Harper's cook book encyclopædia

Sauces for Fish. See Fish. Sauces for Puddings. See Puddings. Shallot Sauce. — Peel half a dozen shallots and throw them into slightly salted boiling water, and let them boil for five minutes. Then drain them and boil them again in fresh boiling water, repeating this until tender. A quarter of an hour in all will probably be sufficient. Then drain and mince them, and stir them into a pint of good melted butter. Let the mixture simmer a few minutes longer, and serve. Shrimp Sauce. — Put in enough boiling water to cover it a live lobster of 2 lbs., cook twenty minutes, remove, cool off, detach the coral, cut in small dice all the meat, crush the coral well with one pint of pickled shrimp, pass through a colander and then a strainer. Make a paste of one table-spoonful of very fresh butter and one of flour. Put in a small saucepan % lb. of fresh butter ; when melted, not boiling, add the flour and butter; stir well, and add the gravy from the fish and the shrimp paste, season with one salt-spoonful of salt and one of white pepper and half a one of red pepper. Finish with half a teaspoonful of lemonjuice ; add the lobster, and serve in a warm sauce-boat with the fish. Soubise Sauce. — Peel and slice eight large onions. Put in a stewpan with 2 ozs. butter, pepper and salt, and cover the stewpan, and set on the hot plate for the onions to dissolve but not to color; when quite soft add 4 ozs. flour, two freshly baked, mealy potatoes, one pint stock, and one -half pint of cream. Stir over the fire for fifteen minutes, pass through a tamis or sieve, and keep hot in a bain-marie till wanted. Supreme Sauce. — Take half a pint of stock which has been made with veal and chicken bones. Thicken this with white thickening, and stir it until it is smooth and coats the spoon. Take equal portions of parsley, cress, and tarragon leaves. Put these into scalding water for two minutes ; then drain and mince them finely. Stir a dessert-spoonful of the chopped herbs into the sauce, and add salt and white pepper. Carefully add a dessert-spoonful of strained lemonjuice to the sauce before serving. Another way : — Put the bones of a dressed chicken into a saucepan with an onion, a small bunch of sweet herbs, and a little pepper, salt, and grated nutmeg. Pour upon them a pint of good veal stock, and simmer this till it is strong and pleasantly flavored. Strain it, thicken it with white roux, and boil it till the sauce coats the spoon. Pour it out, stir into it a little butter until dissolved, and add a flavoring of crushed almonds. This sauce is generally poured over the fish or meat with which it is served. Sweet Sauces for Puddings. See Puddings. Tartar Sauce. — Put the yolk of an egg into a basin, and beat it for a minute or two with a pinch of salt, a pinch of pepper, and a table-spoonful of dry mustard. Stir into this, first in drops and afterwards in teaspoonfuls, four table-spoonfuls of salad oil, and be careful to beat the sauce for a minute or two between every addition, as its excellence depends in a great measure upon this being done. After each six teaspoonfuls of oil put in a teaspoonful of vinegar. Wash and mince finely three shallots, six small gherkins, and a table-spoonful of mixed chervil and tarragon. Put these into the sauce with a pinch of cayenne. Mix thoroughly and serve. Tomato Sauce Vinaigrette Sauce