Egg Sauce (Béarnaise, Mousseuse).—(a) Grate 2 oz. vanilla chocolate and stir into it ½ pint cream, and ½ pint milk with sugar to taste; when it boils add the yolks of 3 or 4 eggs, whisk until it froths well, return it to the stewpan, and stir until it thickens, but do not let it boil. Whisk the whites of the eggs to a stiff froth with a little sifted sugar, stir this to the rest, and serve at once.
(b) Flavour 1 pint milk with vanilla or any flavouring preferred, add sugar to taste, let it nearly boil, then stir in off the fire the yolks of 2 or 3 eggs and 2 teaspoonfuls flour; stir until it thickens. Beat up the whites of the eggs to a stiff froth with a little sifted sugar; at the moment of serving add the froth to the sauce, and it is ready.
(c) Put 3 or 4 shallots and a little garlic, with some allspice, roughly pounded, and a little mace, into a saucepan with a tumblerful of water and half that quantity of tarragon vinegar. Let the whole boil till reduced to one tumblerful; strain this liquor, and let it get cold; strain the yolks of 3 eggs, mix gradually with them the above liquor, salt to taste, and a 2 oz. pat of fresh butter; stir the mixture over a slow fire until it thickens, then add a small quantity of tarragon, finely minced, and serve.
(d) Egg Foam Sauce.—Rasp off the yellow rind of ½ lemon, with 1½ oz. loaf sugar. Put this, with 3 eggs and 1 teaspoonful arrowroot, in an enamel stewpan. Stir in ¼ pint water, and a tablespoonful of either brandy, rum, or maraschino. Set it over the fire, and whisk it thoroughly till the froth fills the stewpan. This may be served with either warm or cold dishes.
Epicurean Sauce.—8 oz. each mushroom ketchup and walnut ketchup, 3 oz. shallots, 2 oz. each port wine and Indian soy, ½ oz. each cloves and white pepper, ¼ oz. cayenne; macerate 14 days in warm place; filter; add white wine vinegar to make 1 pint.
Fairy Butter.—Take the yolks of 2 hard-boiled eggs and beat them in a mortar with 2 tablespoonfuls pounded white sugar and 1 teaspoonful orange flower water, or any flavouring that is preferred. When brought to a smooth paste add ¼ lb. fresh butter and mix all well together. Then put it into a very coarse cloth and force it through it (by squeezing and wringing it) on to a dish.
Fennel Sauce (au Fenouil).—Blanch a small quantity of fennel in boiling water and salt for a minute, take it out, dry it on a cloth, and chop it finely; melt 2 oz. butter, add 1 tablespoonful flour to it, mix well, put in pepper and salt to taste, and a little more than a tumbler of hot water; stir on the fire until the sauce thickens and begins to boil. Take the saucepan off the fire, stir into it the yolk of an egg beaten up with the juice of half a lemon, and add plenty of chopped fennel.
Fine Herbs (Provençale).—Put into a saucepan 1 gill salad oil, 1 onion, 1 tomato, 3 or 4 button mushrooms, and a small piece of garlic, all finely chopped. When the whole has been on the fire a few minutes, add 1 tablespoonful flour and stir well; then pour in 1 glass white wine and ½ pint stock, add a bunch of sweet herbs; pepper and salt to taste, 2 cloves, and a bit of nutmeg. Let the sauce boil for ¼ hour, then strain and serve.
Fish Sauce.—(a) 1 pint nasturtium blossoms to be gathered, and put into a jar with 1 qt. good vinegar, 6 shallots, 3 teaspoonfuls salt, 2 of cayenne pepper; let these stand together for 7-9 days, then strain the liquid off, and to every pint of it add 2 oz. soy, and the same of essence of anchovies. Bottle this and cork it well. This sauce is also good with game.
(b) 2 oz. butter, 1 large dessertspoonful flour, 2 tablespoonfuls mushroom ketchup, 1 dessertspoonful anchovy essence, 1 of chili vinegar, 1 teaspoonful pounded sugar, 1 of Indian soy, 1 gill gravy, 1 wineglass sherry. Proceed thus: Put into a small copper stewpan the butter, let it dissolve and stir into it with a wooden spoon a large dessertspoonful of flour; stir this over the fire till it begins to brown. Now put in the gravy and stir over the fire till it begins to thicken; then add the other ingredients, leaving the sherry till the last; it should be smooth and rather thick. The wine should never boil long, as it loses its flavour.