There is, of course, no end to sauces, and in a book of this size it is impossible to do justice to their variety. Enough are, however, I hope, given in the pages that follow for ordinary needs.
It is of the highest importance in making sauces that the materials used should be of the best. Fresh butter and the finest olive oil should be used.
When adding the yolks of eggs to sauces it is best to do so in a bain marie (i.e. to stand the sauce-pan in which the sauce is being made, inside a larger one full of boiling water), as they must never be allowed to boil, and a quick fire easily burns them.
For thickening sauces, etc., see remarks on soup on [p. 12].
Hot Sauces for Fish
Black Butter
(For Skate, grilled Mackerel)
1 gill vinegar
4 ozs. butter
Several small parsley leaves
Small piece of bay leaf
Boil the vinegar with the bay leaf until it is considerably reduced.