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Page:Mrs Beeton's Book of Household Management.djvu/299

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RECIPES FOR FISH SAUCES

Method.—Melt the butter, fry the onion until lightly browned, then add the Marsala, stock, ham, mushrooms, clove and bay-leaf. Cover closely, cook gently until reduced to one-half, then add the brown and tomato sauces. Continue to cook slowly for 10 minutes longer, then pass the whole through a fine sieve or tammy cloth. Re-heat, season to taste, and use as required.

Time.—From 40 to 50 minutes. Average Cost, 1s.

295.—CRAB SAUCE. (Fr.Sauce de Crabe.)

Ingredients.—½ a pint of white sauce, No. 222, 1 medium-sized crab, 1 teaspoonful of anchovy essence, a few drops of lemon-juice, cayenne.

Method.—The fish stock required for the white sauce may be obtained by simmering the crab shell (previously made clean and broken into small pieces) in milk and water. Cut the crab in small pieces, add it with the anchovy essence, lemon-juice, and cayenne to the hot sauce, draw the saucepan aside for a few minutes, then serve.

Time.—Altogether about 40 minutes. Average Cost, 9d. to 1s.

296.—EEL SAUCE. (Fr.Sauce Anguille.)

Ingredients.—¾ of a pint of stock, 1 lb. of eels, 2 ozs. of lean ham, 1 onion sliced, a few thin slices of carrot, 1 bay-leaf, 6 peppercorns, salt and pepper.

Method.—Wash the eel and cut it into short lengths. Cut the ham into small pieces. Place both eel and ham in a stewpan, add the stock, onion, carrot, bay-leaf, and peppercorns, and season to taste. Simmer gently for about ½ an hour, then strain, and use as required.

Time.—From 35 to 40 minutes. Average Cost, 1s. 3d.

297.—EGG SAUCE. (Fr.Sauce aux Oeufs.) (For Boiled Fish and Boiled Fowl.)

Ingredients.—¾ of a pint of melted butter, No. 202, 1 teaspoonful of lemon-juice, salt and pepper, 2 hard-boiled eggs.

Method.—Boil the eggs until quite hard (15 minutes), and put them into cold water for ½ an hour. Remove the shells, cut the whites in small dice, and rub the yolks through a wire sieve. Have the melted butler boiling, stir in the whites of egg, add salt, pepper, and lemon-juice, and use as required. The sauce is usually poured over the fish, and the sieved yolks of egg sprinkled on the top as a garnish. When the sauce is served separately, the yolks should be added to it with the whites.

Time.—1 hour Average Cost, 5d. Sufficient for 3 or 4 lb. of fish.

298.—EGG SAUCE. (Fr.Sauce aux Oeufs.) (Another Method.)

Ingredients.—½ a pint of milk, 1 oz. of butter, ¾ of an oz. of flour, 1 raw egg, 1 hard-boiled egg, salt and pepper.