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107. Shrimp Sauce. Take half a pint of white sauce (Art. 84), which should be boiling; add a little lobster-coral and butter, as described in lobster sauce (Art. 106), or half a tablespoonful of anchovy sauce. Remove the shells from four dozen shrimps, and serve in your sauce.

108. Sauce Génevoise. Cut a medium-sized pike in pieces, which put in a saucepan with half an ounce of raw ham cut in small pieces, two cloves, two bay-leaves, a clove of garlic, a little thyme, a pinch of salt and pepper, a few mushrooms chopped up, and two claret-glasses of red wine. Reduce one half, add half a pint of Spanish sauce (Art. 80), boil thirty minutes; then add a wineglass of madeira (or sherry); strain, and stir thoroughly into your sauce a teaspoonful of anchovy sauce.

109. Sauce Remoulade (cold). Put in a bowl two yolks of eggs, a tablespoonful of mustard, salt, and p. . . Read More