Several simple variations of Melted Butter can be made.
One, which is particularly good with vegetables, is made by
beating together in a cup the yolk of a raw egg and the juice
of a lemon, and adding it, off the fire, to the Melted Butter
just before serving. Parsley- and-butter is easily made by throw-
ing blanched and minced parsley into the sauce just before
serving. Allow at least a tablespoonful of parsley to half a pint
of Melted Butter. Or beat up the yolk of an egg in a table-
spoonful of butter warmed till it melts, add a teaspoonful of
finely-minced tarragon, and put, all off the fire, into the
Melted Butter at the last moment before serving. This is the
French Sauce d VEstragon.
For a simple fish sauce use fish broth as the liquid, and
when the Melted Butter is finished stir into it a tablespoonful
of shrimp puree and a teaspoonful of anchovy puree for half a
pint of sauce.
K
130
SAUCES
A still better sauce is made by flavouring a pint of milk by
boiling up in it two ounces of onion and a tablespoonful of
parsley previously blanched for five minutes in scalding water.
When well flavoured, strain the milk through muslin, and stir
it by degrees into a saucepan in which a roux of an ounce of
butter and an ounce of flour have been well mixed. Thicken
gently by bringing the mixture to the boil, strain, and add just
before serving a tablespoonful of minced parsley, a dessert-
spoonful of chopped, garden cress, and a teaspoonful of minced
chives and chervil. Use enough spinach colouring to tint the
sauce a pale green, and give a squeeze of lemon. [Wyvem.~\
Fillets of sole, whiting, or haddock are excellent stewed gently
in half this quantity of sauce. Thicken the rest of the sauce,
sharpen it with a few drops of vinegar, beat up the raw yolk
of an egg in a little of the sauce, off the fire, add it, and pour
the sauce over the fish.
Sauce Blonde is a glorified form of Melted Butter, in which
the liquid used is always good broth. Sauce Blonde is the
foundation of Maitre d’ Hotel Sauce, Sauce d la Poulette , Soubise
Sauce, Sauce Milanaise, the brown and slightly sharp Sauce
Robert, and of hot sharp Sauces.
For Maitre d’ Hotel Sauce, which is so good with 'white fish,
potatoes, and many vegetables, add to the Sauce Blonde at least
a tablespoonful of parsley, blanched, dried in a cloth, and then
minced. Finish, off the fire, with the yolk of an egg✪ Maitre d’ Hotel Sauce well
beaten up in a little of the Sauce Blonde, and squeeze into it a
few drops of lemon-juice. Or melt an ounce of maitre d’hotel
butter in half a pint of Sauce Blonde.
Sauce d la Poulette is a richer, but a very useful sauce. Add
one pint of chicken broth made from giblets and bones to the
usual roux, season lightly -with pepper and salt, and stir well
for a quarter of an hour. It will now be a thin white sauce.
Have ready two tablespoonfuls of chopped button mushrooms
stewed in milk. Put the sauce in the bain-marie, and add first
the strained and well-beaten yolks of two eggs, then a pat of
butter, and then the mushrooms, with a little of the milk in
which they have been stewed.
Soubise Sauce is of two kinds, white and brown. For the
former, blanch two three-ounce onions in scalding water for
MELTED BUTTER
131
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Several simple variations of Melted Butter can be made.
One, which is particularly good with vegetables, is made by
beating together in a cup the yolk of a raw egg and the juice
of a lemon, and adding it, off the fire, to the Melted Butter
just before serving. Parsley- and-butter is easily made by throw-
ing blanched and minced parsley into the sauce just before
serving. Allow at least a tablespoonful of parsley to half a pint
of Melted Butter. Or beat up the yolk of an egg in a table-
spoonful of butter warmed till it melts, add a teaspoonful of
finely-minced tarragon, and put, all off the fire, into the
Melted Butter at the last moment before serving. This is the
French Sauce d VEstragon.
For a simple fish sauce use fish broth as the liquid, and
when the Melted Butter is finished stir into it a tablespoonful
of shrimp puree and a teaspoonful of anchovy puree for half a
pint of sauce.
K
130
SAUCES
A still better sauce is made by flavouring a pint of milk by
boiling up in it two ounces of onion and a tablespoonful of
parsley previously blanched for five minutes in scalding water.
When well flavoured, strain the milk through muslin, and stir
it by degrees into a saucepan in which a roux of an ounce of
butter and an ounce of flour have been well mixed. Thicken
gently by bringing the mixture to the boil, strain, and add just
before serving a tablespoonful of minced parsley, a dessert-
spoonful of chopped, garden cress, and a teaspoonful of minced
chives and chervil. Use enough spinach colouring to tint the
sauce a pale green, and give a squeeze of lemon. [Wyvem.~\
Fillets of sole, whiting, or haddock are excellent stewed gently
in half this quantity of sauce. Thicken the rest of the sauce,
sharpen it with a few drops of vinegar, beat up the raw yolk
of an egg in a little of the sauce, off the fire, add it, and pour
the sauce over the fish.
Sauce Blonde is a glorified form of Melted Butter, in which
the liquid used is always good broth. Sauce Blonde is the
foundation of Maitre d’ Hotel Sauce, Sauce d la Poulette , Soubise
Sauce, Sauce Milanaise, the brown and slightly sharp Sauce
Robert, and of hot sharp Sauces.
For Maitre d’ Hotel Sauce, which is so good with 'white fish,
potatoes, and many vegetables, add to the Sauce Blonde at least
a tablespoonful of parsley, blanched, dried in a cloth, and then
minced. Finish, off the fire, with the yolk of an egg well
beaten up in a little of the Sauce Blonde, and squeeze into it a
few drops of lemon-juice. Or melt an ounce of maitre d’hotel
butter in half a pint of Sauce Blonde.
Sauce d la Poulette is a richer, but a very useful sauce. Add
one pint of chicken broth made from giblets and bones to the
usual roux, season lightly -with pepper and salt, and stir well
for a quarter of an hour. It will now be a thin white sauce.
Have ready two tablespoonfuls of chopped button mushrooms
stewed in milk. Put the sauce in the bain-marie, and add first
the strained and well-beaten yolks of two eggs, then a pat of
butter, and then the mushrooms, with a little of the milk in
which they have been stewed.
Soubise Sauce is of two kinds, white and brown. For the
former, blanch two three-ounce onions in scalding water for
MELTED BUTTER
131