of butter, stir in the flour and cook a little, then dilute with fish liquor and wine, and cook for 15 minutes. Add, continuously stirring, the remainder of the butter bit by bit, also the yolks of eggs, one at a time. Season with a little salt and a pinch of mignonette or white pepper, and add a few drops of lemon-juice, strain through a tammy-cloth or napkin, and use as sauce for dressed fish, etc.
Mostly served with soles, salmon, trout, and whiting.
Time.—About ½ an hour. Average Cost, 1s.
Fruit Sauces and Sweet Sauces.
316.—APPLE SAUCE. (Fr.—Sauce aux Pommes.)
Ingredients.—1 lb. of apples, 1½ ozs. of sugar (or to taste), 1 oz. of butter, a little water if NECESSARY.
Method.—Peel, core and slice the apples, put them into a saucepan with the sugar, butter, and a very little water, and cook them until tender. Add more sugar if necessary, before serving.
Time.—30 to 40 minutes. Average Cost, 4d. to 5d.
317.—APRICOT SAUCE. (Fr.—Sauce à l'Abricot.)
Ingredients.—3 ozs. of apricot marmalade or jam, 1 pint of water, ½ glass of sherry, 1 oz. of sugar, 1 teaspoonful of arrowroot.
Method.—Put the water, sugar, and jam into a saucepan, and boil up. Mix the sherry and arrowroot together, pour the mixture into the saucepan, stir until it thickens, and serve.
Time.—15 to 20 minutes. Average Cost, 4d. to 5d. for this quantity.
318.—ARROWROOT SAUCE. (Fr.—Sauce Maranta.)
Ingredients.—½ a pint of boiling water, 1 tablespoonful of lemon-juice, 1 heaping dessertspoonful of arrowroot, 1 good tablespoonful of castor sugar, or to taste, nutmeg or cinnamon to flavour.
Method.—Blend the arrowroot smoothly with a little cold water, pour over it the boiling water, stirring meanwhile. Turn into a saucepan, add lemon-juice, sugar, and a good pinch of nutmeg or cinnamon, and simmer for 3 or 4 minutes. This sauce may be served with a variety of puddings, and the flavour varied by the addition of wine, fruit syrup, etc.
Time.—About 8 minutes. Average Cost, 2d.
Arrowroot (Fr. Mordamius) is obtained from the rootstocks of several species of plants of the genus Maranta, principally from the Maranta arundinacea. Brazilian arrowroot, or tapioca meal, and Chinese arrowroot from other rhizomes; Oswego arrowroot from Indian corn; English arrowroot from the potato; and Portland arrowroot, or sago, from the roots of Arum maculatum. That obtained from the West Indies is esteemed the best. Arrowroot is prepared by well washing the roots when dug up, and beating them into a pulp, which afterwards, by means of water, is separated from the fibrous part. After being passed through a sieve and again washed, the mass is allowed to settle, the sediment is dried in the sun, and it then becomes arrowroot. Potato starch is sometimes employed as an adulterant, but may be detected by the fact that genuine arrowroot when formed into a jelly will retain its firm consistency, while the adulterated article will become thin and resemble milk in the course of twelve hours.