Dutch Sauce for Fish

Ingredients

• 2 ounces of butter
• a small teaspoonful of flour
• 2 tablespoonfuls of water
• 2 tablespoonfuls of tarragon vinegar
• the beaten yolks of 2 eggs
• half the juice of a lemon

Method

1. 1

   Work butter with flour, put in a stewpan with water and vinegar, stir for a minute, then add beaten yolks, stirring until thickened.

2. 2

   Do not boil.

3. 3

   Add lemon juice before serving.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 29. The excerpt below is the record exactly as published.

2 tablespoonfuls of grated Parmesan to table with the soup. Tomato Soup. — Put a small onion and 2 tablespoonfuls of dripping into a stewpan, simmer till of a reddish brown, and add 12 tomatoes, peeled and sliced ; stir all up till very hot, and add 1 quart boiling water and a tablespoonful of chopped parsley ; stew for half an hour and strain. Return to the stewpan, season with pepper, salt, and sugar, and when boiling add a tablespoonful of butter rolled in flour, and a cup of boiled rice ; simmer 15 minutes, and serve. Veal Soup. — Cut 4 pounds of the knuckle of veal into 5 or 6 pieces, sawing through the bones. Place in a stewpan, cover with cold water, and boil. Skim and simmer for an hour. Add 5 or 6 turnips, 2 onions, and a few sticks of celery, and simmer gently for another hour. Mix a tablespoonful of flour or ground rice to a smooth paste with cold water, stir a little of the boiling liquor into it, and add it to the rest. Boil a short time longer. Half an hour before serving add a pinch of powdered mushrooms, 6 or 8 sliced potatoes ; and 10 or 15 minutes before it is served put in 6 small dumplings. Pepper and salt to taste. Serve the veal on a dish with the dumplings and vegetables round it. Vegetable Colourings for Soups.— The old practice of burning sugar in a spoon to brown soups and sauces should be discarded. Their flavour is very likely to be spoilt by this means. The better plan is to use one of the prepared brownings, such as ‘ Couleur Parisienne,’ which keeps good any length of time, and is practically flavourless. ‘ Couleur Parisienne ’ is pure sugar caramelised by a special process, and gives both richness of colour and ‘ body ’ to soups, sauces, etc. Green colour- ing may be made by pounding some young spinach or beet-leaves, press- ing out the juice into a cup and placing this cup in a saucepan of boiling water. Let it simmer gently to take off the raw taste of the juice. Before using, mix it with a little finely-sifted sugar. For Red colouring add 2 or 3 drops of cochineal. For White colouring add pounded almonds, arrowroot, or cream. For Yellow, dissolve orange or lemon jelly. For an Opaque, pound the yolks of eggs, and mix it with the liquid ; or, add a little saffron ; or, soak the flowers of the crocus, which will not taste. White (Vegetable) Soup. — Mix 1 ounce Edwards’ White (Vegetable) Soup, which costs Id., with a little tepid water ; cover, and place by the fire about 15 minutes ; put £ pint water in a saucepan, when it boils add the soup ; blend well ; boil 20 minutes, stirring well ; add \ pint fresh or skimmed milk, just bring to the boil ; strain ; add pepper, salt, etc. ; add the yolk of an egg by beating it up with a little of the soup ; when thoroughly mixed, add the whole. All purely vegetable soups are greatly enriched and improved by the use of bran water. This may be made by adding J pound of bran to 1 quart cold water ; bring slowly to the boil ; then simmer for 2 hours ; strain, and use instead of water as directed above. Edwards’ White Vegetable Soup may be added to all vegetable soups with advantage. 46 ENGLISH ANP FBEXCH COOKEKY. SAUCES. Anchovy Sauce. — Add 1J tablespoonfuls of anchovy paste to is pint melted butter, season to taste ; boil up for 1 minute, and serve. Apple Sauce. — Pare, core and slice 4 or 5 apples ; place in a sauce- pan with water sufficient to moisten ; simmer for about J an hour till reduced to pulp. Beat them up, adding a teaspoonful of sugar, a squeeze of lemon, and small piece of butter. Bechamel Sauce (White). — To make about J pint, put 2 ounces of butter and 2 ounces of flour into a saucepan, and stir them over the fire briskly with a wooden spoon to a smooth paste. Add gradually f pint of milk, a small onion, 2 or 3 sticks of celery cut up small, half a carrot thinly sliced, half a bay-leaf, a very small sprig of thyme, a bunch of parsley, a little nutmeg, and a pinch of salt. Stir the sauce over a quick fire till it is pleasantly flavoured, and strain it into a basin, and it will be fit for use. Bread Sauce. — Peel and slice an onion, and simmer until tender in a pint of milk ; break a breakfast cupful of stale bread into small pieces, and place in a saucepan ; strain the milk over it, and let it soak for 1 hour, then beat up with a fork and give a seasoning of pounded mace, cayenne and salt, with 1 ounce of butter ; boil up the whole and serve. Bretonne Sauce (for Cold or Hot Beef).— Mix a wine-glassful of vinegar with equal quantities of pounded sugar and mustard, a tea- spoonful of each, and about a tablespoonful of grated horse-radish. Brown Sauce. — Melt 2 ounces of butter in a saucepan, and add 1 ounce flour, stirring until it is a brown colour. Add boiling stock to render it of cream-like consistency, season to taste, and bring to desired colour with a little 1 Couleur Parisienne.’ Chutney Sauce. — Chop 1 pound of raisins, 4 ounces of onions, 6 ounces of garlic, and 2 quarts of green gooseberries. Boil 2 quarts of vinegar, and put the above into it. Boil J an hour, and bottle when cold. Dutch Sauce for Fish. — Work 2 ounces of butter with a small teaspoonful of flour, put it into a stewpan with 2 tablespoonfuls each of water and tarragon vinegar, stir for a minute, and add the beaten yolks of 2 eggs, stirring until the mixture thickens. It must not boil. When ready to serve, pour into it half the juice of a lemon

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