Blonde Fish Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Useful for any kind of fish.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 249. The excerpt below is the record exactly as published.
Blonde Fish Sauce.— Put three table- spoonfuls of stock into a stowpan, and stew the following ingredients for half an hour over a slow fire : — An onion cut small, two mushrooms, a sprig of parsley, a lemon very thinly sliced, and a glass of white wine. AVhen nearly stewed, add, by degrees, a cupful of melted butter, and the yolks of three eggs
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