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page 57
154. SAUCE CARDINAL.
(Rose.)
PROPORTIONS.--For five persons:
Lobster........1 of about 2 lbs.
Butter.........1/2 lb.
Fish stock.....2 glassesful.
Flour..........2 tablespoonsful.
Yolks.........2.
Carmine........A little bit.
Time.--1/4 hour.
PREPARATION.--1st. Melt in a sauce pan 1/4 lb. butter mixed with 2
tablespoonsful flour, stir well the whole with a wooden spoon. 2d. Add 2
glassesful of fish stock (No. 69) let boil a while, then place the sauce pan on
a corner of the range and while stirring add the 2 yolks, the juice of a lemon,
a little bit carmine to give the color and little by little about 1/4 lb.
butter. 2d. Slice the flesh of a lobster, dispose the slices on and around the
fish and pour the sauce over.
155. SAUCE CREVETTE.
SHRIMP SAUCE. (Rose.)
156. SAUCE HOMARD.
LOBSTER SAUCE. (Rose.)
PREPARATION.--Make a Hollandaise Sauce (No. 151) add a very little carmine to
give color and about 1/4 lb. shrimp tails for the first and 1/4 lb. of lobster
sliced for the second.
157. SAUCE MOUTARDE.
MUSTARD SAUCE. (Yellow.)
PROPORTIONS.--For five persons:
Mustard...........2 tablespoonsful.
Butter............2 tablespoonsful.
Flour.............1 tablespoonsful.
Water.............1 glassful.
Salt and pepper...To suit the taste.
Parsley...........1/3 handful.
Time.--1/4 hour.
PREPARATION.--Melt in a sauce pan 2 tablespoonsful butter mixed with 1
tablespoonful flour, add while stirring about 1 glassful warm water, 2
tablespoonsful mustard, some salt and pepper and let boil awhile till quite
thick. Serve this sauce apart.
158. SAUCE GENEVOISE.
GENEVESE SAUCE. (Red.)
PROPORTIONS.--For five persons:
Onion.............1.
Parsley...........1/3 handful.
Thyme and laurel..A little.
Butter............1/2 lb.
Flour.............2 tablespoonsful.
Red wine..........1 glassful.
Anchovies.........2 (pickled.)
Time.--3/4 hour.
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