How to Cook Fish | Page 6

little
salt and pepper. Mix to a smooth paste with sour cream and serve with
baked fish.

HOLLANDAISE SAUCE--I
Beat half a cupful of butter to a cream and add gradually the yolks of
two eggs well beaten. Then add the juice of half a lemon and pepper
and salt to season. Place the bowl over boiling water and beat with an
egg-beater until thick and smooth. Take from the fire and beat for a few
moments. Be careful not to cook it too long.
HOLLANDAISE SAUCE--II
Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon
vinegar, bring to the
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boiling point, strain and cool. Cook
together two tablespoonfuls of butter and one of flour, add a half cupful
of cold water, and cook until thick, stirring constantly. Take from the
fire and add the yolks of two eggs beaten with the vinegar. Reheat for a
moment, seasoning with salt and pepper, strain, and serve immediately.
Lemon-juice may be used in place of the vinegar.
HORSERADISH SAUCE--I
Add half a cupful of freshly grated horseradish to a cupful of
Drawn-Butter Sauce. Season with lemon-juice and beat until smooth.
HORSERADISH SAUCE--II
Prepare a Cream Sauce according to directions previously given, and
add three tablespoonfuls of freshly grated horseradish and half a cupful
of melted butter. Serve with boiled fish.
HORSERADISH SAUCE--III
To one cupful of Spanish Sauce add two tablespoonfuls of prepared
horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful of
powdered sugar, and salt, pepper, and made mustard to season. [Page
27]
Heat in a double-boiler, and just before serving add one-half
cupful of whipped or cold cream. (Cow cream, not cosmetic.)
ITALIAN SAUCE

Fry in butter two tablespoonfuls of minced parsley and one
tablespoonful of chopped mushrooms and shallots. Add two cupfuls of
white wine and boil until reduced half. Add one cupful of Veloute
Sauce and one half cupful of stock. Boil until thick, skim, and serve.
BROWN ITALIAN SAUCE
Fry in olive-oil half a cupful of chopped mushrooms, four chopped
shallots, a sprig of thyme, and a bay-leaf. Add half a cupful of white
wine and simmer until the liquid is reduced half. Take out the thyme
and bay-leaf, add a cupful of Spanish Sauce, skim, boil, and serve.
JAPANESE SAUCE
Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls
each of walnut catsup, soy, and Worcestershire sauce. Season highly
with paprika, add two cupfuls of tarragon vinegar, and let stand for two
weeks. Strain, and serve with fish.
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JERSEY SAUCE
Brown four tablespoonfuls of flour in butter, add two cupfuls of brown
stock and cook until thick, stirring constantly. Season with salt, pepper,
and Worcestershire.
LEMON SAUCE--I
Melt half a cupful of butter and add to it the juice of a large lemon.
When very hot take from the fire and pour over the well-beaten yolks
of two eggs.
LEMON SAUCE--II
Prepare a pint of Drawn-Butter Sauce according to directions
previously given, season with salt, pepper, grated nutmeg, and
lemon-juice, and add half a cupful of melted butter.
LIVOURNAISE SAUCE

Soak, bone, and pound to a pulp eight salted anchovies. Add the yolks
of two eggs, well beaten. Add slowly half a cupful of olive-oil and two
tablespoonfuls of vinegar. Season with pepper, grated nutmeg, and
minced parsley. Serve very cold.
LOBSTER SAUCE--I
Add half a cupful of chopped cooked lobster
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meat and
the pounded coral to each cupful of Drawn-Butter Sauce. Season with
paprika, butter, and lemon-juice.
LOBSTER SAUCE--II
Prepare a Hollandaise Sauce and mix with finely-cut cooked lobster
meat. Season with melted butter, lemon-juice, tabasco, and

Worcestershire.
MAÎTRE D'HÔTEL SAUCE
Work into half a cupful of butter all the lemon-juice it will take and add
a teaspoonful or more of minced parsley. Or, melt the butter without
burning, take from the fire, add the juice of half a lemon and a
teaspoonful of minced parsley.
MAYONNAISE
Put into an earthen bowl the yolk of a fresh egg and a pinch of salt, a
dash of red pepper, and half a teaspoonful of dry mustard. Place the
bowl on ice or in ice-water. Pour one cupful of olive-oil into a small
pitcher from which it will drop easily. When the egg and seasoning are
thoroughly mixed, begin to add the oil, using a silver teaspoon, and
rubbing rather than stirring. Add the oil until a clear spot is formed
upon the egg, and then mix
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until smooth. Only a few
drops can be added at first, but the quantity may be gradually increased.
The clear spot on the egg is an infallible test of the right quantity of oil.
If too much oil is added the dressing will curdle. A few drops of
lemon-juice and long beating will usually make it right again. If this
fails, set the bowl directly on the ice in