|
Classic
Cook Books
< last page | next page >
page 356
22. Shrimp Sauce for different kinds of Fish particularly Soles and Turbot. Rub
1/2 tablespoonful of flour in some fresh butter, stir to it 1 cupful of
bouillon, lemon juice and a blade of mace, and when it boils add 1/4 pound of
butter and plenty of scalded shrimps, then take the sauce from the fire and stir
into it the yolks of 2 eggs and a little salt.
23. Crab Sauce. Make a sauce as directed in the above receipt, using crab
butter. Instead of shrimps use crab tails. Both are cut into small pieces and
must not cook in the sauce.
24. Holstein Sauce for Salt Water Fish. For each person take 1 ounce of butter
and a trifle of flour. Let the flour get hot in the butter, stir into it 2/3
parts of fish water and 1/3 part of white wine, or enough boiling bouillon to
make a well bound sauce, add some nutmeg and fine white pepper and if necessary
a trifle of salt, stir the sauce until it commences to boil, take it from the
fire, stir through it a piece of butter and some lemon juice. If wished the
yolks of a few eggs may be stirred through the sauce.
25. Saxon Fish Sauce. Hub some flour and butter in a pan, add to this some
finely chopped eschalots, fish broth--but not enough to make the sauce salty--a
little white wine, lemon slices, plenty of mustard, vinegar, and if wished a
little sugar. Cook the sauce slowly for a few minutes and before serving stir
through it a good-sized piece of butter.
26. Butter Sauce for boiled Salt Water Fish, as Poles or Turbot. Put some
unsalted butter into a double kettle to melt, stir until it commences to bubble,
then put in slowly, constantly stirring, some fish water, also a little finely
chopped parsley, stir the sauce some five minutes longer, but do not let it
boil.
27 Butter for Fish and Potatoes . Take half of the butter which is to be used
and rub it in some flour. If the butter is but slightly salty put in some fish
water, if quite salty use clear water and bring to a boil The remaining butter
is added to the sauce when it is taken from the fire and the yolk of an egg is
stirred through it.
< last page | next page >
Classic
Cook Books
|
