(For Mackerel, etc.)
2 table-spoons olive oil
1 oz. butter
6 chopped mushrooms
1 shallot, finely chopped
1 tea-spoon chopped parsley
1 clove
1 wine-glass white wine
10 drops Liebig’s extract of meat
Put the butter and oil into a sauce-pan. Add the mushrooms, shallot, parsley and the clove. Cook for a few minutes. Add the wine and Liebig. Simmer gently for forty minutes. Season. Pass through a sieve.
Maître d’Hotel
4 ozs. butter
¹⁄₂ pint milk
1 tea-spoon flour
1 dessert-spoon finely chopped parsley
Juice of a lemon
Mix the flour and butter together till smooth. Melt in a sauce-pan. Add the boiling milk. Let all boil for three or four minutes, stirring constantly. Add the parsley and lemon juice.
Melted Butter
1 tea-spoon flour
4 ozs. butter
1 gill boiling milk or water
Mix the flour and butter thoroughly in a basin. When perfectly smooth put in a sauce-pan. Add to it the boiling milk or water. Let it boil for two or three minutes. Stir continually from left to right. Season.
To this sauce the raw yolk of an egg or a finely chopped hard boiled egg, shrimps, a little essence of anchovy, or a table spoon of grated cucumber may be added; when it becomes egg, shrimp, anchovy or cucumber sauce. To the cucumber sauce add a tea-spoonful of lemon juice.