A guide to modern cookery

When dishing up, pour on to the slices a liaison composed of one-third pint of fresh cream and the yolks of two eggs. Gently stir, away from the fire, and roll the saucepan about until the liaison is completed. Originally, these two sauces, like the American, were exclusively composed of, and served with, lobster. They were one with the two very excellent preparations of lobster which bear their name. In its two forms lobster may only be served at lunch, many people with delicate stomachs being unable to digest it at night. To obviate this serious difficulty, I have made it a practice to serve lobster sauce with fillets or Mousselines of sole, adding the lobster as a garnish only. And this innovation proved most welcome to the public. By using such condiments as curry and paprika, excellent varieties of this sauce may be obtained, which are particularly suited to sole and other white Lenten fish. In either of these cases it is well to add a little rice ‘‘a 1’Indienne ”’ to the fish. 98—NOISETTE SAUCE Prepare a Hollandaise Sauce according to the recipe under No. 30. Add two oz. of hazel-nut butter at the last moment. Serve this with salmon, trout, and all boiled fish in general. 99—NORMANDE SAUCE Put in a sautépan one pint of fish velouté, three tablespoonfuls of mushroom liquor, as much oyster liquor, and twice as much sole fumet, the yolks of three eggs, a few drops of lemonjuice, and one-quarter pint of cream. Reduce by a good third on an open fire, season with a little cayenne, rub through a tammy, and finish with two oz. of butter and four tablespoonfuls of good cream. This sauce is proper to fillet of sole ‘‘a la Normande,”’ but it is also frequently used as the base of other small sauces. 100—ORIENTAL SAUCE Take one pint of American sauce, season with curry, and reduce to a third. Then add, away from the fire, one-quarter pint of cream per pint of sauce. Serve this sauce in the same way as American Sauce. 10I—POULETTE SAUCE Boil for a few minutes one pint of Sauce Allemande, and add six tablespoonfuls of mushroom liquor. Finish, away from the fire, with two oz. of butter, a few drops of lemon-juice, and one teaspoonful of chopped parsley. Use this sauce with certain vegetables, but more generally with sheep’s trotters. 102—RAVIGOTTE SAUCE Reduce by half, one-quarter pint of white wine with half as much vinegar. Add one pint of ordinary velouté, boil gently for a few minutes, and finish with one and one-half oz. of shallot butter and one teaspoonful of chervil, tarragon, and chopped chives. This sauce accompanies boiled poultry and certain white ‘‘ abats.”’ 103—REGENCY SAUCE If this sauce is to garnish poultry, boil one pint of Allemande Sauce with six tablespoonfuls of mushroom essence and two tablespoonfuls of truffle essence. Finish with four tablespoonfuls of poultry glaze. If it is to garnish fish, substitute for the Allemande Sauce some fish velouté thickened with egg-yolks and the essences of mushroom and truffle as above. Complete with some fish essence. 104—SOUBISE SAUCE Stew in butter two lbs. of finely-minced onions, scalded for three minutes and well dried. This stewing of the onions in butter increases their flavour. Now add one-half pint of thickened Béchamel; season with salt and a teaspoonful of powdered sugar. Cook gently for half an hour, rub through a tammy, and complete the sauce with some tablespoonfuls of cream and two oz. of butter. 105—SOUBISE SAUCE WITH RICE