Soyer's standard cookery

Put the sauce on the fire again for a few minutes, and melt the cheese by stirring with a small whisk. Finish the sauce away from the fire with two ounces of butter added slowly. Mousseuse Sauce. Scald and wipe dry a small vegetable-pan, and put into it one-half pound of stiffly-warmed butter, properly softened. Season with tablesalt and a few drops of lemon-juice, and whisk while gradually adding one-third pint of cold water. Finish with two tablespoonfuls of very firm, whipped cream. This preparation is served with boiled fish. The heat of the fish alone suffices to melt it. It is much preferred to plain melted butter. Mustard Sauce Take the necessary quantity of butter sauce and complete it, away from the fire, with one tablespoonful of mustard per pint of sauce. It is served with small grilled fish, especially fresh herrings. Nantua Sauce. Boil one pint of Bechamel Sauce, add one-half pint of cream, and reduce by a third. Rub it through a sieve, and finish with a further addition of two tablespoonfuls of cream, three ounces of very fine crayfish butter, and one tablespoonful of small shelled crayfishes' tails. Noisette Sauce. Prepare a Hollandaise Sauce and add two ounces of hazelnut butter at the last moment. Serve with salmon, trout, and boiled fish generally. Normande Sauce. Put in a saucepan one pint of fish veloute, three tablespoonfuls each of mushroom liquor, oyster liquor and twice as much sole fumet, the yolks of three eggs, a few drops of lemon- juice, and a gill of cream. Reduce by a good third on an open fire, season with a little cayenne, rub through a sieve, and finish with two ounces of butter and four tablespoonfuls of good cream. This sauce is proper for fillet of sole a la Normande, and is also used as the base of other small sauces. Oriental Sauce. Take one pint of American Sauce, season with curry, and reduce to a third. Then add, away from the fire, one gill of cream per pint of sauce. Serve in the same way as American Sauce. Poulette Sauce. Boil for a few minutes one pint of Sauce Allemande, and add six tablespoonfuls of mushroom liquor. Finish, away from the fire, with two ounces of butter, a few drops of lemonjuice and one teaspoon ful of chopped parsley. Ravigotte Sauce. Reduce by half, a gill of white wine with half as much vinegar. Add one pint of ordinary veloute, boil gently for a few minutes, and finish with one and one-half ounces of shallot butter and one teaspoonful of chervil, tarragon, and chopped chives. Usually served with boiled poultry. Soubise Sauce. Stew in butter two pounds of finely-minced onions. This stewing of the onions in butter increases their flavor. Now add one-half pint of thickened Bechamel; season with salt and a teaspoonful of powdered sugar. Cook gently for half an hour, rub through a sieve, and complete the sauce with a few tablespoonfuls of cream and two ounces of butter. Soubise Sauce Tomatee. Prepare a soubise as described above, and add to it one-third of its volume of very red tomato puree. Sauce Supreme. Put into a saucepan one and one-half pints of clear poultry stock and one gill of mushroom cooking liquor. Reduce to two-thirds ; add one pint of " poultry veloute " ; reduce again, stirring with a spatula the while, and combine half pint of cream with the sauce, this last being added by degrees.