The new century cookery book

215. Sauce Anchois. — Warm up half a pint of bechamel or Hollandaise sauce (No. 208), and stir in one teaspoonful of anchovy essence. 216. Sauce an Vin Blanc (White Wine Sauce). — Some fish liquor ( fumet de poisson : if the sauce be used for fish), ^ pint white stock, 1 gill white icine, J oz. flour, 2 oz. butter, 2 yolks of egg, lemon, salt, white pepper. If the sauce is required for dressed fish, the fish should be cooked in a mirepoix of sliced onion, parsley, and savoury herbs as usual, with the appropriate quantity of water. The liquor is strained and used in the sauce. Melt 1 oz. butter, stir in the flour, cook a little, dilute with stock, fish, liquor, and wine, cook for fifteen minutes. Add by continuous stirring the remainder of the butter bit by bit, also the yolks of egg, one at a time, season with a little salt, a pinch of mignonette or white pepper, and add a few drops of lemon-juice. Strain through a tammy or napkin, and use as sauce for dressed fish, &c. Mostly served with soles, salmon, trout, and whiting. 217. Sauce Xavier ( Fish Sauce). — ^ bunch water-cresses, a few sprigs of fennel, f pint milk, fish-bones, essence of fish, for which the sauce is prepared, 1 foz. butter, ^ oz. of flour. Seasoning, lemonjuice. Remove the stalks from the cresses and fennel, put the leaves . in a stewpan with the milk and fish-bones, previously cut into small pieces (add a tiny piece of soda), boil until the leaves are done. Strain and let cool, put the cooked herbs in a mortar, and pound with half the butter, then rub through a sieve. Cook the flour in the remainder of the butter, without taking colour, dilute with the milk in which the cresses, &c., have boiled. Stir until it boils, add the fish essence, and let the whole simmer for ten minutes. Strain, return to the stewpan, boil up, add the green puree, and cook a few minutes longer. Season with a few drops of lemon-juice, pepper, and salt, add a little cream or stock if found too thick, and keep in the bainmarie until required. 218. Sauce Cardinal.— \ pint veloutee (No. 206) or bechamel (No. 202) sauce, 1 oz. butter, juice of \ lemon, ^ oz. lobster coral or 1 oz. lobster butter(No. 891), 1 dessertspoon meat glaze, | gill mushroom liquor, salt, pepper, nutmeg. Reduce the sauce with the mushroom liquor, season with salt. pepper, and a pinch of grated nutmeg, add the lemon-juice, and whisk in the butter and lobster coral (the latter finely chopped). Strain through a tammy cloth or fine strainer, return to the stewpan, stir in the meat glaze, and keep hot in the bain-marie until required for Serving. N.B. — If sauce ndaigre is desired, use bechamel sauce only, and substitute the meat glaze with \ gill of cream. 219. Sauce aux JEcrevisses ( Prawn Sauce). — Proceed the same as for sauce Cardinal (No. 218) and include 1.2 prawns’ heads which must be cut in quarters and placed into the sauce a few minutes before serving. 220. Sauce Venitienne. -\ pint Allemancle (No. 204) or Bechamel (No. 242) sauce, 1 oz. lobster butter (No. 391), 1 dessertspoonful meat glaze (No. 247), the juice of half a lemon, pepper, nutmeg, and salt, 1 teaspoonful finely -chopped tarragon-leaves. Heat up the sauce, stir in the lobster butter and meat glaze when required for serving, add lemon-juice, sufficient pepper, grated nutmeg, and salt to taste, and last of all the chopped tarragon.