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of vinegar, and salt and pepper to season. Add two quarts of cold water, bring to the boil, and cool before using. XI Four quarts of water, one onion, one slice of carrot, two tablespoonfuls of salt, one tablespoonful of pepper, two cloves, one tablespoonful of vinegar, the juice of half a lemon, and a bouquet of sweet herbs. Boil for an hour before putting in the fish. [Page 13] ONE HUNDRED SIMPLE FISH SAUCES ADMIRAL SAUCE Add two pounded anchovies, four chopped shallots, a teaspoonful of chopped capers, and a little grated lemon-peel to one cupful of Drawn-Butter Sauce. Reheat, season with salt and pepper and lemon-juice. Serve hot. ALBERT SAUCE Boil three chopped shallots with a tablespoonful of butter and one-fourth cupful of vinegar. Add one cupful of freshly grated horseradish, half a cupful of white stock and one cupful of Veloute Sauce. Boil until thick, rub through a sieve, reheat, add the yolks of three eggs beaten with a cupful of cream, two tablespoonfuls of butter in small bits, and a little minced parsley. ALLEMANDE SAUCE--I Put two cupfuls of white stock into a saucepan with half a dozen mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and [Page 14] pepper to season, and a teaspoonful of minced parsley. Simmer for an hour and strain. Thicken with a teaspoonful of flour, rubbed smooth in a little cold stock or water, take from the fire, and add the yolks of three eggs beaten with the juice of half a lemon. Reheat, but do not boil. Take from the fire and add a tablespoonful of butter. ALLEMANDE SAUCE--II Cook together two tablespoonfuls of butter and three of flour. Add two cupfuls of white stock and cook until thick, stirring constantly. Beat the yolks of three eggs and add the sauce gradually to the eggs, beating constantly. Strain, add the juice of half a lemon and a tablespoonful of butter. Serve hot. ANCHOVY BUTTER Soak, bone, dry, and pound eight salted anchovies. Add twice their bulk of fresh butter, mix thoroughly, press forcibly through a fine sieve, add a little more butter and the juice of a lemon. Make into small pats and keep in a cold place. ANCHOVY BUTTER SAUCE Prepare a pint of Brown Sauce according to directions elsewhere [Page 15] given and season with melted butter, lemon-juice, and anchovy essence. ANCHOVY SAUCE--I Stir two tablespoonfuls of anchovy essence into one cupful of melted butter. Season with cayenne and powdere
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