How to Cook Fish | Page 7

the refrigerator, and let stand for

half an hour. If it is still curdled, begin again with the yolk of another
egg and add the curdled mayonnaise by degrees to the new dressing.
When the mayonnaise is so thick that it is difficult to stir it, add the
juice of half a lemon, if desired.
MILANAISE SAUCE
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
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directions
previously given and add to it one cupful of chopped cooked
mushrooms.
NIÇOISE 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.
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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,
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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 [Page 34]

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.
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
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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