Good Fish Gravy

Ingredients

• 1 oz. of butter
• 2 tbsps. of flour
• 1/3 pt. of fish stock
• % cup of cream
• Juice of % lemon
• Salt

Method

1. 1

   Melt the butter, stir in the flour, add the fish stock and cream and cook a little while, stirring constantly, then season with lemon juice and salt if necessary.

2. 2

   Finally stir in the yolks of eggs.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 76. The excerpt below is the record exactly as published.

GOOD FISH GRAVY. Quantity for 6 Persons. 1 oz. of butter Juice of % lemon 2 tbsps. of flour Salt 1/3 pt. of fish stock 2 — 3 yolks of eggs % cup oif cream Preparation: Melt the butter, stir in the flour, add the fish stock and cream and cook a little while, stirring constant- ly, then season with lemon juice and salt if necessary. Finally stir in the yolks of eggs. — 161 — No. 6— CAULIFLOWER GRAVY. Quantity for 6 Persons. 1 oz. of butter Salt to taste 2 tbsps. of flour 2 yolks of eggs % pt. of cauliflower broth Nutmeg to taste Preparation: Melt the butter, stir in the flour, gradually pour in the cauliflower broth and boil, stirring constantly. Then season with salt and nutmeg and stir in the 3 yolks of eggs. No. 7— ASPARAGUS GRAVY. Quantity lor 6 Persons. % lb. of butter % cup of cream

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