A guide to modern cookery

for asparagus. 90—MARINIÈRE SAUCE Take the necessary quantity of Bercy Sauce (No. 65), and add, per pint of sauce, one-quarter pint of mussel liquor and a leason composed of the yolks of three eggs. Serve this with small poached fish and more particularly with mussels. 91—MORNAY SAUCE Boil one pint of Béchamel Sauce with one-quarter pint of the _fumet_ of the fish, poultry, or vegetable, which is to constitute the dish. Reduce by a good quarter, and add two oz. of Gruyère and two oz. of grated Parmesan. Put the sauce on the fire again for a few minutes, and ensure the melting of the cheese by stirring with a small whisk. Finish the sauce away from the fire with two oz. of butter added by degrees. 92—MOUSSELINE SAUCE To a Hollandaise Sauce, prepared as explained (No. 30), add, just before dishing up, one-half pint of stiffly-whipped cream per pint of sauce. 93—MOUSSEUSE SAUCE Scald and wipe a small vegetable-pan, and put into it one-half lb. of stiffly-_manied_ butter, properly softened. Season this butter with table-salt and a few drops of lemon-juice, and whisk it while gradually adding one-third pint of cold water. Finish with two tablespoonfuls of very firm, whipped cream. This preparation, though classified as a sauce, is really a compound butter, which is served with boiled fish. The heat of the fish alone suffices to melt it, and its appearance is infinitely more agreeable than that of plain, melted butter. 94—MUSTARD SAUCE Take the necessary quantity of butter sauce and complete it, away from the fire, with one tablespoonful of mustard per pint of sauce. N.B.—If the sauce has to wait, it must be kept in a _bain-marie_, for it should not on any account boil. It is served with certain small grilled fish, especially fresh herrings. 95—NANTUA SAUCE Boil one pint of Béchamel Sauce, add one-half pint of cream, and reduce by a third. Rub it through a tammy, and finish it with a further addition of two tablespoonfuls of cream, three oz. of very fine crayfish butter, and one tablespoonful of small, shelled crayfishes’ tails.