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Sauces For Fish And Meats

The making of perfect sauces and serving them with the proper fish, game, meat, or dessert is one of the fine arts. A dish may be well, even perfectly, cooked, and if not spoiled, at least be very much depreciated by the lack of a well-seasoned and perfectly blended sauce, while an otherwise flat or flavorless article of food may be made "fit for the gods" by the addition of a sauce that is a delight to the palate.

Brown sauces have for a basis brown stock and browned butter and flour, and may be colored to just the desired shade by the addition of caramel or roux. White sauces are made with white stock, or a cream sauce, or with plain drawn butter, with the addition of whatever ingredients are appropriate to the food with which the sauce is to be served.

So many of the sauces need to be kept hot, but not boiling, while some of the ingredients are prepared to be added last, that it is a good plan to keep one of the small-sized double boilers for this purpose.