How to Cook Fish | Page 8

minutes in a
double boiler, and serve immediately.
RAVIGOTE SAUCE
Put one cupful of stock into a saucepan with two tablespoonfuls of
white wine and three tablespoonfuls of chopped chives and parsley.
Season with salt and pepper and simmer for twenty minutes. Thicken
with one tablespoonful each of butter and flour cooked together. Take
from the fire, add the juice of half a lemon, and serve.
COLD RAVIGOTE SAUCE
Chop together a tablespoonful each of parsley, chives, chervil, tarragon,
and shallot. Add to a stiff mayonnaise and tint green, if desired, with
color paste.
REMOULADE SAUCE
Mix two tablespoonfuls each of capers and minced anchovies, add a
tablespoonful of minced parsley, a teaspoonful of dry mustard, and salt
and pepper to taste. Add one half bean of garlic, chopped very fine, and
enough olive-oil to make a smooth paste. Add a few drops of vinegar
and serve.
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ROYALE SAUCE
Cook together half a cupful of butter and the beaten yolks of three eggs
until the yolks begin to thicken. Take from the fire and add by degrees
two tablespoonfuls of tarragon vinegar, two tablespoonfuls of Indian

soy, one finely chopped small pickle, and cayenne and salt to season.
Mix thoroughly and cool. Serve cold.
SARDINE SAUCE
Add skinned, boned, and mashed sardines to Mayonnaise. Beat until
smooth and serve with cold fish.
SHAD ROE SAUCE
Boil, drain, skin, and mash a shad roe. Season with salt, pepper, grated
onion, and powdered mace. Add half a cupful of Madeira and half a
cupful or more of melted butter. Serve with shad or any other fish.
SHRIMP SAUCE
Add one cupful of chopped cooked shrimps to each pint of White
Sauce. Season with lemon-juice, paprika, and tabasco sauce.
SICILIAN SAUCE
Slice four onions, fry brown and drain carefully.
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Put into
a saucepan with two cupfuls of Espagnole Sauce, a wineglassful of
sherry, and a pinch of cayenne pepper. Reheat, strain, and serve.
SPANISH SAUCE
Prepare according to directions given for Brown Sauce, using one
cupful of highly seasoned stock for liquid.
SUPREME SAUCE
Prepare according to directions given for Drawn-Butter Sauce, using
chicken stock and a little cream for liquid. Take from the fire, and add
two tablespoonfuls of butter and the juice of half a lemon.
TARTAR SAUCE--I
Chop together capers, olives, parsley, and pickles. Add one half cupful

of the mixture to a cupful of Mayonnaise.
TARTAR SAUCE--II
Mix together one tablespoonful each of vinegar and Worcestershire
sauce, add a teaspoonful of lemon-juice and a pinch of salt. Brown half
a cupful of butter and strain into the hot vinegar. Serve hot.
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TARTAR SAUCE--III
Prepare a cupful of Drawn-Butter Sauce and add to it a teaspoonful
each of made mustard, grated onion, and chopped pickle. Take from the
fire, season with salt and cayenne, add the beaten yolk of an egg, and
serve.
TOMATO SAUCE--I
Prepare according to directions given for Drawn-Butter Sauce, using
tomato-juice or stewed and strained canned tomatoes for liquid.
TOMATO SAUCE--II
Chop together capers, pickles, onion, and olives. There should be half a
cupful in all. Add one half cupful of stewed and strained tomatoes, a
teaspoonful each of made mustard and sugar, and salt and cayenne to
season highly. Serve very hot.
TOMATO SAUCE--III
Chop fine an onion and a clove of garlic. Fry in butter and add half a
can of stewed and strained tomatoes. Thicken with butter and flour
cooked together, season with salt and pepper and serve.
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BROWN TOMATO SAUCE
Fry a tablespoonful of chopped onion in butter, add one tablespoonful
of flour and one half cupful each of stock and stewed and strained
tomato. Cook until thick, stirring constantly. Season with salt, pepper,

and kitchen bouquet. Strain and serve.
VELOUTE SAUCE
Cook together three tablespoonfuls each of butter and flour, add one
cupful of white stock and one quarter cupful of cream. Cook until thick,
stirring constantly. Season with salt, cayenne, grated nutmeg, and
minced parsley. Simmer for an hour, strain, and serve.
VENETIENNE SAUCE--I
Cook together for five minutes two tablespoonfuls of tarragon vinegar,
six pepper-corns, a tablespoonful of chopped ham, six parsley roots, a
sprig of thyme and a bay-leaf. Strain, and add to one cupful of Veloute
Sauce. Reheat, add a teaspoonful of minced parsley and serve.
VENETIENNE SAUCE--II
Add minced parsley, tarragon vinegar,
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grated nutmeg,
and a tablespoonful of butter to Allemande Sauce.
VINAIGRETTE SAUCE
Mix four tablespoonfuls of olive-oil with one tablespoonful of vinegar.
Season with salt and paprika and add to it minced parsley, pickle, and
capers.
WHIPPED CREAM SAUCE
Mix a teaspoonful of dry mustard with a tablespoonful of vinegar and
two tablespoonfuls of freshly grated horseradish. Mix with one fourth
cupful of Mayonnaise, and when smooth fold in carefully one cupful of
whipped cream. Season with salt and red pepper and serve very