A little experience with them will enable the
housewife to determine the ones that are most satisfactory as to both
flavor and nutritive value for the different varieties of fish she uses
and the methods of cookery she employs.
LEMON CREAM SAUCE
2 Tb. butter
2 Tb. flour
1 c. thin cream
Salt and pepper
Juice of 1 lemon or 1 Tb. vinegar
Melt the butter in a saucepan, stir in the flour, and continue stirring
until the two are well mixed. Add to this the thin cream and stir until
the mixture is thick and boils. Season with salt, pepper, and the juice
of the lemon or the vinegar.
SPANISH SAUCE
2 Tb. butter
1 slice of onion
2 Tb. flour
1 tsp. salt
1/8 tsp. pepper
1 c. milk
1/4 c. tomato puree
1/4 c. chopped pimiento
Brown the butter with the onion, add the flour, salt, and pepper, and
stir until well blended. Add the milk and allow the mixture to cook
until it thickens. To this add the tomato and pimiento. Heat thoroughly
and serve.
NUT SAUCE
1 Tb. butter
2 Tb. flour
2 Tb. peanut butter
1/2 tsp. salt
1/8 tsp. pepper
1 c. meat stock
Melt the butter and add the flour and peanut butter. When they are well
mixed, allow them to brown slightly. Add the salt and pepper to this
mixture and pour into it the meat stock. Bring to the boiling point
and serve.
HORSERADISH SAUCE
1/2 c. cream
1/4 c. boiled salad dressing
2 Tb.
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