A guide to modern cookery

fresh cream and a few drops of lemon-juice. Serve this sauce with boiled fish, poultry, eggs, and various vegetables. 80—SHRIMP SAUCE Boil one pint of fish velouté or, failing this, Béchamel sauce, and add to it one-quarter pint of cream and one-quarter pint of very clear fish _fumet_. Reduce to one pint, and finish the sauce, away from the fire, with two oz. of Shrimp Butter (No. 145) and two oz. of shelled shrimps’ tails. 81—CURRY SAUCE Slightly brown the following vegetables in butter:—Twelve oz. of minced onions, one oz. of parsley roots, four oz. of minced celery, a small sprig of thyme, a bit of bay, and a little mace. Sprinkle with two oz. of flour and a teaspoonful of curry pepper. Cook the flour for some minutes without letting it acquire any colour, and dilute with one and one-half pints of white stock. Boil, cook gently for three-quarters of an hour, and rub through a tammy. Now heat the sauce, remove its grease, and keep it in the _bain-marie_. Serve this sauce with fish, shell-fish, poultry, and various egg-preparations. N.B.—This sauce is sometimes flavoured with cocoa-nut milk in the proportion of one-quarter of the diluent. 82—DIPLOMATE SAUCE Take one pint of Normande Sauce, prepared according to No. 99, and finish it with two oz. of lobster butter and three tablespoonfuls of lobster meat, and truffles cut into small, regular tubes. 83—HERB SAUCE Prepare one pint of white-wine sauce (No. 111). Finish it away from the fire with three oz. of shallot butter, a tablespoonful of parsley, chervil, tarragon, and chives, chopped and mixed. Serve this sauce with boiled or poached fish. 84—GOOSEBERRY SAUCE Prepare one pint of butter sauce, Formula No. 66. Meanwhile put one lb. of green gooseberries into a small copper saucepan containing boiling water. Boil for five minutes, then drain the gooseberries, and put them in a little stewpan with one-half pint of white wine and three oz. of powdered sugar. Gently cook the gooseberries, rub them through a tammy, and add the resulting pulp to the butter sauce. This sauce is excellent with grilled