Blonde Fish Sauce
From The national course in home economics, 1917
Serves 4
Use for any kind of fish.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 279. The excerpt below is the record exactly as published.
BLONDE FISH SAUCE. Put three tablespoonfuls of stock in a stew-pan and stew the follow- ing ingredients one-half hour over a slow fire: An onion cut small, two mushrooms, a sprig of parsley, a lemon thinly sliced and a glassfu) of white wine. When nearly done add, by degrees, a cupful of melted butter and the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.