Louis' every woman's cook book

Fry two heaping tablespoonfuls of finely chopped shallot onions in butter for two minutes, then add one-half a pint of Sauterne wine. Boil together until the wine is reduced to half, then add one-half a pint of fish sauce, boil for a few minutes, and remove from the brisk fire to the side of the stove. Add one-half a pound of butter, in small quantities, stirring it constantly. Do not let it boil. Lastly, add a teaspoonful of chives and one of chopped parsley, the juice of a lemon, a pinch of white and red pepper, and salt if necessary. When Served. Guests. Remarks. •Iff fr FISH SAUCE ^ This sauce may be used for several kinds of fish, with but little variation. Melt four ounces of butter in a saucepan, add three ounces of flour, and cook slowly for ten minutes, so that it will not attain colour. Moisten with a quart of fish stock, and stir well so as to obtain a smooth sauce. Boil for twenty minutes, season to taste, add two ounces of butter, and strain. HOLLANDAISE SAUCED Melt one-half a pound of butter. Put into a saucepan the yolks of three eggs with the juice of a lemon and a pinch of red pepper; add a small quantity of the melted butter, and stir over the fire until it thickens. Then add gradually the remainder of the butter, stirring constantly with a wire whisk. If it becomes too thick, add a few drops of warm water, which will prevent it from curdling. If this sauce is used for asparagus, cauliflower, or similar vegetables, a few tablespoonfuls of thick cream will improve it, giving the sauce a sweet taste. OYSTER SAUCE &S Poach two dozen small oysters in their own liquid. Strain the liquid through a cloth and mix it with one pint of fish stock. Heat two ounces of butter in a saucepan, add two ounces of flour, stir well, then add the boiling fish and oyster broth, and boil for ten minutes. Mix the yolks of two eggs with a quarter of a cup of cream, and stir into the broth ; add the juice of one-half a lemon, salt, pepper, nutmeg, and two ounces of butter, and strain. Add the oysters and some chopped parsley. POULETTE SAUCE Add to a pint of boiling Veloute Sauce the yolks of three eggs, mixed with half a cup of cream. Stir well. Before using, add two ounces of butter and the juice of one-half a lemon. When Served. Guests. Remarks. SHRIMP SAUCE <&£ Skin four ounces of cooked shrimps, cut the tails in small pieces, saute them in butter for two minutes, add one small glass Sauterne wine, and let it simmer for five minutes. Then add one pint of fish sauce, the yolks of two eggs mixed with a little cream, two ounces of butter, the juice of one-half a lemon, chopped parsley, and a tablespoonful of lobster butter. Serve separate, or pour over the fish. TRIANON SAUCE *2 Make the sauce like Hollandaise Sauce, but add three or four tablespoonfuls of Madeira wine while beating up the sauce. This must be thicker than the Hollandaise Sauce. The yolks of four eggs instead of three should be used to obtain a more substantial sauce. It may be served with various kinds of meat, such as chops, tournedos, or sweetbreads. VIN BLANC OR WHITE WINE SAUCE