French dishes for American tables

108. Sauce Genevoise. Cut a medium-sized pike in pieces, which put in a saucepan with half an ounce of raw ham cut in small pieces, two cloves, two bay-leaves, a clove of garlic, a little thyme, a pinch of salt and pepper, a few mushrooms chopped up, and two claret-glasses of red wine. Reduce one half, add half a pint of Spanish sauce (Art. 80), boil thirty minutes ; then add a wineglass of madeira (or sherry) ; strain, and stir thoroughly into your sauce a teaspoonful of anchovy sauce. 109. Sauce Remoulade (cold). Put in a bowl two yolks of eggs, a tablespoonful of mustard, salt, and pepper. Mix well with the foregoing two tablespoonfuls of vinegar, and then, stirring constantly, eight tablespoonfuls of oil ; and, lastly, another tablespoonful of vinegar ; then chop a shallot, some chervil, some tarragon-leaves, and mix them with your sauce. no. Sauce Remoulade (hot). Peel and chop very fine six shallots and a clove of garlic ; put them into a saucepan with five tablespoonfuls of vinegar, and reduce on the fire one half. Pound the yolks of four hard-boiled eggs, which mix well with a teaspoonful of anchovy sauce ; add to them half a pint of sauce Allemande (Art. 81) and a quarter of a tablespoonful of sweet-oil, and then the shallots, garlic, and vinegar ; heat without boiling, and add a pinch of tarragon, the same of chervil and of parsley all chopped fine, a little salt and pepper, and, just before serving, two tablespoonfuls of vinegar. in. Sauce Ravigote (hot). Put into a saucepan half a pint of consomme (stock, Art. i), half a teaspoonful of vinegar, a very little green garlic, and the same of tarragon-leaves and chervil. Boil ten minutes, drain your herbs, press all moisture from them with a cloth, and then chop them very fine. Put on a table half an ounce of flour, and the same of butter, which mix well together and add them to your consomme and vinegar, which you have put back on the fire ; stir well with a spoon until boiling, then skim the sauce, add your chopped herbs, and serve. 112. Sauce Ravigote (cold). Take half a pint of sauce Mayonnaise (Art. 113), to which add a little chervil, parsley, tarragon, all mashed and chopped fine, and mix well with your Mayonnaise ; also a tablespoonful of mustard, and a tablespoonful of capers. 113. Sauce Mayonnaise. Put the yolks of two eggs in a bowl with salt, pepper, the juice of a lemon, and half a teaspoonful of dry mustard. Stir with a wooden spoon, and add by degrees, in very small quantities, and stirring continuously, a tablespoonful of vinegar ; then, a few drops at a time, some good oil, stirring rapidly all the time, until your sauce thickens, and half a pint of oil has been absorbed. 114. Sauce Tartare. Proceed as for the foregoing, except that, instead of half a teaspoonful of mustard, add three. Chop a pickle and a tablespoonful of capers, which dry in a napkin. Also chop a green onion, some chervil, a few tarragonleaves, and mix with your sauce. CHAPTER III. 115. Boiled Striped Bass a la Venetienne.