Fennel Sauce

Ingredients

• 3 oz. butter
• flour
• pepper
• salt
• yolks of 2 eggs
• juice of 1 lemon

Method

1. 1

   Blanch a small quantity in boiling salted water, take it out, dry it in a cloth, and chop it finely; melt 3 oz. fresh butter, add rather more than a tablespoonful flour, mix well, and put in pepper and salt to taste, and about a pint hot water; stir on the fire till the sauce thickens, then stir in the yolks of 2 eggs beaten up with the juice of a lemon and strained.

2. 2

   Add plenty of chopped fennel, and serve.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 41. The excerpt below is the record exactly as published.

Fennel Sauce — Fennel, 3 oz. butter, flour, pepper and salt, yolks of 2 eggs, juice of 1 lemon

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