A guide to modern cookery

to digest it at night. To obviate this serious difficulty, I have made it a practice to serve lobster sauce with fillets or Mousselines of sole, adding the lobster as a garnish only. And this innovation proved most welcome to the public. By using such condiments as curry and paprika, excellent varieties of this sauce may be obtained, which are particularly suited to sole and other white Lenten fish. In either of these cases it is well to add a little rice “à l’Indienne” to the fish. 98—NOISETTE SAUCE Prepare a Hollandaise Sauce according to the recipe under No. 30. Add two oz. of hazel-nut butter at the last moment. Serve this with salmon, trout, and all boiled fish in general. 99—NORMANDE SAUCE Put in a sautépan one pint of fish velouté, three tablespoonfuls of mushroom liquor, as much oyster liquor, and twice as much sole _fumet_, the yolks of three eggs, a few drops of lemon-juice, and one-quarter pint of cream. Reduce by a good third on an open fire, season with a little cayenne, rub through a tammy, and finish with two oz. of butter and four tablespoonfuls of good cream. This sauce is proper to fillet of sole “à la Normande,” but it is also frequently used as the base of other small sauces. 100—ORIENTAL SAUCE Take one pint of American sauce, season with curry, and reduce to a third. Then add, away from the fire, one-quarter pint of cream per pint of sauce. Serve this sauce in the same way as American Sauce. 101—POULETTE SAUCE Boil for a few minutes one pint of Sauce Allemande, and add six tablespoonfuls of mushroom liquor. Finish, away from the fire, with two oz. of butter, a few drops of lemon-juice, and one teaspoonful of chopped parsley. Use this sauce with certain vegetables, but more generally with sheep’s trotters. 102—RAVIGOTE SAUCE Reduce by half, one-quarter pint of white wine with half as much vinegar. Add one pint of ordinary velouté, boil gently for a few minutes, and finish with one and one-half oz. of shallot butter and one teaspoonful of