128. Fish Sauce - German

Chop very fine a teaspoon each of the following herbs: borrage, chives, pimpernels, tarragon, chevril, parsley; also two hard-boiled eggs. Mix with one and a half tablespoons of vinegar, a little salt, paprika, and a pinch of sugar, and stir it all into a cup of thick sour cream. Serve with fried or boiled fish.

129. Fish Sauce - Italian

Mash together until smooth three anchovies and two hard-boiled eggs, chopped; three gherkins, chopped; a teaspoon of parsley, chopped to a powder, and a teaspoon of onion juice. Add two raw yolks, a teaspoon of French mustard, salt, paprika and juice of a lemon and beat until smooth. Serve with fried or cold fish.

130. Fish Sauce - Russian

Freshen two salted anchovies in water; drain and pound to a paste with the yolks of two hard-boiled eggs; add two teaspoons of French mustard and the yolk of an egg; then beat in two tablespoons of vinegar and six of sweet oil. Season with salt and paprika, then add half a cup of smoked salmon cut in dice. Serve with cold fish.