MOLÉ.
The MOLÉ is prepared in this manner:—Melt a couple of
ounces of butter, and fry therein a couple of ounces of minced
shallots and a small clove of garlic also minced over a slow fire:
stop before the mince turns brown, and stir into it a dessert-
spoonful of rice-flour, and add by degrees the second infusion
just alluded to. Work this to the consistency of a rich white
sauce, adding as much fish stock or broth as may be necessary,
heat up your slices of cooked fish or chicken in it, and finish off,
as already described, with the first infusion, and a teaspoonful
of lemon juice. A saltspoonful of turmeric powder may be
used if a pale yellow colour be considered desirable, and a
garnish of finely sliced green ginger, and thin strips of green
and red chillies should be added. If raw fish be used, make a
little fish stock with the bones and trimmings, simmer the
fillets in this, and use the liquid in making the molé.