The thorough good cook

22. Dutch. A little scraped horseradish, a button onion sliced, a little parsley or sliced parsley-root, a few peppercorns, and half a bay-leaf. Stew these at the side of the fire, to get out the flavour, in tarragon, elder, or plain vinegar, to your taste, three dessertspoonfuls of either, with as much consomme (p. 77). When this is done, pour the liquor into a basin on the yolks of four or live eggs, stirring all the time ; return them to the stew-pan, which put on the fire ; keep the sauce stirring with a whisk — it must not hoil. When as thick as double cream take it off, strain it through a tammy, and work a little piece of fresh butter into it ; add a little lemonjuice and salt. This sauce is for immediate use. 23. Fish Gravy (Coulis de Poisson). Put into a saucepan a piece of butter, a few slices of onion, a carrot cut in pieces ; then add the heads, the remains, and the bones of any fish ; let the vegetables simmer without burning, moisten with a vegetable gravy, and when it boils, thicken in the same fashion as a meat gravy, and use it in the same way. 24. Garlic, Bruise in a stone mortar three or four heads of garlic, together with a few pistachio nuts and four or five blanched almonds : then add two boiled potatoes — or, if you do not like potatoes, soaked bread will do : pound all well together, adding a little salt and pepper, stir vigorously all the ingredients, and the while pour in some olive oil and vinegar ; but be very careful not to pour in too heavily or too fast, or you will turn your sauce sour. This sauce can be used with almost any kind of fish or poultry. 25. Geneva. Take a few mushrooms, onions, carrots sliced, parsley, a sprig of thyme, a bay-leaf, two ounces of ham, two cloves. HAUCES. 333 a blade of mace, and peppercorns ; pass the whole over the fire with a little butter. When it becomes clear, add a tablespoonful of flour, stir it well over the fire a few minutes, and add good consomme (p. 77) to bring it to the consistence of cream; with this put half a bottle of sherry or Madeira. Let the whole simmer until the roots are done; skim it well, and strain it over whatever fish you have occasion to dress. When the fish is done, take it carefully up with a slice, drain it, and put the sauce into a stew-pan ; boil it, and skim off the fat. The moisture from the fish will thin your sauce ; you will, therefore, reduce it by boiling. Add a little flour and butter kneaded ; finish with a little anchovy}^ butter, lemon-juice, and cayenne, and mask the fish Avith it. 26. German Sauce (Sauce Alleniande). To make this sauce, the remains of the liquor in which fowls have been boiled, or chicken consomme, or indeed anything Avhich has a flavour of chicken, should be added to an equal quantity of smooth sauce (see No. 63) and set to simmer till reduced ; after Avhich skim, remove the fat, add the yolks of two or three eggs, a piece of fresh butter of the size of a walnut, and pass through a sieve. 27. Gipsy. Put two ounces of truffles, chopped very fine, to a glass of Madeira or sherry, Avith half a bay-leaf and a little garlic ; fill up with brown Italian sauce (No. 17). When it has sufficiently boiled, take out the garlic and bay-leaf, skim, and pass through tho colander-spoon.