German Sauce for Fish

Ingredients

• an ounce of butter
• two finely-minced shallots
• a table-spoonful of flour
• half a pint of fish stock or water
• a tea-spoonful of vinegar
• half a salt-spoonful of pepper
• two bay-leaves
• the well-beaten yolks of two eggs

Method

1. 1

   Put butter and shallots in a stewpan over gentle fire until tender.

2. 2

   Thicken with flour, add fish stock or water, vinegar, pepper, and bay-leaves.

3. 3

   Simmer for ten minutes, strain, mix with minced herring and butter, boil again, and mix in yolks before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 720. The excerpt below is the record exactly as published.

a tea-spoonful of vinegar, and serve. Probable cost, 3d. Sufficient for half a dozen persons. Herrings, Sauce of, for Pish (a German. recipe). — Put an ounce of butter into a stew- pan with two finely-minced shallots. Let them remain over a gentle fire until tender, then, thicken with a table-spoonful of flour, and, when, smooth, add half a pint of fish stock or w^atcr, a tea-spoonful of vinegar, half a salt-spoonful of pepper, and two bay-leaves. Simmer gently for ten minutes. Strain the sauce, and mix ^vii'b. it the flesh of a salted and soaked herring, finely minced, and an ounce of butter. Boil once more. Just before serving, and when the sauce is slightly cooled, mix in the well-beatca yolks of two eggs

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