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Classic
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page 354
little lemon juice or, if liked, a little nutmeg. Bring this sauce to a boil
stirring constantly.
13. Sauce with Boiled Fish, Salmon, etc. On a slow fire stew in 2 ounces of
butter 1 large onion, 6 mushrooms, 1 carrot--all cut fine; add to this a little
parsley and thyme, 3 cloves, 1 bay leaf and 1 blade of mace. When the onion is
tender pour in 3/4 quart of bouillon, let it cook for 1 hour, pour the broth
through a sieve and then cook until well bound and clear with a little browned
flour, using 1 tablespoonful of butter the same quantity of flour, 1 glassful of
wine. a little pepper and salt and the juice of a lemon.
Shortly before serving add to the sauce 8-10 finely chopped and cleaned
anchovies and bring it to a boil once more.
14. Recamier Sauce for Fish, particularly Turbot. Bring 1 large cupful of
bouillon, the same quantity of whitewine and 1 glassful of champagne almost to a
boil, stir the yolks of 8 eggs into the broth so that it will be well bound and
bright, and then mix through it 3 ounces of the finest creamery butter, Season
the sauce with lemon juice and serve immediately, as it loses its nice flavor if
it stands for any length of time.
15. White Anchovy Sauce. Cook the bones of the anchovies and add to them a
little coarsely pounded pepper and ground cloves, 1-2 bay leaves, a little lemon
peel and some strong bouillon which can be made of remnants of meat. Then rub a
few finely chopped onions or eschalots in butter, lightly brown l--2 spoonfulfs
of flour in it, pour into this the boiling bouillon and then strain. Bring the
well bound sauce to a boil, season with anchovy butter or a few anchovies
chopped fine with butter (see Division A, No. 10), a little lemon juice, 1/2-1
glassful of white wine, a little mace and stir into this sauce the yolks eggs
and a piece of fresh butter.
16. Herring Sauce. Freshen a herring in milk and chop it finely. Then rub a few,
finely chopped or eschalots in butter, lightly brown 1-2 spoonfuls of flour in
this and stir as much water into it a well bound sauce. The sauce is cooked with
the herring,
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