To the Hollandaise Sauce, given under No. [30], add, when
dishing up, the juice of two blood oranges (these late-season oranges being especially suitable for this sauce) and half a coffeespoonful of grated orange-rind.
Maltese Sauce is the finest for asparagus.
[90—MARINIÈRE SAUCE]
Take the necessary quantity of Bercy Sauce (No. [65]), and add, per pint of sauce, one-quarter pint of mussel liquor and a leason composed of the yolks of three eggs.
Serve this with small poached fish and more particularly with mussels.
[91—MORNAY SAUCE]
Boil one pint of Béchamel Sauce with one-quarter pint of the [fumet] of the fish, poultry, or vegetable, which is to constitute [40] ]the dish. Reduce by a good quarter, and add two oz. of Gruyère and two oz. of grated Parmesan.
Put the sauce on the fire again for a few minutes, and ensure the melting of the cheese by stirring with a small whisk. Finish the sauce away from the fire with two oz. of butter added by degrees.