A guide to modern cookery

poached fish. 66—BUTTER SAUCE Mix two oz. of sifted flour with two oz. of melted butter. Dilute with one quart of boiling water, salted to the extent of one-quarter oz. per quart. Stir briskly to ensure a perfect leason, and do not allow to boil. Add immediately the yolks of six eggs mixed with one-quarter pint of cream and the juice of half a lemon. Rub through a tammy, and finish the sauce with five oz. of best fresh butter. Be careful that the sauce does not boil after it has been thickened. 67—BONNEFOY SAUCE, OR WHITE BORDELAISE SAUCE Put in a stewpan two oz. of minced shallots and one-half pint of Graves, Sauterne, or any other excellent white Bordeaux. Reduce the wine almost entirely, add one-quarter pint of velouté, let it simmer twenty minutes, and rub it through a tammy. Finish it, away from the fire, with six oz. of butter and a little chopped tarragon. Serve it with grilled fish and grilled white meat. 68—CAPER SAUCE This is a derivative of the Butter Sauce described under No. 66, and there need only be added two tablespoonfuls of capers per pint of sauce. It frequently accompanies boiled fish of all kinds. 69—CARDINAL SAUCE Boil one pint of Béchamel, to which add one-half pint of fish _fumet_ and a little truffle essence, and reduce by a quarter. Finish the sauce, when dishing up, with three tablespoonfuls of cream and three oz. of very red lobster butter (No. 149). This sauce is poured over the fish. 70—MUSHROOM SAUCE If this be intended for poultry, add one-fifth pint of mushroom liquor and eight oz. of button-mushroom heads turned or channelled and cooked, to one pint of very stiff Allemande Sauce. If it be intended for fish, take one pint of fish velouté, thickened with the yolks of four eggs, and finish it with mushroom liquor, as above. The sauce that I suggest for poultry may also be used for fish, after adding the necessary quantity of fish _fumet_. 71—CHÂTEAUBRIAND SAUCE Put one oz. of chopped shallots, a sprig of thyme and a