How to cook fish / by Olive Green.

Green, Olive, 1874-1911.

Date:: [1908], [©1908]

Catalogue details

Licence: In copyright

Credit: How to cook fish / by Olive Green. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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ONE HUNDRED SIMPLE FISH SAUCES ADMIRAL SAUCE Add two pounded anchovies, four chopped shallots, a teaspoonful of chopped capers, and a little grated lemon-peel to one cupful of Drawn-Butter Sauce. Reheat, season with salt and pepper and lemon-juice. Serve hot. ALBERT SAUCE Boil three chopped shallots with a table- spoonful of butter and one-fourth cupful of vinegar. Add one cupful of freshly grated horseradish, half a cupful of white stock and one cupful of Veloute Sauce. Boil until thick, rub through a sieve, reheat, add the yolks of three eggs beaten with a cupful of cream, two tablespoonfuls of butter in small bits, and a little minced parsley. ALLEMANDE SAUCE—I Put two cupfuls of white stock into a sauce- pan with half a dozen mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and