CREAM SAUCE FOR FISH.
Knead very smoothly together with a strong-bladed knife, a large
teaspoonful of flour with three ounces of good butter ; stir them in a
very clean saucepan or stewpan over a gentle fire until the butter is
■dissolved, then throw in a little salt and some cayenne, give the whole
one minute’s simmer, and add, very gradually, half a pint of good
cream✪ Cream Sauce for Fish ; keep the sauce constantly stirred until it boils, then mix with
it a dessertspoonful of essence of anchovies, and half as much chili
vinegar or lemon-juice. The addition of shelled shrimps or lobsters
*cut in dice, will convert this at once into a most excellent sauce of
■either. Pounded mace may be added to it with the cayenne ; and it
■ may be thinned with a few spoonsful of milk should it be too thick.
"Omit the essence of anchovies, and mix with it some parsley boiled
'very green and minced, and it becomes a good sauce for poultry.
Butter, 3 oz. ; flc ur, 1 large teaspoonful : 2 to 3 minutes. Cream,
k pint ; essence of anchovies, 1 large dessertspoonful (more if liked)
chili vinegar or lemon -juice, 1 teaspoonful; salt, i saltspoonful.
116
MODERN COOKER?.
[chap. V.
SHARP MAITRE D’HOTEL SAUCE.
(English Receipt .)
For a rich sauce of this kind, mix a dessertspoonful of flour with
four ounces of good butter, but with from two to three ounces only for
common occasions ; knead them together until they resemble a smooth
paste, then proceed exactly as for the sauce above, but substitute good
pale veal gravy, or strong, pure-flavoured veal broth, or shin of beef
stock (which if well made has little colour), for the cream ; and when
these have boiled for two or three minutes, stir in a tablespoonful of
common vinegar and one of chili vinegar, with as much cayenne as
will flavour the sauce well, and some salt, should it be needed ; throw
in from two to three dessertspoonsful of finely-minced parsley✪ Sharp Maitre d'Hotel Sauce, give
the whole a boil, and it will be ready to serve. A tablespoonful of
mushroom catsup or of Harvey’s sauce may be added with the vinegar
when the colour of the sauce is immaterial. It may be served with
boiled calf’s head, or with boiled eels with good effect ; and various
kinds of cold meat and fish may be re-warmed for table in it, as we
have directed in another part of this volume. With a little more
flour, and a flavouring of essence of anchovies, it will make, without
the parsley, an excellent sauce for these last, when they are first
dressed.
Butter, 2 to 4 oz. ; flour, 1 dessertspoonful ; pale veal gravy or
strong broth, or shin of beef stock, \ pint; cayenne; salt, if needed;
common vinegar, 1 tablespoonful ; chili vinegar, 1 tablespoonful.
(Catsup or Harvey’s sauce, according to circumstances.)
FRENCH MAITRE D’HOTEL,* OR STEWARD’S SAUCE.
Page 127 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CREAM SAUCE FOR FISH.
Knead very smoothly together with a strong-bladed knife, a large teaspoonful of flour with three ounces of good butter ; stir them in a very clean saucepan or stewpan over a gentle fire until the butter is ■dissolved, then throw in a little salt and some cayenne, give the whole one minute’s simmer, and add, very gradually, half a pint of good cream ; keep the sauce constantly stirred until it boils, then mix with it a dessertspoonful of essence of anchovies, and half as much chili vinegar or lemon-juice. The addition of shelled shrimps or lobsters *cut in dice, will convert this at once into a most excellent sauce of ■either. Pounded mace may be added to it with the cayenne ; and it ■ may be thinned with a few spoonsful of milk should it be too thick. "Omit the essence of anchovies, and mix with it some parsley boiled 'very green and minced, and it becomes a good sauce for poultry.
Butter, 3 oz. ; flour, 1 large teaspoonful : 2 to 3 minutes. Cream, k pint ; essence of anchovies, 1 large dessertspoonful (more if liked) chili vinegar or lemon -juice, 1 teaspoonful; salt, i saltspoonful.
[chap. V.
SHARP MAITRE D’HOTEL SAUCE.
(English Receipt .)
For a rich sauce of this kind, mix a dessertspoonful of flour with four ounces of good butter, but with from two to three ounces only for common occasions ; knead them together until they resemble a smooth paste, then proceed exactly as for the sauce above, but substitute good pale veal gravy, or strong, pure-flavoured veal broth, or shin of beef stock (which if well made has little colour), for the cream ; and when these have boiled for two or three minutes, stir in a tablespoonful of common vinegar and one of chili vinegar, with as much cayenne as will flavour the sauce well, and some salt, should it be needed ; throw in from two to three dessertspoonsful of finely-minced parsley, give the whole a boil, and it will be ready to serve. A tablespoonful of mushroom catsup or of Harvey’s sauce may be added with the vinegar when the colour of the sauce is immaterial. It may be served with boiled calf’s head, or with boiled eels with good effect ; and various kinds of cold meat and fish may be re-warmed for table in it, as we have directed in another part of this volume. With a little more flour, and a flavouring of essence of anchovies, it will make, without the parsley, an excellent sauce for these last, when they are first dressed.
Butter, 2 to 4 oz. ; flour, 1 dessertspoonful ; pale veal gravy or strong broth, or shin of beef stock, \ pint; cayenne; salt, if needed; common vinegar, 1 tablespoonful ; chili vinegar, 1 tablespoonful. (Catsup or Harvey’s sauce, according to circumstances.)
FRENCH MAITRE D’HOTEL,* OR STEWARD’S SAUCE.
Records on this page
Cream Sauce for FishSauce with Cream and AnchoviesSharp Maitre d'Hotel SauceFrench Maitre d'Hotel Sauce