(471). Gooseberry Sauce (Sauce Aux Groseilles Vertes A Maquereau)

Cut off the stalks and remove the black spots from half a pound of gooseberries; blanch them in an untinned copper vessel for two minutes, drain and add them to a pint of Hollandaise sauce (No. 477) or instead of using them whole they may be rubbed through a sieve and the pulp mixed with the Hollandaise sauce.

(472). Gourmets Sauce (Sauce Des Gourmets)

Cut four tomatoes in two across, press out the seed and put them in a saucepan with parsley, thyme, bay leaf, salt, mignonette, and one small minced onion; boil for twenty minutes, drain and strain through a sieve; keep the liquid; then put a pint of the pulp into a saucepan with two gills of meat glaze (No. 401), beat them well together with a wire whisk, and stir in a quarter of a pound of lobster butter, adding a tablespoonful of wine vinegar, one pinch of minced tarragon and a tablespoonful of finely chopped and blanched shallots slightly fried in butter.

(473). Green Sauce (Sauce Vertel)

Pour into a saucepan one pint of white wine: add a tablespoonful of vinegar, two well chopped shallots, also the quarter of one bay leaf, two stalks of (chives, two sprigs of thyme, and four branches of chervil; reduce the whole thoroughly, and then add to it one pint of veloute' sauce (No. 415), a little cayenne pepper, and some spinach green; strain through a tammy, incorporate a few pieces of good butter and serve.

(474). Green Hollandaise Sauce (Sauce Hollandaise Verte)

Set into a saucepan five tablespoonfuls of flour, one tablespoonful of pepper corns, some thyme and bay leaves. Dilute this with a pint of water and boil while stirring so as to make a thick but smooth paste; cook it on a very slow fire for fifteen minutes, then take it off', let it gel slightly cold, and add ten egg-yolks, afterward the butter and water, a very little at the time; using in all about two pounds of fresh butter and half a pound of ravigote butter, the juice of three lemons or simply a spoonful of vinegar; color with spinach green, and if too thick, thin it out with water, theu strain through a tammy and keep it in a bain-marie at a moderate heat.

(475). Grimod Sauce (Sauce A La Grimod)

Set in a bain-marie two raw egg-yolks, the juice of one lemon, salt, pepper, nutmeg, and mignonette, also a quarter of a pound of butter; beat the eggs and butter together over a slow fire using a small egg-beater; add a little cayenne pepper, a pinch of saffron leaves in fused in half a gill of water; and when the sauce begins to get warm, strain it through a tammy, and keep it in a moderate temperature until needed to serve.

(479). Hungarian Sauce (Sauce A La Hongroise)

Pour into a saucepan, the value of half a pint of tomato puree (No. 730) cooked plain, which means drained, but not thickened, also the same quantity of onion puree (No. 723), a gill of melted meat glaze (No. 401), and a pinch of paprika; let it all boil while stirring for two minutes, then remove it to the side of the range, and incorporate slowly into it, five ounces of butter, divided into small pats, without ceasing to stir.