Martinot Sauce for Fish

Ingredients

• one tablespoonful of butter
• one tablespoonful of flour
• one teaspoonful of chopped onion
• one-half can of tomatoes
• one-half teaspoonful of sugar
• one-half teaspoonful of salt
• the yolks of four eggs
• one tablespoonful of cream
• a little nutmeg
• four ounces of butter

Method

1. 1

   Cook butter, flour, onion, tomatoes, sugar, and salt for ten minutes.

2. 2

   Strain, then add yolks, cream, and nutmeg.

3. 3

   Stir in butter gradually over heat until smooth.

4. 4

   Add lemon juice or tarragon vinegar and whipped cream.

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 122. The excerpt below is the record exactly as published.

Martinot Bauoe for Fish Cook one tablespoonful of butter, one tablespoonful of flour, one teaspoonful of chopped onion, one-half can of tomatoes, one-half teaspoonful of sugar, one-half teaspoonful of salt, ali together for ten minutes. Strain into another saucepan and add the yolks of four eggs with one tablespoonful of cream and a little nutmeg. Set the pan in hot water and add four ounces of butter

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