Sauce Genoise - Genoese Sauce

Cut in small squares 1 carrot and 2 onions; fry them in butter, add I faggot of herbs, I clove of garlic and a head of salmon cut in pieces. Moisten these with 2 gills of claret and 2 gills of brown fish stock, let simmer for 30 minutes, strain and reduce the obtained essence with I pint of brown sauce. Season to taste and finish with 3 ounces of anchovy butter.

Sauce Italienne - Italian Sauce

Proceed as for Italian Sauce for meat. Reduce with brown fish stock; leave out the ham.

Sauce Bordelaise (pour Poisson) - Bordeaux Sauce (for Fish)

Chop fine 6 shallots, fry them lightly in butter, drain the butter, moisten with 2 gills of claret, reduce to half, add 2 gills of brown fish stock and 1 pint of brown sauce; reduce to good consistency, and finish with 3 ounces of butter.

Sauce Creole-creole Sauce

Follow directions given for Creole Sauce for meats, and incorporate 2 gills of reduced fish stock.

Sauce Portugaise - Portuguese Sauce

Chop fine 6 shallots and fry them lightly in butter, add 1 ■crushed clove of garlic, moisten with 1 gill of fish stock, allow to reduce, then add I pint of tomato sauce. Season to taste with salt and cayenne pepper, and incorporate 3 ounces of butter.