86. Sauce Moutarde, Or Mustard Sauce

Into about half a pint of good butter sauce, mix two tablespoonsful of prepared English mustard and one of French ditto; make the sauce hot, and serve.

This sauce is seldom used for any other dish than broiled herrings.

87. Plain Curry Sauce

Put two ounces of fresh butter into a stewpan, together with rather more than an ounce of flour and a good tablespoonful of curry-paste or powder; knead these well together, then add a little shred carrot, celery, and onions; moisten with about a pint of good strong consomme; stir the sauce on the fire until it boils, and, after having kept it boiling for about twenty minutes, pass it through the tammy, as for a puree; then remove the sauce into a bain-marie or stewpan, to be used when required.

This economical method of making curry sauce should only be resorted to in cases of emergency or necessity, otherwise it is desirable to follow the directions contained in No. 47.

88. Wastreeish Sauce, For Boiled Fresh-Water Fish

Cut into small shreds the rind of an orange, the red part of a carrot, a handful of parsley-stalks, and an equal proportion of parsley-roots; blanch these, and, having drained them on a sieve or napkin, place them in a small stewpan, containing about half a pint of Dutch sauce, with the addition of two spoonsful of reduced essence of fish, a little cayenne, and lemon-juice; stir the sauce on the fire without allowing it to boil, and serve it with perch, or, indeed, with any other sort of plain boiled fresh-water fish, for which purpose the ingredients it contains render it peculiarly fitted.

89. Flemish Sauce

Knead two ounces of fresh butter with an equal quantity of flour, to which add an onion, some sprigs of parsley, a little shred carrot, and a sprig of thyme, a blade of mace, and a little minionette pepper; moisten with half a pint of cream and the same proportion of good consomme. Stir the sauce on the fire until it boils, and, after having kept it boiling for twenty minutes, pass it through the tammy into a bain-marie, containing the red part of a carrot, some parsley-stalks and roots, and some horse-radish, the whole of which should be previously cut into small diamonds and blanched; finish by mixing in a small spoonful of tarragon-vinegar and three or four green Indian gherkins cut into shreds; make the sauce hot, and serve.

90. Caper Sauce, For Fish

Knead two ounces of fresh butter with one ounce of flour, a very little grated nutmeg, and minionette pepper; to these add a table-spoonful of capers, a piece of glaze, and a little essence of anchovies ; moisten with about half a pint of good consomme; stir the sauce on the fire until it begins to simmer, then take it off; add a little lemon-juice, and serve.

This kind of sauce is peculiarly adapted for broiled salmon.

91. Caper Sauce, For Boiled Mutton

To about half a pint of good butter sauce, add a tablespoonful of capers, with a little pepper and salt.