SAUCE, Dutch, for Fish.
Ingredients.—½ teaspoonful of flour, 2 oz. of butter, 2 tablespoonfuls of vinegar, 4 tablespoonfuls of water, the yolks of 2 eggs, the juice of ½ lemon; salt to taste. Mode.—Put all the ingredients, except the lemon-juice, into a stewpan; set it over the fire, and keep continually stirring. When it is sufficiently thick, take it off, as it should not boil. If, however, it happens to curdle, strain the sauce through a tammy, add the lemon-juice, and serve. Tarragon vinegar may be used instead of plain, and, by many, is considered far preferable. Average cost, 6d.
Note.—This sauce may be poured hot over salad, and left to get quite cold, when it should be thick, smooth, and somewhat stiff. Excellent salads may be made of hard eggs, or the remains of salt fish flaked nicely from the bone, by pouring over a little of the above mixture when hot, and allowing it to cool.
SAUCE, Green Dutch, or Hollandaise Verte.
Ingredients.—6 tablespoonfuls of Béchamel, seasoning to taste of salt and cayenne, a little parsley-green to colour, the juice of ½ a lemon. Mode.—Put the Béchamel into a saucepan with the seasoning, and bring it to a boil. Make a green colouring by pounding some parsley in a mortar, and squeezing all the juice from it. Let this just simmer, when add it to the sauce. A moment before serving, put in the lemon-juice, but not before; for otherwise the sauce would turn yellow, and its appearance be thus spoiled. Average cost, 4d.
SAUCE, Epicurean, for Steaks, Chops, Gravies, or Fish.
Ingredients.—¼ pint of walnut ketchup, ¼ pint of mushroom ditto, 2 tablespoonfuls of Indian soy, 2 tablespoonfuls of port wine; ¼ oz. of white pepper, 2 oz. of shalots, ¼ oz. of cayenne, ¼ oz. of cloves, ¾ pint of vinegar. Mode.—Put the whole of the ingredients into a bottle, and let it remain for a fortnight in a warm place, occasionally shaking up the contents. Strain, and bottle off for use. This sauce will be found an agreeable addition to gravies, hashes, stews, &c. Average cost, for this quantity, 1s. 6d.
SAUCE, Genévése, for Salmon, Trout, &c.
Ingredients.—1 small carrot, a small faggot of sweet herbs, including parsley, 1 onion, 5 or 6 mushrooms (when obtainable), 1 bay-leaf, 6 cloves, 1 blade of mace, 2 oz. of butter, 1 glass of sherry, 1½ pint of white stock, thickening of butter and flour, the juice of half a lemon. Mode.—Cut up the onion and carrot into small rings, and put them into a stewpan with the herbs, mushrooms, bay-leaf, cloves, and mace; add the butter, and simmer the whole very gently over a slow fire until the onion is quite tender. Pour in the stock and sherry, and stew slowly for 1 hour, when strain it off into a clean saucepan. Now make a thickening of butter and flour, put it to the sauce, stir it over the fire until perfectly smooth and mellow, add the lemon-juice, give one boil, when it will be ready for table. Time.—Altogether 2 hours. Average cost, 1s. 3d. per pint. Sufficient, half this quantity for two slices of salmon.