Cookery for every household

Sometimes the yolks of eggs are sieved and the whites cut in fine shreds or chopped, and this makes a better-looking sauce, although it is a little more trouble to make. Some of the sieved yolk of egg may be used for decorating whatever the sauce is poured over. 688. Fennel Sauce (Sauce Fenouil) Make in the same way as Parsley Sauce (see Recipe 700), adding 1 table-spoonful chopped fennel instead of the parsley. Wash the fennel, pick it from the stalks, and cook it in boiling water until tender. Then drain it well and chop finely. 689. Horse-Radish Sauce, Hot (Sauce au Raifort) 1 stick horse-radish. 1| gills good white sauce. 2 table-sps. cream. 1 yolk of egg. 1 tea-sp. vinegar or lemon juice. Seasoning. Heat the white sauce in a small saucepan. Prepare the horse-radish as in Recipe 752, add it to the sauce, simmer at least 20 minutes, then sieve and reheat. Beat up the yolk of egg with the cream (sour cream can be used), add them to the sauce, and stir over the fire without boiling. Season to taste and add the lemon juice or vinegar when the sauce is removed from the fire. Note. — The yolk may be omitted if considered too rich. 693. Mushroom Sauce, Brown (Sauce aux Champignons) 6 oz. fresh button j 1 oz. butter, mushrooms. ! J pt. brown sauce. Peel and stalk the mushrooms and cut them in quarters. Put them into a small saucepan with the butter and lemon juice, and cook slowly for 10 minutes. Then pour off any butter that has not been absorbed, and add the brown sauce. Simmer about 15 minutes longer and serve with any brown meat dish. 694. Another Way Prepare and cook the mushrooms in butter as above, pour on J pint of brown stock, and simmer slowly for half an hour. Then mix 1 dessertspoonful cornflour with 1 or 2 table-spoonfuls of cream, add this thickening to the mushrooms, &c., and stir it well in. Cook a few minutes longer and serve. Note. — Brown mushroom sauce can also be made from tinned mushrooms. Follow the directions given below, using brown sauce instead of white. 690. Liver Sauce \ pt. white sauce. Chicken or turkey liver. 1 tea-sp. lemon juice. 1 dessert-sp. chopped parsley, Salt, pepper. Make the sauce with white stock or boilings from the fowl or turkey. Cook the liver and then chop it or rub it through a sieve. Add the liver to the sauce with the parsley, season rather highly, and cook a few minutes. Add the lemon juice just before serving. 691. Melted Butter (Beurre Fondu) 2 oz. fresh butter. White pepper and salt. 1 tea-sp. lemon juice. Put the butter into a very clean saucepan and stir it over a slow fire until melted. It should not lose its creamy appearance. Add the lemon juice and seasoning, and pour into a hot sauce-boat. More or less lemon juice may be used according to individual taste. Serve with some vegetables such as asparagus, globe artichokes, &c., also with boiled fish. 692. English Melted Butter Sauce (Sauce au Beurre) 2 oz. butter. [ £ oz. flour. | pt. water. j White pepper and salt.