Fish Sauce— German

Ingredients

• a teaspoon of borrage
• a teaspoon of chives
• a teaspoon of pimpernels
• a teaspoon of tarragon
• a teaspoon of chevril
• a teaspoon of parsley
• two hard-boiled eggs
• one and a half tablespoons of vinegar
• a little salt
• paprika
• a pinch of sugar
• a cup of thick sour cream

Method

1. 1

   Chop very fine a teaspoon each of the following herbs: borrage, chives, pimpernels, tarragon, chevril, parsley; also two hard-boiled eggs.

2. 2

   Mix with one and a half tablespoons of vinegar, a little salt, paprika, and a pinch of sugar, and stir it all into a cup of thick sour cream.

3. 3

   Serve with fried or boiled fish.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 22. The excerpt below is the record exactly as published.

FISH SAUCE— GERMAN Chop very fine a teaspoon each of the following herbs : borrage, chives, pimpernels, tarragon, chevril, parsley; also two hard-boiled eggs. Mix with one and a half tablespoons of vinegar, a little salt, paprika, and a pinch of sugar, and stir it all into a cup of thick sour cream. Serve with fried or boiled fish. 129. FISH SAUCE— ITALIAN Mash together until smooth three anchovies and two hard- boiled eggs, chopped ; three gherkins, chopped ; a teaspoon of parsley, chopped to a powder, and a teaspoon of onion juice. Add two raw yolks, a teaspoon of French mustard, salt, paprika and juice of a lemon and beat until smooth. Serve with fried or cold fish. 130. FISH SAUCE— RUSSIAN Freshen two salted anchovies in water; drain and pound to a paste with the yolks of two hard-boiled eggs ; add two teaspoons of French mustard and the yolk of an egg; then beat in two tablespoons of vinegar and six of sweet oil. Season with salt and paprika, then add half a cup of smoked salmon cut in dice. Serve with cold fish. 131. GRIBICHE HORSERADISH SAUCE— PARISIAN Chop very fine a tablespoon each of the following herbs : parsley, chevril, tarragon, chives ; add a chopped gherkin and a tablespoon of chopped capers ; mix a dessert-spoon of Worcestershire sauce with a cup of French dressing. Beat with an egg-beater until smooth, then beat in the herbs and pour over cold fish. FISH & ME A T SA UCES & SALAD DRESSINGS 45 132. ITALIAN SAUCE FOR SPAGHETTI, TAG- LIARINI, FISH, ETC. Soak one-fourth cup of dried mushrooms in a cup of hot water for half an hour; then drain, (keeping the water), and chop. Mince an onion fine with a branch of parsley and fry until transparent in four tablespoons of olive oil ; add the mushrooms, a large spoon of tomato conserve (No. 121), (or half a can of tomatoes), some chopped parsley, pepper and salt, the mushroom water and a cup of beef stock and simmer for half an hour. Serve with grated Parmesan or other cheese. 133. KAIHELO— HAWAIIAN FISH SAUCE Place the grated meat of a fresh cocoanut in a sauce-boat ; chop a pound of cooked shrimps fine ; soak in the milk of the cocoanut, then turn into a cheese-cloth, squeeze every bit of the juice over the cocoanut and serve with fish. 134. ORANGE SAUCE— FOR MEAT AND GAME. Beat six tablespoons of currant jelly, two of sugar and the grated rind of two oranges in a bowl for five minutes; add two tablespoons each of orange and lemon juice, two of port wine, salt and cayenne to taste and blend all together. Serve with boiled mutton, tongue or ham. 135. POLONAISE SAUCE Melt half a pound of butter and stir into it two hard- boiled eggs chopped fine, and a handful of parsley chopped to a powder. 136. ROQUEFORT CHEESE SALAD DRESSING Mash two tablespoons of the cheese with a fork and add, by degrees, a wineglass of olive oil, a tablespoon of cider or tarragon vinegar, salt and paprika to taste. Pour over let- tuce hearts cut in quarters lengthwise. 137. ROUX, WHITE Melt a cup of butter over a slow fire, and when hot, skim carefully, then pour off all the clear oil into another pan, taking care not to let any of the sediment go with it. Warm again slowly, add a heaping cup of sifted flour and cook slowly together without browning for twenty minutes. Keep in a covered glass jar in a cold place and use as re- quired for thickening sauces and soups. 46 FISH & ME A T SA UCES & SALAD DRESSINGS 138. ROUX, BROWN Proceed exactly as in the preceding recipe, only cooking the butter more quickly until it is a good brown and brown- ing the flour also. Use in brown sauces. 139. RUSSIAN SAUCE FOR COLD SLAW Mash the yolks of three hard-boiled eggs very smooth and stir them into a cup of thick, sour cream ; add salt, paprika, and a teaspoon each of chevril and tarragon leaves chopped fine. ^ SALZA-MEXICAN Scald and skin a cup each of tomatoes and onions and chop with three bell peppers, from which the seeds have been removed ; season well with salt and a little olive oil and serve hot or cold with fish or cold meats. 141. SPANISH SAUCE Chop fine a large onion and fry until light brown in but- ter; add three green peppers, chopped fine, and six cut-up tomatoes ; season with salt and pepper and simmer for from half to three-quarters of an hour. Serve with fish, boiled tongue or omelette. 142. TOMATO BUTTER— ENGLISH Simmer four or Tve large tomatoes, cut in slices, in two tablespoons of butter, salt, paprika and onion salt until most of the juice has evaporated and it is a soft pulp. Pass through a puree sieve and use for flavoring or coloring. 143. TOMATO SAUCE Stew a can of tomatoes (or fresh ones), a few cloves, pars- ley, a chopped onion, a bay leaf and piece of celery for half an hour ; rub through a sieve, season with salt, cayenne and a bit of sugar; thicken with about a tablespoon of roux, (No. 137), stirring until smooth. 144. WOW WOW SAUCE— OLD ENGLISH Melt two tablespoons of butter and stir in a tablespoon of flour ; cook for a few minutes without browning, then stir in a cup of stock and a tablespoon of tarrago

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