Bechamel

Same as Velouté except that part of the liquid is cream or rich milk. Fish Bechamel and Fish Velouté are made with fish broth.

Sauce Supreme

This sauce is made of white roux and rich chicken broth in the usual proportions. After despumation butter or cream, one or both, are beaten into the sauce. Chopped or sliced mushrooms or truffles are often added.

Sauce Allemand

White roux and veal broth are used in the usual proportions. The sauce is finished with yolks of eggs (one to three yolks to each pint) and cream, and is flavored with nutmeg and lemon juice.

Mornay Sauce

To a pint of hot Bechamel sauce made with fish stock beat in two ounces, each, of Gruyère and Parmesan cheese. Let the sauce remain over the fire until the cheese is melted, then remove and gradually beat in, in bits, one-fourth a cup of butter. The addition of the cheese is the feature of the sauce and, when the sauce is to be used with other articles than fish - this does not often occur - any white stock may be used.

Paprika Sauce

¼ cup of butter 1 slice of onion 1 sprig of parsley ¼ cup of flour ½ teaspoonful of salt

¾ cup of veal or fish stock 1 cup of tomato puree 1 teaspoonful of paprika ½ cup of hot cream

Prepare a white or blond roux in the usual manner, seasoning highly with paprika, then finish as usual.

Cardinal Sauce

Fish veloutè sauce, finished with lobster butter and flavored with tarragon vinegar or lemon juice. To a pint of sauce add one-fourth to one-third a cup of the butter and from a teaspoonful to a table-spoonful of the acid. Essence of anchovies is sometimes added to the sauce.

Lobster Butter

Pound the coral of a cooked lobster with one-third a cup of butter; press through a sieve and set aside in a cool place until ready to use. The butter should be used the day on which it is made, or the next day at latest. Sometimes the coral can be sifted or grated, and worked into the creamed butter with a wooden spoon and then the whole sifted again. Add to drawn butter or other sauce as designated.

Aurora Sauce For Fish Mousse, Etc

¼ cup of butter ¼ cup of flour ½ teaspoonful of salt 1 cup of fish stock

½ cup of cream

½ cup of tomato puree

1 tabiespoonful of lemon juice

½ teaspoonful of paprika

Prepare a white roux; add the fish stock and cream and let boil; finish with the puree and lemon juice. The puree should be hot. Do not boil after the puree has been added.

Cheese Sauce

Make a cup of white or tomato sauce with two tablespoonfuls, each, of butter and flour, one-fourth a teaspoonful, each, of salt and pepper and one cup of milk or tomato puree, then stir in from one-half to a whole cup of grated cheese with salt and pepper as needed.

Chaudfroid Sauce

½ cup of cold water or clarified broth ½ box or 1 ounce of gelatine 1 pint of sauce (brown or veloute") or 1 cup of sauce and 1 cup of tomato puree, or 1 pint of tomato puree

Soften the gelatine in the cold water, and dissolve in the hot sauce. Let partially cool; use when it is just on the point of "setting." For a bright red sauce, use all tomato puree as the liquid. For a yellow sauce, use white or veloutè sauce and beat in the yolks of two or three eggs. Do not boil after the eggs are added.