Dutch Sauce for Fish

Ingredients

• A tablespoonful of Tarragon Vinegar
• The Yolks of 3 Eggs
• 2 oz. of Butter
• Some Salt
• A tablespoonful of Cream

Method

1. 1

   Whip up the yolks well in a small saucepan with the vinegar.

2. 2

   Keep stirring over the fire till the consistency of rich custard.

3. 3

   Don't let it boil.

4. 4

   Then take the butter and stir that in on the fire; keep stirring all the time.

5. 5

   Lastly, add the cream.

6. 6

   Time, about six or seven minutes.

7. 7

   Must be served at once.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 73. The excerpt below is the record exactly as published.

A tablespoonful of Tarragon Vinegar The Yolks of a or 3 Eggi. (or the thin part of Tomato Sauce ; 2 oz. of Butter, when bottled, the upper part will Some Salt, become quite clear). A tablespoonful of Cream

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