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Page:Mrs Beeton's Book of Household Management.djvu/301

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RECIPES FOR FISH SAUCES

Method.—Put some fish bones in a stewpan, together with the fish stock or water, the claret, sliced onion, herbs, etc., cover, and reduce well. Add the Espagnole sauce, boil up, and strain through a fine sieve or tammy-cloth. Return the sauce to a stewpan, season with a little pepper and a pinch of sugar, and whisk in the anchovy butter. Keep hot, but do not let the sauce boil again. Serve separately with boiled fish, or pour over braised fish.

Time.—About 40 minutes. Average Cost, 1s. 4d.

302.—GÉNOISE SAUCE. (Fr.Sauce Génoise.) (Another Method.)

Ingredients.—1 sliced onion, 1 shallot, ½ a clove of garlic, 1 oz. of butter, bouquet-garni (parsley, thyme, bay-leaf), 1 teaspoonful anchovy essence, 1 glass of red burgundy, 1 pint of Espagnole sauce, a pinch of mignonette pepper.

Method.—Melt the butter in a stewpan, fry the onion, shallot, garlic, and bouquet, add the wine and simmer until the onion is cooked. Then add the sauce, simmer for 10 minutes, and pass through a fine strainer. Re-heat, add the anchovy essence and the pepper.

Time.—From 30 to 35 minutes. Average Cost, 1s. 6d. to 1s. 9d.

303.—GRATIN SAUCE. (Fr.Sauce Gratin.)

Ingredients.—½ a pint of Espagnole sauce, 1 glass of sherry, ½ an oz. of glaze, 1 tablespoonful of finely-chopped parsley, 5 or 6 button mushrooms (fresh if possible), 2 shallots or 1 very small onion finely-chopped, 1 teaspoonful of anchovy essence.

Method.—Cut the mushrooms into small pieces, put them into a saucepan with the sherry, glaze, parsley, and shallots, and simmer until considerably reduced. Add the sauce and anchovy essence, cook for 5 minutes, and serve.

Time.—From 25 to 30 minutes. Average Cost, 1s. 4d. to 1s. 6d.

304.—HOLLANDAISE SAUCE. (Fr.Sauce Hollandaise.) (For Fish and certain Vegetables.)

Ingredients.—1 gill of white sauce. ¼ of a gill of good white stock, 1 dessertspoonful of lemon-juice, 2 yolks of eggs, 1 oz. of butter, salt and pepper.

Method.—Make the white sauce hot, add the stock and yolks of eggs well mixed together, and whisk by the side of the fire until the sauce thickens, but it must not be allowed to boil. Add the lemon-juice, and the butter bit by bit, season to taste, and pass through a fine strainer or tammy-cloth. Re-heat, and use as required.