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HOUSEHOLD MANAGEMENT

312.—ROE SAUCE. (Fr.Sauce Laitence.)

Ingredients.—½ a lb. of cod's roe (or any other kind preferred), 1 teaspoonful of made mustard, 1 teaspoonful of anchovy sauce, 1 dessertspoonful of vinegar, ½ a pint of melted butter, salt and pepper.

Method.—Cook the roe in a little water; when cool, remove any skin there may be, and bruise the roe with the back of a wooden spoon. Add the mustard, anchovy essence and vinegar, stir the whole into the prepared melted butter, and season to taste. Simmer gently for 15 minutes, then strain and serve.

Time.—About ½ an hour. Average Cost, 4d. to 5d.

313.—SARDINE SAUCE. (Fr.Sauce aux Sardines.)

Ingredients.—1 pint of good stock, 1 oz. of butter, 1 oz. of flour, 6 large sardines, the thin rind of 1 lemon, 1 shallot, 1 bay-leaf, nutmeg, salt and pepper.

Method.—Remove and preserve the bones, chop the sardines rather coarsely. Melt the butter, add the flour, stir and cook gently for a few minutes, then add the stock. Bring to the boil, add the fish bones, lemon-rind, shallot, bay-leaf, a good pinch of nutmeg, and a seasoning of salt and pepper. Simmer gently for 15 minutes, then strain over the chopped sardines, and serve as an accompaniment to fish.

Time.—About ½ an hour. Average Cost, 1s.

314.—SHRIMP SAUCE. (Fr.Sauce aux Crevettes.)

Ingredients.—½ a pint of white sauce, ¼ of a pint of picked shrimps, 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 shrimp shells in milk and water. Add the shrimps, anchovy essence, lemon-juice and cayenne to the hot sauce. Cover the saucepan, and let it stand for a few minutes where the contents cannot boil, then serve.

Time.—Altogether about 40 minutes. Average Cost 8d.

315.—WHITE WINE SAUCE. (Fr.Sauce au Vin Blanc.) (For Fish, etc.)

Ingredients.—¼ pint fish stock, ½ pint of white stock, ½ gill of white wine (chablis), ¾ of an oz. of flour, 2 ozs. of butter, the yolks of 2 eggs, ½ a lemon, salt and white pepper.

Method.—If the sauce is required for dressed fish the fish should be cooked in a mirepoix, or foundation preparation, of sliced onion, parsley, and savoury herbs, as is usual, with the appropriate quantity of moisture—the liquor is strained and used in the sauce. Melt 1 oz.