[102]. Another way of making Sauce Bordelaise. Peel and chop very fine four cloves of garlic, which put into a saucepan with three tablespoonfuls of oil. When beginning to color lightly, add a tablespoonful of chopped parsley. This sauce should never be made until ready to serve on the instant.
[103]. Sauce à la Poulette. Put in a saucepan three sherry-glasses of water, three ounces of butter, the juice of half a lemon, and a pinch of salt and white pepper. As soon as beginning to boil, take off the fire, and, when boiling ceases, add the yolks of four eggs which you have previously mixed well, in about a sherry-glass of water. Stir constantly so that the sauce does not break, strain it, and add to it a little parsley chopped fine.
[104]. Sauce Fleurette. Proceed as for the foregoing, except, instead of the parsley, add only the ends of some chervil-leaves, not chopped.
[105]. Sauce à la Marinière. Cut a small eel and a pike in small pieces, put them in a saucepan, with an onion, a carrot, three branches of parsley, half a dozen mushrooms, a little thyme, two bay-leaves, and a pinch of allspice; moisten with half a bottle of red wine, and boil forty minutes. Add half a pint of Spanish sauce ([Art. 80]), and simmer at the back of the range for half an hour. Take out your pieces of fish and strain the liquid in which they were boiled. Peel twenty small white onions, which put in a saucepan with half an ounce of butter. When they begin to color slightly, add to them a very little of the sauce until they are cooked, then add to them the whole of the sauce, and serve.
[106]. Lobster Sauce. Take a boiled lobster, separate it in two, remove the coral, which wash well in cold water; lay it on a table, with half an ounce of butter, mix well together with the blade of a knife, and press through a sieve. Pound to a paste quarter of a pound of the meat of the lobster. Put half a pint of white sauce ([Art. 84]) in a saucepan, and, when boiling, add the above ingredients, which stir well, so as to mix thoroughly; strain, and serve. As there is not always coral in every lobster, it is well to preserve it in a little vinegar, and put it by until needed.
[107]. Shrimp Sauce. Take half a pint of white sauce ([Art. 84]), which should be boiling; add a little lobster-coral and butter, as described in lobster sauce ([Art. 106]), or half a tablespoonful of anchovy sauce. Remove the shells from four dozen shrimps, and serve in your sauce.
[108]. Sauce Génevoise. Cut a medium-sized pike in pieces, which put in a saucepan with half an ounce of raw ham cut in small pieces, two cloves, two bay-leaves, a clove of garlic, a little thyme, a pinch of salt and pepper, a few mushrooms chopped up, and two claret-glasses of red wine. Reduce one half, add half a pint of Spanish sauce ([Art. 80]), boil thirty minutes; then add a wineglass of madeira (or sherry); strain, and stir thoroughly into your sauce a teaspoonful of anchovy sauce.
[109]. Sauce Remoulade (cold). Put in a bowl two yolks of eggs, a tablespoonful of mustard, salt, and pepper. Mix well with the foregoing two tablespoonfuls of vinegar, and then, stirring constantly, eight tablespoonfuls of oil; and, lastly, another tablespoonful of vinegar; then chop a shallot, some chervil, some tarragon-leaves, and mix them with your sauce.
[110]. Sauce Remoulade (hot). Peel and chop very fine six shallots and a clove of garlic; put them into a saucepan with five tablespoonfuls of vinegar, and reduce on the fire one half. Pound the yolks of four hard-boiled eggs, which mix well with a teaspoonful of anchovy sauce; add to them half a pint of sauce Allemande ([Art. 81]) and a quarter of a tablespoonful of sweet-oil, and then the shallots, garlic, and vinegar; heat without boiling, and add a pinch of tarragon, the same of chervil and of parsley all chopped fine, a little salt and pepper, and, just before serving, two tablespoonfuls of vinegar.