How to Cook Fish | Page 5

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,
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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.
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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
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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.
FINE HERB SAUCE--I
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.
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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 À 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 [Page 25]

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