No. 29. Shrimp Sauce.—Take half a pint of drawn butter or white sauce ([No. 19]) and when boiling add a little lobster coral, if you have it, if not, add half a teaspoon of anchovy essence. Remove the shells from four dozen shrimp, put them into the sauce, heat and serve. Canned shrimp may be substituted for the fresh.
No. 30. Lobster Sauce.—Take the meat from a boiled lobster weighing about one pound, cut it into dice-shaped pieces. Add two ounces of butter to the coral, rub it together with the blade of a knife, and press it through a sieve. Make a butter sauce with cream, put in the coral, season with salt, pepper and a little mace, and heat it hot without allowing to boil; add the lobster meat, let it get hot again without boiling, and serve in sauce tureen. If allowed to boil it will spoil its color, which is one desirable feature of this sauce. Crab sauce may be made in the same way, using lobster coral if convenient.
No. 31. Bechamel Sauce.—Mix dry in saucepan one tablespoon of flour and two ounces of butter, when well mixed add one pint of milk, dissolve the flour paste, set it on the fire and stir constantly; when it gets thick remove from fire, and add the yolk of one egg well beaten. Add one teaspoon of water, salt and pepper to taste, mix well and it is ready for use. A bouquet of herbs is an improvement to this sauce.
No. 32. Maitre d’Hotel Butter.—Beat four tablespoons of butter to a cream, beating in gradually one tablespoon each of vinegar and lemon juice, half a teaspoon salt, quarter teaspoon pepper, and one teaspoon chopped parsley.
No. 33. Sauce a la Maitre d’Hotel.—Add one teaspoon chopped parsley, juice of one lemon, teaspoon of celery seed, cayenne, and salt to taste to a drawn butter sauce ([No. 16].)
No. 34. Sauce Allemande.—Melt two oz. butter and mix thoroughly with two ounces flour over gentle fire; add immediately one pint white stock ([No. 14],) a little salt and pepper; stir until boiling, boil fifteen minutes, remove from fire, skim off grease carefully, add yolks of three eggs well mixed in a little water, stir in with egg beater to make sauce light.
No. 35. Sauce a la Aurore.—Coral of one lobster, one oz. butter, half a pint bechamel sauce ([No. 31],) juice of half a lemon, liberal seasoning of salt and pepper. Bruise the coral in a mortar with the butter until quite smooth, then rub it through a hair sieve; put the bechamel sauce into stewpan, add the coral paste, lemon juice and seasoning, and let it simmer but not boil—else the red color will be spoiled—pour over the fish, and serve. A small teaspoon of anchovy essence can be added at pleasure. Nice for trout, soles, etc.
No. 36. Blonde Sauce.—To one pint white stock ([No. 14]) add one sprig parsley, one onion cut into slices, two mushrooms chopped fine, glass of sherry wine, one sliced lemon, put into saucepan and simmer slowly for half an hour, then add yolks of three eggs well whisked and stir over fire for six minutes. Strain through sieve and serve in tureen.
No. 37. Spanish Sauce.—Melt two oz. butter in saucepan, add two oz. flour and stir over gentle fire until a nice brown, mix with this one pint white stock ([No. 14],) one and a half oz. lean raw ham, one carrot and one onion sliced, one stalk of celery, two cloves, salt and pepper a pinch each, stir until beginning to boil, then simmer gently on back of range for one hour; skim off grease before serving.
No. 38. White Oyster Sauce.—Put one pint of oysters in a saucepan and let them just come to boiling point, strain and remove the beards; then add to the oyster liquor an equal quantity of milk and a liberal quantity of butter. When hot and smooth add the oysters, heat again without boiling, season and serve in tureen. Thicken with flour smoothed in the milk if desirable.