Albany Sauce Sauce Albany

Take six Christiania anchovies, free them from bone, and rub them through a hair sieve; mix with a quarter of a pint of thick Mayonnaise sauce (see vol. i.), a tablespoonful of tarragon vinegar, a good pinch of Marshall's Coralline Pepper, the strained juice of a lemon, a pinch of castor sugar, a quarter of a pint of whipped cream and a few drops of carmine, two chopped gherkins, a quarter of a pint of chopped picked shrimps; mix together and use with fish, dressed lobster, crab etc.

Crab Sauce Sauce Crabe

Cook a nice small fresh crab for half an hour in slightly salted boiling water, then take it up and set it aside till cold; remove the meat from the claw-bones and pull it, into little shreds; take the creamy part from the body, and pound it with six boned Christiania anchovies, and rub through a wire sieve; put into a basin a quarter of a pint of thick Mayonnaise sauce, the pulp from two raw ripe tomatoes (that have been rubbed through a hair sieve), a tablespoonful of tarragon vinegar, a dust of coralline pepper, a good pinch of finely chopped tarragon and chervil, a salt spoonful of mixed English mustard, and the same of French mustard; add the puree from the crab, and three tablespoonfuls of the shreds from the claw; colour with a few drops of Marshall's Liquid Carmine, add half a gill of liquid aspic, and one gill of stiffly whipped cream; mix well together with a whisk, then add a quarter of a pint of double cream, set on ice till wanted. Serve with hot or cold fish - salmon, cod, turbot etc. - or with cold roast or boiled fowl or turkey.

Gorgona Sauce - Sauce Gorgona

Have six Gorgona anchovies well washed in cold water, and then bone them and chop them up finely with one eschalot, two French gherkins, and a pinch of coralline pepper; mix these in a basin with the raw yolk of an egg, a tablespoonful of salad oil, a teaspoonful of parsley or fennel chopped fine, a dessertspoonful of tarragon vinegar and the pulp of two tomatoes which have been rubbed through a sieve; keep in a cool place till wanted. This is an excellent sauce to serve with boiled or grilled salmon, trout, mullet etc.

Cold Lobster Sauce Sauce De Homard Froide

Take a quarter of a pint of Lobster sauce (vol. i.), and flavour with a good dust of coralline pepper; set aside till cool, then add a quarter of a pint of stiffly whipped cream, two tablespoonfuls of thick Mayon-naise sauce (vol. i.), the puree from six Christiania anchovies, the cream from the head of a cooked lobster rubbed through a hair sieve, the meat from the lobster cut up into little dice, and a tablespoonful of tarragon vinegar. If needed add a few drops of liquid carmine to colour, and then serve with any cold fish such as salmon, trout, soles etc.

Cold Mousseline Sauce (savoury) Sauce Mousseline Froide

Whip a quarter of a pint of aspic jelly till quite stiff and spongy; mix it with a quarter of a pint of thick Mayonnaise sauce, a quarter of a pint of whipped cream, a dust of cayenne pepper, a dessertspoonful of tarragon vinegar, a pinch of castor sugar; stir all together, and when ice-cold serve with asparagus or globe artichokes, salmon or any kind of cold fish.

Green Mousseline Sauce - Sauce Mouseline Verte

Take half a pint of Mayonnaise sauce (vol. i.) and add the puree prepared as follows: put a handful of mixed tarragon, chervil and parsley with one eschalot, a little fennel, and a pinch of salt and soda in cold water in a saucepan and bring to the boil, then strain off and pound with a teaspoonful of capers, three gherkins, four filleted Christiania anchovies, one hard-boiled yolk of egg, a little apple green, a tiny dust of coralline pepper, and a tablespoonful of salad oil; then pass through a tammy cloth, add a tablespoonful of tarragon vinegar and half a gill of stiffly whipped cream that has been mixed with half a gill of stiffly whipped aspic jelly; stir all together and serve with hot or cold fish.

Suedoise Sauce - Sauce Suedoise

Take half a pint of very stiff Mayonnaise sauce (vol. i.) and mix into it two tablespoonfuls of finely grated horseradish, two tablespoon-fuls of fresh-peeled cucumber chopped fine, one finely chopped eschalot, a teaspoonful of chopped capers, and one ounce of chopped lax; then add a quarter of a pint of stiffly whipped cream, and put aside on ice till wanted. Serve with hot or cold fish, either grilled or boiled, artichokes, asparagus etc.

Tomato Cream Sauce Sauce Creme De Tomates

Take four ripe tomatoes, pound them till smooth, then mix with half a gill of aspic jelly, a few drops of carmine, a dust of coralline pepper, and a little salt; rub through a tammy, then mix with a gill of stiffly whipped cream, a dessertspoonful of tarragon vinegar, a teaspoonful of chopped capers, one finely chopped eschalot, a little green tarragon and chervil, two French red chillies, and a tablespoonful of grated horse-radish, six Christiania anchovies boned and rubbed through a sieve; mix up and set on ice till wanted. This sauce may be served with cold salmon or other fish, or with cold chicken, pheasant, or turkey, asparagus, artichokes &C.

Cold Tomato Puree Puree De Tomates Froide

Pound three large ripe tomatoes, and season with a little salt, a dust of coralline pepper, a few drops of carmine, one tablespoonful of salad oil, a dessertspoonful of tarragon vinegar, and a few drops of chilli vinegar; rub this through the tammy, and mix with it two tablespoon-fuls of liquid aspic jelly, and a little chopped tarragon and chervil; keep on ice until wanted, then use for pouring round, or serving in sauce-boats with meats, fish, fowl, vegetables etc.