How to Cook Fish Part 2

Beat the yolks of five eggs, add a pinch of salt and one tablespoonful of b.u.t.ter. Heat in a double-boiler until it begins to thicken, then take from the fire and add two more tablespoonfuls of b.u.t.ter.

Season with minced fine herbs and parsley and add a teaspoonful of tarragon vinegar.

BEARNAISE SAUCE--III

Beat the yolks of two eggs very light [Page 17]

and put into a double-boiler. Add gradually three tablespoonfuls of olive-oil, then the same quant.i.ty 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 b.u.t.ter 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-b.u.t.ter Sauce highly with chopped pickle, curry powder, and tarragon vinegar.

BORDELAISE SAUCE

Fry in b.u.t.ter a tablespoonful of chopped shallots and two minced beans of garlic. Add [Page 18]

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 b.u.t.ter, add a winegla.s.sful 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 b.u.t.ter.

BROWN SAUCE--I

Brown two tablespoonfuls of flour in b.u.t.ter. 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.

[Page 19]

BROWN b.u.t.tER SAUCE

Melt b.u.t.ter 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.

b.u.t.tER SAUCE

Mix chopped hard-boiled eggs with a liberal amount of melted b.u.t.ter.

Season with salt, pepper, and minced parsley.

CAPER SAUCE--I

Add half a cupful of capers to two cupfuls of Drawn-b.u.t.ter Sauce.

CAPER SAUCE--II

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

CLARET SAUCE

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 [Page 20]

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 b.u.t.ter in small bits. Heat, but do not boil, and serve at once.

CREAM SAUCE

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

CUc.u.mBER SAUCE--I

Chop two cuc.u.mbers, 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.

CUc.u.mBER SAUCE--II

Grate four large cuc.u.mbers 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.

CUc.u.mBER SAUCE--III

Chop a cuc.u.mber finely, season with salt, [Page 21]

pepper, and vinegar and add it to Hollandaise Sauce.

CURRY SAUCE

Fry a tablespoonful of chopped onion in b.u.t.ter 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-b.u.t.tER SAUCE

Cook to a smooth paste two tablespoonfuls of b.u.t.ter 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 b.u.t.ter 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.

[Page 22]

DUXELLES SAUCE--I