[81—CURRY SAUCE]
Slightly brown the following vegetables in butter:—Twelve oz. of minced onions, one oz. of parsley roots, four oz. of minced celery, a small sprig of thyme, a bit of bay, and a little mace. Sprinkle with two oz. of flour and a teaspoonful of curry pepper. [38] ]Cook the flour for some minutes without letting it acquire any colour, and dilute with one and one-half pints of white stock. Boil, cook gently for three-quarters of an hour, and rub through a tammy. Now heat the sauce, remove its grease, and keep it in the [bain-marie]. Serve this sauce with fish, shell-fish, poultry, and various egg-preparations.
N.B.—This sauce is sometimes flavoured with cocoa-nut milk in the proportion of one-quarter of the diluent.
[82—DIPLOMATE SAUCE]
Take one pint of Normande Sauce, prepared according to No. [99], and finish it with two oz. of lobster butter and three tablespoonfuls of lobster meat, and truffles cut into small, regular tubes.
[83—HERB SAUCE]
Prepare one pint of white-wine sauce (No. [111]). Finish it away from the fire with three oz. of shallot butter, a tablespoonful of parsley, chervil, tarragon, and chives, chopped and mixed. Serve this sauce with boiled or poached fish.
[84—GOOSEBERRY SAUCE]
Prepare one pint of butter sauce, Formula No. [66]. Meanwhile put one lb. of green gooseberries into a small copper saucepan containing boiling water. Boil for five minutes, then drain the gooseberries, and put them in a little stewpan with one-half pint of white wine and three oz. of powdered sugar. Gently cook the gooseberries, rub them through a tammy, and add the resulting pulp to the butter sauce. This sauce is excellent with grilled mackerel and the poached fillets of that fish.