Herb Sauce

Ingredients

• two chopped shallots
• half a pint of velouté sauce
• three egg yolks
• four ounces of butter
• a glass of white wine
• a pinch of grated nutmeg

Method

1. 1

   Sauté shallots in butter, add wine and reduce by half.

2. 2

   Mix in velouté sauce and boil briefly.

3. 3

   Thicken with egg yolks mixed with water, then add butter gradually while stirring.

4. 4

   Finish with parsley and lemon juice.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 64. The excerpt below is the record exactly as published.

herb sauce. Herb Bauoe Place two chopped shallots in a saucepan with a little but- ter, salt, white pepper, grated nutmeg, and a glass of white wìne. Boil until it is reduced one-half . Add half a pint of velouté sauce and boil a minute. Thicken with three egg yolks and as much water as you have egg yolks, mix water and yolks together, and stir without boiling. Then add care- fully f our ounces of butter in small bits, stirring ali the while. Finish with chopped parsley and lemon juice. Planked Shad Have a hardwood board about one inch and a half thick. Split the shad as for broiling, tack it on the board, skin side down, and roast before the fire until done. Every once in a 114 MRS. SEELY'a COOK BOOK while rub it with a little batter. Before placing the shad on the board, see that the board is well seasoned and heated, else the fish wìU bave the flavor of the wood. When cooked, place it on a hot dish, season with salt and pepper, cover with small bits of butter, and serve with lemon cut in quarters. Baked Shad Ree Pare the roes of f our large shad, sprinkle a baking dish with chopped onion, parsley, and mushrooms. Add the roes, strew over them more onion, etc, with salt, pepper, a little nutmeg, and small bits of butter. Moisten with a little white broth and two glasses of white wine. Let ali cook and boil in the oven, basting occasionally, for twenty minutes. Drain and thicken the liquid with one tablespoonful of flour kneaded in butter. Pour this over the roes, sprinkle with fine bread crumbs, put small bits of butter on top, and bake in brisk oven ten minutes longer. Press lemon juice over and serve in the baking dish. The above is enough for eight persons. Shad Roe Cromeskies Wash thoroughly in cold water the roe of a shad and remove the skin hanging to it. Wipe it well and cut it in piec'es of a size to wrap well in thin slices of bacon. Rub the pieces of shad with salt and pepper. Lay them in the slices of bacon, wrap the bacon round, and tie with fine twine. Ha ve care that the bacon is not too thick. Drop each piece in deep hot fat and fry a light brown. Garnish with parsley and serve with a piquant sauce. Roast Shad with Sauoe Have a large roe shad, scale, draw by the gills, cleanse nicely, and wipe dry. Make small crosswise incisions on both sides. Put the fish on a dish to soak for one hour with salt, pepper, olive oil, lemon juice, chopped parsley, chives, and FI8H^ 0T8TEB8, L0B8TEB8y TEBRAPIN 115 thjme« Be sure to tum and press it often so it will absorb the seasoning. Put on the spit or an a long $kewer^ if to roait in the aven, wrap in doublé oiled paper, making it secure by pressing down a shorter skewer along each side and tying at each end. Then roast before the fire, or in a moderate oven for forty min- Qtes. Remove the paper, brown a nice color. Place on dish, ponr sauce round it, and serve. Shad Sauoe Four shallots, chopped very fine. Put them in a saucepan with two ounces butter and four tablespoonfuls of white wine yinegar. Let it boil down to half the originai quantìty, then add one pint velouté sauce. Boil a little longer, add finely chopped parsley, tarragon, and about four ounces of butter

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