Dutch Sauce

Ingredients

• the yolks of four eggs
• half a pint of melted butter
• two tablespoonfuls of lemon-juice
• a little chopped parsley
• pepper
• salt
• a suspicion of nutmeg

Method

1. 1

   Set yolks in a pan over fire until custard-like, then blend with melted butter.

2. 2

   Avoid boiling.

3. 3

   Add lemon-juice, parsley, pepper, salt, and nutmeg before serving.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 47. The excerpt below is the record exactly as published.

Dutch Sauce. '.Set the yolks of four eggs in a pan over the fire until they are of the consistency of a custard, and then blend carefully with half a pint of melted butter. Great care must be taken that this does not boil, or it will be utterly spoilt. Add two tablespoonfuls of lemon-juice and a little chopped parsley, pep- per, and salt and just a suspicion of nutmeg before serving. This sauce is suitable for fish or cutlets, but it is too rich to suit every palate. Cameline Sauce. Toast lightly some slices of bread and let them simmer over the fire in an enameled saucepan with as much red wine and vinegar in equal parts as they will absorb. Season with mixed spices and turn out the whole to cool upon a plate, after which strain through a cloth. This sauce, if placed in a covered vessel, will keep good for a week, and may be used as an accompaniment to roast joint. Cherry Sauce. Stone one pound of ripe cherries, break the stones and let the kernels simmer with just enough water to cover them for fifteen minutes. Now strain out the kernels, and add to the water the cherries, a glass of claret, four cloves, a small slice of stale bread, and sufficient sugar to make the whole sweet. Stir in a pint of water and cook gently for half an hour. Now press the whole through a sieve and let it boil again until moderately thick. STANDARD COOKERY. 65 This should be served very hot with either roast pork or game. Wine Sauce. Stir into half a pint of red wine, mixed with a quarter of a pint of water, the yolks of five eggs, a tablespoonful of sugar, the minced rind of a lemon, and a little cinnamon. Place over a good fire and stir until the sauce begins to thicken. Then take off the fire and serve. 66 STANDARD COOKERY. FISH AND FISH SAUCES. Grilled Fish. This method is best suited to small fish of medium size. All the white fish should be rolled in flour and oil or clarified butter. Placed on a grid under a very bright fire, taking care that the grid is very hot before placing fish thereon. If you omit this the fish will stick to the grid. Salmon, trout, red-mullet, herring, mackerel need not be floured but must be rolled in oil or clarified butter in order to give fish a light brown color and secure the fine flavor. This is the only way recommended for grilling except by cooking by the paper bag process which I introduced and which is equivalent to the best grilling and without all sorts of ap- pliances. Maitre d'Hotel, anchovy sauces, Ravigote, deviled sauce are the best sauces for grilled fish. Fish Frying a la Franchise. Is performed by rolling the fish (after cleaning) in salted milk and then in flour. It is then plunged into boiling fat and cooked until a light brown color. It is then allowed to drain and is ready to serve. Fish Frying a TAnglaise. After cleaning the fish it is rolled in flour and then im- mersed in the liquor formed of well-whisked eggs. It is next rolled in bread-crumbs and patted with a palette knife to en- sure both the cohesion of the whole coating and a good shape to the fish. When cooked the fish is served either on napkins, a drainer, or special dish-papers, and garnished with sprigs of fried parsley and slices or quarters of lemon. Fish Cooked on a Spit and Called a la Brioche. This is suitable for large fish, such as a twelve pound sal- mon or cod. Trim and clean your fish in the usual way. Next chop finely one shallot and one onion and stew together in butter for two or three minutes, taking care that they do not color. STANDARD COOKERY. 67 Take from off the fire. Now prepare a mixture comprising one quarter pound of bread crumbs, the contents of two eggs, two teaspoonfuls of anchovy sauce (or, preferably half dozen cleaned and filleted anchovies), one tablespoonful of capers, a few mushrooms sliced and cooked, one tablespoonful of chopped parsley, a pinch of thyme and bay-leaves passed through a sieve, a piece of butter the size of an egg, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.