New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1905-03-10
GOOD FISH SAUCES.
Al the FaUorites That add Test to
Lenten Dishes.

haitre dhotel sauce is probably the best and
simplestfsau TO on broiled or fried fish To
prepare it beat heaping teaspoonfuI of butter to
cream In a warm bowl Add the juice of half
lemon, tablespoonful of salt and a teaspoonfuI of
minced parsley. Sometimes a bit Of nutmeg or
chives is added. When the whole is evenly mixed
Git VIII take little time) place it upon the ice to
harden. 1t will keep almost week Maitre d'ho
tel butter is not only excellent for fish. but is
surpassed spread over juicy porterhouse steak
HoLLANDAIsE SAUCE
Holandaise sauce is the best sauce for ordi-
nary boiled fish. like halbut. The following rule
will make sufficient to serve with two or
three pounds of fish: Mix together two tablespoon
fuls of butter half bay leaf half dozen whole
peppers. and a teaspoonful of onion juice. Then
add cupful of stock, water, and the juice OF
lemon. Place the bowl containing the sauce in
pan of water and stir it until the butter mets.
If the butter is very fresh add a saltspoonful or
salt Take from the fire and stir very little of
the mixture into the well beaten yolks OF three
eggs Then gradually stir the eggs into the re-
rnainder of the sauce. Return it to the fire and
stir the sauce steadily until it thickens 1t will
take about five minutes. Add tablespoonful of
butter and the is ready to be served with the
fish.
A lobster sauce is always delicious II properly
prepared, and looks very well with any white
heshed fish, To make It. use pint OF Hollandaise.
adding the chopped meat of lobster claw.
half the coral OF lobster (pounded) to the table,
spoonful of butter put in at the last moment.
OYSTER SAUCE.
An oyster which is appropriate with fresh
boiled Goldfish and salmon is also made with a
foundation Of Hollandaise One and half
dozen medium sized oysters with their liquid are
required to a pint OF HolIandaise Scald the liquor
but do not add the oysters until it boils. When
the edges of the oysters curl. which will be in
three four minutes. pour off half the liquor and
add the HOllanGaise
EGG SAUCE.
To make a good egg sauce prepare a Hollandaise
sauce. and when ready to sprinkle with two
minced parsley.
An egg without Hoandase foundation
is made as follows: Mix half a cupful of butter
with tablespoonful OF flour Then add half a pint
OF boiling water setting the saucepan the stove
two hard boiled eggs chopped fine This sauce is
easily prepared but is. OF course not rich and
appeuzing as the other egg sauce.
BLACK SAUCE
A black butter sauce is excellent served with fish
Warm one ounce of good butter in the frying pan.
! When it becomes brown. but not burned, add six
parsley leaves; heat again for one moment. and
| ready for
WHITE SAUCE,
| A white sauce which is suitable for fish is made
| as follows: Put pint OF milk small slice Of
onion, two sprlss Of parsley, with salt and pepper
TO taste, into double boiler. Mix together four
| spoonfuls Of butter with four OF -four and stir
into the boiling milk. Cook eight minutes. Strain
| and
BDCHAMEL SAUCE.
a good cook gives the following bechamel sauce
especially suitable for fish: Boil the bones and
| trimmings Of fish Cor else founder for the
| purpose) IN a quart OF water in which you have
| bouquet OF sweet herbs, a bay leaf, a piece of
CARROT. half a dozen peppercorns and small
teaspoonful of salt. Boil until there Is only half
| pint, strain through a cloth and porr it on TO a
| tablespoonful OF butter and flour that have been
cooked together Stir Il carefully until thick and
| smooth. Then add gill OF cream.
SAUCE TARTARE
This is a good for fried fish, fried oysters,
boiled Goldfish and various dishes, and is prepared
! as follows: To a scant half-pnt Of mayonnaise
! add two tablespoonfuls OF capers. one small snail
! lot two gherklns two ounces OF cucumber pickle
and one tablespoonful of parsley, all chopped fine
J This sauce will keep long time.