They can be served quite plain or with any kind of white sauce, butter sauce, sauce Allemande, or Dutch sauce.
They proposed having the fish with butter sauce for the second course.
Boil in salted water until tender; cut the band; serve as asparagus on a platter with butter sauce.
Add butter as needed and turn the oysters and butter sauce on to prepared toast points.
Set the plank on a serving dish and serve with butter sauce.
Make two cups of rich cream sauce well seasoned with butter sauce, and desiccated cocoanut.
Now add about half a pint of butter sauce, and throw in a tablespoonful of chopped blanched parsley.
Pour over it some butter sauce in which have been mixed two ounces of grated cheese—half Gruyre and half Parmesan.
Then came the fish,—all done to a turn and served piping hot with butter sauce.
Boil about an hour, or until it is perfectly tender; drain, and serve with a white or butter sauce (Art. 84).