How to Cook Fish

by Myrtle Reed

DUTCH SAUCE

Cook together two tablespoonfuls each of butter and flour, add one cupful of white stock, and cook until thick, stirring constantly. Season with salt and pepper, take from the fire and add the yolks of three eggs beaten with half a cupful of cream. Cook in a double-boiler for three minutes, take from the fire, add a tablespoonful of lemon-juice and strain.

DUXELLES SAUCE—I

Cook in butter one cupful of chopped mushrooms; and one tablespoonful each of minced onion and parsley. Add to one pint of Spanish Sauce and serve.