71. Butter Sauce For Asparagus

Prepare some sauce as directed in the foregoing recipe, and add a little double cream, with a teaspoonful of French vinegar.

This sauce is also served with cauliflower, brocoli, seakale, salsifis, etc, etc.

72. Anchovy Sauce

Prepare some butter sauce, add a sufficient quantity of essence of anchovies to give flavor, and a little lemon-juice.

73. Plain Lobster Sauce

Cut all the fleshy part of the lobster into small square dice, place them in a bain-marie with sufficient butter sauce (No. 70), a little cayenne, and lemon-juice, and also some lobster coral forced through a hair-sieve; stir the sauce with a spoon on the fire till it boils, and send to table. The coral may also be pounded with a little butter, and after being rubbed through a sieve or tammy, worked into the sauce. Either method may be adopted, but the latter is generally preferred.

74. Plain Shrimp Sauce

Take half a pint of pickled shrimps, half a pint of butter sauce (No. 70), a little essence of anchovies, cayenne, and lemon-juice; stir these together in a small stewpan over the fire, and serve.

75. Fennel Sauce

Chop and blanch sufficient fennel to color the sauce of a bright green, and put it into a bain-marie, containing half a pint of butter sauce; add a little pepper, salt, and lemon-juice.

76. Gooseberry Sauce

Let a pint of green young gooseberries be well picked, throw them into an untinned sugar-boiler, containing sufficient boiling water to blanch them in; boil them quickly on the stove-fire for ten minutes (more or less), but observe that the gooseberries be thoroughly done; drain them on a sieve, remove them into a small- stewpan, and bruise them with a wooden spoon. The gooseberries after being boiled may be rubbed through a sieve or tammy into a puree, which has the effect of giving a smoother appearance to the sauce. This sauce is served with plain boiled mackerel.

77. Parsley Sauce, Usually Called Parsley And Butter

Put a tablespoonful of chopped and blanched parsley into half a pint of good butter sauce; and just before sending to table add a very little lemon-juice.

78. Plain Ravigotte Sauce

Take one tablespoonful each of tarragon-vinegar, Chili ditto, and Harvey's sauce; put this into a small stewpan, and set it to boil down to half the quantity; then add about half a pint of good butter sauce (No. 70), and a tablespoonful of chopped and blanched tarragon, with chervil, chives, burnet, and parsley, in sufficient quantity to give a bright color to the sauce; stir the whole well together and serve.

This sauce is proper for boiled fowls or chickens, dressed fillets of various sorts of fish, when a plain dinner is served. If a small piece of glaze be added it will tend much to improve the quality of all plain sauces.

79. Plain Dutch Sauce

Pour a large gravy-spoonful of melted butter into a small stewpan, add four raw yelks of eggs, a little grated nutmeg, some minionette pepper, two ounces of fresh butter, and a little salt; stir the sauce briskly on the fire in order to set the yelks in it, and then pass it through a tammy into a bain-marie ; previously to using it add a little tarragon-vinegar or lemon-juice.