Page:Mrs Beeton's Book of Household Management.djvu/302

258 Time.—15 minutes. Average Cost, 7d.

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.

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.

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.

Ingredients.—½ a pint of water, 2 tablespoonfuls of cream, 2 ozs. of