Fish Sauce

Ingredients

• two tablespoons butter
• two of flour
• a blade of mace
• juice of one lemon
• half teaspoon minced parsley
• spoonful capus
• yolk of one egg

Method

1. 1

   Cook butter and flour slowly until yellow, then add fish stock, mace, lemon juice, parsley, capers, and egg yolk.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 55. The excerpt below is the record exactly as published.

fish sauces. Rub one tablespoonful of flour with a quarter of a pound of butter ; when well mixed put in a saucepan with a tablespoon- ful of milk or water ; set in a double boiler, stir well and allow it to come to a boil. For mint, celery or onion sauce, the vege- tables must be boiled first, minced and then added to the drawn butter gradually. When re-warming it, place gravy bowl con- taining gravy in boilim^water. dutch sauce. Make half a pint of melted butter and put it with the yolks of four or five eggs into a stew-pan. Stand it in a saucepan of hot water, and whisk it well over the fire till it thickens. It must not boil, as it will curdle and be spoilt. Season to taste with salt and cayenne, and at the last stir in two tablespoonfuls of lemon juice. Mrs. H. W. O’Meivbny. FISH SAUCE. Two tablespoons butter, two of flour, cook slowly until yel- low, use fish stock, a blade of mace, juice of one lemon, half teaspoon minced parsley, spoonful capus, yolk of one egg

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