[66—BUTTER SAUCE]
Mix two oz. of sifted flour with two oz. of melted butter. Dilute with one quart of boiling water, salted to the extent of one-quarter oz. per quart. Stir briskly to ensure a perfect leason, and do not allow to boil. Add immediately the yolks of six eggs mixed with one-quarter pint of cream and the juice of half a lemon. Rub through a tammy, and finish the sauce with five oz. of best fresh butter.
Be careful that the sauce does not boil after it has been thickened.
[67—BONNEFOY SAUCE, OR WHITE BORDELAISE SAUCE]
Put in a stewpan two oz. of minced shallots and one-half pint of Graves, Sauterne, or any other excellent white [35] ]Bordeaux. Reduce the wine almost entirely, add one-quarter pint of velouté, let it simmer twenty minutes, and rub it through a tammy. Finish it, away from the fire, with six oz. of butter and a little chopped tarragon.
Serve it with grilled fish and grilled white meat.
[68—CAPER SAUCE]
This is a derivative of the Butter Sauce described under No. [66], and there need only be added two tablespoonfuls of capers per pint of sauce. It frequently accompanies boiled fish of all kinds.
[69—CARDINAL SAUCE]
Boil one pint of Béchamel, to which add one-half pint of fish [fumet] and a little truffle essence, and reduce by a quarter. Finish the sauce, when dishing up, with three tablespoonfuls of cream and three oz. of very red lobster butter (No. [149]).