James Beard's New Fish Cookery Read Online Free Page A

velouté.
    VARIATIONS
    Shrimp Sauce.
To 1 cup sauce velouté add 1/2 cup finely chopped cooked shrimp.
    Lobster Sauce.
To 1 cup sauce velouté add 1/2 cup finely chopped cooked lobster meat.
    Oyster Sauce.
Use 1/4 to 1/2 cup oyster liquor in making the basic sauce velouté and add 1/2 cup chopped oysters.
    Clam Sauce.
Use 1/2 cup clam liquor in making the basic sauce velouté and add 1/2 cup minced clams.
    Crabmeat Sauce.
To 1 cup sauce velouté add 1/2 cup flaked, cooked crabmeat.
    SAUCE AURORE
    1 cup sauce velouté
    1/2 cup tomato paste
    1/2 cup cream
    2 egg yolks
    Combine the sauce velouté with the tomato paste. Gradually add the cream and egg yolks, which have been well mixed. Stir until thickened and smooth, but take care the mixture does not boil. Taste for seasoning.
    SAUCE MORNAY
    11/2 cups sauce velouté
    1/2 cup grated Parmesan cheese
    1/2 cup (more or less) cream
    Few grains cayenne pepper
    When the sauce velouté has thickened, stir in the grated cheese and continue stirring lightly until the cheese is melted. Dilute with cream, if needed. Season with cayenne and taste for salt.
    FRENCH CURRY SAUCE
    This is a good choice if you like a mild flavor of curry. It is also easier to make than the regular curry sauce.
    2 cups sauce velouté
    1/2 cup cream
    Curry to taste
    Combine the sauce velouté with the cream and as much curry as you like; heat well. Use on any type of fish.
    SAUCE SOUBISE
    1 large onion, finely chopped
    Butter
    1 cup sauce velouté
    Steam onion in butter until soft and transparent. Add to sauce.
    BASIC SAUCE BÉCHAMEL
    4 tablespoons butter
    3 tablespoons flour
    1/2 cup fish broth
    1 cup milk
    Salt
    Freshly ground black pepper
    Nutmeg
    Melt the butter, add the flour, and cook until slightly colored. Add the fish broth and stir until smooth. Gradually add milk and continue stirring until nicely thickened. Cook 5 minutes and season to taste with salt, pepper, and nutmeg.
    VARIATIONS
    Tomato Sauce.
Add 3 tablespoons tomato paste.
    Tomato-Curry Sauce.
To the tomato sauce add 1 to 11/2 tablespoons curry powder.
    Anchovy Sauce.
Add 2 or more tablespoons anchovy paste, 1 tablespoon butter, and the juice of half a lemon.
    Cheese Sauce.
Add 1 cup grated Cheddar or Gruyère cheese, a few grains cayenne, and 1/2 teaspoon dry mustard.
    Egg Sauce.
Add 3 hard-cooked eggs, thinly sliced.
    Parsley Sauce.
Add 1/3 cup finely chopped parsley. Flavor, if you wish, with 1 tablespoon onion juice.
    Piquant Sauce.
Add 1 tablespoon finely chopped onion, 1 finely chopped hard-cooked egg, 1 finely chopped dill pickle, and 1 tablespoon finely chopped parsley.
    Mustard Sauce.
Add 1 tablespoon Dijon mustard and 1 teaspoon or more dry mustard.
    White Wine Sauce.
Stir in 1/2 cup white wine and 2 egg yolks. Heat through, stirring constantly, but do not let the sauce boil.
    Dill Sauce.
Add 1 teaspoon chopped fresh dill.
    Cream Sauce.
Follow the basic sauce béchamel recipe, but substitute cream, or half cream and half milk, for the fish broth and milk.
    SAUCE CARDINAL
    1 cup fish stock
    1 truffle (optional)
    1/2 cup heavy cream
    11/2 cups sauce béchamel
    4 tablespoons lobster butter (page 32)
    Using a high heat reduce the fish stock to 1/2 cup. While it is reducing, you may add a truffle to the stock, if you wish. Combine the stock with the cream and the béchamel. When it is smooth and thickened, remove it from the fire and stir in the lobster butter.
    HORSERADISH SAUCE
    1/2 cup grated fresh horseradish
    1 cup sauce béchamel
    Juice of 1/2 lemon
    Add the horseradish to the sauce, blend well, and add the lemon juice. If you use bottled horseradish, be sure you drain it well before you mix it with the sauce, and omit the lemon juice.
    SAUCE POULETTE
    1 cup white sauce
    2 egg yolks
    Juice of 1/2 lemon
    Chopped parsley
    Make a basic white sauce, add the egg yolks, and blend well with a wooden spoon or whisk. Season with lemon juice and parsley. Be careful not to let the sauce boil after the egg yolks are added.
    SAUCE BOURGUIGNONNE
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