Shrimp Butter
Pound 12 to 15 cooked shrimp very finely along with ¼ pound butter. When it is soft and creamy, strain through a fine sieve.
Butter for Snails(Beurre pour Escargots)
Cream ¾ pound butter and add 2 teaspoons chopped shallots, 4 cloves garlic, crushed to a paste, 1 tablespoon finely chopped celery, 1 teaspoon salt, and a little pepper. Mix all together well. Put a little prepared butter in each snail shell, return the prepared snail to its shell, and cover with more of the snail butter before the final baking of the snails. Sufficient for 50 snails.
Tarragon Butter
Parboil 6 tablespoons tarragon leaves in a little water for 2 or 3 minutes. Drain and dry on a towel. Crush with 6 tablespoons butter and pass through a fine sieve. For broiled meat, poultry, fish.
Tomato Butter
Peel, seed, and chop 4 ripe tomatoes, put them in a saucepan, and cook until all the surplus moisture is cooked away. Add 4 tablespoons creamed butter and strain through a fine sieve. Mainly for fish, but also meat, poultry, white meat.
White Butter
Cook 3 ounces vinegar with 1 teaspoon chopped shallots until reduced to ¼ the original quantity. Cool to luke-warm and add 4 tablespoons creamed butter. Add 1 teaspoon chopped parsley and season with salt and pepper. For poultry, meat, fish.
The sauce recipes that follow conclude the white sauces begun in the September issue and include butter sauces of the hollandaise type.
Egg Sauce
Add 2 hard-cooked eggs, chopped, and ½ teaspoon chopped parsley to 1 pint crème sauce. If a richer sauce is desired, fold in 1 tablespoon hollandaise sauce. Use for steamed fish.
Livonienne Sauce
To 1 pint white wine sauce add 2 tablespoons carrots, cut in julienne and cooked, 1 tablespoon julienne of truffles, 1 tablespoon chopped green leaves of lettuce parboiled for 5 minutes, and 1 tablespoon chopped parsley. Use with fish.
Marinière Sauce
Follow directions for poulette sauce, omitting the mushrooms.
Matelote Sauce
Cook 1 onion and 1 carrot, both finely chopped, in a saucepan with 1 tablespoon butter until golden. Add a little thyme, 1 bay leaf, 1 clove garlic, the peelings of mushrooms, and some chopped fish head and bones (salmon or sole preferred). Simmer for 10 minutes. Add 1 quart red wine, cover the pan, and cook until it is reduced to ½. Strain through a fine sieve. Thicken with manié butter made by creaming together 1 tablespoon butter with 1 teaspoon flour and adding to the sauce. Bring to the boil again and finish with 1 tablespoon butter. Serve with fish.
Mushroom Cream Sauce
Clean and peel ½ pound small mushrooms and cook them in 2 tablespoons butter until lightly browned. Add 1 cup cream and cook for 6 to 8 minutes. Thicken with ¼ cup velouté or crème sauce and season with salt and pepper. Use with chicken, sweetbreads, or fish.
Mustard Sauce
Mix 1 teaspoon English mustard with 1 tablespoon water and combine with 1 cup hot crème sauce. If a richer sauce is desired, fold in 1 tablespoon hollandaise sauce.
Nantua Sauce
Add ½ cup cream to 2 cups béchamel and cook for 5 minutes. Add 3 to 4 tablespoons crayfish butter. This is made by pounding and crushing cooked crayfish (from which the tail meat has been removed to be served separately) with butter in the proportion of a dozen or more crayfish to 3 to 4 tablespoons. Strain through a fine sieve, extracting only the butter which takes on the flavor and color of the crayfish. Mix well with the hot béchamel sauce. Then let the sauce cool and remove any butter that rises to the surface. If necessary, add a little pink vegetable coloring to give the sauce its characteristic pink color. Use with fish or eggs.
Newberg Sauce
Cut a 1 ½-pound lobster, both shell and meat, into about 4 pieces and season them with salt and pepper. Melt 1 tablespoon butter in a saucepan, add the lobster pieces, and sauté for about 4 minutes. Add 1 shallot, chopped, ¼ cup sherry, and ½ cup cream. Cover the pan, bring to a boil, and boil for 20 to 25 minutes. Remove the lobster and cook the liquid in the pan until it is reduced to 1/3 its original quantity. Thicken by adding 2 tablespoons velouté or crème sauce, or with manié butter made by creaming together 1 tablespoon butter with 1 teaspoon flour, and finish with another ¼ cup sherry. Strain through a fine sieve or muslin cloth. If the sauce is too thick, more cream and more sherry may be added. The lobster meat is removed from the shell and served in the sauce. This classic sauce may be used with any kind of fish.
Pinterest
