Fish Sauce 1
All Fish Recipes For:
1/2 c. cream, 1/4 c. boiled salad dressing, 2 Tb. grated horseradish, 1/2 tsp. salt, 1/4 tsp. paprika, 1/4 tsp. mustard
Whip the cream until stiff; then add the salad dressing, horseradish, salt, paprika, and mustard. When well blended, the sauce is ready to serve.
2 Tb. butter, 2 Tb. flour, 3/4 c. milk 1/2 tsp. salt, 1/8 tsp. pepper, 2 Tb. vinegar, 1 egg, 1 Tb. chopped parsley
Melt the butter, add the flour, and stir until well blended. Add the milk, salt, and pepper, and cook until the mixture thickens. To this add the vinegar, the egg chopped fine, and the chopped parsley. Heat thoroughly and serve.
2 c. tomato puree, 1 small onion, sliced, 1 bay leaf, 6 cloves, 2 Tb. butter, 2 Tb. flour, 1 tsp. salt, 1/8 tsp. pepper
Strain stewed tomato to make the puree. Put this over the fire in a saucepan with the sliced onion, the bay leaf, and the cloves. Cook slowly for about 10 minutes. Strain to remove the onion, bay leaf, and cloves. Melt the butter, add the flour, salt, and pepper, and into this pour the hot tomato. Cook until it thickens and serve.
2 Tb. butter, 1 slice of carrot, 1 slice of onion, Sprig of parsley, 1/2 tsp. salt, 1/8 tsp. pepper, 2 Tb. flour, 1 c. meat stock, 1/2 c. mushrooms, 2 tsp. lemon juice
Put the butter in a frying pan with the carrot, onion, parsley, salt, and pepper, and cook together until brown. Remove the onion, carrot, and parsley. Stir in the flour, brown it slightly, and then add the meat stock. Cook together until thickened. Just before removing from the fire, add the mushrooms, chopped into fine pieces, and the lemon juice. Allow it to heat thoroughly and then serve.
1/4 c. butter, 2 Tb. flour, 1/2 tsp. salt, 1/8 tsp. pepper, 1-1/2 c. hot water, 2 hard-cooked eggs
Melt the butter, and add the flour, salt, and pepper. Pour into this the hot water, and cook until the mixture thickens. Slice the eggs into 1/4-inch slices and add these to the sauce just before removing from the stove.
COCKTAIL SAUCES FOR SHELL-FISH
The various kinds of shell fish are served so frequently as cocktails that cocktail sauces are much in demand. The foundation of these sauces is always tomato cat sup, but the ingredients used for seasoning usually vary according to individual taste. The following recipes make amounts sufficient for one serving:
COCKTAIL SAUCE -1
1/4 tsp. grated horseradish, Juice of 1/4 lemon, 12 drops tobasco sauce, 10 drops Worcestershire sauce, 1 Tb. tomato catsup
COCKTAIL SAUCE -2
1 Tb. tomato catsup, 1 Tb. grapefruit juice, 1 tsp. spiced vinegar, Dash of tobasco sauce, Sprinkling of salt, Dusting of chopped parsley
Mix the ingredients thoroughly and serve with oysters, clams, lobster, shrimp, or crab meat thoroughly chilled.
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