking care not
to burn. Take from the fire and add lemon-juice or vinegar and
salt and pepper to taste. Serve hot.

BUTTER SAUCE

Mix chopped hard-boiled eggs with a liberal amount of melted butter.
Season with salt, pepper, and minced parsley.

CAPER SAUCE--I

Add half a cupful of capers to two cupfuls of Drawn-Butter Sauce.

CAPER SAUCE--II

Prepare a pint of Drawn-Butter Sauce and add to it two tablespoonfuls
of capers, a tablespoonful of anchovy essence, and salt and pepper
to season.

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.

One Hunderd Fish Sauces Pt 1

ADMIRAL SAUCE

Add two pounded anchovies, four chopped shallots, a teaspoonful
of chopped capers, and a little grated lemon-peel to one cupful
of Drawn-Butter Sauce. Reheat, season with salt and pepper and
lemon-juice. Serve hot.

ALBERT SAUCE

Boil three chopped shallots with a tablespoonful of butter and
one-fourth cupful of vinegar. Add one cupful of freshly grated
horseradish, half a cupful of white stock and one cupful of Veloute
Sauce. Boil until thick, rub through a sieve, reheat, add the yolks
of three eggs beaten with a cupful of cream, two tablespoonfuls
of butter in small bits, and a little minced parsley.

ALLEMANDE SAUCE--I

Put two cupfuls of white stock into a saucepan with half a dozen
mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and
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pepper to season, and a teaspoonful of minced parsley. Simmer for
an hour and strain. Thicken with a teaspoonful of flour, rubbed
smooth in a little cold stock or water, take from the fire, and
add the yolks of three eggs beaten with the juice of half a lemon.
Reheat, but do not boil. Take from the fire and add a tablespoonful
of butter.

ALLEMANDE SAUCE--II

Cook together two tablespoonfuls of butter and three of flour.
Add two cupfuls of white stock and cook until thick, stirring
constantly. Beat the yolks of three eggs and add the sauce gradually
to the eggs, beating constantly. Strain, add the juice of half a
lemon and a tablespoonful of butter. Serve hot.