A handbook of fish cookery

Horseradish Sauce. — To two tablespoonsful of finely-scraped horseradish and one of stale white breadcrumbs allow half a pint of cream — or new milk and cream — and a pinch of salt. Let this stew for fifteen minutes, then stir in a spoonful of vinegar just before serving. Gooseberry Sauce, for Mackerel. — Stew half a pint of gooseberries in a little water until very soft, press them through a sieve into the same quantity of melted butter,'^ add an ounce of white sugar, and a spoonful of spinach-juice to give a nice green colour. Egg Sauce. — First Way : Make some good melted butter," stir into it two or three hard-boiled eggs which have been cut up small, and season it well. Just before serving stir in the beaten yolk of a fresh egg. Second Way (for cold fish) : Beat the yolks of two fresh eggs, stir in a teaspoonful of made mustard, half a teaspoonful of mixed salt and pepper, and by degrees two tablespoonsful of salad oil and one of tarragon vinegar. It should be of the consistency of cream. This sauce is almost identical with Mayonnaise sauce, and to make a green mayonnaise add linely-minced chives, parsley, chervil, and cress. Tomato Sauce. — Melt an ounce of butter, and slice one or two tomatoes thinly into it, add one or two shallots. Let these stew till quite soft, then press through a wire sieve. Add a little more butter to this puree, plenty of salt and pepper, and a spoonful of vinegar. Make thoroughly hot before serving. Regard should always be had to contrast of colour in garnishing all dishes. Where the lish is masked in white sauce, the introduction of something red amongst the green garnishing is a relief to the eye. Flowers may be used to supply this needful touch of colour, slices of beetroot, or a few strips of boiled carrot, or a few bright prawns, one or two chilies, &c. If a portion of salmon, showing the bright colour of the meat, is the dish which has to be trimmed, a few mounds of scraped horseradish alternating with tufts of curly parsley looks well. For fried fish — soles, fillets, lobster cutlets, &c., it is better to fry the parsley which is used for their garnishing. Double-curled parsley, well dried, thrown into a wire basket and plunged into the boiling fat, for one minute only, is the way to obtain this. Crisp, fried croutons of bread, tiny potato balls, rice balls, sliced lemons, small bright tomatoes, and slices of hardboiled egg, are all excellent for garnishing purposes. Fish that has been baked in the oven — excepting always that which has been done au gratin, and which requires no garnish — will often be made to look very pretty if a few fancy shapes be stamped out of cooked vegetables, say the red of a carrot, the white of a turnip, tiny sprigs of cauliflower, &c., always using green parsley to finish off the outer edge. Where there is the will to do it, means will not be lacking whereby the simplest dish may be made to look elegant. [illustration: The Breslam press] UNWIN BKOTHERS WOKING AND LONDON.