How to Cook Fish - Softcover

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Show Excerpt nd add a teaspoonful of tarragon vinegar. BEARNAISE SAUCE--III Beat the yolks of two eggs very light [Page 17] and put into a double-boiler. Add gradually three tablespoonfuls of olive-oil, then the same quantity of boiling water, then one tablespoonful of lemon-juice. Season with salt and cayenne and serve immediately. QUICK BEARNAISE SAUCE Beat the yolks of four eggs with four tablespoonfuls of oil and four of water. Add a cupful of boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar. BÉCHAMEL SAUCE Cook together two tablespoonfuls each of butter and flour, add two cupfuls of white stock and cook until thick, stirring constantly. Season with salt, pepper, and grated nutmeg. BOMBAY SAUCE Season Drawn-Butter Sauce highly with chopped pickle, curry powder, and tarragon vinegar. BORDELAISE SAUCE Fry in butter a tablespoonful o

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