175. Sauce Normande, for Fish.
—To a pint of sauce velouté ([No. 152]) add two tablespoonfuls of mushroom liquor. Reduce the sauce for ten minutes, and place in it two tablespoonfuls of fish-stock ([No. 214]). Let it just boil again, then add two egg yolks and the juice of half a lemon; strain through a fine sieve and stir in half an ounce of fresh butter. This sauce should be consistent.
175½. Normande, garnishing for Meat.
—Neatly peel and wash well twelve celery knobs, drain, and then place six of them in a saucepan with one tablespoonful of butter, one pinch of salt, half a pinch of pepper, and a gill of white broth ([No. 99]), and cook for twenty minutes on a moderate fire; then mash them as you would potatoes; when thoroughly mashed place them in a warm place for further action. Take the other six celery knobs, cut out very carefully the centres with the aid of a vegetable scoop, leaving about half an inch uncut at the bottom to prevent burning. Season with one pinch of salt only, evenly divided. Stuff them with the above farce; then place them in a saucepan with half a medium-sized, sound, scraped and sliced carrot, half a peeled and sliced onion, and a tablespoonful of butter. Cook three minutes on a moderate fire. Add a wine-glassful of good cider and a gill of white broth ([No. 99]). Cook again for twenty minutes. Arrange the remaining mashed celery in the centre of the hot serving dish, place the meat over it, nicely surround the dish with the six stuffed celery knobs, strain the gravy over, arranging a small piece of cooked cauliflower on top of each, and serve very hot.
176. Sauce à la Toulouse.
—To a pint of Hollandaise sauce ([No. 160]) add two tablespoonfuls of white wine, one sliced truffle, and six minced mushrooms. Heat well without boiling, and when serving add a little meat-glaze ([No. 141]).
177. Sauce maître d’hôtel, liée.
—Add to half a pint of warm Hollandaise sauce ([No. 160]), a teaspoonful of chopped parsley, half an ounce of butter, a scant teaspoonful of pepper, and half a teaspoonful of nutmeg; then serve.
178. Shrimp Sauce.
—Place half an ounce of shrimp butter ([No. 150]) in half a pint of Hollandaise sauce ([No. 160]); stir well on the fire for five minutes, and when ready to serve add twelve picked shrimp tails and the juice of half a lemon. Heat without boiling, and serve.