A guide to modern cookery

1. Add one-quarter pint of fish fumet to one pint of thickened Velouté, and reduce by half. Finish the sauce, away from the fire, with four oz. of butter. Thus prepared, this white wine sauce is suitable for glazed fish. 2. Almost entirely reduce one-quarter pint of fish fumet. To this reduction add the yolks of four eggs, mixing them well in it, and follow with one Ib. of butter, added by degrees, paying heed to the precautions indicated under sauce Hollandaise No. 3. Put the yolks of five eggs into a small stewpan and mix them with one tablespoonful of cold fish-stock. Put the stewpan in a bain-marie and finish the sauce with one lb. of butter, meanwhile adding from time to time, and in small quantities, six tablespoonfuls of excellent fish fumet. The procedure in this sauce is, in short, exactly that of the Hollandaise, with this distinction, that here fish fumet takes the place of the water. Hot ENGLISH SAUCES 112—APPLE SAUCE Quarter, peel, core, and chop two lbs. of medium-sized apples; place these in a stewpan with one tablespoonful of powdered sugar, a bit of cinnamon, and a few tablespoonfuls of water. Cook the whole gently with lid on, and smooth the purée with a whisk when dishing up. Serve this sauce lukewarm with duck, goose, roast hare, &c. 113—BREAD SAUCE Boil one pint of milk, and add three oz. of fresh, white bread-crumb, a little salt, a small onion with a clove stuck in it, and one oz. of butter. Cook gently for about a quarter of an hour, remove the onion, smooth the sauce with a whisk, and finish it with a few tablespoonfuls of cream. This sauce is served with roast fowl and roast feathered game. 114—CELERY SAUCE Clean six stalks of celery (only use the hearts), put them in a sautépan, wholly immerse in consommé, add a faggot and one onion with a clove stuck in it, and cook gently. Drain the celery, pound it in a mortar, then rub it through a tammy and put the purée in a stewpan. Now thin the purée with an equal quantity of cream sauce and a little reduced celery liquor. Heat it moderately, and, if it has to wait, put it in a bain-marie. This sauce is suited to boiled or braised poultry. It is excellent, and has been adopted in French cookery. 115—CRANBERRY SAUCE Cook one pint of cranberries with one quart of water in a stewpan, and cover the stewpan. When the berries are cooked drain them in a fine sieve through which they are strained. To the purée thus obtained add the necessary quantity of their cooking liquor, so as to make a somewhat thick sauce. Sugar should be added according to the taste of the consumer. This sauce is mostly served with roast turkey. It is to be bought ready-made, and, if this kind be used, it need only be heated with a little water. 116—FENNEL SAUCE Take one pint of butter sauce (No. 66) and finish it with two tablespoonfuls of chopped fennel, scalded for a few seconds. This is principally used with mackerel. 117—EGG SAUCE WITH MELTED BUTTER Dissolve one-quarter pound of butter, and add to it the necessary salt, a little pepper, half the juice of a lemon, and three hard-boiled eggs (hot and cut into large cubes); also a teaspoonful of chopped and scalded parsley. 118—SCOTCH EGG SAUCE Make a white roux with one and one-half oz. of butter and one oz. of flour. Mix in one pint of boiling milk, season with salt, white pepper, and nutmeg, and boil gently for ten minutes. Then add three hot hard-boiled eggs, cut into cubes (the whites and the yolks). This sauce usually accompanies boiled fish, especially fresh haddocks and fresh and salted cod. 119 HORSE-RADISH OR ALBERT SAUCE