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Classic
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page 56
SAUCES TO BE SERVED WITH FISH.
I. WARM SAUCES.
151. SAUCES HOLLANDAISE.*
HOLLANDAISE SAUCE. (White.)
PROPORTIONS.--For five persons:
Butter...................3/4 lb.
Yolks...................3.
Flour....................2 tablespoonsful.
Lemon....................1.
Salt and white pepper....To suit the taste.
Water....................1 glassful.
Time.--10 minutes.
PREPARATION.--1st. Place in a sauce pan (on a corner of the range or, better, in
another sauce pan half full of boiling water) 1/4 lb. butter mixed with 2
tablespoonsful flour (use a wooden spoon), add the juice of 1 lemon, a little
salt and white pepper (also rasped nutmeg if liked), 1 glassful water; stir well
the whole till the pap becomes uniform. 2d. Add while stirring 3 yolks, then in
small pieces about 1/2 lb. butter (very fresh), always stirring and never
allowing to boil. Serve this sauce apart.
152. SAUCE AUX CAPRES.
CAPER SAUCE. (White.)
As for the Hollandaise Sauce, No. 151, but when ready to serve add 2
tablespoonsful pickled capers.
153. SAUCE AUX HUITRES.
OYSTER SAUCE. (White.)
PROPORTIONS.--For five persons:
Oysters...............3 doz.
Butter................1/2 lb.
Yolks................3.
White wine............1 glassful.
Stock...............1/2 glassful.
Starch..............1 tablespoonful.
Salt and white pepper...To suit the taste.
Time.--20 minutes.
PREPARATION.--1st. Cook in a sauce pan 3 dozen oysters, in their own juice and
also 1 glassful white wine, 1/2 glassful stock, a little salt and white pepper
(also rasped nutmeg if liked). 2d. After boiling one minute drip the oysters,
place them in a sauce bowl, and pour the juice in another sauce pan through a
sifter or a napkin (there being always some sand, etc., in the oyster's juice).
3d. Warm this juice again and add while stirring 3 yolks and 1/2 lb. butter;
don't allow to boil again and pour into the sauce bowl over the oysters.
*This is a simplified recipe for family use, but is quite as palatable as the
complicated ones, which require some practice and are quite expensive.
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