How to Cook Fish. Reed Myrtle

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ESPAGNOLE SAUCE

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      Add a small bay-leaf, a blade of mace, and two cloves, to two cupfuls of white stock. Simmer for fifteen minutes. Cook together two tablespoonfuls of butter and three of flour; add the heated stock and cook until thick, stirring constantly. Add one tablespoonful each of chopped ham, onion, celery, carrot, and parsley, with salt and paprika to season. Simmer for an hour, strain, and serve very hot.

FINE HERB SAUCE—I

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      Fry in butter one tablespoonful each of minced parsley and onion. Add to one pint of White Sauce and reheat. Season with salt and pepper, and serve.

FINE HERB SAUCE—II

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      Prepare according to directions given for Brown Italian Sauce, using butter instead of oil and half a cupful of minced parsley instead of the thyme and bay-leaf. Season with grated nutmeg and add to either Spanish or Veloute Sauce.

FLEMISH SAUCE

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      Prepare a cupful of Drawn-Butter Sauce, take from the fire, add the yolks of two eggs well-beaten, and pepper, grated nutmeg, made mustard, vinegar, and minced parsley to season. Add gradually half a cupful of melted butter and serve.

GARLIC SAUCE

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      Peel the garlic and boil for an hour, changing the water four times. Drain, chop, and mix to a smooth paste with melted butter. The flavour is mild and resembles almond.

SAUCE À LA GASCONNE

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      Chop together a tablespoonful of capers and a bean of garlic. Fry in olive-oil, seasoning with pepper and grated nutmeg. Add a wineglassful of white wine, a cupful of Veloute Sauce, a bay-leaf, and a sprig of thyme. Boil for fifteen minutes, skim, add another wineglassful of white wine, strain, and add the yolks of three eggs well beaten. Season with lemon-juice, butter, anchovy essence, and minced parsley.

GENEVA SAUCE

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      Brown one tablespoonful of flour in butter, add two cupfuls of thick stock and one cupful of red wine, and cook until thick, stirring constantly. Add two small onions chopped, a bunch of sweet herbs, two tablespoonfuls of chopped mushrooms, and salt and pepper to season. Simmer for half an hour, add a wineglassful of Madeira, strain, and serve.

GOOSEBERRY SAUCE

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      Boil a pint of green gooseberries for ten minutes in water to cover. Drain, press through a sieve, and mix with an equal quantity of White Sauce.

HESSIAN SAUCE

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      Mix four tablespoonfuls of freshly grated horseradish with an equal quantity of fresh bread-crumbs, a tablespoonful of sugar, and a little salt and pepper. Mix to a smooth paste with sour cream and serve with baked fish.

HOLLANDAISE SAUCE—I

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      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

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      Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon vinegar, bring to the 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

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      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

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      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

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      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. Heat in a double-boiler, and just before serving add one-half cupful of whipped or cold cream. (Cow cream, not cosmetic.)

ITALIAN SAUCE

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      Fry in butter two tablespoonfuls of minced parsley and one tablespoonful of chopped mushrooms and shallots.

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