A guide to modern cookery

To the Hollandaise Sauce, given under No. 30, add, when, dishing up, the juice of two blood oranges (these late-season oranges being especially suitable for this sauce) and half a coffeespoonful of grated orange-rind. Maltese Sauce is the finest for asparagus. 90—MARINIERE SAUCE Take the necessary quantity of Bercy Sauce (No. 65), and add, per pint of sauce, one-quarter pint of mussel liquor and a leason composed of the yolks of three eggs. Serve this with small poached fish and more particularly with mussels. 91—MORNAY SAUCE Boil one pint of Béchamel Sauce with one-quarter pint of the fumet of the fish, poultry, or vegetable, which is to constitute the dish. Reduce by a good quarter, and add two oz. of Gruyére and two oz. of grated Parmesan. Put the sauce on the fire again for a few minutes, and ensure the melting of the cheese by stirring with a small whisk. Finish the sauce away from the fire with two oz. of butter added by degrees. 92—MOUSSELINE SAUCE To a Hollandaise Sauce, prepared as explained (No. 30), add, just before dishing up, one-half pint of stiffly-whipped cream per pint of sauce. 93—MOUSSEUSE SAUCE Scald and wipe a small vegetable-pan, and put into it onehalf lb. of stiffly-manied butter, properly softened. Season this butter with table-salt and a few drops of lemon-juice, and whisk it while gradually adding one-third pint of cold water. Finish with two tablespoonfuls of very firm, whipped cream. This preparation, though classified as a sauce, is really a compound butter, which is served with boiled fish. The heat of the fish alone suffices to melt it, and its appearance is infinitely more agreeable than that of plain, melted butter. 94—MUSTARD SAUCE Take the necessary quantity of butter sauce and complete it, away from the fire, with one tablespoonful of mustard per pint of sauce. N.B.—If the sauce has to wait, it must be kept in a bainmarie, for it should not on any account boil. It is served with certain small grilled fish, especially fresh herrings. 95—NANTUA SAUCE Boil one pint of Béchamel Sauce, add one-half pint of cream, and reduce by a third. Rub it through a tammy, and finish it with a further addition of two tablespoonfuls of cream, three oz. of very fine crayfish butter, and one tablespoonful of small, shelled crayfishes’ tails. 96—NEWBURG SAUCE First Method (with Raw Lobsters).—Divide a two Ib. lobster into four parts. Remove its creamy parts, pound them finely with two oz. of butter, and put them aside. Heat in a sautépan one and one-half oz. of butter and as much oil, and insert the pieces of lobster, well seasoned with salt and cayenne. Fry until the pieces assume a fine, red colour; entirely drain away the butter, and add two tablespoonfuls of burnt brandy and one-third pint of Marsala or old Sherry. Reduce the wine by two-thirds, and wet the lobster with onethird pint of cream and one-half pint of fish fumet. Now add a faggot, cover the sautépan, and gently cook for twentyfive minutes. Then drain the lobster on a sieve, remove the meat and cut it into cubes, and finish the sauce by adding the creamy portions put aside from the first. Boil so as to ensure the cooking of these latter portions; add the meat, cut into cubes, and verify the seasoning. N.B.—The addition of the meat to the sauce is optional; instead of cutting it into cubes it may be stewed and displayed on the fish constituting the dish. 97—SECOND METHOD (WITH COOKED LOBSTER) The lobster having been cooked in a Court-bouillon, shell the tail and slice it up. Arrange these slices in a sautépan liberally buttered at the bottom; season them strongly with salt and cayenne, and heat them on both sides so as to effect the reddening of the skin. Immerse, so as to cover, in a good Sherry, and almost entirely reduce same.