The Savannah morning news., 1903-10-18

FRENCH FISH AND
MEAT SAUCES

Anchovy Sauce for Fish.-Crush in
mortar 3 filleted anchovies, and beat
them with ounces of butter. Mix
this anchovy butter in a saucepan
with 1 glass of water, 2 teaspoonfuls
of flour. Stir over the fire, and when
it begins to thicken add the yolk of
an egg well beaten, and the Juice of
half a lemon. Salt and pepper to
taste; boil five minutes and serve.
Caper Sauce.-It is the same as
above, with the anchovies replaced
with capers
Schrimp Sauce.-The same as above.
Instead of the anchovies take the meat
of a dozen schrimps.
Brown Butter Sauce for Boiled or
BrOiled Fish.-Put ounces of but
ter in a saucepan and warm it until
it takes rich brown color, but do not
let it burn. Mix a little salt and
pepper with some finely chopped pars-
ley. Mix with the melted butter and
pour over the fish while hot.
French Mayonnaise.-Put in a bowl
the yolks of fresh eggs well beaten.
tablespoonful of ready made French
mustard aux fine herbes," a pinch of
salt. pinch of white pepper ana a
saltspoonful of red pepper Add to
this the yolks of 2 hard-boiled eggs,
thoroughly crushed. Stir for three
minutes, always in the same direction
Then put in, drop at a time, 1 cupful
of the best olive oil. When it be-
comes too thick add, always stirring.
some good white vinegar till it is of
the required consistency.
Brown Sauce for Meat Fricassee.-
Chop a few white onions and fry them
in half cup of butter. When Drowned
sprinkle with flour, and stir and brown
the flour well. Then add, little by
little, large cup of rich, thin broth.
or cup of water to which a teaspoon
full Of beef extract has been added.
Season with pepper, salt and mixed
fiavoring of thyme, sage, n1ajolaine.
one bay leaf and one or two cloves
Stir the whole and let boil slowly
for ten minutes. This sauce will also
do for warming up cold meats. or for
pouring over meat pie, before COW
ering with the crust.
Mushroom Sauce.-Same as the
bS"NNNf OAiiS put III d saucepan.
with little water bunch of par
sley, salt and pepper, and an eighth of
pound of dry mushrooms. Boil until
the mushrooms are quite soft, Then
remove the parsley and the Juice of
half lemon, and mix with the brown
sauce.
Mushroom White Sauce, for Veal.
Beefsteak and Boiled Fowls.-Wash
and peel quarter pound of fresh
c IN 81 81
Stew them for thirty minutes in a COW
cred pan with pint of water, a piece
of lemon pei, and some grated nutmeg.
Then mix the beaten yolks of 2 eggs
with tablespoonfuls of flour and a.
cup of cream. Put together the
mushrooms and the cream mixture
adding some butter, salt and pepper
Stir till the whole boils, remove the
lemon peel and add the juice of half
lemon.
Tomato Sauce for Boiled Beef and
All Kinds of Cold Meats.-Take a doz-
en- tomatoes, cut them in quarters. and
put in saucepan with half a cupful
of water, "a bunch of parsley and
thyme, l bay leaf, and salt and pepper
to taste. Boil slowly for three-quar-
ters of an hour, stirring often. and
then pour through a strainer. Put in
moistened with a little water Set
over the fire and add the tomato Juice
slowly. Then add a piece of butter,
half a cupful of broth, with the fat
removed, or some extract of beef. Stir
and boil till of the requisite thickness.
Tartar Sauce.-This may be used
with meats in jelly, with fried or boil
ed meats, or with fish. Beat thor
oughly the yolks of eggs. add by de-
grees 1 cupful of best olive oil, ia
blespoonfuls of vinegar, 1 spoonful of
ready French mustard, 1 tablespoon
full of chopped caper, tablespoonful of
chopped picked cucumbers. and of
finely chopped white onion, a salt
spoonful of red pepper and salt and
white pepper to taste. Beat the whole
together till thoroughly mixed.
Onion Sauce for Boiled Fowls-Cut
in pieces a pint Of white onions Stew
them till tender in enough milk to
cover. Then crush them to a pulp,
season with salt and pepper, add ia
blespoonful OF butter and more milk
to form a cream like sauce. Boil to-
gether a few minutes, stirring con-
stantly.
Celery Sauce for Game-Take large