Fennel Sauce.—Pick some fennel from the stalk and boil it for a minute, then chop it fine and add to some "melted butter." Stir in the yolk of an egg the last thing. A teaspoonful of spiced vinegar will give piquancy to it.
Parsley Sauce.—Parsley sauce is merely "melted butter" with chopped parsley stirred in. It is an improvement to let the sauce boil a moment or two after to take off the raw flavour.
Horseradish Sauce.—To two tablespoonsful of finely-scraped horseradish and one of stale white breadcrumbs allow half a pint of cream—or new milk and cream—and a pinch of salt. Let this stew for fifteen minutes, then stir in a spoonful of vinegar just before serving.
Gooseberry Sauce, for Mackerel.—Stew half a pint of gooseberries in a little water until very soft, press them through a sieve into the same quantity of "melted butter," add an ounce of white sugar, and a spoonful of spinach-juice to give a nice green colour.
Egg Sauce.—First Way: Make some good "melted butter," stir into it two or three hard-boiled eggs which have been cut up small, and season it well. Just before serving stir in the beaten yolk of a fresh egg.
Second Way (for cold fish): Beat the yolks of two fresh eggs, stir in a teaspoonful of made mustard, half a teaspoonful of mixed salt and pepper, and by degrees two tablespoonsful of salad oil and one of tarragon vinegar. It should be of the consistency of cream. This sauce is almost identical with "Mayonnaise" sauce, and to make a green mayonnaise add finely-minced chives, parsley, chervil, and cress.
Tomato Sauce.—Melt an ounce of butter, and slice one or two tomatoes thinly into it, add one or two shallots. Let these stew till quite soft, then press through a wire sieve. Add a little more butter to this purée, plenty of salt and pepper, and a spoonful of vinegar. Make thoroughly hot before serving.
Regard should always be had to contrast of colour in garnishing all dishes. Where the fish is masked in white sauce, the introduction of something red amongst the green garnishing is a relief to the eye. Flowers may be used to supply this needful touch of colour, slices of beetroot, or a few strips of boiled carrot, or a few bright prawns, one or two chilies, &c.
If a portion of salmon, showing the bright colour of the meat, is the dish which has to be trimmed, a few mounds of scraped horseradish alternating with tufts of curly parsley looks well.