How to Cook Fish

Author: Myrtle Reed (Olive Green)
Published: 1916
Language: English
Wordcount: 81,607 / 256 pg
Flesch-Kincaid Reading Ease: 75
LoC Category: TX
Downloads: 5,182
Added to site: 2006.06.10
mnybks.net#: 13886
Origin: gutenberg.org
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The author, though at present unable to contemplate calmly even a pair of fish-net curtains, is willing to admit that there are more ways of cooking fish than appear here.

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nd add a teaspoonful of tarragon vinegar.

BEARNAISE SAUCE--III

Beat the yolks of two eggs very light [Page 17] and put into a double-boiler. Add gradually three tablespoonfuls of olive-oil, then the same quantity of boiling water, then one tablespoonful of lemon-juice. Season with salt and cayenne and serve immediately.

QUICK BEARNAISE SAUCE

Beat the yolks of four eggs with four tablespoonfuls of oil and four of water. Add a cupful of boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar.

BÉCHAMEL SAUCE

Cook together two tablespoonfuls each of butter and flour, add two cupfuls of white stock and cook until thick, stirring constantly. Season with salt, pepper, and grated nutmeg.

BOMBAY SAUCE

Season Drawn-Butter Sauce highly with chopped pickle, curry powder, and tarragon vinegar.

BORDELAISE SAUCE

Fry in butter a tablespoonful o

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