Sauce A La Grillon

Put about two ounces of butter in a stew-pan to melt; then rub in a spoonful of flour; stir it about, and add two tablespoonfuls of cream and one of milk; stir till quite smooth, then add about a tablespoonful of minced parsley and shallot; season with white pepper and salt; keep stirring it over the fire till quite hot, but do not let it boil; and serve. This sauce is good for fillets of turbot, sole, or whiting; it should be of the consistence of thick cream.

Good Sauce For Fillets Of Sole

Two hard-boiled eggs, one raw yolk, and a little cream; mix very smooth with a tablespoonful of tarragon or elder vinegar. Put it into a stewpan, heat without boiling, season with pepper and salt, and pour over the fillets.

Melted Butter

This, however simple, is rarely well done. Mix in the proportion of a teaspoonful of flour to four ounces of the best butter as much as you require on a plate, then put it into a small saucepan with three tablespoonfuls of hot water or milk; boil it quick for a minute, shaking it all the time. Another way is to cut two ounces of butter in small pieces, put it into a very clean saucepan with a large teaspoonful of flour and two tablespoonfuls of milk; hold it over the fire, and shake it round constantly the same way till it begins to simmer, then let it stand quietly and boil up. Care must be taken that the butter does not oil. The yolk of an egg is a great improvement.

Sauce Hollandaise

Four tablespoonfuls of elder vinegar boiled with a little salt, a teaspoonful of flour, and a blade of mace. Beat up the yolks of five eggs; cut about a quarter of a pound of butter into thin slices; put these into the hot vinegar, shake and mix well, stirring continually. It must not be put on the fire after the eggs and butter are added.

Sauce Italienne

Put into a saucepan a little parsley, a shallot, some mushrooms and truffles, all minced small, with a piece of butter the size of a walnut. Let it stew a few minutes, and add a wineglass of white wine and a little pepper and salt. Let all boil together slowly for half an hour, pass it through a tammy, and add a tablespoonful of olive-oil. This is the sauce for maqueraux a l'ltalienne, but it is excellent with other fish.

Sauce Aux Oeufs (Flamande)

Put four yolks of eggs beaten, three or four slices of lemon, a little grated nutmeg, a tablespoonful of vinegar, and a good-sized piece of butter, into a saucepan; set it on a gentle fire, stir it well, and do not let it boil. It is good with all sorts of fish.

Sauce For Salmon Trout

Take a piece of ham, one onion cut in four, four cloves, a little pepper, a shallot, and a piece of butter. Put them into a saucepan, and set over a slow fire for a few minutes, then add a tablespoonful of flour and some good stock. Reduce - i.e. boil till it thickens - some red wine; add about a glassful to your sauce, and a small lump of sugar; a little salt and pepper, and six anchovies, previously washed and scraped. Let your sauce boil, and pass it through a tammy. This is also good for eels.

Newcastle Sauce For Fish

Take three spoonfuls of vinegar, three of strong gravy, three or four anchovies. Boil them together till reduced to one spoonful; strain it off, and add half a pound of butter beaten to a cream, and one spoonful of ketchup. Boil altogether just before you serve.

Sauce For Fillets Of Sole

Sweet basil, thyme, and parsley, and a shallot all minced very fine; add a ladle of clear gravy, a tablespoonful of white wine or vinegar, the juice of a lemon, pepper and salt to taste. Serve very hot.

Sauce Aux CAPres

Take three ladles of cullis, three large spoonfuls of capers, some parsley minced fine, the juice of two lemons, and a little minced shallot. Set it in a saucepan on the fire, and let it boil. This is good for pike, barbel, etc.

Sauce For Turbot Or John Dorey

A pint of good gravy, two wineglasses of Rhenish wine, two spoonfuls of oil, the juice of two lemons, an anchovy, half a shallot, a small bunch of green onions and parsley, a spoonful of cullis, pepper and salt to taste. Cover it down very close. Set it upon a slow stove to simmer gently for about an hour. Take a large ladle of cullis, and strain to it about the same quantity of the liquor the fish was boiled in; add this to the sauce with a large spoonful of whole capers, or minced olives, and a little minced parsley. Let it boil, and pour it boiling over the fish.

Beurre Noir

Boil till it is reduced to half the quantity, half a pint of the best vinegar with a little salt, pepper, and half a bay-leaf. Put into a frying-pan seven ounces of fresh butter; heat it on the fire till it begins to blacken; then add a few picked parsley-leaves. Let them fry for a second or two, skim the butter, let it settle for a minute, and pour it into the vinegar, after having removed the bay-leaf. For skate, etc.

Maitre D'hotel Sauce

Melt a quarter of a pound of fresh butter in a saucepan with a good pinch of flour and a glass of milk. Let it heat, stirring it constantly; add some finely-chopped parsley, and squeeze in the juice of a lemon.