A guide to modern cookery

Boil one pint of fish velouté or, failing this, Béchamel sauce, and add to it one-quarter pint of cream and one-quarter pint of very clear fish fumet. Reduce to one pint, and finish the sauce, away from the fire, with two oz. of Shrimp Butter (No. 145) and two oz. of shelled shrimps’ tails. 81—CURRY SAUCE Slightly brown the following vegetables in butter :—Twelve oz. of minced onions, one oz. of parsley roots, four oz. of minced celery, a small sprig of thyme, a bit of bay, and a little mace. Sprinkle with two oz. of flour and a teaspoonful of curry pepper. Cook the flour for some minutes without letting it acquire any colour, and dilute with one and one-half pints of white stock. Boil, cook gently for three-quarters of an hour, and rub through a tammy. Now heat the sauce, remove its grease, and keep it in the bain-marie. Serve this sauce with fish, shell-fish, poultry, and various egg-preparations. N.B.—This sauce is sometimes flavoured with cocoa-nut milk in the proportion of one-quarter of the diluent. 82—DIPLOMATE SAUCE Take one pint of Normande Sauce, prepared according to No. 99, and finish it with two oz. of lobster butter and three tablespoonfuls of lobster meat, and truffles cut into small, regular tubes. 83—HERB SAUCE Prepare one pint of white-wine sauce (No. 111). Finish it away from the fire with three oz. of shallot butter, a tablespoonful of parsley, chervil, tarragon, and chives, chopped and mixed. Serve this sauce with boiled or poached fish. 84—GOOSEBERRY SAUCE Prepare one pint of butter sauce, Formula No. 66. Meanwhile put one lb. of green gooseberries into a small copper saucepan containing boiling water. Boil for five minutes, then drain the gooseberries, and put them in a little stewpan with one-half pint of white wine and three oz. of powdered sugar. Gently cook the gooseberries, rub them through a tammy, and add the resulting pulp to the butter sauce. This sauce is excellent with grilled mackerel and the poached fillets of that fish. 85—HUNGARIAN SAUCE Gently fry in butter, without colouring, two tablespoonfuls of chopped onions seasoned with table-salt and half a teaspoonful of paprika. Moisten with one-quarter pint of white wine, add a small faggot, reduce the wine by two-thirds, and remove the herbs. Finish with one pint of ordinary or Lenten Velouté, according to the use for which the sauce is intended, and boil moderately for five minutes. Then rub the sauce through a tammy, and complete it with two oz. of butter. Remember this sauce should be of a tender, pink shade, which it must owe to the paprika alone. it forms an ideal accompaniment to choice morsels of lamb and veal, eggs, poultry, and fish. 86—OYSTER SAUCE Take one pint of Normande Sauce, finish it as directed in that recipe, and complete it with one-quarter pint of reduced oyster liquor, strained through linen, and twelve poached and trimmed oysters. 87—IVORY SAUCE, OR ALBUFERA SAUCE Take the necessary quantity of Supréme Sauce, prepared as explained in No. 106a. Add to this four tablespoonfuls of dissolved, pale, meat glaze per quart of sauce, in order to lend the latter that ivory-white tint which characterises it. Serve this sauce chiefly with poultry and poached sweet-bread. 88—JOINVILLE SAUCE Prepare one pint of Normande Sauce (No. gg), as given in the first part of its formula, and complete it with two oz. of shrimp butter and two oz. of crayfish butter. If this sauce is to accompany a fish a la Joinville, which includes a special garnish, it is served as it stands. If it is served with a large, boiled, ungarnished fish, one oz. of very black truffles cut Julienne-fashion should be added. As may be seen, Joinville Sauce differs from similar preparations in the final operation where crayfish and shrimp butter are combined. 89—MALTESE SAUCE