Garlic Sauce
Parboil 6 to 8 cloves of peeled garlic, drain, and crush in a mortar. In a sauce-pan melt 2 tablespoons butter, add 1 teaspoon chopped onion, and cook until the onion is soft, but nor brown. Add 2 tablespoons flour and cook, stirring, until the roux turns golden. Add gradually 1 ½ cups hot milk, stirring vigorously until the sauce is smooth and thickened. Add 1/8 teaspoon salt and cook over a gentle flame for about 20 minutes, or until the sauce is reduced to I cup. stirring frequently. Add the crushed garlic, cook for 10 minutes longer, and strain the sauce through a sieve.
Escasgots Bourguignonne Satuee
Cream 1 ¼ cup butter and add 2 teaspoons finely chopped shallot, 2 cloves of garlic, crushed to a fine paste, 1 tablespoon each of finely chopped parsley and chives, and talc and pepper to taste,end well. Drain about 6 do/en cooked snails, wash and dry the shells thoroughly, and place a small nugget of the butter mixture into each. Place the snails in the prepared shells, sealing each opining with a thick coat of the same butter mixture, and place them on a flat baking tin in a moderate oven (375° F.) for 6 to 7 minutes.
Sauce Aioli
Crush 6 to 8 cloves of garlic very thoroughly in a mortar and pound in ¼ teaspoon sale. Put the mixture in a bowl with 2 egg yolks and mix thoroughly. Add a few drops of olive oil and beat vigorously. Continue adding oil, a very little at a time, until about 2 tablespoons have been added, then in a thin stream until 1 cup has been added, beating constantly. If the mixture seems too thick add ½ teaspoon or more of water. Add the juice of ½ lemon. Serve on hot or cold fish or vegetes.
A variation is to mix in gradually, before the lemon juice. ½ cup mashed potatoes. This keeps the sauce from separB-ating.
Filets of Fish Andalouse
Make tomato purée as follows: In a saucepan melt 2 tablespoons butter and in it sauté 1 tablespoon chopped shallots or Onion until soft, but not brown. Add 1 teaspoon finely crushed garlic and 6 large, ripe tomatoes, peeled, seeded, and chopped, and cook the mixture slowly until the excess liquid from the tomatoes is cooked away. Stir in 1 tablespoon chopped parsley and set aside.
Cut 12 slices of eggplant about ½ inch thick. Dip the slices in milk, then in flour, and saute in hot olive oil until golden brown on both sides Drain on absorbent paper
Dip 6 fish filets in milk, then in Hour, and saute in hot oil until lightly browned on both sides. Sprinkle the fish with salt and pepper and arrange the filets side by side in a shallow, heatproof serving dish. Reserve 1/3 cup of the tomato purée, pour the remainder over the fish, and garnish with 6 mushrooms, sliced and cooked. Arrange the egg-plant slices around the fish, put a generous teaspoon of tomato purée on each slice, and sprinkle with chopped parsley.
Add 2 tablespoons concentrated fish stock or the liquid from cooking the mushrooms to 1 cup hot cream sauce (see January, 1954). Combine the sauce with 2 beaten egg yolks and bring almost to a boil. Remove from the fire and whip in 2 tablespoons butter. Correct the seasoning with salt and a little freshly ground pepper and fold in 2 tablespoons whipped cream. Pour the sauce over the fish and eggplant and glaze under the broiler flame.
Filets of Fisb Persane
In a Shallow pan large enough to hold 6 fish filets, melt 2 tablespoons hotter and add 1 tablespoon chopped shallots or onions and 1 teaspoon crushed garlic. Arrange the fish on the vegetes, season with a little sale and pepper, and cover with 3 ripe tomatoes, peeled, seeded and coarsely chopped. Scatter over the tomatoes 6 mushrooms, sliced. and sprinkle with finely chopped parsley. Add 1 cup dry white wine and cover the pan with a round of buttered wax paper with a tiny hole in the center to vent the steam. Bring the liquid in the pan to a boil, cover the pan, and cook on top of the Stove or in a hot oven (450° F.) for 10 to 15 minutes, or until the fish is done.
Remove the fish to a heatproof serving dish and continue to cook the liquid remaining in the pan until it is reduced by one-third. Heat 2 egg yolks into 1 cup hot cream sauce (see January, 1954) and stir it into the sauce in the pan. Bring almost to a boil. stirring vigorously. Remove from the fire and swirl in 2 tablespoons butter. Fold in 2 teaspoons whipped cream.
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