(506). Mussel Sauce (Sauce Aux Moules)

Scrape eighteen mussels, wash them clean in several waters, and put them into a saucepan with half a gill of water, some vinegar and pepper, but no salt, sprigs of parsley and minced onions; cover the saucepan, set it on the fire, and toss it several times until they open, then take them from their shells, cut off their black parts, and strain the broth after it has well settled; pour off the clear part, leaving the sediment at the bottom, and strain this through a sieve. Put one pint of veloute (No. 415) into a saucepan, also two gills of the mussel broth: reduce, and thicken with four raw egg-yolks, a little nutmeg, half a gill of cream, two ounces of butter, and the juice of a lemon; strain the whole through a tammy (No. 159), and finish by adding a small coffeespoonful of chopped parsley and the eighteen cooked mussels: warm well and serve.

(507). Neapolitan Sauce (Sauce Napolitainel)

Put two ounces of cooked, lean, and well chopped ham into a saucepan with a bunch of parsley garnished with a bay leaf, and as much thyme, some mignonette, nutmeg and cayenne, two gills of Madeira wine, and two gills of broth; let reduce to half on a slow lire, then suppress the bunch of parsley, and add one pint of espagnole (No. 414); boil it up again, despumate. and strain it through a tammy (No. 159), put it back to reduce once more, adding to it two gills of Malaga wine, and a quarter of a pound of current jelly, dissolving the latter slowly by degrees, and two spoonfuls of grated horseradish.

(508). Nonpareil Sauce (Sauce Nonpareille)

Reduce one pint of veloute (No. 415), with two gills of cream, incorporating in two ounces of fresh butter; strain it through a tammy (No. 159), and set in one ounce of truffles, two ounces of mushrooms, two ounces of cooked egg-whites cut in squares, two tablespoonfuls of chopped coral, one teaspoonful of chopped parsley, one tablespoonful of small capers, and three ounces of red beef tongue or ham cut into three-sixteenths of an inch pieces.

(509). Sauce A La Normande (Sauce A La Normande)

Cut three pounds of bony fish into pieces, such as sheepshead, bass, blackfish, redsnapper, etc., let the pieces be of a quarter of a pound each; put them into a saucepan with two minced onions, two ounces of mushroom parings, some parsley, a bay leaf, the same quantity of thyme and two cloves of garlic, moisten with a quarter of a bottle of white wine, three pints of water, two gills of oyster liquor and let the whole cook slowly for thirty minutes, then strain the sauce through a fine sieve, and add to it one quart of veloute' (No. 415), another quarter of a bottle of white wine, and reduce it all; just when ready to serve, thicken the sauce with four egg-yolks and incorporate into it two ounces of butter and the juice of a lemon; season well and finish by straining once more through a tammy (No. 159).

(510). Olive Sauce (Sauce Aux Olives)

Verdal Or Spanish Olives, Stuffed Or Not Stuffed

Remove the stones from two ounces of olives without injuring their shape, then throw them into boiling, salted water, drain them after they have boiled up once or twice, and put them into a pint of reduced and clear espagnole ( No. 414). The empty spaces in the olives may be tilled with a chicken quenelle forcemeat (No. 89), mixed with anchovy butter (No. 5(59); poach and drain, and stir them into the sauce.