The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

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Fish (Horseradish sauce for salmon)

Horseradish sauce for salmon 45 (cold) for salmon 45, 46 Indian (hot) salmon sauce 46 Lobster sauce No. 1 46 No. 2 46 Maître d'Hôtel sauce for salmon cutlets 46, 47 Mayonnaise sauce (two ways) a) for lobster, crab, or cray fish 47 b) for cold salmon 47 Mote Fish sauce; hot, for turbot, cold for salmon 47 Mushroom sauce (Grillon's) for 48 sole fillets 47, 48, Mustard sauce for herrings 48 Organ fish sauce 48 Oyster sauce for fish 48 Oyster sauce, see Cod and oyster sauce, under Fish Peppercorn sauce for fish 48 Pike sauce, see Pike, baked, under Fish Ravigote sauce for cold fillets of fish 48 green sauce (cold) for salmon 49 Sauce allemande, see German sauce Sauce à la Vénitienne, see Venetian sauce Sauce for creamed whiting, see Haddock, creamed, under

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