Red Mullet, Sauce for

Ingredients

• the yolks of two hard-boiled eggs
• two ounces of clarified butter
• a salt-spoonful of unmixed mustard
• a dessert-spoonful of dried flour
• a tea-spoonful of vinegar or lemon-juice
• a little pepper and salt
• a third of a pint of cold water
• a dessert-spoonful of finely-shred parsley

Method

1. 1

   Rub the yolks of two hard-boiled eggs to a paste, and with them two ounces of clarified butter, a salt-spoonful of unmixed mustard, a dessert-spoonful of dried flour, a tea-spoonful of vinegar or lemon-juice, and a little pepper and salt.

2. 2

   Mix with this paste a third of a pint of cold water, put the mixture into a saucepan, and stir over the fire until it boils.

3. 3

   Throw in a dessert-spoonful of finely-shred parsley, let the sauce boil once more, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1505. The excerpt below is the record exactly as published.

Red Mullet, Sauce for.— Red mullet fried or boiled are very good without sauce. When this is required, however, plain ihelted butter, Dutch sauce, anchovy sauce, or Italian sauce is the most suitable, or a sauce may be prepared as follows : — Rub the yolks of two hard-boiled eggs to a paste, and with them two ounces of clarified butter, a salt-spoonful of unmixed mustard, a dessert-spoonful of dried flour, a tea-spoonful of vinegar or lemon- juice, and a little pepper and salt. Mix with this paste a third of a pint of cold water, put the mixture into a saucepan, and stir over the fire tiU it boils. Tkrow in a dessert-spoonful of finely-shred parsley

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