Cookery for every household

This sauce is usually served with sole, or other fish, cooked d la Normande. Make a sauce with the flour, stock, and half the butter, and cook it well. Add the liquor from the fish (Recipe 381) and simmer 12 to 15 minutes longer, skimming when necessary. Then draw the saucepan to the side of the fire, and stir in the yolks of eggs, then the re- mainder of the butter in small pieces. Add the lemon juice last of all, and strain or tammy before using. 732. Nut Sauce (Savoury) 2 table-sps. chopped nuts. 1 oz. butter. \ oz. flour. | pt. stock. 1 yolk of egg. 1 table-sp. cream. Seasoning. A mixture of nuts may be used for this, such as almonds, cashews, and walnuts. Blanch them and chop them finely or put them through a nut-mill. Melt J oz. of butter in a small saucepan and brown the nuts in this. Then pound them to a paste in a mortar, moistening them with a little of the stock. Now make a sauce with the remainder of the butter, flour, and stock, add to it the nut paste, season to taste, and simmer all together a few minutes. Then just before serving remove the saucepan from the fire and stir in the yolk of egg and cream. Note. — Use game stock if the sauce is to be served with roast game. 733. Sauce aux Olives \ pt. brown sauce. 1 1 glass sherry. 1 doz. olives or more. I Wash the olives, stone them, and try to keep them whole, so that they may resume their original Open the oysters, remove the beards, and care- fully preserve the liquor. Make up the oyster liquor to half a pint with milk or fish stock, and put it into a saucepan with the beards of the oysters. Simmer these over the fire for a few minutes to extract the flavour, and then strain through a very fine strainer or piece of muslin. Make a sauce in the ordinary way with the butter, flour, and this liquor, and cook it well. Add the oysters, whole or broken in pieces, the cream and seasoning. Heat thoroughly, but do not boil again. Serve with boiled or steamed fish, or with boiled or roasted poultry or game. Note. — Tinned oysters may be used, but a larger number will be required. 736. Sauce Perigueux 2 or 3 large truffles. 1 gill tomato sauce. 1 gill brown sauce. 1 glass Madeira. Anchovy essence. Seasoning. Shred the truffles or chop them very finely. Put them into a small lined saucepan with the wine and simmer slowly until the wine is reduced to half the quantity. Then add the two sauces and cook a few minutes longer, skimming if necessary. Season to taste and add a few drops of anchovy essence. 737. Sauce Poivrade 1 oz. butter. 1 oz. flour. 1 oz. lean ham. 1 pt. game stock. J gill vinegar. J gill sherry or red wine. A small piece carrot, turnip, and onion. 1 tomato. 2 or 3 mushrooms. A bouquet garni. 1 tea-sp. anchovy essence. 1 blade of mace. A few peppercorns. 2 or 3 cloves. Melt the butter in a small stewpan, allowing it to brown slightly. Add the vegetables and ham cut SAUCES SAVOURY AND SWEET 191 in small pieces, also the herbs and spices, and fry all for a few minutes. Pour in the sherry and vinegar, and boil until they are reduced to half the quantity. Then stir in the flour, mix until smooth, and add the stock. Stir well until boiling. Season to taste, and simmer gently for one hour, skimming when necessary. Add the anchovy essence, and strain the sauce through a tammy or fine strainer before serving. 738. Sauce Poulette