Flemish Sauce

Ingredients

• Melt one ounce of butter
• stir in one and a half ounces of fine flour
• add half a pint of fish stock
• add one or two tablespoonfuls of cream
• the yolks of three eggs
• Add a little chili vinegar
• a tablespoonful of either French vinegar
• stir in two tablespoonfuls of chopped pickled gherkins or capers

Method

1. 1

   Melt butter, stir in flour, add fish stock and boil.

2. 2

   Add cream and egg yolks, ensuring it does not boil.

3. 3

   Stir in chili vinegar and French vinegar, then add pickled gherkins or capers.

4. 4

   Season and serve.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 23. The excerpt below is the record exactly as published.

Flemish sauce. Garnish with parsnip or potato puree put through a large rose forcer, croutons of fried bread, and parsley. Flemish Sauce. Melt one ounce of butter in a saucepan, stir in one and a half ounces of fine flour, add half a pint of fish stock well flavoured with vegetables (such as a few slices of carrot, turnip, onion, herbs, peppercorns) ; boil the sauce well, add one or two tablespoonfuls of cream and the yolks of three eggs, taking care it does not boil after adding the eggs. Add a little chili vinegar, and a tablespoonful of either French vinegar or vinegar from pickled gherkins. Lastly, stir in two tablespoon- fuls of chopped pickled gherkins or cape

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