butter, 1½ ozs. of flour, 1 tablespoonful of lemon-juice, 1 teaspoonful of French mustard, 1 teaspoonful of English mustard.
Method.—Melt the butter in a small stewpan, stir in the flour, and cook for a few minutes, then add the water, and stir until it boils. The mustard must be very thick, otherwise more than 2 teaspoonfuls will be required. Strain the lemon-juice on to the mustard, mix well together, then pour it into the sauce, and stir until it boils. Add the cream, and use as required.
Time.—About 20 minutes. Average Cost, about 5d.
309.—MUSTARD SAUCE. (Fr.—Sauce Moutarde.) (For Fresh Herrings.)
Ingredients.—1 teaspoonful of mustard, 1 dessertspoonful of flour, 1 oz. of butter, 1 gill of boiling water, 1 teaspoonful of vinegar.
Method.—Mix the flour and mustard, knead them well with the butter, stir in the boiling water, turn into a stewpan, and boil for 5 minutes. Add the vinegar, and serve.
Time, 10 minutes. Average Cost, 2d.
310.—OYSTER SAUCE. (Fr.—Sauce aux Huîtres.)
Ingredients.—12 sauce oysters, 1 oz. of butter, a teaspoonful of lemon-juice, the yolk of 1 egg, ¾ of a pint of Béchamel sauce.
Method.—Open the oysters, remove the beards, and put them with their liquor and the butter in a small saucepan. Cover with a lid, and cook for 4 minutes (they must not be allowed to boil), then drain well, and halve or quarter them. Reduce the liquor to half its original quantity, then strain, and return to the saucepan. Add the Béchamel sauce, when hot, bind with the yolk of egg, then put in the oysters and lemon-juice. Stir until the oysters are quite hot, season with a pinch of salt and pepper if necessary, and serve in a hot sauce boat.
Time.—From 20 to 30 minutes. Average Cost, 1s. 2d., in addition to the Béchamel sauce.
311.—PARSLEY SAUCE FOR FISH. (Fr.—Sauce de Persil.)
Ingredients.—½ a pint of fish stock, No. 5, or water, 1 oz. of butter, ¾ of a oz. of flour, 1 tablespoonful of finely-chopped parsley, salt and pepper.
Method.—Melt the butter in a saucepan, stir in the flour, cook for 2 or 3 minutes, then add the stock and stir until it boils. Simmer for a few minutes, then season to taste, add the parsley, and serve. If the parsley is allowed to boil in the sauce it will lose some of its green colour.
Time.—20 to 25 minutes. Average Cost. 1½d. per ½ pint.
