How to Cook Fish | Page 4

a pint of Brown Sauce according to directions elsewhere [Page
15]
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 Béchamel
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.
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AVIGNONNAISE SAUCE
Chop together four shallots and two beans of garlic. Fry in olive-oil,
add two cupfuls of Béchamel 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.
BEARNAISE SAUCE--III
Beat the yolks of two eggs very light
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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.
BÉCHAMEL 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.
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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.
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
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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