Time.—15 minutes. Average Cost, 7d.
305.—MATELOTE SAUCE. (Fr.—Sauce Matelote.)
Ingredients.—½ a pint of Espagnole sauce, No. 244, ⅛ of a pint of fish stock, No. 5, ½ a glass of Burgundy, ¾ of an oz. of butter, 1 tablespoonful of mushroom liquor, a few drops of lemon-juice, ½ a small carrot, 1 small onion, salt and pepper.
Method.—Cut the carrot and onion into very small pieces. Melt the butter in a saucepan, put in the vegetables and fry until brown. Add the mushroom liquor, fish stock and wine, simmer until reduced one-half, then add the Espagnole. Stir until it boils, then strain or tammy. Re-heat, add the lemon-juice, salt and pepper, and use as required.
Time.—From 30 to 35 minutes. Average Cost, About 1s. 3d.
Note.—A simple form of this sauce was originally made by the French sailor (matelot) as a relish to the fish he caught and ate. In some cases, cider and perry were substituted for the wine. The Norman matelots were very celebrated.
306.—MOUSSELINE SAUCE FOR FISH. (Fr.—Sauce Mousseline pour Poissons.)
Ingredients.—A good handful of spinach or watercress, 1 tablespoonful of cream, 1 dessertspoonful of tarragon vinegar, the yolks of 2 eggs, salt and pepper.
Method.—Pick and wash the spinach, pound it well in a mortar, and rub through a fine sieve. Put this purée, cream, vinegar, salt, pepper and yolks of eggs into a saucepan, whisk briskly over the fire until it becomes a light froth, then serve.
Time.—From 25 to 35 minutes. Average Cost, about 5d.
307.—MOUSSELINE SAUCE (Cold). (Fr.—Sauce Mousseline Froide.) (For Fish.)
Ingredients.—A good handful of spinach, ⅛ of a pint of cream, ⅛ of a pint of mayonnaise sauce, No. 201.
Method.—Prepare the purée of spinach as in the preceding recipe. Whip the cream stiffly, and add to it LIGHTLY the mayonnaise sauce and the purée. Serve with salmon or other fish.
Time.—About ½ an hour. Average Cost, 5d.
308.—MUSTARD SAUCE. (Fr.—Sauce Moutarde.)
Ingredients.—½ a pint of water, 2 tablespoonfuls of cream, 2 ozs. of
