[116—FENNEL SAUCE]
Take one pint of butter sauce (No. [66]) and finish it with two tablespoonfuls of chopped fennel, scalded for a few seconds.
This is principally used with mackerel.
[117—EGG SAUCE WITH MELTED BUTTER]
Dissolve one-quarter pound of butter, and add to it the necessary salt, a little pepper, half the juice of a lemon, and three hard-boiled eggs (hot and cut into large cubes); also a teaspoonful of chopped and scalded parsley.
[118—SCOTCH EGG SAUCE]
Make a white roux with one and one-half oz. of butter and one oz. of flour. Mix in one pint of boiling milk, season with salt, white pepper, and nutmeg, and boil gently for ten minutes. Then add three hot hard-boiled eggs, cut into cubes (the whites and the yolks).
This sauce usually accompanies boiled fish, especially fresh haddocks and fresh and salted cod.
[47]
][119—HORSE-RADISH OR ALBERT SAUCE]
Rasp five oz. of horse-radish and place them in a stewpan with one-quarter pint of white consommé. Boil gently for twenty minutes and add a good one-half pint of butter sauce, as much cream, and one-half oz. of bread-crumb; thicken by reducing on a brisk fire and rub through tammy. Then thicken with the yolks of two eggs, and complete the seasoning with a pinch of salt and pepper, and a teaspoonful of mustard dissolved in a tablespoonful of vinegar.