Practical gastronomy and culinary dictionary

Melt 1 oz. of butter in a saucepan, stir in the flour, and cook a little without browning. Add gradually the fish and white stock, stir until it boils, and let simmer for twenty minutes. Pound the lobster coral in a mortar with an equal quantity of fresh butter, rub through a sieve and stir into the sauce. Stir in the egg-yolks one at a time. Season to taste with a pinch of cayenne, salt, and lemon juice. Whisk well over a slow fire, or in a bain-marie. Do not let the sauce boil up again. Pass through a fine-pointed strainer or napkin, and serve as directed. 162. Sauce Cardinal. — J pint Veloute or bechamel sauce, 1 oz. butter, juice of ^ lemon, ^ oz. lobster coral or 1 oz. lobster butter, 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 maigre is desired, use bechamel sauce only, and substitute the meat glaze with ^ gill of cream. 163. Sauce a la Victoria (For Fish).— f lb. fresh butter, 4 yolks of egg, 1 teaspoonful tarragon vinegar, 1 tablespoonful lemon juice, 1 teaspoonful chili vinegar, ^ gill fish stock, pepper, salt, and nutmeg. Cut the butter into small squares, put half the quantity in a stewpan, place the stewpan in a vessel or large stewpan containing boiling water. Stir in the yolks of egg by means of a whisk, add lemon juice, tarragon and chili vinegar, also the stock reduced to half its quantity. Season with pepper, salt, and a pinch of grated nutmeg, finish by whisking in the remainder of the pieces of butter. The water in which SAUCES AND FORCEMEATS. 423 the stewpan is placed should be kept at boiling point during the process, but on no account must the sauce be allowed to boil. 164. Sauce Danoise. — 2 oz. butter, 1 oz. flour, 1 glass sherry, J gill Chablis or Sauterne, 1 pint fish stock, i oz. grated Parmesan, 2 teaspoonfuls meat glaze, 1 teaspoonful anchovy essence, 1 gill cream, J oz. lobster coral, salt and pepper. Melt the butter in a stewpan, stir in the flour, let it cook a few minutes without taking colour. Moisten with the wine and fish stock. Stir until it boils, then add the anchovy essence, meat glaze, and grated cheese. Season to taste with pepper and salt, let simmer gently for a few minutes, skim and pass through a fine sieve. Return to a clean stewpan. Let it come to a boil. Work in the cream and lobster coral or lobster butter. Keep hot, but do not let it boil again. Serve with dressed fish, salmon, turbot, soles, or lobster. 165. Sauce au Vin Blanc (White Wine Sauce). — Some fish liquor (fumet de poisson) (if the sauce be used for fish), | pint white stock, 1 gill white wine, I oz. flour, 2 oz. butter, 2 yolks of egg, ^ lemon, salt, white pepper.